Honey buttercream is probably the most underrated and least used type of buttercream. I love it because it’s so versatile — not only is it the perfect consistency for cake pops, topping cupcakes, frosting layer cakes, making whoopie pies and topping cookies, but it’s also an ideal pair for other flavors as well! My favorite: ginger. That’s why today, I’m going to teach you how to make ginger-honey buttercream!
This ginger and honey buttercream has a very unique flavor that pairs perfectly with fall flavors like pumpkin and cranberry. But it can also spruce up the very basic cake flavors, like vanilla or dark chocolate. Here are some of my top picks for cake and dessert flavors to pair with this unique buttercream:
Yields about 2 cups of buttercream
½ cup (1 sticks) unsalted butter, at room temperature
2 cups powdered sugar, sifted
⅓ cup honey*
½ tsp vanilla
1 tsp powdered ginger
¼-½ cup chopped crystallized ginger to use as a topping (optional)
*Please note and take into consideration that honey is to be avoided for all children under 1 year old.
In the bowl of an electric mixer, cream the butter at medium speed. Add powdered sugar, ½ cup at a time, on low speed until combined.
Add honey, vanilla and powdered ginger. Beat at high speed for 1 minute. I like using powdered ginger instead of fresh grated ginger to keep the buttercream as smooth as can be.
Refrigerate unused buttercream in an airtight container for up to 2 weeks, or freeze in two layers of plastic wrap and sealed in a freezer bag. If freezing, thaw in the refrigerator and beat in an electric stand mixer or using a handheld mixer if necessary prior to use.