Cut the butter (225g) into cubes and beat in an electric mixer on a low speed until soft.
Add the icing sugar (450g) and beat until fully combined – I prefer to add the sugar a couple of spoonfuls at a time as this minimises the amount of sugar that flies out all over the kitchen.
Add the black treacle (4 tbsp) a tbsp at a time and beat until fully combined.
Add the ground ginger (1 tbsp) and again beat until fully combined.
Check the consistency of your buttercream, if it seems a little too firm to pipe then add a little milk (no more than a tsp at a time) until you have the required consistency.
Your buttercream is now ready to use.
Makes enough for 12 cupcakes or to over and fill a 20cm layer cake.
Take a look at my mix-and-match cupcake index to find lots of different flavour cupcake sponges to serve this on, as well as lots of other buttercream recipe inspiration.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 306kcal | Carbohydrates: 41.2g | Protein: 0.2g | Fat: 15.4g | Saturated Fat: 9.8g | Fiber: 0.1g | Sugar: 40.8g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.