Saturday, October 10, 2015

Pumpkin Spiced Butter

My wife has been making Scones after returning from England this past summer.
It's now Fall and we have been buying all things Pumpkin. I decided to post this recipe to be spread on Scones, Popovers, Biscuits or Muffins.

Pumpkin Spiced Butter

1/4 C Heavy Cream, room temperature. (it can't be cold)
16 TBS Butter, softened to room temperature.
1/3 C Canned Pure Pumpkin
1/2 C Confectioner's Sugar
1 TBS Cinnamon
3/4 tsp Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Allspice
1 tsp Vanilla

In a Stand Mixer with a Paddle Attachment:
Heavy Cream
Beat on low for 5 minutes.
Add remaining ingredients.
Continue beating on low for an additional minute.
Store refrigerated in a jar.

Peace in the Kitchen!

No comments:

Post a Comment