This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat.
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!
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!
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!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too.
- 1 cup unsalted butter (room temperature)
- ½ cup eggnog
- pinch salt
- ½ teaspoon vanilla extract
- ½ teaspoon freshly grated nutmeg
- 5 cups confectioners sugar (more, if needed)
- 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.