One of the things I love most about the holidays is the abundant use of spices. I have a proven addiction to anything with gingerbread flavors and while I usually bake up the traditional gingerbread cookies, cakes, quick breads and muffins, this year I thought I’d try something new. Gingerbread flavored buttercream. Well, not just any old buttercream…swiss meringue buttercream! It’s sturdy enough to stand up to the bold spices yet just pure, creamy and silky enough to make you go back for more. Truly a decadent holiday treat.
Try pairing this with gingerbread cake to enhance that spicy, rich flavor. Or, pair it with a light white or vanilla cake to let the buttercream shine. Try spreading this on some tender shortbread cookies or adding some cream cheese and turning into a holiday dip for cookies or pita chips. So many delicious options!
Gingerbread Swiss Meringue Buttercream
INGREDIENTS:
4 ounces egg whites
10 ounces dark brown sugar
pinch of kosher salt
¾ teaspoon molasses
12 ounces soft unsalted butter
2 teaspoons real vanilla extract
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon allspice
¾ teaspoon ground cloves
½ teaspoon ground nutmeg
For more detailed instructions on making Swiss Meringue Buttercream, click here
Note: I like my gingerbread flavors pretty spicy, but I know not everyone shares my enthusiasm. The recipe above provides low to moderate spice, just enough to taste the gingerbread flavors but not enough to kick you in your rear. If you like it less or more spicy, start with less and build up the flavors as needed. Most people find the combination above to be perfect, so if you’re not sure, start there. If you want to get really daring you could even experiment with adding cardamom and/or freshly ground fine black pepper. Just be careful not to go overboard as spices can intensify just a bit as the frosting sits, and too much can lead to a slightly bitter aftertaste.
- Weigh out the egg whites, brown sugar and molasses in the bowl of a stand mixer and add the pinch of salt. Whisk together to combine
- Heat, whisking constantly, with mixing bowl over simmering water until mixture reaches 160 degrees or until all of the brown sugar has dissolved completely
- Place bowl on mixer and beat on high for 10 min with the whisk attachment (between 8 and 10 on a KitchenAid mixer depending on the model)
- After 10 full minutes, stop the mixer and switch to the paddle attachment
- Add all of the butter and mix on low speed until thick
- Add the vanilla and spices on low speed until combined
- Taste for level of spices, add more if necessary to taste
- Smile. Sing a Christmas tune
- Repeat step 8 as often as needed until desired holiday cheer has been achieved
