Gingerbread and Lemon Buttercream

[Kim Shook]

I just finished a test batch of gingerbread cupcakes with lemon frosting. I used a mix and canned frosting - I do this a lot when I am just testing combinations, it goes together quickly and even if it isn't what I want to end up with exactly, it does give me an idea of if it will work or not.

Anyway - I really like the combination of the gingerbread and the lemon buttercream. I don't really have a wonderful go-to recipe for gingerbread and would like to know your recommendations. I like the Cooks Illustrated baking book for many things - had anyone tried their gingerbread? Also - I have made basic buttercream - how do I make it a lemon buttercream.

I am planning on topping with a little X made of candied ginger and candied lemon peel (I do know how to do that )

[sanrensho]

Also - I have made basic buttercream - how do I make it a lemon buttercream.

Simply add lemon juice and/or extract to taste. The other way I know of is to fold in lemon curd, which I personally haven't done.

[SweetSide]

Also - I have made basic buttercream - how do I make it a lemon buttercream.

Simply add lemon juice and/or extract to taste. The other way I know of is to fold in lemon curd, which I personally haven't done.

←

I have, and it is much better than using extract. If you don't mind the added texture (such as for filling) I like to add lemon zest as well. But, if you are trying to ice smooth those little nubs will drag.

ETA: For the gingerbread, there is a thread on that already -- try a search. I believe one of the favorites was the one from Gramercy tavern with stout. My favorite is out of Baking with Julia.

Edited September 11, 2006 by SweetSide (log)

[sanrensho]

I have, and it is much better than using extract.

I've been happy with my lemon buttercream (mainly lemon juice + extract for boost), but I'll give it a try one of these days.

[Ling]

David Lebovitz also has a great recipe for ginger cake on his site!

[etalanian]

When I was growing up we ate gingerbread cake with lemon sauce all the time. Brings back great memories.

I'm on the side of not using extract...I think it's too harsh of a flavor in something as delicate as buttercream. I also like to use a small amount of pure lemon oil in conjunction with the lemon juice and some very finely chopped zest.

Eileen

[Lori in PA]

One of my favorite gingerbread memories is an idea from the back of the Betty Crocker mix box: Make gingerbread as usual. Serve a square of it, warm, with a thin "pat" of cream cheese on top and a generous dollop of warm lemon sauce. That was one delicious thing.

[Toliver]

Here is a previous discussion about searching for the best gingercake:

"best of gingercakes, me want me want"

And here's some interesting ginger-related dessert recipes (including gingerbread):

"Ginger goodies, treats for ginger fanatics"