A smooth lightly flavoured buttercream infused with a gingerbread latte flavour. This 4 ingredient icing is based on my basic buttercream base, with a small few tweaks. I love adding this on top of my light coffee cupcakes, creating the perfect gingerbread latte cupcakes. The perfect festive bake during cold winter months.
This buttercream frosting was initially created to compliment my light coffee cupcake creating the ultimate gingerbread latte cupcake. For this, I really wanted a subtle gingerbread flavour for the icing so that it wasn’t too sweet, sickly or overpowering. I wanted a really quick, accessible recipe that could be made by anybody. Which is why I chose to use gingerbread latte syrup. It worked so well, it was quick to make, tasted delicious and was definitely super simple. Keeping flavour consistency and the correct texture for the icing. I used the type of syrup that is used in making flavoured coffees. It’s accessible to buy, easy to work with and has a delicious flavour, perfect for buttercream frosting!
Gingerbread Latte
The base of this is my classic buttercream recipe. To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Next, mix in the syrup, again blending everything together. This recipe only uses 1 teaspoon of syrup, but feel free to add more or less depending on personal preference.
I love add this on top of my light coffee cupcakes, making the perfect festive treat!
I like to pipe this on. The icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. But if you prefer then you can just spread this on the top of your bake with a butter knife or the back of a spoon. I added on these little gingerbread shaped sprinkles for a little finishing touch.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Gingerbread Latte Syrup - the type added to coffees
- 1 teaspoon Milk
Instructions
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and milk and follow the steps above.
- Lastly add the gingerbread latte syrup and mix. Do not be afraid to overmix, you want this to be nice and smooth.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
Notes
I like to make smaller batches of these as they are best eaten fresh. However if you would like a larger batch you can double or triple the recipe. These are best eaten fresh on the same day, but any leftovers can be stored in an airtight container in the fridge for up to 1 week.
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