Eggnog Buttercream

Holly Robertson is Savannah’s latest entrant to Savannah’s cupcake scene.  Sweet Carolina cupcakes have been enjoying a good amount of success on Hilton Head Island for a little while, but lucky for you, she has brought her sweet goodness to this side of the river.  Whitaker street downtown to be exact.  Hard to miss if you are doing any holiday shopping.  Holly was kind enough to share her eggnog buttercream recipe with us, she is using it this month to top her nutmeg spiced white cake as part of the holiday season.  Calories?  Uhh, yeah, but now is not the time to be afraid to Eat It and Like It.


  • 1 lb salted butter at room temperature
  • 6-8 cups powdered sugar, sifted (you can use more or less, depending on desired consistency)
  • 1 tablespoon pure vanilla extract
  • 1/2 cup prepared eggnog


Place butter in mixing bowl and beat until smooth and creamy. Scrape down sides of bowl.  Add  half the powdered sugar and mix on low speed until incorporated. Scrape bowl again. Add vanilla and eggnog while continuing to mix on low setting for 2 minutes. Scrape sides of bowl again and with mixer on low, add remaining powered sugar until frosting is the desired consistency.

This frosting is delicious on a plain white cake, or you can do as we do at Sweet Carolina Cupcakes and ad a teaspoon of nutmeg to your favorite white cake recipe for a little more holiday kick!







Click here for yesterday’s Crab Bisque from Elizabeth on 37th.

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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