Brown Sugar Sugar Cookies with Pumpkin Spice Whipped Butter Cream: Part 2
This is part 2 of 2 of the Brown Sugar Sugar Cookies with Pumpkin Spice Whipped Butter Cream series.
Today I'll be talking about the wonderful frosting! And as a disclaimer, you should totally make it since pretty much everyone who had a cookie said that they tasted like friendship and happiness. True story, you can ask them.
So. This frosting kinda sorta tastes exactly like Thanksgiving. And not only the food part. It tastes like the third Thursday in November. Just kidding. But seriously, I don't know if it's the pumpkin puree or the mixture of the spices or the brown sugar in the cookies, but these are really Thanksgiving-y-esque.
To make the frosting, you have to start out with butter. After all, what is butter cream with out butter? That's right, cream. Anyway, cream the butter (ha ha, cream the butter. Butter cream. Okay, I'll stop.) Cream it. Cream it good. For about 5 minutes, until it's light and airy. I had no clue when it was light and airy, though, so I just creamed it for 5 minutes.
Add the cream, vanilla, and powdered sugar and stir gently to combine all of those with the butter. I stirred with my mixer, not a spoon, by the way. Do that for about 1 minute, then beat it on high speed until it's light and fluffy again. LilaLoa said 10 minutes, so I did 10 minutes. My icing never really got "light and fluffy" again, though. I mean, it got light, it had more volume, but my guess would be that since it had the heavy cream and the butter, it didn't puff up like egg whites would, for example.
Add the pumpkin and spices and mix those in on high for about 30 seconds or until combined.
I mixed the icing up the same night I made the cookies, then used what I needed and refrigerated the rest so that I could frost the rest of the cookies the next day. When I took the frosting out of the fridge, it was hard, so I decided to re-whip it to get it back to normal. When I whipped it however, the icing did something really weird. I guess it kind of separated, and it looked like it was curdled. I didn't worry too much, though, as LilaLoa had mentioned that her frosting went through a stage right before it pulled together where it looked like scrambled eggs. I kept whipping, and within a minute, it was beautiful and back to normal again. So if that happens to you, DON'T FREAK OUT!! It'll all work out!
Pumpkin Spice Whipped Butter Cream recipe from LilaLoa:
1 cup softened butter ( I used unsalted, use whatever you want)
1/2 cup heavy whipping cream
2 teaspoons vanilla
2 1/2 cup powdered sugar
1/2 cup canned pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon allspice
Cream butter until it's light and airy (about 5 minutes). Add the cream, vanilla, and powdered sugar and stir gently to combine for about 1 minute. Beat on high speed until it's light and fluffy again (about 10 minutes). Add the pumpkin and spices and mix on high speed for 30 seconds or until combined.
Today I'll be talking about the wonderful frosting! And as a disclaimer, you should totally make it since pretty much everyone who had a cookie said that they tasted like friendship and happiness. True story, you can ask them.
So. This frosting kinda sorta tastes exactly like Thanksgiving. And not only the food part. It tastes like the third Thursday in November. Just kidding. But seriously, I don't know if it's the pumpkin puree or the mixture of the spices or the brown sugar in the cookies, but these are really Thanksgiving-y-esque.
To make the frosting, you have to start out with butter. After all, what is butter cream with out butter? That's right, cream. Anyway, cream the butter (ha ha, cream the butter. Butter cream. Okay, I'll stop.) Cream it. Cream it good. For about 5 minutes, until it's light and airy. I had no clue when it was light and airy, though, so I just creamed it for 5 minutes.
 |
| It wasn't as yellow as it looks here, don't worry. |
Add the pumpkin and spices and mix those in on high for about 30 seconds or until combined.
 |
| Again, not this yellow. |
 |
| Why did this happen?? |
1 cup softened butter ( I used unsalted, use whatever you want)
1/2 cup heavy whipping cream
2 teaspoons vanilla
2 1/2 cup powdered sugar
1/2 cup canned pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon allspice
Cream butter until it's light and airy (about 5 minutes). Add the cream, vanilla, and powdered sugar and stir gently to combine for about 1 minute. Beat on high speed until it's light and fluffy again (about 10 minutes). Add the pumpkin and spices and mix on high speed for 30 seconds or until combined.
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