Gingerbread Buttercream Frosting
This Gingerbread Buttercream Frosting is light, fluffy, and infused with warm holiday spices, molasses, and cozy gingerbread flavors. It pipes beautifully, spreads smoothly, and instantly transforms any cake or cupcake into a November or December treat. Perfect for gingerbread cake, pumpkin bars, and holiday cookies.
Servings 3 cups (enough for 12-16 cupakes or one 8-9" cake)
Calories 240kcal
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.
Notes
Cream Cheese Version: Replace half of the butter (½ cup or 113 g) with an equal amount of slightly softened cream cheese and beat until smooth before adding the remaining ingredients.
For extra depth, add ½ teaspoon espresso powder.
The frosting can be made up to 3 days in advance and stored in the refrigerator; bring to room temperature and rewhip before using. The frosting can be frozen for up to 2 months.
Nutrition
Calories: 240kcal