Gingerbread Buttercream Frosting
This Gingerbread Buttercream Frosting captures one of the most nostalgic holiday flavors. The gingerbread spices bloom beautifully in the buttercream, delivering that warm, cozy feeling everyone craves in November and December. It’s silky, spiced, and incredibly versatile—perfect for cakes, cupcakes, sandwich cookies, and especially anything gingerbread-cookie–adjacent. If you want a frosting that tastes like the holidays, this is it.
Why you will love this recipe
What makes this the best gingerbread buttercream is its balance: rich, whipped butter lightened in the bowl of a stand mixer, deepened with molasses, and lifted by cinnamon, ginger, nutmeg, and cloves. The mixing process transforms everything into a fluffy, dreamy frosting that spreads like velvet. It pipes beautifully, holds its shape, and has that unmistakable gingerbread glow. As it rests, the spices meld even more, delivering the perfect holiday punch without overwhelming the sweetness.
How to make it
To make the frosting, begin by placing softened butter in the bowl of a stand mixer fitted with a paddle attachment, or use an electric mixer if that’s what you have on hand. Beat the butter on medium-high until it becomes pale and fluffy—this step is crucial for achieving the right consistency later.
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Once it’s well aerated, mix in the molasses, vanilla, salt, and all the spices. Let the mixture blend fully before adding the powdered sugar so the flavors disperse evenly.
Next, add most of the powdered sugar and begin mixing on low speed to prevent it from puffing out of the bowl. Increase the speed to whip everything into a silky, uniform frosting. Use a spatula to scrape down the sides of the bowl during the mixing process—that ensures the consistency of your buttercream stays perfectly smooth.
If the frosting feels too soft, add the remaining powdered sugar; if it becomes too thick, a splash of cream or milk will bring it back to the right consistency. Keep beating until it’s glossy, light, and easy to spread or pipe onto anything from cupcakes to gingerbread cookie bars.
How to use it
Once your gingerbread buttercream is ready, spread or pipe it onto fully cooled baked goods. It pairs beautifully with gingerbread cake, pumpkin bars, apple cupcakes, or even a simple vanilla loaf. The frosting firms up lightly as it sits, making it ideal for creating tall piped swirls or smoothing into clean edges on cakes. If you need an extra-stable frosting for décor, pop the bowl in the freezer for a few minutes—this helps tighten the texture without changing the flavor.
Storage
Store leftover frosting in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it again, allow it to come to room temperature and rewhip it with an electric mixer for a few seconds to refresh the texture. Gingerbread buttercream freezes very well for up to 2 months; thaw overnight in the fridge and whip again until smooth. Once applied to a dessert, your frosted cake or cupcakes can sit at room temperature for several hours or overnight if your kitchen is cool.
Tips & Tricks
For the smoothest frosting, always sift your powdered sugar and scrape the sides of the bowl frequently. If you want a deeper molasses flavor, you can substitute dark molasses, but expect a stronger, more intense gingerbread profile. A tiny pinch of espresso powder enhances the spices beautifully. And remember—softened butter is key; melted butter will completely compromise the texture.
Variations
Swap half the butter with cream cheese to make a tangy gingerbread cream cheese frosting. Add a spoonful of cocoa powder for a chocolate-gingerbread twist. Stir in a bit of orange zest for a citrusy variation, or fold in finely crushed gingersnaps for a little crunch.
FAQ
Can I make gingerbread buttercream ahead of time?
Yes—store it in the fridge for up to 3 days or in the freezer for up to 2 months. Rewhip before using to restore texture.
Why is my frosting too thick or too soft?
Adjusting the consistency is easy: add more powdered sugar to thicken or a splash of cream to loosen until you reach the right consistency.
Can I substitute dark molasses?
Absolutely. Dark molasses gives a deeper, richer flavor, though it will make the frosting slightly stronger and darker.
What should I do with leftover frosting?
Spread it on graham crackers, swirl it into hot cocoa, sandwich it between gingerbread cookies, or freeze it for later.
Similar Recipes
Also try these other frostings: my Caramel Frosting, which tastes like a buttery, melt-in-your-mouth caramel candy; my Peanut Butter Frosting, perfect for sweet-salty, chocolate-friendly desserts; and my Cream Cheese Frosting, tangy, smooth, and ideal for classic cakes and anything that needs a hint of richness.
I hope this buttercream becomes a staple in your holiday baking lineup. If you make it, be sure to tag me on Instagram—I love seeing your creations, from cupcakes to gingerbread cookie bars and everything in between!
Gingerbread Buttercream Frosting
Ingredients
- 1 cup unsalted butter, softened 226g
- 3 cups powdered sugar, sifted 375g
- 1 tbsp molasses 20g
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp ground ginger
- pinch of cloves and nutmeg
- 2 –3 tbsp heavy cream or milk, only if needed 30–45 ml
- pinch of salt optional, to balance sweetness
Instructions
- Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter on medium-high speed until pale and fluffy, about 2 minutes.
- Add the molasses, vanilla, spices, salt, and 2½ cups of the powdered sugar.
- Start on low speed until the sugar is mostly incorporated, then increase to medium-high and beat for another 2–3 minutes until smooth and creamy, scraping down the sides as needed.
- Adjust the consistency by adding more powdered sugar if the frosting feels too soft, or a splash of cream or milk if it’s too thick. Continue beating until light, airy, and spreadable.
