This post may contain affiliate links.Please read our disclosure policy.
An easy recipe for eggnog buttercream frosting! Perfect for frosting cupcakes and making sandwich cookies during the Holiday season.
If you like eggnog you will love this creamy and smooth eggnog buttercream frosting! This recipe makes a perfect topping for cupcakes (check out my eggnog cupcakes)but can be used in many more ways.
I often spread it on our Eggnog Cake and Eggnog Bread instead of the eggnog glaze the recipes call for. It’s also delicious in sandwich gingerbread cookies, on sugar cookies, or on gingerbread cake.
Aside from the delicious eggnog flavor, what I love most about this recipe is that it’s so simple to make with just a few ingredients that I always have on hand during the Holidays!
Why this recipe is so good
- Just a few simple ingredients (no eggs!)
- Easy and fast to make
- Intense eggnog flavor
- Keeps at room temperature
Ingredient Notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Powdered Sugar – You need powdered sugar (icing sugar) for this recipe, granulated sugar won’t work. If your powdered sugar has clumps, sift it before using it in the buttercream.
- Butter – Unsalted butter works best! If you only have salted butter on hand, leave out the additional salt. Make sure the butter is softened.
- Eggnog – Adds color and flavor. Any eggnog will work, but you can also use milk or heavy cream instead.
- Nutmeg – Ground nutmeg is what makes this frosting taste like eggnog. Freshly ground nutmeg adds even more flavor.
- Rum Extract – Deepens the eggnog flavor even more. Don’t skip it! Can be replaced with real rum, see below.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
- Beat Butter: Using a stand mixer with the whisk attachment, beat the butter until it turns white and creamy, about 3–4 minutes.
- Add Sugar: Turn the mixer to low speed and add the powdered sugar, along with the nutmeg and rum extract, then increase speed to medium-high and beat until smooth.
- Beat: Add the eggnog and continue to beat until the consistency is smooth and pipe-able.
- Decorate: Fill into a piping bag and use right away, or store in an airtight container at room temperature for 1–2 days.
Expert Tips
- Make sure the butter is softened to room temperature, you should be able to make a dent by pressing in with your thumb
- Add additional eggnog as needed to get a smooth buttercream consistency
- Instead of eggnog, you can also use cream, add some additional nutmeg and rum extract to boost the flavor
- This recipe works great for frosting cupcakes, cakes, and cookies
- Don’t skip the nutmeg and rum extract, they are the secret to making the frosting taste like eggnog
- You can replace the rum extract with vanilla extract if you prefer
- To replace the rum extract with rum you need to use 2-3 tsp of rum, you might want to reduce the amount of eggnog or the frosting might get too thin
- This recipe can be doubled or tripled if you have a bowl that’s large enough
Recipe FAQs
If the buttercream is too thin, add additional powdered sugar until desired consistency
If the buttercream is too thick, add additional eggnog or cream until desired consistency.
Storing
Store any leftover eggnog frosting in an airtight container in the fridge. It will keep for about 5 days. Keep it away from fragrant foods. When you are ready to use it, let the buttercream soften at room temperature, then put in a mixing bowl and re-whip with your mixer.
You can also freeze it in an airtight container for up to 2 months. Let it thaw in the fridge, then re-whip.
Frosted baked goods can sit at room temperature for 2–3 days because of the high-sugar content of the frosting.
More Christmas Recipes
Bread & Muffins
Cranberry Orange Muffins
German Recipes
The BEST German Christmas Cookies
Christmas Recipes
Pfeffernusse
Cookies, Brownies & Bars
Gingersnap Cookies
Eggnog Buttercream Frosting
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon rum extract
- ¼ cup eggnog
- ⅛ teaspoon salt
Instructions
- Using a stand mixer with the whisk attachment, beat the butter until it turns white and creamy, about 3–4 minutes.1 cup unsalted butter
- Turn the mixer to low speed and add the powdered sugar, along with the nutmeg and rum extract, then increase speed to medium-high and beat until smooth.4 cups powdered sugar, ½ teaspoon ground nutmeg, ¼ teaspoon rum extract
- Add the eggnog and salt. Continue to beat until the consistency is smooth and pipe-able, about 3–4 minutes.¼ cup eggnog, ⅛ teaspoon salt
- Fill into a piping bag and use right away, or store in an airtight container at room temperature for 1–2 days.
Notes
- Make sure the butter is softened to room temperature, you should be able to make a dent by pressing in with your thumb
- Add additional eggnog as needed to get a smooth buttercream consistency
- Instead of eggnog, you can also use cream, add some additional nutmeg and rum extract to boost the flavor
- This recipe works great for frosting cupcakes, cakes, and cookies
- Don’t skip the nutmeg and rum extract, they are the secret to making the frosting taste like eggnog
- You can replace the rum extract with vanilla extract if you prefer
- To replace the rum extract with rum you need to use 2-3 tsp of rum, you might want to reduce the amount of eggnog or the frosting might get too thin
- This recipe can be doubled or tripled if you have a bowl that’s large enough
