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Gingerbread Spice Buttercream

Utilizing this buttercream to balance out a peppermint cake is how it was born - and I highly recommend it! Bake your favorite peppermint cake or cupcake or utilize the recipe I did, which is Caked By Katie's peppermint layer cake. You can also use my vanilla cake base and add in 1 cup of crushed candy canes. Your choice!

NOTE: I used her recipe but not dairy free or GF free. I subbed 1/1 for the butter and flour for regular products and it came out great! The batter was roughly split to 300grams for 4 6" rounds.


This will frost a 4 layer tall layer cake with enough for top swirls! Roughly 12-18 cupcakes.

Unsalted Butter 686 grams (6 sticks) room temp

Molasses 3 TBSP

Ground Ginger 1/2 tsp

Ground Nutmeg 1/2 tsp

Ground Cinnamon 1/2 tsp

Vanilla extract 1/2 tsp

Cinnamon extract 1/2 tsp

Salt 1 tsp

Powdered Sugar 6-7 cups

Heavy Cream 1/4 cup

Brown Sugar 50 grams


  1. First things first, heat the heavy cream just about 25 seconds in the microwave and mix in this brown sugar. Set aside to cool.

  2. Cream the butter with the extracts, salt and the dry spices for 5 minutes. Scrape down the bowl periodically.

  3. Add in the molasses. Mix for another minute.

  4. Add in your powdered sugar one cup at a time. Make sure to SIFT each addition.

  5. After 5 cups, add in the heavy cream.

  6. Depending on the consistency, add the additional 1-2 cups powdered sugar as needed.

  7. The color I got above in the picture was made using Americolor Red Red and Electric Pink.



Love + Sugar,


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