Gingerbread Frosting with Sugar (Printable)
Smooth gingerbread topping with warm spices and powdered sugar, perfect for cakes and cookies.
# What You Need:
→ Base
01 - 2 cups powdered sugar, sifted
02 - 1/2 cup unsalted butter, softened
03 - 2 to 3 tablespoons whole milk, as needed
→ Spices & Flavor
04 - 1 teaspoon ground ginger
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/8 teaspoon ground cloves
08 - 1 teaspoon pure vanilla extract
→ Optional
09 - Pinch of salt
10 - 1 tablespoon molasses, for enhanced gingerbread flavor
# How-To:
01 - Beat the softened butter using a hand mixer or stand mixer until light and creamy, about 1 minute.
02 - Gradually add sifted powdered sugar on low speed to prevent a sugar cloud, mixing until fully combined.
03 - Blend in ground ginger, cinnamon, nutmeg, cloves, and optional salt until uniformly distributed.
04 - Pour in vanilla extract and molasses if using, mixing to combine.
05 - Add milk one tablespoon at a time, mixing on medium speed until desired smoothness for spreading or stiffness for piping is achieved.
06 - Use immediately to frost cooled gingerbread cookies, cakes, or cupcakes.
# Expert Tips:
01 -
- It actually tastes like gingerbread, not just sugar with a hint of spice whispered politely from a distance.
- Ready in 10 minutes, which means you can frost two dozen cookies before your coffee gets cold.
- The molasses is optional, but it's the move that transforms this from good to genuinely memorable.
02 -
- Cold frosting is a recipe for frustration—if it's been in the fridge, let it sit at room temperature for 15 minutes and re-whip it before using.
- The spices taste stronger the longer this frosting sits, so if you make it ahead, you might want to dial back the ginger or cinnamon slightly.
03 -
- Sifted powdered sugar is non-negotiable if you want a smooth frosting without any hint of graininess.
- The molasses is where this frosting separates itself from basic butter frosting—it's the secret that makes people ask for your recipe.