Grandma's Butternut Frosting
Bring nostalgic comfort and a touch of autumnal sweetness to your desserts with Grandma's Butternut Frosting. This creamy, velvety frosting showcases the natural richness of roasted butternut squash, balanced perfectly with warm notes of cinnamon and a hint of vanilla. Whipped to fluffy perfection, the frosting gets its luxurious texture from unsalted butter and powdered sugar, while the squash adds a subtle earthiness and beautiful golden hue. Perfect for topping cakes, cupcakes, or even spiced loaves, this unique recipe is a delightful way to incorporate seasonal produce into your baking. With its irresistible flavor and easy preparation, Grandma's Butternut Frosting is sure to be a showstopper at your next gathering. Whether you're embracing fall flavors or looking for a creative twist on traditional frosting, this recipe is a must-try!
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Ingredients
- 1 small (about 1.5 lbs) butternut squash
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- 0.25 teaspoons salt
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the butternut squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper.
Step 3
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is soft and easily pierced with a fork. Remove from the oven and let it cool.
Step 4
Scoop the roasted squash flesh into a blender or food processor and puree until completely smooth. Measure out 1 cup of the puree for the frosting; save any extra for another use.
Step 5
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
Step 6
Gradually add the powdered sugar to the butter, 1 cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 7
Mix in the vanilla extract, ground cinnamon, and salt. Beat until everything is fully incorporated.
Step 8
Add the butternut squash puree and continue mixing on medium speed until the frosting is smooth and fluffy.
Step 9
If the frosting is too thick, add milk, 1 tablespoon at a time, until the desired consistency is reached.
Step 10
Use the frosting immediately to frost cakes, cupcakes, or other desserts, or store it in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using if stored.
Nutrition Facts
| Serving size | (1314.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3001.0 |
| Total Fat 97.3g | 0% |
| Saturated Fat 56.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 250.7mg | 0% |
| Sodium 655.4mg | 0% |
| Total Carbohydrate 554.9g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 485.4g | |
| Protein 8.0g | 0% |
| Vitamin D 13.0IU | 0% |
| Calcium 371.8mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 2040.1mg | 0% |
Source of Calories