How to Make Spiked, Finger Lickin’ Good Eggnog Frosting
Categories: DIY Recipes

How to Make Spiked, Finger Lickin’ Good Eggnog Frosting

 

This week on Brit + Co, I’m revealing some recipes for wintry treats we all Crave this time of year. I love creamy, rich desserts made with booze, so eggnog is a winning ingredient in my opinion. Plus, its story is the perfect blend of mysterious provenance and American history. Eggnog is an old English creation based on a hot drink called posset, which consists of eggs, milk and ale or wine. It was most popular among the landed gentry who had plenty of eggs and dairy available, and it translated easily to America, where farms and dairy products were plentiful, as was rum. Apparently, even George Washington was a fan and devised his own recipe that included rye whiskey, rum and sherry (way to go, George!). So here’s a fun idea that takes the eggnog out of your mug and into your new favorite dessert. Topped with candied cranberries, this red velvet cake with eggnog buttercream frosting is the perfect holiday showstopper.

Ingredients:

— 1 cup unsalted butter, room temperature

— 8 cups powdered sugar

— 1/2 cup buttermilk

— 1/2 cup eggnog

— 1 teaspoon vanilla extract

— 1/2 teaspoon cinnamon

— pinch nutmeg

— prepared red velvet cake (use your favorite red velvet recipe!)

Instructions:

1. Using an electric mixer or beaters, cream the butter until very smooth.

2. Add milk, eggnog, vanilla, spices and six cups of powdered sugar. Mix until well incorporated.

3. If needed, add the remaining powdered sugar until the texture of the frosting is fluffy and not too thick.

4. Frost the cakes and top with sugared cranberries. Slice and enjoy!

Using an electric mixer or beaters, cream the butter until very smooth.

Add milk, eggnog, vanilla, spices and six cups of powdered sugar. Mix until well incorporated.

Frost the cakes using an offset spatula.

Be sure to add the crumb layer before you add the final layer of frosting.

We topped our cake with sugared cranberries for a seasonal touch.

The spices in this buttercream frosting lend themselves perfectly to the red velvet, and the contrast is stunning. If you’re not a berries person, you could get creative with your cake topping by adding roses, a festive cake topper or candles.

Share your cake photos using the hashtags #iamcreative and #britstagram and come back tomorrow 8am ET/1am PT for the next episode of Crave.