Eggnog Buttercream Frosting

5 from 1 vote

Eggnog Buttercream Frosting

An easy recipe for eggnog buttercream frosting! Perfect for frosting cupcakes and making sandwich cookies during the Holiday season. Flavorful, smooth, and creamy!

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: Cupcakes

Author: Julia Foerster

Ingredients

1 cup unsalted butter softened
4 cups powdered sugar
½ teaspoon ground nutmeg
¼ teaspoon rum extract
¼ cup eggnog
⅛ teaspoon salt

Cups - Metric

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

Nutrition