Pumpkin Cream Cheese Frosting
  • 4 oz cream cheese at room temperature
  • 1/2 cup butter at room temperature
  • 5 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1/4 cup pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla bean paste
  1. In mixer bowl beat cream cheese with butter until whipped smooth.
  2. Add in powdered sugar, heavy cream along with pumpkin, pumpkin pie spice and vanilla bean paste and mix until smooth and creamy.
  3. Split frosting in half.
  4. use the first half for the layers of the cake.
  5. Add the frosting to the layers of the cake and very thinly spread the frosting on the outside of the cake layers. This will give the look of a naked cake and also keep the cake from going stale, you don't need much frosting just fill in any gaps from the layers and use an offset spatula or pastry scraper to smooth the outer edge of the cake.
  6. Tint the second half with two drops of orange gel coloring for piping the pumpkin.
  7. Place the orange frosting in a piping bag with a 2D tip.
  8. Frost from one end of the pumpkin to the other layering the frosting to cover the top of the cake
  9. Reserve 2 tablespoons frosting to tint green for a stem.
  10. Fill a pastry bag with green frosting and a petal tip and create a sweeping stem with the green frosting.
after decorating this cake, I did have some extra frosting. I dunked cookies into it. It's so yummy you may just eat it off a spoon!
Recipe by Created by Diane at https://www.createdby-diane.com/2016/10/pumpkin-cake.html