Makes approx. 2 Cups
Elements:
Half cup of COCONUT OIL (I like to use organic)
One-quarter cup PUMPKIN PUREE
Two tablespoons room temperature PURE ORANGE JUICE + more as needed
Two teaspoons PURE VANILLA EXTRACT
One quarter teaspoon SALT
Three cups of POWDERED SUGAR + more as needed
One teaspoon PUMPKIN PIE SPICE
Half teaspoon GROUND CINNAMON
Application:
Using a beater, mix wet ingredients together. Slowly add dry ingredients little by little, incorporating thoroughly after each addition. Add more powdered sugar, liquid, or spices as needed to reach desired consistency and taste. Beat until the frosting is thick enough to spread, but loose enough that it goes on smoothly.
Tips:
Coconut oil melts into liquid at temperatures above 76 degrees. Take this into consideration as you’re beating the frosting to your desired consistency. My frosting will often be a just a tad looser than the usual buttercream. I’ll spread it onto my cake/cupcakes, then place it in the fridge to set. The frosting will hold it’s shape once removed from the fridge for serving.
