Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Gingerbread Buttercream 4.5 (2) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 14 1/2 cups 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. Ingredients 13 large egg whites 3 ⅓ cups packed light-brown sugar 10 sticks plus 5 tablespoons unsalted butter, room temperature 1 tablespoon pure vanilla extract 2 teaspoons ground ginger 1 ¾ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves Directions 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. 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. Print