I had a request for this recipe and so I decided to post it on here for a quick way to share...
I started with the Basic Buttercream Filling Recipe that I found online and modified it in order to ice my Pumpkin Ginger Cupcakes):
Here is what I came up with:
Cinnamon Ginger Cheesecake Icing/Filling
1 pound bag of powdered sugar
1 small box cheesecake pudding mix
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 to 1/4 teaspoon salt
1/2 teaspoon Vanilla
1/4-1/2 cup milk/water (I usually use water - but you can use milk if you know it can be kept refrigerated)
2 sticks butter (room temp), cut into ½ inch slices
1/2 cup shortening
*Using the whisk attachment on your electric mixer, mix the powdered sugar, pudding mix, ginger, cinnamon, salt, vanilla and water at low speed until smooth. (Add 1/4 cup water and then add a little at a time until the powdered sugar is all mixed in and it is smooth).
*Add butter, one slice at a time, until incorporated
*Add shortening and whip at highest speed 10-12 minutes, until volume increases by at least 50%.
