This whipped gingerbread butter is a tiny jar of cozy spice and creamy comfort. It blends warm ginger, cinnamon, nutmeg, and cloves into soft, airy butter that smells like the holidays and tastes like a freshly baked ginger cookie. Spread it on toast, muffins, pancakes, or warm biscuits for an instant upgrade. If you like ginger treats, you might also enjoy these elegant spiced gingerbread truffles for a matching dessert bite: Elegant Spiced Gingerbread Truffles.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 12 (about 2 tablespoons each)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 160 kcal
- Protein: 0.2 g
- Carbohydrates: 6 g
- Fat: 15 g
- Fiber: 0 g
- Sugar: 5 g
- Sodium: 50 mg
Why Make This Irresistible Whipped Gingerbread Butter
This whipped gingerbread butter is quick, low-effort, and full of cozy flavor. It gives you the warm, aromatic spice of gingerbread without baking a whole cake. The texture is light and cloud-like, so it melts on warm toast and adds a silky, spiced lift to plain breads. It’s perfect for holiday breakfasts, casual brunches, or as a small gift jar for friends.
How to Make Irresistible Whipped Gingerbread Butter
The method is simple: whip softened butter until fluffy, fold in powdered sugar and spices, and finish until light. No cooking is needed, so it’s ideal for busy cooks who want big flavor fast. Small tips in the steps help you get a smooth, airy result.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
Step 1: Preparation
Bring the butter to room temperature so it’s soft but not melted. Measure the powdered sugar and spices. If your powdered sugar is lumpy, sift it for a silkier texture.
Step 2: Mixing
In a large mixing bowl, beat the softened butter until creamy using a hand mixer or stand mixer on medium speed. Gradually add the powdered sugar and mix until well combined and smooth.
Step 3: Cooking
(This recipe requires no heat.) Add the ground ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt to the butter-sugar mixture. Scrape the bowl sides so everything mixes evenly.
Step 4: Finishing
Beat the mixture on medium speed for 2–3 minutes until it becomes light and fluffy and slightly pale. Transfer the whipped gingerbread butter to a serving dish or jar. Chill for at least 30 minutes if you want it firmer before serving.
How to Serve Irresistible Whipped Gingerbread Butter
Serve it at room temperature on warm toast, English muffins, pancakes, waffles, or scones. Spoon it onto warm dinner rolls or melt a dollop over hot oatmeal for an aromatic cinnamon-ginger lift. It’s also delicious as a finishing spread on gingerbread or spiced cakes, or alongside cream cheese on a bagel.
How to Store Irresistible Whipped Gingerbread Butter
- Refrigerator: Store in an airtight container for up to 2 weeks. Let it sit at room temperature for 10–15 minutes before spreading if it firms up.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then bring to room temperature and re-whip briefly to restore fluffiness.
Expert Tips for Perfect Irresistible Whipped Gingerbread Butter
- Soften butter properly: Leave it at room temperature until it gives slightly to gentle pressure. Too warm and it won’t whip; too cold and it won’t incorporate sugar smoothly.
- Sift powdered sugar: This prevents grainy texture and keeps the butter silky.
- Beat well but not excessively: 2–3 minutes gives good air incorporation. Overbeating can make it too soft.
- Taste and adjust spices: Start with the listed amounts, then increase or decrease ginger or cinnamon to suit your preference.
- Use a paddle or whisk: A stand mixer with paddle or whisk attachment works best for even whipping. Hand mixers work fine too.
- Substitute brown butter for depth: Brown the butter, chill until solid but still pliable, then proceed for a nutty flavor.
- If it’s too sweet, add a pinch more salt or a splash of lemon zest for balance.
Delicious Variations
- Maple Gingerbread Butter: Replace 1–2 tablespoons of powdered sugar with pure maple syrup (reduce by a little butter firmness).
- Molasses Twist: Add 1 teaspoon molasses for a true gingerbread note—mix thoroughly.
- Citrus-Spiced: Stir in 1 teaspoon orange zest for bright contrast with the warm spices.
- Cream Cheese Swirl: Fold in 2 ounces of softened cream cheese for tangy richness.
- Browned Butter Ginger Spread: Brown the butter first, cool to soft solid, then whip for a deeper, caramel-like flavor.
Frequently Asked Questions
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, reduce or omit the added 1/4 teaspoon salt. Taste as you go since brands vary in saltiness.
Q: How long does whipped gingerbread butter last in the fridge?
A: Stored in an airtight container, it lasts up to 2 weeks. Always check for off smells; if it develops any sour odor or mold, discard it.
Q: Can I make this ahead for a party?
A: Absolutely. Make it up to a week in advance and keep it chilled. Bring to room temperature and fluff with a spoon before serving.
Q: Can I freeze this butter and will texture change?
A: Yes, freeze up to 3 months. Thaw in fridge overnight and whip briefly to bring back the airy texture.
Q: My butter isn’t fluffy—what went wrong?
A: The butter was likely too cold or too warm. If too cold, let it soften more. If too warm, chill slightly and then whip. Also check that your mixer is on a medium speed to incorporate air.
Q: Can I use powdered erythritol or other sugar substitutes?
A: You can use powdered erythritol or a powdered sugar substitute suitable for baking, but texture and sweetness may differ. Some sugar alcohols can have a cooling effect; taste and adjust.
Q: Is this safe for kids and pregnant people?
A: Yes, all ingredients are standard. Use pasteurized vanilla extract and follow normal food safety for dairy.
Conclusion
This whipped gingerbread butter is an easy, cozy way to add holiday spice to everyday foods. It’s creamy, aromatic, and quick to make—perfect for gifting or brightening a simple breakfast. For a full gingerbread pairing idea, try serving it alongside a classic recipe like Old Fashioned Gingerbread with Orange Scented Whipped Cream for a delicious combination. Enjoy making and sharing this warm, spiced spread—your kitchen will smell amazing.
Print
Whipped Gingerbread Butter
- Total Time: 10 minutes
- Yield: 12 servings (about 2 tablespoons each) 1x
- Diet: Vegetarian
Description
A cozy and creamy whipped gingerbread butter that blends warm spices for the perfect holiday spread.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Bring the butter to room temperature so it’s soft but not melted. Measure the powdered sugar and spices. If your powdered sugar is lumpy, sift it for a silkier texture.
- In a large mixing bowl, beat the softened butter until creamy using a hand mixer or stand mixer on medium speed. Gradually add the powdered sugar and mix until well combined and smooth.
- Add the ground ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt to the butter-sugar mixture. Scrape the bowl sides so everything mixes evenly.
- Beat the mixture on medium speed for 2–3 minutes until it becomes light and fluffy and slightly pale. Transfer the whipped gingerbread butter to a serving dish or jar. Chill for at least 30 minutes if you want it firmer before serving.
Notes
Store in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 5g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 30mg
