Pumpkin Buttercream Frosting
Top a vanilla cupcake with this rich and flavorful frosting. It will be a big hit!
- 1/2 cup Butter, softened
- 1/2 cup Robert Rothschild Farm Pumpkin Curd
- 1 tsp. Vanilla extract
- 1/8 tsp. Salt
- 1 (16-oz.) pkg. Powdered sugar
Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Frost cake or cupcakes as desired and refrigerate to set frosting.