Gingersnap Stout Frosting from The Dollop Book of Frosting by Heather Saffer

Listen to the interview.

After winning season 4 of Food Network’s Cupcake Wars, Heather Saffer wanted to share her recipes for the irresistible frostings she became known for. In THE DOLLOP BOOK OF FROSTING, she showcases her most decadent frosting recipes, a variety of creative uses for the icings and the memories and stories that inspired her extraordinary flavor combinations. From Orange Cardamom and Strawberry Meringue to Cinnamon Whisky Buttercream and Cashew Sriracha, Heather shares her most decadent frosting recipes and her unique combinations and uses;  such as adding Maple Bacon Buttercream to fluffy pancakes or Sea Salt Lime Frosting to tangy margaritas, to bring you flavorful frosting concoctions that truly “take the cake”.

Directions

"Somehow throughout my travels I’ve become a total beer chick, appreciating the dark notes, the hints of flavors, and the rich and bitter finishes. I’ve tried to incorporate craft beers into so many frosting recipes that I’ve had to scold myself to stop. This Gingersnap Stout Frosting, though . . . Oh. My. Gosh. It’s a light, creamy, fluffy frosting with bits of gingersnaps and punches of stout that makes the perfect cream filling and the most insanely creative gingersnap crust glue that you’ll ever lay witness to. It’s intense in theory and just as intense on the tongue."

Gingersnap Stout Frosting:

In the bowl of a stand mixer, whip the butter until soft, about 2 minutes. Slowly add the vanilla, beer, salt, and sugar, and continue whipping until fluffy, about 4 minutes. In a food processor, finely grind 40 gingersnaps. Add ground gingersnaps to the bowl of frosting and whip until extremely light and fluffy, about 5–7 minutes.

Other frosting uses: frost gingerbread cupcakes, or gingerbread men.


Yield: Makes 1 pie crust and fills 1 pie

What's Needed:

 

2 cups unsalted butter, softened

4 teaspoons pure vanilla extract

1 cup stout (not Guinness; I like to use a craft brew, and make sure it’s still carbonated)

¼ teaspoon salt

4 cups powdered sugar

40 gingersnaps

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