Ginger Frost
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Ginger Frost
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by
Ginger Frost
Victorian Childhoods (Victorian Life and Times)
Dec 30, 2008
by
Ginger S. Frost
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Living in sin is the first book-length study of cohabitation in nineteenth-century England, based on research into the lives of hundreds of couples. ‘Common-law’ marriages did not have any legal basis, so the Victorian courts had to wrestle with unions that resembled marriage in every way, yet did not meet its most basic requirements. The majority of those who lived in irregular unions did so because they could not marry legally. Others chose not to marry, from indifference, from class differences, or because they dissented from marriage for philosophical reasons. This book looks at each motivation in turn, highlighting class, gender and generational differences, as well as the reactions of wider kin and community. Frost shows how these couples slowly widened the definition of legal marriage, preparing the way for the more substantial changes of the twentieth century, making this a valuable resource for all those interested in Gender and Social History.
The experiences of children growing up in Britain during Victorian times are often misunderstood to be either idyllic or wretched. Yet, the reality was more wide-ranging than most imagine. Here, in colorful detail and with firsthand accounts, Frost paints a complete picture of Victorian childhood that illustrates both the difficulties and pleasures of growing up during this period. Differences of class, gender, region, and time varied the lives of children tremendously. Boys had more freedom than girls, while poor children had less schooling and longer working lives than their better-off peers. Yet some experiences were common to almost all children, including parental oversight, physical development, and age-based transitions. This compelling work concentrates on marking out the strands of life that both separated and united children throughout the Victorian period.
Most historians of Victorian children have concentrated on one class or gender or region, or have centered on arguments about how much better off children were by 1900 than 1830. Though this work touches on these themes, it covers all children and focuses on the experience of childhood rather than arguments about it. Many people hold myths about Victorian families. The happy myth is that childhood was simpler and happier in the past, and that families took care of each other and supported each other far more than in contemporary times. In contrast, the unhappy myth insists that childhood in the past was brutal―full of indifferent parents, high child mortality, and severe discipline at home and school. Both myths had elements of truth, but the reality was both more complex and more interesting. Here, the author uses memoirs and other writings of Victorian children themselves to challenge and refine those myths.
Ingredients
Gingerbread Buttercream Frosting
2 cups unsalted butter, room temperature (454g; 1 lb. box)
2 tsp vanilla extract (8g)
1/2 tsp fine salt (3g)
2 Tbsp molasses (40g)
1 Tbsp ground cinnamon (8g)
1 1/2 tsp ground ginger (4g)
1 1/2 tsp ground nutmeg (4g)
7 cups powdered sugar (907g; 2 lb. bag)
1/4 cup heavy cream or whipping cream, room temperature (60g)
Instructions
Gingerbread Buttercream Frosting: In the bowl of a stand mixer or a large bowl, beat 2 cups of room temperature butter on a low speed for 30 seconds with a paddle or whisk attachment (or hand mixer) until smooth. Add in 2 tsp vanilla extract, 1/2 tsp salt, 2 Tbsp molasses, 1 Tbsp cinnamon, 1 1/2 tsp ginger, 1 1/2 tsp nutmeg and beat on low. Slowly mix in 7 cups of powdered sugar on a low speed. Add in 1/4 cup of heavy cream halfway through make the frosting easier to mix. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). Continue to mix on the lowest speed for a minute or two to help make the frosting super smooth. Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap (to prevent crusting) or place in a piping bag and set aside until you're ready to use it.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 1123 Total Fat 67g Saturated Fat 42g Trans Fat 0g Unsaturated Fat 22g Cholesterol 180mg Sodium 212mg Carbohydrates 135g Fiber 1g Sugar 131g Protein 1g
Cuisine:
American
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Category: Frosting & Fillings
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I’ve made gingerbread buttercream a few times over the years for different projects but realized I haven’t shared the recipe yet!
This frosting uses my American buttercream recipe as a base, then mixes in the perfect amount of spices and a bit of molasses to make it taste just a gingerbread cookie.
This frosting is definitely on the sweet side, but the spices help balance out its flavor. The spice mixture in this recipe can also be added to a less sweet frosting base like my Swiss meringue frosting or hybrid buttercream .
The sky’s the limit when it comes to using this frosting. Cakes, cupcakes, cookies, macarons, you name it!!
I’ve also used a small batch version of this buttercream to make my gingerbread macarons and it was a total hit.
While this recipe is pretty straight forward, sometimes people do run into issues making gingerbread buttercream. The hardest part is getting the consistency of your buttercream just right.
There are few different factors that influence the consistency of your frosting.
It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use.
The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test.
It confirms that your frosting is stiff enough to hold its shape, but spreadable enough for you to easily frost your cake or pipe onto cupcakes.
To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip.
The frosting should form a somewhat soft peak that has a little curl on the end. It’s stiff enough to hold up that curl, but soft enough to create that little curl.
That little curl is a great visual cue to know that your frosting is just the right consistency.
If it’s too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time).
If it’s too thin and doesn’t form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge in 10-minute intervals.
After each adjustment, be sure to retest the frosting with your spatula before making any additional changes.
Now that we’ve covered troubleshooting, the last thing to discuss is our equipment.
Either a paddle or whisk attachment can be used to make this frosting with a stand mixer , or you can use a hand mixer .
I like to use my paddle attachment when making frosting for a cake, to minimize the amount of air that is incorporated into the frosting.
This makes silky smooth frosting, which is easier to smooth onto cakes.
I use my whisk attachment when making frosting for cupcakes, which I like to be light and fluffy!
I like to incorporate air into frosting for cupcakes, because I usually pipe massive swirls onto each cupcake.
These are just my personal preferences though, and you can use whatever attachment or mixer you have. They’ll all get the job done!
This gingerbread buttercream recipe can be made in advance. I highly recommend making it ahead of time if possible.
Not only does it give the frosting time to develop more flavor, it also makes the decoration of a cake or cupcakes less stressful and more fun.
This frosting keeps in the fridge for several weeks, if stored in an airtight container.
When you’re ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature.
Give it a good stir with a rubber spatula or an electric mixer to get rid of any air bubbles that may have formed. Once the buttercream is smooth again, it’s ready to use!
If you try this gingerbread buttercream recipe, I’d love to hear what you think! Please leave a rating below, and a comment to let me know your thoughts.
This gingerbread buttercream recipe is the perfect frosting for cakes, cupcakes, & cookies! It's absolutely delicious and so easy to make!
This recipe makes about 6 cups of frosting, which is enough to frost 3 dozen cupcakes or a 7- or 8-inch layer cake. I suggest altering the batch size for the following desserts:
Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month , or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month . The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes to get out any extra air that might have been incorporated during the mixing process.
Posted on Published: January 9, 2021
I find so much joy in my kitchen and hope to inspire you to do the same! My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste.
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