Instructions

1. Add the butter, molasses, and ground ginger to a mixing bowl. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature. If the butter is too cold it will be hard to mix with the gingerbread flavors.  If it is too soft, it will start melting during the mixing process and your frosting consistency will be off. 
2. Mix the butter and the molasses together on medium speed until thoroughly combined (about 2 minutes.)  You really want the molasses and ginger flavor to meld with the butter to enhance the flavor of the frosting.
3. Use a spatula to scrape the butter mixture down from the sides of the bowl.  
4. We use a food scale to measure 1 Pound of Powdered Sugar.  If you don’t have a food scale, measure 4 cups instead. 
5. Add the powdered sugar to the butter mixture in the mixing bowl.
6. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
7. Taste your frosting. You are trying to determine if the consistency and the taste are just right. Does it need a tiny bit more molasses or ground ginger? If it tastes great, test the consistency.  Too thick? Add some milk and mix again to check to see if it is now the right consistency.  The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time.