Name: Ginger-Spice Buttercream Frosting recipe
Ingredients: 1 ½ cups unsalted butter, cut into 1-inch pieces and softened;1 (16 ounce) tub marshmallow fluff;½ cup confectioners' sugar, or more to taste;1 teaspoon vanilla extract;1 tablespoon minced fresh ginger;½ teaspoon pumpkin pie spice;¼ teaspoon ground ginger

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Ingredients

1 ½ cups unsalted butter, cut into 1-inch pieces and softened 1 (16 ounce) tub marshmallow fluff ½ cup confectioners' sugar, or more to taste 1 teaspoon vanilla extract 1 tablespoon minced fresh ginger ½ teaspoon pumpkin pie spice ¼ teaspoon ground ginger

Nutrition Info

74.2 calories carbohydrate: 7.5 g cholesterol: 13.1 mg fat: 5 g fiber: : - protein: 0.1 g saturatedFat: 3.1 g servingSize: - sodium: 7.2 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Directions

Beat butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy. Add marshmallow fluff and beat until smooth, scraping down the sides of the bowl if needed. Beat confectioners' sugar and vanilla extract into butter mixture until frosting is light and fluffy. Beat fresh ginger, pumpkin pie spice, and ground ginger into frosting.

Recipe Yield

3 1/2 cups

Recipe Note

This frosting pairs very well with my gingerbread cupcakes. It's very easy to make and is great for decorating because it doesn't fall apart. Try this frosting on vanilla, chocolate, and maybe even orange cupcakes. I hope you enjoy it!

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