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Ginger-Spice Buttercream Frosting Recipe

Recipe by: Tigerlily

"This frosting pairs very well with my gingerbread cupcakes. It's very easy to make and is great for decorating because it doesn't fall apart. Try this frosting on vanilla, chocolate, and maybe even orange cupcakes. I hope you enjoy it!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1Beat butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy. Add marshmallow fluff and beat until smooth, scraping down the sides of the bowl if needed. Beat confectioners' sugar and vanilla extract into butter mixture until frosting is light and fluffy. Beat fresh ginger, pumpkin pie spice, and ground ginger into frosting.
Footnotes
  • Cook's Notes:
  • If using to decorate cupcakes, use a large freezer plastic bag for the piping bag because it can take the pressure when you squeeze.
  • If the mixture seems too stiff, soften in the microwave for no more than 10 seconds and beat well again until smooth.
  • Add up to 1 cup more confectioners' sugar to taste, if desired.
Ingredients
  • 56 servings
  • 74 cals
  • 1 1/2 cups unsalted butter, cut into 1-inch pieces and softened
  • 1 (16 ounce) tub marshmallow fluff
  • 1/2 cup confectioners' sugar, or more to taste
  • 1 teaspoon vanilla extract
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
Nutrition

Amount per serving ( 5 total)

  • Calories:
    74
    4%
  • Fat:
    5
    8%
  • Carbs:
    7.5
    2%
  • Protein:
    0.1
    < 1%
  • Cholesterol:
    13
    4%

Based on a 2,000 calorie diet

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