Recipes // Desserts // Gingersnap Stout Frosting

Gingersnap Stout Frosting


Excerpted from The Dollop Book of Frosting Copyright © 2013 by Heather Saffer and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved.


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.


  • 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) 1⁄4 teaspoon salt
  • 4 cups powdered sugar
  • 40 gingersnaps


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

Extra Sweets!

Other frosting uses: Gingersnap Stout Pie (see recipe), frost gingerbread cupcakes, or gingerbread men.


Gingersnap Stout Pie



  • 50 gingersnaps
  • 1 batch Gingersnap Stout Frosting (1 cup for the crust plus remainder for the pie filling) 1⁄2 cup chocolate frosting for garnish (optional)
  • 1⁄2 cup whipped cream for garnish (optional)
  • 3 gingersnaps crushed, plus 1 whole gingersnap for garnish


  1. In a food processor, finely grind the gingersnaps, then place in a medium-sized bowl. Add 1 cup of the Gingersnap Stout Frosting and mix until a crumbly cookie crust texture forms (it will resemble a graham cracker pie crust). Press crust firmly into the bottom and sides of a pie tin or 4 or 5 mini pie tins.
  2. Preheat oven to 350°F. Put the pie tin in the fridge for about 15 minutes. Remove from fridge and place in oven for another 15 minutes. Remove from oven and allow to cool com- pletely.
  3. Scoop remaining Gingersnap Stout Frosting into pie crust and smooth evenly throughout the pie plate. Decorate top with chocolate frosting, whipped cream, and crushed gingersnap crumbs. Place one whole gingersnap in the center and ta-da!
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