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Gingerbread Buttercream

2

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.

  • Yield: Makes 14 1/2 cups

Photography: Sang An

Source: Martha Stewart Living, December 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 Add a comment

  • 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.
    Reply
  • 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.
    Reply