I found this recipe for Spiced Vanilla Icing in Fine Cooking Magazine and was immediately intrigued. They paired it with buttermilk cake - but I put it with a spice cake to give it a fall holiday flair. Here's the original recipe:
9 oz. (2 1/2 cups) confectioner's sugar
3 tbs. buttermilk, more as needed
1 tsp. vanilla extract
1/4 tsp of table salt
Now, let me preface my critique by saying that I sold out of my dozen spiced cupcakes and received rave reviews about their flavor. That being said, I was skeptical about adding salt to icing - upon a highly scientific spoon test, I was not impressed. In fact, I almost scrapped the entire batch of cupcakes all together. However, no one commented on the salt, and if anything, it seemed to contrast the spice cake in an interesting way.
If I could make a couple of simple amendments to the recipe, I would say that instead of a 1/4 tsp. of salt, I would do a small pinch of salt. Additionally, I would say do the 3 tbs of buttermilk and use just regular milk to add more moisture if you need it. Otherwise, the buttermilk makes it too thick.
Whether it's a unique Halloween treat or a house warming Thanksgiving present, this spiced recipe really mixes up the typical autumn dessert into something people of all ages can enjoy!