A fluffy gingerbread buttercream that’s perfect for sheet cakes, layered cakes and cupcakes. This frosting is whipped with butter, molasses and gingerbread spices. It’s perfectly sweet and the best buttercream for the holidays! It goes perfectly with our fluffy gingerbread cake recipe.
If you’re making holiday cupcakes or a delicious cake for the holidays, top it with this amazing, creamy and super fluffy gingerbread buttercream!
How to Make Gingerbread Buttercream
This is a classic buttercream frosting recipe with gingerbread spices, creating the most amazing gingerbread flavor. It’s rich in flavor and super creamy. It’s perfect for spreading over cakes or piping into cupcakes.
Ingredients (Full recipe in recipe card below)
Pure Maple Syrup
- Using an electric mixer, beat room temperature butter and sugar until light and fluffy.
- Add in the ground spices and molasses and continue to beat.
- Add in the maple syrup and heavy cream and beat on high for another 5 minutes.
- Whip until the frosting is fluffy and creamy.
Tips for Making the Best Buttercream
- Make sure the butter is room temperature and soft before whipping.
- If the frosting curdles, add more powdered sugar and continue to whip on high.
- Whip on high until the frosting is light and fluffy. You can’t over whip frosting!
- Always give it a taste and see if it needs more spices or sugar.
How to Store Buttercream
Store buttercream frosting in an airtight container in the refrigerator for up to 1 week. When you’re ready to use it, add it back into the mixing bowl and beat on high until it’s light and fluffy and room temperature again.
Frequently Asked Questions
DO YOU HAVE TO REFRIGERATE A CAKE WITH BUTTERCREAM FROSTING?
If the cupcakes or cake are frosted, place a glass dome over the dessert and it will be totally fine on the counter for a one day. After that it should be consumed or put in the refrigerator.
CAN BUTTERCREAM FROSTING BE LEFT OUT?
Did you know many people, especially in other countries, actually leave their butter out on the counter for weeks? There is a debate about this, but it’s actually okay to leave butter out if it’s salted and pasteurized and stored in an airtight container. However, we use unsalted butter in the recipe so we recommend that you store it in the refrigerator.
And that’s it! You’re ready to make the most amazing gingerbread frosting for your holiday recipes!
More Gingerbread Recipes You’ll Love
Let us know if you make this gingerbread frosting by leaving a comment and review below! We’d love to know your thoughts!
- 2 1/2 cups confectioners sugar
- 1/2 cup unsalted butter, must be room temp. and soft.
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 tbsp molasses
- 3 tbsp maple syrup , pure
- 2 tbsp heavy cream
- In a mixing bowl with the fitted attachment, beat the room temperature butter and sugar on high.
- Add in the molasses, spices, maple syrup and heavy cream and whip on high for 3 minutes.
- Scrape the bottom and sides of the bowl and continue to beat until the frosting is light and fluffy.