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.
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
225 g butter soft at room temperature
450 g icing sugar
4 tbsp black treacle
1 tbsp ground ginger
A little milk
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 black treacle (4 tbsp) a tbsp at a time and beat until fully combined.
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.
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.