I can’t get enough of this gingerbread buttercream because it turns cakes, cupcakes, cookies, and brownies into instant Christmas showstoppers. One swirl is all it takes to make any holiday dessert feel bakery worthy.

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I’m obsessed with this Gingerbread Buttercream Frosting because it tastes like the best part of Christmas dessert, piled high and unapologetically rich. I get that bold gingerbread flavor I crave, with molasses bringing that deep, almost caramel bite that makes every cupcake, cookie, or cake feel instantly more special.

And the cinnamon? It pushes the whole thing straight into holiday dessert territory without tasting flat or boring.

But what I really love is the texture. Creamy, smooth, and thick enough to swoop like a bakery frosting.

No sad, bland frosting here. Just sweet gingerbread attitude in every single bite.

Ingredients

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Unsalted butter makes it creamy, rich, and bakery-style without tasting greasy.
Powdered sugar gives that fluffy sweetness and keeps the frosting smooth.
Molasses brings deep gingerbread flavor, a little smoky, sticky, and cozy.
Ground ginger adds the warm kick that makes this taste like gingerbread.
Cinnamon softens everything with sweet spice you’ll recognize right away.
Cloves are strong, but they add that classic holiday cookie vibe.
Nutmeg gives a cozy background note, kind of like warm eggnog energy.
Vanilla rounds out the spices so they don’t taste too sharp.
Fine salt keeps the sweetness in check.
Basically, don’t skip it.
Heavy cream or milk loosens it up so it spreads like a dream.
Plus, the whole thing tastes like frosting and gingerbread had a baby.

Ingredient Quantities

1 cup (227 g) unsalted butter, room temperature

4 cups (480 g) powdered sugar, sifted

3 tablespoons molasses, preferably robust or dark

1 to 1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon pure vanilla extract

1/4 teaspoon fine salt

2 to 4 tablespoons heavy cream or whole milk, as needed for spreading

How to Make this

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1. Place 1 cup (227 g) room temperature unsalted butter in a large mixing bowl and beat on medium speed until creamy and pale, about 2 to 3 minutes.

2. Add 3 tablespoons molasses, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine salt to the butter and beat until fully incorporated.

3. Add spices: 1 to 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Beat briefly to distribute.

4. With the mixer on low, add 4 cups (480 g) sifted powdered sugar in two additions, mixing until the sugar is mostly incorporated after each addition.

5. Increase mixer speed to medium and beat until the frosting begins to smooth and lighten, about 1 to 2 minutes.

6. Add 2 tablespoons heavy cream or whole milk and beat; if the frosting is too thick for spreading, add up to 2 more tablespoons, 1 tablespoon at a time, until you reach the desired consistency.

7. Scrape down the bowl and beat for a final 20 to 30 seconds to ensure everything is uniform and extra fluffy.

8. Taste and adjust: add a touch more molasses for deeper flavor or a pinch more salt if it tastes too sweet; beat briefly after any additions.

9. Use the gingerbread buttercream immediately to frost cakes, cupcakes, or cookies, or store airtight in the refrigerator for up to 5 days.

10. If chilled, bring the frosting back to room temperature and rewhip for a few seconds before spreading.

Equipment Needed

1. Large mixing bowl
2. Electric mixer (hand mixer or stand mixer with paddle attachment)
3. Sifter or fine mesh sieve for powdered sugar
4. Measuring cups and spoons
5. Rubber or silicone spatula for scraping the bowl
6. Small spoon or tasting spoon for adjustments
7. Liquid measuring cup for cream or milk
8. Airtight container for storing leftover frosting

FAQ

Q: How do I get the frosting smooth and lump free? A: Beat room temperature butter until light and fluffy before adding sifted powdered sugar in batches, scraping the bowl as you go. Add molasses and extracts, then thin with 2 to 4 tablespoons of cream or milk until spreadable.

Q: Can I make the frosting ahead of time? A: Yes. Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip briefly before using, adding a little cream if it seems stiff.

Q: How do I adjust the spice level? A: Increase or decrease the ground ginger, cinnamon, cloves, and nutmeg to taste. Ginger gives the most punch, so change that first in 1/4 teaspoon increments.

Q: Can I pipe this frosting? A: Yes. For piping, use the lower end of the cream range and whip until the frosting holds a peak but is still smooth. If too soft, chill briefly and re-whip.

Q: Is there a good substitute for molasses? A: Unsulphured molasses gives the characteristic flavor. For milder taste, use light molasses or a combination of dark brown sugar and a teaspoon of molasses. Avoid using maple syrup or honey as direct swaps.

Q: Can I make this dairy free or vegan? A: Replace butter with a high quality vegan butter and use full fat coconut cream or a non dairy milk to thin. Flavor will be slightly different but still rich and spiced.

The Best Gingerbread Buttercream Frosting Recipe Substitutions and Variations

Unsalted butter: use salted butter and omit or reduce the added 1/4 teaspoon salt; or use a 1:1 vegan stick butter for a dairy free version, noting texture may be slightly softer.
Powdered sugar: make your own by blending granulated sugar with 1 tablespoon cornstarch per cup until very fine; or use store bought superfine sugar if needed for less sweetness and slightly thinner texture.
Molasses: substitute dark corn syrup or black treacle for similar viscosity and sweetness; or use robust dark maple syrup for a different but pleasant flavor profile (reduce to 2 tablespoons if too strong).
Heavy cream or whole milk: use half and half for comparable richness; or for a non dairy option use full fat canned coconut milk (use the thick cream portion) to maintain body and spreadability.

Pro Tips

– Use truly room temperature butter for the creamiest texture. It should give slightly when pressed but not be greasy or melty. If it feels cool, let it sit a little longer; if it is too soft, chill briefly and then rebeat.

– Warm the molasses slightly in a bowl or microwave for 5 to 10 seconds so it pours and blends evenly into the butter. Start with the 3 tablespoons called for and add a little more only if you want a stronger, almost caramel-like bite.

– If the spices feel flat, bloom them by mixing them first with a tablespoon of the cream or a tiny splash of hot water until fragrant, then add to the butter. This wakes up their oils and gives a brighter, more complex gingerbread character.

– Adjust texture and shine by adding the dairy slowly. Add the 2 tablespoons of cream and test spreadability before each additional tablespoon. For a silkier finish, use warm cream; for stiffer piping, keep the cream cold. Store airtight in the fridge up to 5 days, then bring to room temperature and rewhip briefly before using.

The Best Gingerbread Buttercream Frosting Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

239

kcal

Equipment: 1. Large mixing bowl
2. Electric mixer (hand mixer or stand mixer with paddle attachment)
3. Sifter or fine mesh sieve for powdered sugar
4. Measuring cups and spoons
5. Rubber or silicone spatula for scraping the bowl
6. Small spoon or tasting spoon for adjustments
7. Liquid measuring cup for cream or milk
8. Airtight container for storing leftover frosting

Ingredients

1 cup (227 g) unsalted butter, room temperature
4 cups (480 g) powdered sugar, sifted
3 tablespoons molasses, preferably robust or dark
1 to 1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
2 to 4 tablespoons heavy cream or whole milk, as needed for spreading

Directions

Place 1 cup (227 g) room temperature unsalted butter in a large mixing bowl and beat on medium speed until creamy and pale, about 2 to 3 minutes.
Add 3 tablespoons molasses, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine salt to the butter and beat until fully incorporated.
Add spices: 1 to 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Beat briefly to distribute.
With the mixer on low, add 4 cups (480 g) sifted powdered sugar in two additions, mixing until the sugar is mostly incorporated after each addition.
Increase mixer speed to medium and beat until the frosting begins to smooth and lighten, about 1 to 2 minutes.
Add 2 tablespoons heavy cream or whole milk and beat; if the frosting is too thick for spreading, add up to 2 more tablespoons, 1 tablespoon at a time, until you reach the desired consistency.
Scrape down the bowl and beat for a final 20 to 30 seconds to ensure everything is uniform and extra fluffy.
Taste and adjust: add a touch more molasses for deeper flavor or a pinch more salt if it tastes too sweet; beat briefly after any additions.
Use the gingerbread buttercream immediately to frost cakes, cupcakes, or cookies, or store airtight in the refrigerator for up to 5 days.
If chilled, bring the frosting back to room temperature and rewhip for a few seconds before spreading.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.