Eggnog Buttercream
Confession time: I don’t like eggnog.
Servings: 24 cupcakes
Ingredients
- 1 c sugar
- 1/4 c all-purpose flour
- 1 c eggnog
- 1/4 tsp. nutmeg
- 1 c butter room temperature
- caramel sundae sauce optional
Instructions
- In medium saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk.
- Continue whisking and add in 1 cup eggnog and nutmeg until no lumps remain.
- Heat mixture over medium heat, whisking until mixture comes to a low boil and thickens enough to coat a spoon.
- Remove from heat and cool completely, about 45 minutes.
- In stand mixer beat 1 cup butter until creamy, about 1 minute.
- Pour in cooled eggnog mixture, beating until light and creamy.
- If frosting looks curdled or separated, keep beating! It will come together after a few minutes.
- Pipe onto cooled cupcakes.
- Drizzle with caramel sauce.