This week at work, we’re having a Thanksgiving Luncheon. I was feeling a bit festive when I rolled out of bed this morning and…
…I’ve been baking all day. Not a bad way to spend a relaxing Sunday in my opinion!
I stumbled across this recipe online and knew I had to make it for my Pumpkin Spice cookies (stay tuned for that post later this week!). The recipe below is good for frosting roughly 18 medium sized cookies, so adjust accordingly for your intended use.
- 1/4 cup of unsalted butter, softened
- 1 cup powdered sugar
- 1/4 tsp. vanilla extract
- 2 tbsp. heavy whipping cream
- 1/2 tsp. cinnamon
- In a medium mixing bowl beat together butt and powdered sugar until smooth. Add in vanilla, whipping cream and cinnamon and beat until light and fluffy. Frosting can be stored for up to one week for use