Use this homemade vanilla buttercream frosting recipe to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Author: Martha Stewart
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Author: Martha Stewart
The white shade of this frosting belies the fresh mint flavor, which is achieved by steeping fresh mint in milk when making the custard base, and then adding extract at the end for extra intensity. Use...
Author: Martha Stewart
Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Author: Martha Stewart
Author: Martha Stewart
This is a good, reliable rolled fondant recipe. I used this recipe for 10 years in my custom cake business.
Author: Eileen Gray
Use this recipe when making our Gingercake House.
Author: Martha Stewart
Use this recipe as the frosting and/or filling for a decadent chocolate dessert, such as our Chocolate Caramel Layer Cake.
Author: Martha Stewart
Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.
Author: Martha Stewart
Use this bright green buttercream to make our Football Cupcakes.
Author: Martha Stewart
Use this rich chocolate frosting to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Ermine Frosting is the Goldilocks of buttercream. It's less sweet than American Buttercream and a little sweeter than Meringue Buttercream. This old-fashioned frosting is just right! Because the sugar...
Author: Eileen Gray
Making frosting poppies is easier than you'd think. Use our step-by-step photos as reference as you pipe the blooms with a petal tip onto a flower nail. Use these buttercream poppies to decorate Orange-Poppy...
Author: Martha Stewart
Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes.
Author: Martha Stewart
Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting...
Author: Martha Stewart
This frosting goes with our Movie Star Cake.
Author: Martha Stewart
This fluffy frosting is the perfect canvas for the Sprinkle Cake's rainbow of tiny candies.
Author: Martha Stewart
Swiss meringue brings a silken smoothness to buttercream.
Author: Martha Stewart
Use this recipe to make our Lamb Cake with White-Chocolate Buttercream.
Author: Martha Stewart
Make sure the butter is at room temperature; cold butter will cause the buttercream to have a curdled appearance. Use this to make our Gingerbread Town-Square Cake.
Author: Martha Stewart
This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe.
Author: Martha Stewart
We use this caramel butttercream in alternating layers of yellow genoise cake to make our rich Dobos Torte.
Author: Martha Stewart
Author: Martha Stewart