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Gingerbread Ermine Frosting

A light and creamy Gingerbread Ermine Frosting perfect for holiday cakes and cookies with a spiced flavor.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups whole milk Can substitute with unsweetened almond milk for a dairy-free version.
  • 1/2 cup all-purpose flour Use gluten-free flour for a gluten-free version.
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened Should be slightly cool to the touch.
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a medium saucepan, combine the flour, salt, and milk. Whisk until smooth.
  2. Place over medium heat and whisk constantly until the mixture thickens to a pudding-like consistency. Remove from heat.
  3. Transfer the thickened mixture to a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature.
  4. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add the ground ginger, cinnamon, cloves, and vanilla extract. Mix until evenly combined.
  6. Gradually beat in the cooled flour-milk mixture to the butter mixture, mixing continuously until the frosting is smooth and fluffy.
  7. Use the frosting immediately to top cakes or cookies. Alternatively, refrigerate it until you’re ready to use. Before applying from the fridge, give it a quick beat to restore fluffiness.

Notes

For storage, refrigerate in an airtight container for up to a week or freeze in a freezer-safe container for up to three months. Rewhip after refrigeration to restore texture. Explore variations like using maple syrup or adding citrus zest for different flavors.