During this time of year, pawpaws abound, both on the ground for foragers and in local grocery stores. This recipe from Cindy Higgerson of Larder & Cupboard is based on one from the The Joy of PawPaw Cookbook and makes a tasty topping for cakes, muffins, and more.
INGREDIENTS
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- 5 Tbs butter
- 8 oz. softened cream cheese
- 2 tsp. vanilla
- 5 1/2 cups powdered sugar
- 1/4 tsp. ground spicebush berries (Note: Cinnamon or allspice can be subbed for the spiceberries.)
- 1/2 cup pawpaw pulp
INSTRUCTIONS
- Using a mixer, cream the butter, cream cheese, and vanilla.
- Sift together powdered sugar and ground spiceberry.
- Alternate mixing the sugar and pawpaw pulp into the butter/cream cheese mixture.
- Adjust the amount of sugar for consistency if necessary.
- Spread onto cakes, cupcakes, or muffins after fully cooled.
- Store frosted baked goods in the refrigerator.
