GINGERBREAD BUTTERCREAM FROSTING
1/2 cup Butter, softened
1/2 cup Robert Rothschild Farm Gingerbread Dip
1 tsp. Vanilla extract
1/8 tsp. Salt
1 cup Powdered sugar
Beat first 4 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Frost cake or cupcakes as desired and refrigerate to set frosting.