If there were ever a frosting that tasted like a warm hug on a snowy December afternoon, this Gingerbread Frosting would be it. Imagine the aroma of cinnamon drifting through your kitchen, the deep caramel notes of molasses lingering on your spoon, and the unmistakable holiday flavor of gingerbread—soft, spicy, nostalgic. Now imagine all of that wrapped into a silky buttercream you can swirl onto cupcakes, cookies, cinnamon rolls, or even eat straight from the bowl (no judgment).

In North America—especially across Canada and cold-weather states—comfort desserts reign supreme during the winter months. But not everyone wants to bake an entire gingerbread house to get that cozy flavor fix. This recipe is your shortcut: all the taste of gingerbread, none of the effort.

With its creamy texture, holiday-market aroma, and bold spice profile, this Cinnamon Molasses Dream Frosting is the kind of recipe people remember—and request every year.

WHAT MAKES THIS RECIPE GREAT

Big holiday flavor, minimal work. Mix everything in one bowl and it tastes like you spent hours crafting gingerbread magic.
Ultra-creamy, silky texture. Perfect for piping tall swirls on cupcakes or spreading generously on cakes.
Kid-approved and crowd-friendly. Sweet enough for the little ones, sophisticated enough for adults.
Classic Canadian/American spice profile. Cinnamon, ginger, nutmeg, molasses—authentic, aromatic, and deeply nostalgic.
Customizable. Easy to adjust sweetness, spice, and texture.
Make-ahead friendly. Holds beautifully in the fridge or freezer, with minimal loss of texture.

INGREDIENT BREAKDOWN (DETAILED)

Unsalted Butter

This is the base of your frosting—creamy, rich, and essential for structure. Use room-temperature butter so it whips light and fluffy. Salted butter works in a pinch, but you’ll want to reduce added salt later.

Molasses

This is what transforms the frosting from basic to “gingerbread.” Its deep caramel-brown flavor adds warmth, sweetness, and complexity. Use unsulfured molasses, not blackstrap (too bitter). If you need a substitute, try dark brown sugar mixed with a splash of maple syrup.

Powdered Sugar

Gives body, stability, and sweetness. Sift it if you want the smoothest possible finish. For a less-sweet frosting, reduce by ½ cup and increase cream slightly.

Ground Cinnamon & Ginger

The backbone of gingerbread flavor. Cinnamon adds warmth; ginger adds brightness and a tiny kick. Freshly purchased spices make a huge difference—old spices can mute the flavor.

Nutmeg & Cloves (optional but recommended)

These deepen the flavor profile. Nutmeg adds fragrance; cloves add a classic gingerbread edge. If you don’t love cloves, cut the amount in half or skip them.

Vanilla Extract

Balances the molasses and warms the whole flavor. Real vanilla is ideal, but artificial will still work.

Heavy Cream (or Milk)

Used to adjust the final texture. Cream makes it richer; milk makes it lighter. Add it slowly—½ tablespoon can make a big difference.

Pinch of Salt

Absolutely essential to cut sweetness and enhance the gingerbread taste. Fine sea salt blends best.

STEP-BY-STEP INSTRUCTIONS (STORY STYLE)

Start by placing your softened butter in a large mixing bowl. This is where the magic begins. Grab your mixer and beat the butter for a full 2–3 minutes—you’re looking for pale, fluffy, almost cloudlike butter. This step is the secret to a frosting that feels light rather than heavy.

Next, drizzle in the molasses. The butter will darken slightly and smell like a holiday bakery. Mix until fully combined.

Now comes the powdered sugar. Add it one cup at a time, mixing on low to avoid a sugar cloud, then turning the mixer up to whip air back in. After each addition, scrape down the sides so everything stays smooth.

Sprinkle in your spices: cinnamon, ginger, nutmeg, and cloves. As they hit the bowl, you’ll smell the transformation—like fresh gingerbread cookies coming out of the oven.

Beat in the vanilla and the pinch of salt.

Finally, add cream one teaspoon at a time until the texture is exactly how you like it:

Add more for fluffy, pipeable frosting
Use less for thick, spreadable frosting

Once everything is incorporated, give it a final 30–45 second whip to make it extra airy.

Avoid these mistakes:

Adding all the sugar at once (leads to lumps)
Using cold butter (causes grainy texture)
Over-adding cream (makes frosting too loose)

PRO TIPS

Use freshly opened spices for the boldest gingerbread flavor.
Whip the butter longer than you think—this is the secret to luxurious texture.
Warm the molasses slightly if your kitchen is cold; it blends more smoothly.
Add spices gradually if making this for kids or spice-sensitive guests.
If frosting becomes too soft, chill it for 10 minutes and whip again.
For a bakery-style swirl, hold your piping bag straight up and lift as you spiral.
For a deeper caramel flavor, add 1 teaspoon dark brown sugar.
Want it snow-white for decorating? Use clear vanilla and lighter molasses substitutes.
Add cream cheese for a tangier, richer variation (instructions below).

VARIATIONS & CUSTOMIZATION

Cream Cheese Gingerbread Frosting: Add 4 oz softened cream cheese and reduce cream by half.
Maple-Ginger Frosting: Swap half the molasses for pure maple syrup.
Spicy “Grown-Up” Version: Increase ginger + add a pinch of cayenne.
Lightened Version: Use milk instead of cream and reduce butter by 2 tablespoons.
Chocolate-Gingerbread Frosting: Mix in 2 tablespoons cocoa powder for a mocha-style twist.

Serving Suggestions

Spread on pumpkin bread, banana bread, cinnamon rolls
Pipe onto cupcakes, gingerbread cookies, sugar cookies
Dollop onto pancakes, waffles, or French toast
Use as a filling for holiday sandwich cookies

STORAGE & REHEATING

Refrigerator: Store in an airtight container up to 5 days.
Freezer: Freeze up to 2 months. Thaw overnight in the fridge, then re-whip before using.
Re-whipping: If frosting feels dense after chilling, whip for 20–30 seconds to restore fluffiness.
Avoid microwaving, which melts the butter and ruins texture.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?
Yes! It stores beautifully for days. Just whip it again before using.

Can I double the recipe?
Absolutely. Just use a large bowl—the frosting expands as you whip.

What if I don’t have molasses?
Use dark brown sugar + a teaspoon of maple syrup. Flavor won’t be identical but still delicious.

Can I tint this frosting?
Yes, gel food coloring works best. Liquid coloring may thin the texture.

Can I use vegan butter?
Yes, but choose a firm block-style vegan butter for best results.

RECIPE CARD

Gingerbread Frosting: Cinnamon Molasses Dream

Yield: Frosts 12 cupcakes or 1 layered 8-inch cake
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients

1 cup unsalted butter, softened
¼ cup unsulfured molasses
3–4 cups powdered sugar, sifted
1½ tsp ground cinnamon
1 tsp ground ginger
⅛ tsp nutmeg
Pinch of ground cloves (optional)
1½ tsp vanilla extract
Pinch of salt
1–3 tbsp heavy cream or milk

Method

Beat softened butter for 2–3 minutes until pale and fluffy.
Mix in the molasses until fully combined.
Add powdered sugar one cup at a time, mixing between additions.
Add cinnamon, ginger, nutmeg, cloves, vanilla, and salt.
Slowly add cream until frosting reaches desired consistency.
Whip 30–45 seconds more for extra fluff.

Notes

For thicker frosting, add more powdered sugar.
For lighter frosting, add an extra splash of cream.
Flavor improves after resting 30 minutes.