Pumpkin Buttercream Board Recipe
This fall pumpkin buttercream board is perfect for any fall gathering. It's a fun way for people to customize their desserts because there are just so many options to choose from.
Equipment
- 1 disposable piping bag with #4 tip
- 1 disposable piping bag with #352 tip
- 1 disposable piping bag
- 1 mini offset spatula
Ingredients
- 1 cup unsalted sweet cream butter softened
- 4 cups powdered sugar
- 5 tbsp. heavy cream
- 1 teaspoon vanilla extract
- Orange gel food coloring
- 1 tube green premade frosting
- 1 tube brown premade frosting
DIPPER IDEAS
- Gingerbread men cookies
- Oreos
- Chocolate chip cookies
- Thin Mint cookies
- Shortbread cookies
- Chocolate dipped shortbread cookies
- Graham crackers
- Vanilla wafers
- Oatmeal cookies
- Campfire M&M’s
Instructions
- Using a stand mixer or hand mixer, beat softened butter on high speed for 2 minutes until pale and fluffy.
- Add powdered sugar half a cup at a time, beating well after each addition.
- Add heavy cream one tablespoon at a time. You will need anywhere between 1 and 2 tablespoons for a nice spreadable consistency.
- Mix in about 5 - 8 drops of orange food coloring
- Once you have the shade of orange you desire for your pumpkin, scoop the orange frosting into the piping bag
- Pipe dollops for an outline of the pumpkin
- Fill in the outline with more frosting and use the offset spatula to spread the frosting evenly
- Using the piping bag with orange frosting, pipe out lines to give the pumpkin a more defined look
- Separate the premade green frosting into the other two disposable piping bags Using the brown frosting, pipe a small stem in the middle of the top of the pumpkin
- Using the green piping bag with the #352 tip on it, pipe out a few leaves on the bottom corner of the stem
- Take the green piping bag with the #4 tip and pipe out “vines” on the pumpkin Fill your tray with all your favorite cookies and desserts
Notes
The tray i used is a 13x9 baking sheet.
Serve within 2 hours as the buttercream will begin to harden.
You can make this ahead of time and store it in the fridge for up to 3 days.
Serve within 2 hours as the buttercream will begin to harden.
You can make this ahead of time and store it in the fridge for up to 3 days.
Nutrition
Calories: 397kcalCarbohydrates: 54gProtein: 0.3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 41mgPotassium: 18mgSugar: 52gVitamin A: 563IUVitamin C: 0.04mgCalcium: 10mgIron: 0.1mg
Tried this recipe?Let us know how it was!