BEST ICING FOR GINGERBREAD CAKE RECIPES

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GINGERBREAD ICING RECIPE | ALLRECIPES



Gingerbread Icing Recipe | Allrecipes image

A nice ginger icing to help decorate cookies or even hold walls of gingerbread houses together. This icing dries hard and tastes good.

Provided by quacked

Categories     Desserts    Frostings and Icings

Total Time 10 minutes

Prep Time 10 minutes

Yield 36 servings

Number Of Ingredients 5

4 egg whites
5 cups confectioners' sugar
2 tablespoons ground ginger
1 tablespoon ground cinnamon
2 teaspoons vanilla extract

Steps:

  • Beat egg whites in a bowl using an electric mixer on high speed until foamy. Gradually mix confectioners' sugar, ginger, cinnamon, and vanilla extract into egg whites until icing is thickened.

Nutrition Facts : Calories 71.7 calories, CarbohydrateContent 17.8 g, FiberContent 0.1 g, ProteinContent 0.4 g, SodiumContent 6.5 mg, SugarContent 17.1 g

BEST GINGERBREAD CAKE RECIPE - HOW TO MAKE GINGERBREAD CAKE



Best Gingerbread Cake Recipe - How to Make Gingerbread Cake image

This easy gingerbread cake with cream cheese frosting is the perfect holiday dessert. This recipe deserves a spot on your Christmas table!

Provided by THEPIONEERWOMAN.COM

Categories     autumn    Christmas    New Year's Eve    Thanksgiving    baking    dessert    snack

Total Time 2 hours

Prep Time 20 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 20

2 1/2 c.

all-purpose flour

2 tsp.

baking powder

2 tsp.

ground ginger

1 tsp.

ground cinnamon

1/2 tsp.

ground cloves

1/2 tsp.

salt

1/4 tsp.

baking soda

1 c.

unsulphured molasses

1 c.

hot water

3/4 c.

granulated sugar

1

stick butter, melted

2

large eggs

2 tsp.

vanilla extract

Nonstick spray baking spray with flour

8 oz.

cream cheese, softened

2

sticks unsalted butter, softened

5 c.

powdered sugar

2 tsp.

grated lemon zest (from 1 lemon)

Chopped candied ginger, optional 

White or gold sparkling sugar, optional

Steps:

  • Preheat the oven to 350F.  For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda. In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into dry mixture and whisk just until no dry streaks are left (do not over mix).  Spray a 13x9-inch cake pan with baking spray (or grease with butter). Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack.  For the frosting: Combine the cream cheese and butter in a large bowl. Beat with a hand mixer (or use a stand mixer with a paddle attachment) until fully combined, about 1 minute. Gradually add the powdered sugar and beat until combined. Beat in the lemon zest and continue beating until light and fluffy, 1 more minute. Spread the frosting over the cooled cake. Garnish with candied ginger and gold sparkling sugar, if desired.

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