Creating a gingerbread dessert with ermine frosting is a satisfying winter project. This dish combines rich flavors and a unique texture, perfect for holiday gatherings or cozy nights in. It’s a classic that stands out for its balance of sweetness and spice.
Why you’ll love this dish
This recipe delivers a warm, aromatic gingerbread flavor complemented by a smooth, buttery ermine frosting. It’s a festive favorite for a reason.
“The frosting is a game-changer. I’ve never tasted anything like it!”
With its deep spices and creamy frosting, this dessert is a standout for any holiday celebration.
How it comes together
The process starts with mixing the gingerbread batter, followed by baking it until perfectly spiced. While it cools, prepare the ermine frosting. The final step is layering the frosting on the cooled gingerbread, creating a delightful treat.
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min
What you’ll need
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 large eggs
- ½ cup molasses
- 1 cup milk
- ½ cup all-purpose flour (for ermine frosting)
- 1 teaspoon vanilla extract
Note: Use light brown sugar for a milder flavor.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a bowl, mix flour, baking soda, spices, and salt. Set aside.
- In another bowl, cream butter and brown sugar until smooth. Add eggs, then molasses. Mix well.
- Gradually combine the dry ingredients with the wet mixture. Add milk until fully incorporated.
- Pour the batter into the prepared baking pan. Bake for 25 minutes or until a toothpick comes out clean.
- While baking, prepare the ermine frosting: in a saucepan, whisk flour and milk over medium heat until it thickens. Allow to cool.
- Beat softened butter and sugar until light and fluffy. Slowly add the cooled flour mixture and vanilla, beating until smooth.
- Once the gingerbread cools, spread the frosting evenly on top.
Best ways to enjoy it
Serve the gingerbread slices plain or with a dollop of whipped cream. Pair with a warm beverage like spiced cider or hot chocolate. It’s also delightful alongside coffee or tea.
Storage and reheating tips
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. Reheat slices in the microwave for a few seconds before serving.
Helpful cooking tips
- Ensure all ingredients are at room temperature for best results.
- Whisk the flour and milk mixture continuously to prevent lumps.
- Allow the gingerbread to cool completely before frosting for a smooth application.
Creative twists
- Add chopped nuts or dried fruit to the batter for texture.
- Experiment with different spices like nutmeg or allspice.
- Use cream cheese frosting instead of ermine for a tangy contrast.
FAQ
Can I make this gluten-free?
Yes, replace all-purpose flour with a gluten-free 1:1 baking mix.
Can I use other sweeteners?
Maple syrup can replace molasses, though it will alter the flavor slightly.
How do I know when the gingerbread is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Gingerbread Dessert with Ermine Frosting
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful gingerbread dessert topped with buttery ermine frosting, perfect for holiday gatherings.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 large eggs
- ½ cup molasses
- 1 cup milk
- ½ cup all-purpose flour (for ermine frosting)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a bowl, mix flour, baking soda, spices, and salt. Set aside.
- In another bowl, cream butter and brown sugar until smooth. Add eggs, then molasses. Mix well.
- Gradually combine the dry ingredients with the wet mixture. Add milk until fully incorporated.
- Pour the batter into the prepared baking pan. Bake for 25 minutes or until a toothpick comes out clean.
- While baking, prepare the ermine frosting: in a saucepan, whisk flour and milk over medium heat until it thickens. Allow to cool.
- Beat softened butter and sugar until light and fluffy. Slowly add the cooled flour mixture and vanilla, beating until smooth.
- Once the gingerbread cools, spread the frosting evenly on top.
Notes
For best results, use light brown sugar and ensure all ingredients are at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gingerbread, dessert, ermine frosting, holiday, baking