Spiced Buttercream Pumpkin Tea Cake

An easy peasy recipe for Spiced Buttercream - It screams fall. Here's the final product and recipe! 

Pumpkin Tea Cake with Spiced Buttercream

2 sticks unsalted butter, room temp
2 - 3 TB heavy whipping cream
2 1/4 cups - 4 cups confectioners' sugar
1/16 tsp ginger
1/16 tsp nutmeg
1/8 - 1/4 tsp cinnamon (to taste)

- you'll also need a small bar of chocolate for shavings.

- one Hungry Monkey or other pumpkin bread loaf

Beat butter with whisk attachment or use hand mixer and slowly add confectioners' sugar -- make sure to start out slowly, adding in 1 cup, then 2. Taste. I prefer less sugar, but you may prefer more. Add a small amount of the spices. Taste. Add more, if needed, but be careful with the ginger and nutmeg as they pack a punch. Once incorporated, beat until mixed. Add heavy cream. Whip for 2 - 3 minutes until light and fluffy.

Frost a loaf of Hungry Monkey Pumpkin Tea Cake or your own.I like to frost frozen to eliminate the need for a crumb coat. Plus you have more control frosting. Stand the cake on it's side, slice cake down center. Frost middle, put the top back on. Frost the entire cake -- I like to use an offset spatula for better movement on the cake, although you can use a regular knife.

Take a vegetable peeler and run it down the side of the bar to make chocolate shavings. top the cake with the chocolate shavings. Chocolate and pumpkin go surprisingly well together!!

Enjoy! And post pics! Share your recent creations, please!!!