Cream Cheese Icing With Pumpkin Spice Mixed In?

Baking By augurey Updated 25 Sep 2011 , 3:34pm by augurey

augurey Posted 24 Sep 2011 , 2:12pm
post #1 of 8

I'm making pumpkin cupcakes right now (used the recipe from a thread just posted the other day!) and was going to ice with cream cheese icing.

But then I was thinking, what about adding some pumpkin spice to the cream cheese icing? I've seen recipes where you actually add the pumpkin to the icing, but, besides that I'm out of pumpkin, I'd rather not (at least this time). I was thinking of maybe trying to "compliment" it a bit by adding a small amount of pumpkin spice.

Has anyone ever done this? Was the outcome favorable?

I was planning on setting aside a very small amount and testing it that way, but if anyone could advise beforehand, that'd be great.

7 replies
threeforhim Posted 24 Sep 2011 , 2:35pm
post #2 of 8

When I make the pumpkin cake/cupcakes I always use the cream cheese buttercream. I add cinnamon and nutmeg to it and it is yummy so I'd think some of the pumpkin pie spice would work well, too. Good luck and let us know how it goes!

cabecakes Posted 24 Sep 2011 , 2:42pm
post #3 of 8

I haven't done the pumpkin spice, but I have done cinnamon. The outcome was very favorable, downright tasty in fact. If you are concerned, do as you suggested and add a small amount to a small amount of your frosting. I would start out with a tiny amount and gradually add until you get the flavor your looking for, but remember, the flavor will get more intense as the frosting sets.

augurey Posted 24 Sep 2011 , 3:29pm
post #4 of 8

Thanks threeforhim and cabecakes!

I put the pumpkin spice in and it didn't change the flavor, but I think it gave it a more seasonal look, which I like.

Cabecakes, I think I will make my next batch with some cinnamon as I didn't make enough. Do you use regular ground cinnamon or do you use a sugar cinnamon?

scp1127 Posted 24 Sep 2011 , 5:52pm
post #5 of 8

augurey, when I experiment, I take about a tablespoon of my buttercream, and add what would be the equivalent amount of ingredients in proportion to the whole. This way I can taste and add/subtract and see how the finished product will taste. In the case of dry spices, you may find that, over time, these spices will actually come to life in the frosting. Are your spices fresh? Plus, you may need a heavier hand when adding the spices.

augurey Posted 25 Sep 2011 , 12:41pm
post #6 of 8

scp1127, thank you for the info! I wasn't really sure how the dry spices would work. My cinnamon is a bit older while the pumpkin spice I just bought. When adding the spices, I used a teaspoon and sprinkled it in (probably a more dangerous way to do it by putting too much in).

I'm not sure if anyone noticed any additional flavor in the cream cheese icing last night -- maybe if my boyfriend has one today? Maybe next time I'll just add some pumpkin into the icing instead to get a complimentary flavor.

kakeladi Posted 25 Sep 2011 , 1:13pm
post #7 of 8

Of course you can add spice to the b'creamicon_smile.gif Why not?
If, sometime in the future you want to try adding pumpkin they reduce or leave out all together, the liquid in the recipe or it will become goop icon_smile.gif

augurey Posted 25 Sep 2011 , 3:34pm
post #8 of 8

kakeladi, I hadn't thought about that when adding the pumpkin. The cream cheese icing I used did not call for liquid, so I'm wondering how that would work out. I can play around with it. But it sounds interesting to add to a regular buttercream. Thanks for the heads up icon_smile.gif

Quote by @%username% on %date%