Gingerbread Buttercream
This gingerbread buttercream recipe is the perfect frosting for cakes, cupcakes, & cookies! It's absolutely delicious and so easy to make!
Servings: 6
Calories: 1123kcal
Ingredients
Gingerbread Buttercream Frosting
- 2 cups unsalted butter, room temperature 454g; 1 lb. box
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1/2 tsp fine salt 3g
- 2 Tbsp molasses 40g
- 1 Tbsp ground cinnamon 8g
- 1 1/2 tsp ground ginger 4g
- 1 1/2 tsp ground nutmeg 4g
- 7 cups powdered sugar 907g; 2 lb. bag
- 1/4 cup heavy whipping cream, room temperature 60g
Instructions
Gingerbread Buttercream Frosting:
- In the bowl of a stand mixer or a large bowl, beat 2 cups of room temperature butter on a low speed for 30 seconds with a paddle or whisk attachment (or hand mixer) until smooth.
- Add in 2 tsp vanilla extract, 1/2 tsp salt, 2 Tbsp molasses, 1 Tbsp cinnamon, 1 1/2 tsp ginger, 1 1/2 tsp nutmeg and beat on low.
- Slowly mix in 7 cups of powdered sugar on a low speed. Add in 1/4 cup of heavy cream halfway through make the frosting easier to mix.
- Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Continue to mix on the lowest speed for a minute or two to help make the frosting super smooth.
- Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap (to prevent crusting) or place in a piping bag and set aside until you're ready to use it.
Video
Notes
Recipe Yield
This recipe makes about 6 cups of frosting, which is enough to frost 3 dozen cupcakes or a 7- or 8-inch layer cake. I suggest altering the batch size for the following desserts:- 1 batch of macarons - 1/8 batch
- 7- or 8-inch layer cake - 1 batches
- 1-2 dozen cupcakes - 1/2 batch
Making This Gingerbread Buttercream in Advance and Storage Tips:
Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week. If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes to get out any extra air that might have been incorporated during the mixing process.Nutrition
Serving: 1 | Calories: 1123kcal | Carbohydrates: 135g | Protein: 1g | Fat: 67g | Saturated Fat: 42g | Polyunsaturated Fat: 22g | Cholesterol: 180mg | Sodium: 212mg | Fiber: 1g | Sugar: 131g