Pawpaw Cream Cheese Frosting
This classic cream cheese frosting gets a tropical edge with the addition of North America’s largest native fruit: the pawpaw!
PAWPAW CREAM CHEESE FROSTING
This recipe originally appeared in The Joy of Pawpaw Cookbook to spread on a Pawpaw Spice Cake! A couple of things to note: while you can use a frozen pawpaw pulp in this recipe throughout the year, we really recommend using the fresh fruit when they’re in season. This recipe also calls for spicebush (Lindera benzoin), one of our favorite wild spices. If you don’t have them on hand, feel free to use allspice instead!
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Pawpaw Cream Cheese Frosting
This classic cream cheese frosting gets a tropical edge with the addition of North America's largest native fruit: the pawpaw!
Materials
- 5 tbsp butter
- 8 oz cream cheese
- 2 tsp vanilla
- 5 1/2 cups powdered sugar
- 1/4 tsp ground spicebush berries
- 1/2 cup pawpaw pulp
Instructions
- 1. Mix the butter, cream cheese, and vanilla.
- 2. Sift together the powdered sugar and spice.
- 3. Alternate mixing the sugar mixture and pawpaw pulp into the butter mixture.
- 4. Adjust the amount of sugar for desired consistency.
- 5. Spread onto cake(s) after they are fully cooled.
Notes
This recipe is written as it appears in The Joy of Pawpaw Cookbook
