GINGERBREAD COOKIE FROSTING RECIPE | ALLRECIPES
This is the recipe my mother uses to frost gingerbread cookies at Christmas.
Provided by Alison Hendon
Categories Desserts Frostings and Icings Cookie Frosting
Yield 0.5 cup
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.
Nutrition Facts : Calories 125.9 calories, CarbohydrateContent 30.6 g, CholesterolContent 1.5 mg, FatContent 0.5 g, ProteinContent 0.5 g, SaturatedFatContent 0.3 g, SodiumContent 6.5 mg, SugarContent 30.1 g
BEST GINGERBREAD CAKE RECIPE - HOW TO MAKE GINGERBREAD CAKE
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
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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