First, measure out all of the frosting ingredients with a measuring cup and spoons.
Prepare a Kitchenaid stand mixer with a whisk attachment.
Next, add the butter into the large bowl of the mixer.
Then, beat the butter for 5 minutes, or until it is doubled in size, light, and creamy.
Gradually add the powdered sugar, ½ cup at a time, mixing well between each addition.
Keep mixing until the sugar is completely combined.
Then, add in the nutmeg, eggnog, vanilla extract, and salt.
Mix everything together on high for 8-10 minutes until smooth.
Next, cut the tip of a piping bag and insert a jumbo metal piping tip.
Finally, spoon or scoop the eggnog frosting into the piping bag and close it off with a piping bag tie.
Video
Notes
Storing Eggnog FrostingOnce piped onto a cake or these Gingerbread Cupcakes, this eggnog frosting will stay good for as long as that pastry does. However, if you need to store leftover frosting on its own, then it needs to stay refrigerated or frozen. Here’s what you can do: To store eggnog frosting: transfer the frosting to an airtight container or a freezer-safe Ziploc bag. Store the frosting in the fridge for up to 1 week or in the freezer for up to 1 month. If freezing, I like to double-bag the frosting because it helps save some freezer space. Always label the date on the outside to keep up with freshness. Let the frosting come to room temperature and whip again before using.