Spiced Creamy Gingerbread Frosting with Vanilla Infusion Recipe

Introduction

This Spiced Creamy Gingerbread Frosting with Vanilla Infusion is the perfect finishing touch for your holiday treats. Rich, smooth, and bursting with warm spices, it adds a delightful twist to cakes and cookies. Ready in just 15 minutes, it’s an easy way to elevate your baking.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 1/4 cup heavy cream
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Step 1: In a large mixing bowl, add the softened unsalted butter. Using an electric mixer, beat the butter on medium speed until it is smooth and creamy, approximately 2-3 minutes.
2. Step 2: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to prevent the sugar from flying out of the bowl. Once all the sugar is added, beat on medium speed until the mixture is fully combined and fluffy, about 4-5 minutes.
3. Step 3: Pour in the heavy cream, and continue mixing on low speed until incorporated. Increase to medium speed and whip the frosting for another 2 minutes until airy.
4. Step 4: Add the ground ginger, cinnamon, nutmeg, cloves, pure vanilla extract, and a pinch of salt to the frosting. Mix on medium speed until all the spices and vanilla are well blended and the frosting has an even texture and color, about 1-2 minutes.
5. Step 5: Taste the frosting and adjust the spices if desired. If it’s too thick, you can add a bit more heavy cream by the tablespoon until you reach the desired consistency.
6. Step 6: Once the frosting is ready, use it immediately to frost your gingerbread cakes or cookies, or transfer it to an airtight container and refrigerate for later use.

Tips & Variations

• For a dairy-free version, substitute the butter with vegan butter and use coconut cream instead of heavy cream.
• If you prefer a stronger vanilla flavor, increase the vanilla extract to 1 1/2 teaspoons.
• Add a pinch of ground cardamom for an exotic twist on the spice blend.
• To soften the frosting after refrigeration, let it sit at room temperature for 15 minutes, then briefly re-whip before using.

Storage

Store the frosting in an airtight container in the refrigerator for up to one week. Before using, allow it to come to room temperature and whip it briefly to restore its creamy texture. Avoid leaving it out too long to prevent it from becoming too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frosting ahead of time?

Yes, this frosting can be prepared up to a week in advance. Keep it refrigerated and whip it briefly before spreading to regain its fluffy consistency.

What can I use this frosting on besides gingerbread?

This spiced frosting pairs wonderfully with carrot cakes, spice cakes, pumpkin desserts, and even as a flavorful spread on muffins or cupcakes.

Spiced Creamy Gingerbread Frosting with Vanilla Infusion Recipe

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★★★★★

4.8 from 118 reviews

• Author: Lana
• Total Time: 15 minutes
• Yield: Enough to frost one 9-inch cake or about 24 cookies

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Description

This Spiced Creamy Gingerbread Frosting with Vanilla Infusion is a luscious, flavorful topping perfect for enhancing gingerbread cakes and cookies. It combines classic holiday spices like ginger, cinnamon, nutmeg, and cloves with a smooth vanilla-infused buttercream base. Rich yet airy, this frosting balances sweetness and spice for a delightful finishing touch to your baked treats.

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Ingredients

Scale 1x2x3x

Buttercream Base

• 1 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 1/4 cup heavy cream
• Pinch of salt

Spices and Flavorings

• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon pure vanilla extract

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Instructions

1. Beat the Butter: In a large mixing bowl, add the softened unsalted butter. Using an electric mixer on medium speed, beat the butter until it becomes smooth and creamy, which should take about 2-3 minutes.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to avoid the sugar flying out of the bowl. After all sugar is incorporated, increase to medium speed and beat until the mixture is fluffy and well combined, approximately 4-5 minutes.
3. Incorporate Heavy Cream: Pour in the heavy cream and mix on low speed until incorporated. Then increase to medium speed and whip the frosting for another 2 minutes until it becomes airy and light.
4. Add Spices and Vanilla: Add ground ginger, cinnamon, nutmeg, cloves, pure vanilla extract, and a pinch of salt to the frosting. Mix on medium speed until all the spices and vanilla are evenly blended and the frosting has a uniform texture and color, around 1-2 minutes.
5. Taste and Adjust: Taste the frosting and adjust the seasoning if desired. If the frosting is too thick, add additional heavy cream one tablespoon at a time until you reach the desired consistency.
6. Use or Store: Use the frosting immediately to frost gingerbread cakes or cookies, or transfer it to an airtight container and refrigerate for later use. Before using chilled frosting, allow it to come to room temperature and re-whip if needed.

Notes

• If chilled, bring frosting to room temperature and whip again for best spreading consistency.
• Add heavy cream gradually to control frosting thickness.
• Use fresh ground spices for optimal flavor.
• Optional: Add a pinch of salt to enhance sweetness and balance flavors.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Frosting
• Method: Blending
• Cuisine: American

Keywords: gingerbread frosting, spiced frosting, buttercream frosting, holiday frosting, vanilla infusion, gingerbread spice