Best 6 Gingerbread With Lime Cream Cheese Frosting Recipes

GINGERBREAD WITH LIME CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease an 11x7-in. baking dish., Cream butter and 3/4 cup sugar until light and fluffy; beat in egg, molasses, water and ginger. In another bowl, whisk together flour, spices, salt and baking soda; gradually beat into creamed mixture. Transfer to prepared dish., Beat cream cheese, lime zest, lime juice and remaining 1/2 cup sugar until blended; cover and reserve 3/4 cup mixture for frosting. Drop remaining mixture by tablespoonfuls over batter; cut through batter with a knife to blend slightly (mixture will not swirl)., Bake until a toothpick inserted in cake portion comes out clean, 25-30 minutes. Cool completely on a wire rack., Spread with frosting; sprinkle with pecans. Refrigerate leftovers.

GINGERBREAD COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
• In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
• Bake until puffy and set, 12 to 15 minutes. Let cool completely.
• For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
• Use a small offset spatula to spread frosting on top of cookies.

GINGERBREAD CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
• Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
• Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
• Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
• Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
• For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
• Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
• For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
• Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

GINGERBREAD SQUARES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies.
• In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish.
• Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely.
• Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts.
• In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.

MOLASSES GINGERBREAD WITH LIME CREAM

Steps:

• Preheat the oven to 350°F, and butter and flour an 8-inch square pan.
• Melt the stick of butter, pour into a large bowl, and allow it to cool slightly. Beat the sugar and eggs into the butter. In a separate medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and grated ginger.
• Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and soda solution into the water. Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
• Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, testing for doneness with a wooden toothpick in the center of the cake (it should pull out clean and free of batter). Another indicator is that the cake will pull away from the sides of the pan when it's done. Cool the cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake, and invert onto a cooling rack and cool completely. Cut into squares and serve with Lime Cream.
• In the bowl of an electric mixer, use the whisk attachment to whip the eggs and sugar at high speed until double in volume and light in color. Lower the speed and blend in the lime juice and zest.
• Pour the egg mixture into a medium metal bowl placed over a pot of simmering water (or a double boiler). Cook over high heat, whisking often, until smooth, very thick, and custardlike (about 20 minutes). Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated. If the final mixture is lumpy, strain through a fine sieve. Otherwise, cool to room temperature.
• Using an electric mixer or a wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining whipped cream.

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
• Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
• Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
• To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.