No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Gingerbread Buttercream

Make sure the butter is at room temperature; cold butter will cause the buttercream to have a curdled appearance. Use with the Gingerbread Town-Square Cake.

  • Yield: Makes 14 1/2 cups
Gingerbread Buttercream

Photography: Sang An

Source: The Martha Stewart Show, December Winter 2007

Ingredients

  • 13 large egg whites
  • 3 1/3 cups packed light-brown sugar
  • 10 sticks plus 5 tablespoons unsalted butter, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions

  1. 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.

  2. 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.

Reviews (2)

  • motherginger 10 Jan, 2008

    I made the Gingerbread Town Square Cake sans the gingerbread houses. I substituted the Seven-Minute Frosting for an Italian Meringue and decorated the cake for a baby shower. It was delicious except I felt the gingerbread buttercream was too rich; there was too much butter in this recipe. I will definitely make this cake again, however I will eliminate the gingerbread buttercream and substitute a ginger-flavored, lighter filling.

  • motherginger 10 Jan, 2008

    I made the Gingerbread Town Square Cake sans the gingerbread houses. I substituted the Seven-Minute Frosting for an Italian Meringue and decorated the cake for a baby shower. It was delicious except I felt the gingerbread buttercream was too rich; there was too much butter in this recipe. I will definitely make this cake again, however I will eliminate the gingerbread buttercream and substitute a ginger-flavored, lighter filling.

Related Topics