Eggnog Icing Recipes
EGGNOG BUTTERCREAM FROSTING
This sweet, creamy Eggnog Buttercream Frosting is perfect for frosting cupcakes or making sandwich cookies during the holiday season. Even non-eggnog drinkers like eggnog in frosting form!
Provided by Amy Nash
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- In a stand mixer using the whisk attachment, beat butter until light.
- Add powdered sugar and mix on low speed. Drizzle in eggnog or cream, along with the nutmeg and rum extract, then increase speed to medium-high and beat until light and creamy. Add additional eggnog or cream as needed to get a smooth buttercream consistency.
Nutrition Facts : Calories 197 kcal, Carbohydrate 27 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 92 mg, Sugar 26 g, Protein 1 g, Fat 10 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM
Toast the holidays with our cupcakes made with real eggnog and topped with whipped eggnog buttercream frosting.
Provided by Cindy Rahe
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
- Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
- In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
- Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
- Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 51 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 1/2 g
BELLA'S EGGNOG FROSTING
Great for gingerbread or molasses cookies! We spread this frosting generously over molasses cookies and eat them right off the cookie sheet. Enjoy!
Provided by intelwalk
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 13.2 g, Cholesterol 5.9 mg, Fat 2 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 14.5 mg, Sugar 12.9 g
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