Name: Whole-Egg Molasses Buttercream
Cook time: 25 minutes
Total time: 25 minutes
Yield: Makes 6 cups
Ingredients: 6 large eggs, room temperature; 1 1/2 cups sugar; 1/2 teaspoon salt; 3 cups (6 sticks) unsalted butter, room temperature and very soft; 1 teaspoon vanilla extract; 4 tablespoons plus 1 teaspoon molasses

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Photo by Chelsea Kyle, food styling by Katherine Sacks

This rich, spiced buttercream is perfect for chocolate or gingerbread cake. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.

Recipe notes

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