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Judy John

Gingerbread Frosting

This gingerbread frosting blends creamy buttercream texture with molasses, ginger, and warm spices. It creates a festive topping for cakes, cupcakes, cookies, and seasonal desserts while remaining easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 2 tbsp molasses unsulphured
  • 2 tbsp heavy cream room temperature
  • 1 tsp ground ginger fresh flavor
  • 1/2 tsp ground cinnamon warm spice
  • 1/4 tsp ground nutmeg optional

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Rubber Spatula
  • Piping Bag
  • Freezer
  • Tray
  • Storage Container
  • Oven

Method
 

  1. Beat softened butter until fluffy, smooth, and pale in appearance.
  2. Add powdered sugar gradually and mix until creamy and well combined.
  3. Blend in molasses, heavy cream, ginger, cinnamon, and nutmeg.
  4. Beat until the frosting becomes light, silky, and evenly flavored.
  5. Adjust consistency for spreading or piping by adding cream if needed.
  6. Spread or pipe onto cooled desserts and garnish as desired.

Notes

For a softer frosting, add extra cream a teaspoon at a time. For firmer decorating texture, chill briefly before use. Freeze frosting in an airtight container for up to 2 months and rewhip after thawing. Keep desserts cool during assembly. Customize flavor with cloves, orange zest, maple extract, or extra cinnamon. Store refrigerated for up to 5 days.