This makes enough for a small-to-medium-sized cake. Original recipe adapted from this one.

I use ginger extract from Auntie Arwen’s spices for a delicious ginger frosting. It’s fantastic and we love using it as a substitute for vanilla extract in all sorts of recipes! For the gingerbread cake, be sure to make a double batch.

1 cup unsalted butter, softened
1 tbsp. extract, your choice of flavor
4 cups powdered sugar
4 tbsp. milk
Food coloring (optional)

Cream room-temperature butter until smooth and fluffy. Gradually beat in the powdered sugar until fully incorporated. Beat in extract. Pour in milk and beat for an additional 3 to 4 minutes until smooth.