GINGERBREAD BUTTERCREAM
Make sure the butter is at room temperature; cold butter will cause the buttercream to have a curdled appearance. Use this to make our Gingerbread Town-Square Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 14 1/2 cups
Number Of Ingredients 8
Steps:
- Whisk together egg whites and sugar in a large heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved, about 5 minutes.
- With a mixer fitted with the whisk attachment, beat egg white mixture on high speed until cooled and thick, about 12 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, beating until incorporated after each addition. Beat in vanilla and spices. Buttercream can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month; bring to room temperature before using, and beat on low speed until smooth.
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Lucy Monday
[email protected]As a seasoned holiday baker, I'm always looking for new and festive recipes to add to my repertoire. This Gingerbread Buttercream caught my eye because it's a unique and flavorful twist on a classic. I used it to frost my holiday cookies and they wer
Shakur Pierce
[email protected]I'm not much of a baker, but I love the occasional sweet treat. I decided to try this recipe for Gingerbread Buttercream because it seemed relatively simple and I had all the ingredients on hand. I was pleasantly surprised by how easy it was to make
Melissa Gutierrez
[email protected]I've been a fan of baking for years and I've tried countless recipes for different types of buttercream, but this recipe for Gingerbread Buttercream really caught my attention. The combination of spices and the smooth texture made it an absolute deli