Gingerbread Frosting Recipe

I Used A 3 Inch Gingerbread Men Cookie Cutter.

I know, 2 recipes in a row from the nyt cookbook, i’m out of control. I got this recipe from my. Crisp, cool weather and cozy holiday meals call for gingerbread, and this gingerbread cake recipe is sure to win over the crowd.

This Old Fashioned, Classic Gingerbread Cake Is Soft, Moist, Loaded With Molasses & Spices.

This gem of a recipe was tucked away in “the new york times cookbook,” by craig claiborne. A perfect cake for your holiday celebrations! I’ve made gingerbread buttercream a few times over the years for different projects, but realized i haven’t shared the recipe yet!

If You Love Cream Cheese Frosting, This Is A Recipe You Need.

The layers should bake up to be 2″ tall in three 6″ cake pans. Royal icing is the edible glue or mortar that holds a gingerbread house together and can be used to make fancy sugar decorations. If you don't like to eat gingerbread, decorate with them (they smell terrific) you can hang on your tree and when your hungry pick one and eat it.

This Frosting Uses My American Buttercream Recipe As A Base, Then Mixes In The Perfect Amount Of Spices And A Bit Of Molasses To Make It Taste Just A Gingerbread Cookie.

Gingerbread cupcakes are topped with cream cheese frosting and maple candied cranberries! How can you make gingerbread less of an event but still have that great nostalgic spiced molasses cookie taste? Do you have a favorite?

To Pipe The Frosting, Double The Recipe And When Adding The Heavy Cream, Add Less Than You Would To Spread The Frosting.

In this recipe, warm spices and molasses blend beautifully with tangy buttermilk frosting to create a seasonal treat that will have guests asking for a second slice. I simply increased the cream cheese for a thicker consistency. As you know, i am very fond of using ginger in desserts, as can.