Ginger-Spice Buttercream Frosting

Ginger-Spice Buttercream Frosting

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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Ingredients

15 m servings 74 cals
Serving size has been adjusted!
Original recipe yields 56 servings

Nutrition

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Beat 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.

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