Cinnamon Ginger Buttercream
Recipe type: Dessert
  • ½ cup egg whites (I used 3 extra-large but pasteurized egg whites work fine)
  • 1 cup granulated sugar
  • 1⅛ cups (2¼ sticks) unsalted butter, softened and cut into 1-inch cubes
  • ½ tablespoon vanilla extract
  • 2 teaspoons ground ginger (if you are using fresh ground ginger, start with less and add more to taste)
  • 1½ teaspoons ground cinnamon
  • <1/8 teaspoon table salt
  1. Wipe the bowl of an electric mixer, whisk attachment, whisk, spatula and candy thermometer with a paper towel and vinegar to clean (if any grease is on these items your meringue will not work)
  2. Place egg whites and sugar in mixing bowl over pot of simmering water; water should not be high enough to touch mixing bowl
  3. Whisk mixture slowly but constantly until temperature reaches 160 degrees F, about 5-10 minutes
  4. Remove from stove and attach bowl to electric mixer with whisk attachment
  5. Put mixer on low to medium speed and whisk until meringue is shiny and thick and bowl has cooled down to room temperature; if bowl does not cool and meringue has formed, you can put an ice bath under the mixing bowl while it is mixing
  6. Once ready, replace whisk attachment with paddle attachment and add cubes of butter one at a time mixing on low speed until the mixture is light and creamy; if mixture gets lumpy, keep mixing for several minutes; if it gets runny, place bowl in fridge for 10 minutes before continuing to mix
  7. Stop mixer to scrape sides of bowl and continue to beat on low speed for another minute
  8. Add vanilla, ginger, cinnamon and salt and mix on medium speed until the SMB is light and creamy
Adapted from Sweetapolita
You can frost the cupcakes up to one day in advance and keep them chilled until ready to serve so that the buttercream does not melt. Serve at room temperature
Recipe by Keep It Sweet Desserts at