Gingerbread Buttercream
f you’re a fan of gingerbread men then you’ll love this delicious, smooth gingerbread buttercream, flavoured with ginger and black treacle.
I love gingerbread biscuits at Christmas (well all year round really, but they just feel “right” at Christmas), so when it came to thinking up a flavour for day 3 of my festive buttercream week I decided that it had to be gingerbread.
Gingerbread Buttercream
If you’re a fan of gingerbread men then you’ll love this delicious, smooth gingerbread buttercream, flavoured with ginger and black treacle.
Active Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Ingredients
225 g butter soft at room temperature
450 g icing sugar
4 tbsp black treacle
1 tbsp ground ginger
A little milk
intructions
Cut the butter (225g) into cubes and beat in an electric mixer on a low speed until soft.
Add the icing sugar (450g) and beat until fully combined – I prefer to add the sugar a couple of spoonfuls at a time as this minimises the amount of sugar that flies out all over the kitchen.
Add the ground ginger (1 tbsp) and again beat until fully combined.
Check the consistency of your buttercream, if it seems a little too firm to pipe then add a little milk (no more than a tsp at a time) until you have the required consistency.
Your buttercream is now ready to use.
Notes
Makes enough for 12 cupcakes or to over and fill a 20cm layer cake.
Take a look at my mix-and-match cupcake index to find lots of different flavour cupcake sponges to serve this on, as well as lots of other buttercream recipe inspiration.
