Monday, October 24, 2011
Honey Ginger Buttercream Frosting
I have had a lot of fun making those pumpkin cupcakes from an earlier post.
When my friend recently asked for something with pumpkin and ginger in a birthday dessert, I decided to make them again only this time frost them with a ginger frosting. I was amazed to find that when I googled "ginger buttercream frosting" there were lots of hits.
This would be great for gingerbread cupcakes as well.
Start with 3/4 cup softened butter. Beat it until it's creamy.
Add 1 to 1 1/2 cups powdered sugar depending on how stiff you want it. Beat on high until smooth.
Now add 1/3 cup honey, 1 tablespoon powered ginger, and 2 to 3 teaspoons fresh grated ginger.
The easiest way to always have fresh ginger on hand is to freeze it !!
Freezing also makes it very easy to grate.
Beat for a few minutes until smooth again and add a teaspoon of vanilla extract.
Mix that in and adjust the thickness if needed.
You can tell from the cupcakes that I used a pastry bag and fancy tip. You can also just frost them with a knife. As a finishing touch I grated some fresh nutmeg onto each cupcake.