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This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat.

eggnog frosting on a whisk
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eggnog in a jar

I spare no expense when it comes to food. Recently, I’ve been buying my milk from the farmers market. This milk is fresh Jersey Cow milk that comes in glass bottles and is so worth the extra dollar or so that I pay to enjoy it. The taste and quality is amazing. Lucky for me, they make eggnog too, so I splurged on a bottle. It was the best damn eggnog I’ve ever had!

a close up of eggnog frosting on a whisk

So what does any sane person do when they have really good eggnog? Besides spike it with booze, of course. You make frosting! And cupcakes!

a cupcake with eggnog frosting on top

Because I didn’t thicken the eggnog with something like corn starch or flour (because I really didn’t want either in my frosting), I had to add  a fair amount of sugar to thicken it to the point where I could pipe it onto the cupcake. It definitely worked best when the finished frosting was cold, but even at room temperature it stayed on top of the cupcake. Needless to say – it was delicious!

Table of Contents

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too.

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Eggnog Frosting

Prep10 minutes
Total10 minutes
Servings 12 servings
This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat.

Ingredients 

  • 1 cup unsalted butter room temperature
  • 1/2 cup eggnog
  • pinch salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 5 cups confectioners sugar more, if needed
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Instructions 

  • In the bowl of your stand mixer, cream butter until smooth using whisk attachment.
  • Add eggnog, salt, vanilla, nutmeg, and one cup of powdered sugar. Blend until combined. Scrape down sides. Repeat process, adding one cup of sugar at a time, until desired consistency is achieved. Story in refrigerator until ready to use.
  • When frosting is cold, it will hold its shape, but at room temperature it may not. Frosting is very sweet.

Notes

Recipe makes enough to frost 12 cupcakes

Nutrition

Calories: 340kcal, Carbohydrates: 51g, Protein: 1g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 47mg, Sodium: 9mg, Potassium: 22mg, Sugar: 50g, Vitamin A: 495IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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5 from 4 votes (2 ratings without comment)

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5 Comments

  1. 5 stars
    I used your Eggnog frosting for an Eggnog Cheesecake I made. I was in Eggnog heaven! This was extremely good! Thank you so much for the recipe!

  2. I love to bake but I’m diabetic and can’t use powdered sugar. Can I substitute Splenda?
    Thank you,
    Lisa Bacigalupi

    1. Hi Lisa, I don’t do much cooking with splenda so I have no idea if it will work with this recipe. Sorry I can’t be more helpful!

  3. Made this frosting last weekend to go with some gingerbread cupcakes. Turned out really well. The eggnog flavor is strong enough to taste without becoming overpowering.

    Thanks for sharing the recipe.

  4. 5 stars
    Made this frosting when the icing for my eggnog cookies failed. It SAVED my cookies, which were pretty bland. PERFECT! Thank you!