Ginger Caramel Frosting

1:25 am on 2 May 2009

(From her new book, Divine Cupcakes)

For Gingerbread Cupcakes


  • 125 g butter
  • 200 g brown sugar
  • 80 ml cream
  • 1 tablespoon ground ginger
  • 500g icing sugar


Melt the butter in a small saucepan. Add the brown sugar and stir over a low heat until the sugar dissolves. Bring the mix to a boil, reduce heat and cook for 2-3 minutes. Stir in the cream and ginger. 

Cool to a lukewarm temperature. Gradually stir in the icing sugar and cool the mixture completely. Beat until the frosting is light and creamy. If the frosting is too stiff, add a little more cream.

From Jesse Mulligan, 1–4pm

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