Cinnamon Buttercream Frosting…and a variation

This is a lovely frosting for gingerbread; personally, I prefer the variation.

• 1lb confectioners sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• milk

mix everything but the milk…add the milk a little at a time til desired consistency is achieved…a few tablespoons only usually. this will ice 2 pans (or about 24 cupcakes)

VARIATION:

I ran out of vanilla one day and decided to substitute dark molasses, being too lazy busy to run out for more vanilla. It needs the lemon juice to temper the “sweet,” but I prefer this variation to the original.

frosting: cinnamon buttercream variation

• 1lb confectioners sugar
• 1 stick butter
• 1 tsp dark molasses
• 1 tsp lemon juice
• 1 tsp cinnamon
• milk

mix everything but the milk…add the milk a little at a time til desired consistency is achieved…a few tablespoons only usually. this will ice 2 pans (or about 24 cupcakes)