Joshua John Russell isn't called the Man About Cake for nothing — he's a flavor master. And here's the thing about his buttercream studded with crystallized ginger: The flavor intensifies over time.
Prep it a day before frosting and serving your cake for the full-on, whoa-that's-amazing! taste.
Crystallized Ginger Buttercream
- 1 pound Swiss Meringue Buttercream
- 2 tablespoons crystallized ginger, finely chopped
1. Prepare the Swiss Meringue Buttercream
2. Combine with the crystallized ginger
Simple, right? Just don't forget the hidden ingredient: time.