Ok, As you will notice in the picture, the icing is thicker than the usual powdered sugar glaze. I had three tablespoons of butter left and didn't want to wrap it up or waste it, so I blended it in to my glaze. I also used half and half instead of regular milk, so it made a thicker/fluffier glaze. I would prefer in the future to use a regular powdered sugar glaze. This cake is very rich and would do just fine without the glaze, period. But, if you must have a glaze, I would recommend a plain powdered sugar glaze without the butter.
Not many people are going to have this on their table for Thanksgiving Day, but it would put a fun twist in the usual variety of desserts.
For any of you that try this idea, feel free to post the results on here.
|Pumpkin Maple Ricotta Cake|