This eggnog buttercream frosting puts a festive twist on my classic American buttercream frosting, using eggnog in place of milk for a perfectly balanced eggnog flavor that not too strong and not too subtle. It's smooth, creamy, and absolutely delicious on everything from eggnog cupcakes to holiday sugar cookies!

Close-up view of eggnog frosting spread over the top of a cake.

Last Christmas I got curious about what would happen if I replaced the milk in my buttercream frosting recipe with eggnog. Turns out it's a really easy way to make a delicious and festive frosting!

I created my eggnog cupcakes recipe to pair with this frosting, but I quickly realized that it has loads of uses during the holiday season. In addition to topping cupcakes, it's perfect for decorating sugar cookies or gingerbead, frosting layer cakes, or topping other holiday desserts.

I decided to keep the frosting flavor pure, adding only eggnog and no spices, but a light dusting of ground nutmeg or cinnamon on top of the frosting when decorating really enhances the eggnog flavor. Cinnamon sticks or star anise are also beautiful garnish options when decorating with this frosting.

With the same smooth, creamy, and airy texture as my popular American buttercream frosting recipe, this eggnog version is just as easy to work with, whether you're spreading it on cupcakes or piping decorative swirls on cookies. Trust me... your family and friends will be asking for the recipe!

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white background.

Eggnog - Eggnog is used in place of milk and adds both creaminess and flavor to the frosting. Store-bought, non-alcoholic eggnog that's pasteurized and homogenized works best in this recipe. Use any brand that you think tastes good.

Butter - Use unsalted butter so that you can control the amount of salt in the frosting and be sure that the butter is a cool room temperature before you begin in order to achieve a smooth frosting.

Confectioners' Sugar - Confectioners' sugar provides the sweetness for the frosting, and it's fine texture allows it to dissolve more easily into the butter. Do not substitute granulated sugar, which will create a gritty frosting.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

A stand mixer with the paddle attachment or an electric hand mixer, for mixing the frosting.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Beaten butter in the bowl of a stand mixer.

Step 1: Beat butter, salt, and vanilla on medium-high speed until smooth.

Beaten butter with confectioners' sugar in the bowl of a stand mixer.

Step 2: Add sugar slowly - one cup at a time - beating well and scraping the bowl often. When all sugar is added the frosting will be slightly dry.

Eggnog buttercream frosting in the bowl of a stand mixer.

Step 3: Add eggnog and beat until the frosting is light and fluffy.

Allison's Top Tips

For the smoothest frosting, be sure to use butter that's a cool room temperature and sift the sugar.

Eggnog frosting swirled on the top of a cupcake and sprinkled with ground nutmeg.

Storage Instructions

Store buttercream frosting in an airtight container in the fridge for up to a week. If you plan to refrigerate the frosting before using to decorate a dessert, let the frosting come to room temperature and briefly re-whip it with a stand mixer or handheld electric mixer so that it's soft and fluffy before using.

Cakes or other desserts that have been decorated with eggnog buttercream frosting can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

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