This pumpkin frosting is a delicious accompaniment for anything!! Of course pumpkin goes with vanilla, chocolate, orange, ricotta . . . on and on :) I put this on my Sugar Cookie Cupcakes and it was fantastic. This frosting is a little loose because of the pumpkin but it holds up well. Keep it in the refrigerator because of the butter and mascarpone and it will last for two weeks.
Ingredients
2 8oz tubs of mascarpone cheese
1/2 cup pumpkin
1/4 cup butter softened
1/2 tsp vanilla
5 cups powdered sugar
1 tsp cinnamon
Mix the mascarpone and butter with electric mixer until smooth. Mix in the pumpkin, vanilla and cinnamon. Add the powdered sugar 1 cup at a time.
I used a piping bag but it goes on very well with a offset spatula also.
2 8oz tubs of mascarpone cheese
1/2 cup pumpkin
1/4 cup butter softened
1/2 tsp vanilla
5 cups powdered sugar
1 tsp cinnamon
Mix the mascarpone and butter with electric mixer until smooth. Mix in the pumpkin, vanilla and cinnamon. Add the powdered sugar 1 cup at a time.
I used a piping bag but it goes on very well with a offset spatula also.
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