Gather all your ingredients and ensure that the unsalted butter is softened at room temperature.

In a large mixing bowl, sift together the powdered sugar and cocoa powder to eliminate any lumps.

Add the softened unsalted butter and molasses to the dry ingredients. Using an electric mixer, beat on medium speed until well combined and creamy.

Add the ground ginger, cinnamon, nutmeg, cloves, and salt into the mixture. Mix at low speed until fully combined.

Next, pour in the vanilla extract and continue mixing at medium speed.

If the frosting is too thick, add heavy cream one tablespoon at a time, mixing well after each addition until desired consistency is reached.

Taste the frosting and adjust if necessary, adding a pinch more spice or sweetness to your preference.

Once the frosting is smooth and creamy, it's ready to use on gingerbread cookies, cakes, or cupcakes.

Store any leftovers in an airtight container in the refrigerator.

When storing in the refrigerator, the frosting can last up to one week.

For longer storage, freeze in a freezer-safe container for up to three months.

Allow frozen frosting to thaw in the refrigerator overnight, then bring to room temperature and re-whip before use.