Gingerbread Butter Base Recipe
This luscious spread is redolent of gingerbread and all the warming spices it contains. Delicious in buttercream for frosting, but just as good on its own - on toast, pancakes....what will YOU put it on?
This is a base to build upon - you can adjust it based on how much gingerbread you have, what your preferred level of spice is, etc. Make it your own!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 3 cup
- 3/4 cup ground up gingerbread cookies If you use leftover dough from cookie rather than construction gingerbread, just keep an eye on the sweetness level
- 2 T molassses use blackstrap for intense flavor if that is what you like
- 6 T water
- Spices (Allspice, Ginger, Cardamom, Cinnamon, Cloves) I started with 1/4 t of each of the spices I wanted and built from there. Do it to your taste
- 2 pinches kosher salt
- 1 1/2 T coconut oil
Combine all ingredients into a small saucepan and stir over medium-low heat until the crumbs are completely moistened and have transformed into a mixture that looks like very wet sand. Adjust the water addition if you think it is too dry.
Add the coconut oil and stir until it is completely smooth. For an extra satiny texture, use an immersion blender to further breakdown the crumbs.
Cool and store in the refrigerator until you want to use it.