Pumpkin Buttercream Cookie Charcuterie Board
Introducing pumpkin buttercream icing for your cookie charcuterie board - the ultimate dip for your favorite cookies!
Ingredients
- 1 cup unsalted sweet cream butter softened
- 4 cups powdered sugar
- 5 tbsp. heavy cream
- 1 teaspoon vanilla extract
- 1 disposable piping bag
- 1 mini offset spatula
- 1 disposable piping bag with #4 tip
- 1 disposable piping bag with #352
- Orange gel food coloring
- 1 tube of green premade frosting
- 1 tube of brown premade frosting
Instructions
- Using a stand mixer or hand mixer, beat softened butter on high speed for 2 minutes until pale and fluffy.
- Add powdered sugar half a cup at a time, beating well after each addition.
- Add heavy cream one tablespoon at a time. You will need anywhere between 1 and 2
- tablespoons for a nice spreadable consistency.
- Mix in about 5 - 8 drops of orange food coloring
- Once you have the shade of orange you desire for your pumpkin, scoop the orange frosting into the piping bag.
- Pipe dollops for an outline of the pumpkin
- Fill in the outline with more frosting and use the offset spatula to spread the frosting evenly
- Using the piping bag with orange frosting, pipe out lines to give the pumpkin a more defined look
- Separate the premade green frosting into the other two disposable piping bags
- Using the brown frosting, pipe a small stem in the middle of the top of the pumpkin
- Using the green piping bag with the #352 tip on it, pipe out a few leaves on the bottom corner of the stem.
- Take the green piping bag with the #4 tip and pipe out “vines” on the pumpkin
- Fill your tray with all your favorite cookies and desserts