Roasted chestnut butter frosting is the perfect topping for any Christmas cupcake and there is no open fire needed – although you may find yourself seeking one out as you eat it. The chestnut frosting is not overly nutty, and it has a mild flavor and a smooth buttercream texture.
While peanut butter has it’s fans, chestnut butter is the nut butter of choice for the season. I loved it in the roasted chestnut butter frosting, but it is also great on a piece of toast or in a chestnut butter and cranberry jelly sandwich!
This post covers how to make chestnut butter and then how to make chestnut butter frosting.
To start, you’ll need roasted chestnuts.
I bought my roasted chestnuts at Whole Foods. However, if you want to take the effort to roast chestnuts yourself, Kevin of Closet Cooking has a great post on how to roast chestnuts.
Next, you’ll need to turn those roasted chestnuts into chestnut butter.
Making nut butter is easier than you might think. You just need a food processor. My favorite food processor to use is my mini Cuisinart. Simply grind the roasted chestnuts in your food processor and then add vegetable oil 1 tablespoon at a time and continue to process until it has the consistency of a nut butter. Since roasted chestnuts don’t have much oil in them, you may need to add up to 1/4 cup of vegetable oil per cup of chestnut butter produced.
Now, you can make the roasted chestnut butter frosting.
Roasted Chestnut Butter Frosting
This roasted chestnut butter frosting is perfect on Christmas treats!
- 1 cup roasted chestnut butter
- 1 cup unsalted butter
- 2 cups powered sugar
Place the butter and nut butter into a medium bowl and beat with an electric mixer.
Gradually mix in the sugar.
Beat for at least 3 minutes for it to get good and fluffy.
What’s the cupcake under the frosting?
The cupcake under that frosting is my mulled wine Christmas cupcake!