Cinnamon Ginger Frosting

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With all these “potted cakes” (as I’ve taken to calling them on Dessert Stalker) recipes we’ve been putting out, I’m sure some of you would really appreciate a frosting recipe. Without butter and sugar, frosting has been our nemesis.  Icing, sure. Genache, no problem. Frosting? We just couldn’t get it to stand up properly.

Until now! We’ve finally got a recipe we can stand behind! And on Halloween evening, my standard diet father had more than one of our Pumpkin Pucks dressed with this fantastic topping – so you know they’re delish!

Cinnamon Ginger Frosting
egg-free, dairy-free, refined sugar-free


1 C palm shortening (use Tropical Traditions or Spectrum brand, or if you eat butter use that)
3 Tbsp maple syrup (we use TT brand)
3 Tbsp honey (we use TT brand)
3 Tbsp granulated unrefined sugar (we use organic raw cane sugar you could also use date sugar)
1 tsp cinnamon
1/2 tsp ginger (we used dry ground but fresh grated would add more flavor if you love ginger)
1/4 tsp ground nutmeg


  1. ♥ Whip palm shortening until smooth
  2. ♥ Add sugar and spices and whip until combined
  3. ♥ Spread on top of our Pumpkin Pucks, Apple Pie Cupcakes or Chunky Monkey Muffins for a delicious, spicy treat!

Making sweets is always great for little hands (♥), they’ll do anything to earn licking a spatula!

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