Excellent Frosting Recipes

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QUICK VANILLA BUTTERCREAM FROSTING



Quick Vanilla Buttercream Frosting image

Whip up a top-rated, five-star recipe for Quick Vanilla Buttercream Frosting that's fluffy, light and a versatile addition to any cake.

Provided by Food Network

Categories     dessert

Time 12m

Yield 10 to 12 servings

Number Of Ingredients 4

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Steps:

  • In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  • Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

CUPCAKE FROSTING RECIPE



Cupcake Frosting Recipe image

Our go-to cupcake frosting recipe. This vanilla frosting always gets rave reviews and doubles as a perfect cake frosting!

Provided by Natasha Kravchuk

Categories     Easy

Time 10m

Number Of Ingredients 4

8 oz cream cheese (at room temperature)
2 cups powdered sugar ((confectioners sugar))
1 1/2 cups heavy whipping cream ((keep chilled until ready to use))
1 tsp vanilla extract

Steps:

  • In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
  • In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
  • Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.

Nutrition Facts : Calories 123 kcal, Carbohydrate 11 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 36 mg, Sugar 10 g, ServingSize 1 serving

BEST CHOCOLATE FROSTING RECIPE



Best Chocolate Frosting Recipe image

Hints for the creamiest, best chocolate frosting recipe around. There's just 6 ingredients in this fudgy frosting that pairs with any cake.

Provided by Julie Clark

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 cup butter (softened)
1/2 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
4 tablespoons heavy cream

Steps:

  • In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
  • Add in the salt and vanilla. Mix until incorporated.
  • With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
  • Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
  • Beat for 1 minute on medium speed until smooth and creamy.

Nutrition Facts : ServingSize 76 g, Calories 359 kcal, Carbohydrate 44 g, Protein 1 g, Fat 21 g

DARK CHOCOLATE FROSTING



Dark Chocolate Frosting image

This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes about 5 cups

Number Of Ingredients 6

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of kosher salt
1 pound best-quality semisweet chocolate, melted and cooled

Steps:

  • Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

CREAM CHEESE FROSTING



Cream Cheese Frosting image

This smooth, versatile cream cheese frosting has a delicate vanilla flavor. The woman who made the wedding cake for our daughter, Leanne, and her groom, Billy, used this recipe. It's also excellent on carrot cake. -Sharon Lugdon, Greenbush, Maine

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield about 3 cups.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt, optional
3-3/4 to 4 cups confectioners' sugar

Steps:

  • In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.

Nutrition Facts : Calories 234 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 109mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 0 fiber), Protein 1g protein.

BANANA CAKE WITH MOST EXCELLENT CARAMEL FROSTING



Banana Cake With Most Excellent Caramel Frosting image

Delicious and easy! The moist cake starts with a mix but tastes homemade. The penuche-style frosting is very sweet! I clipped this recipe from the Oregonian newspaper many years ago.

Provided by appleydapply

Categories     Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

2 tablespoons lemon juice (divided)
2/3 cup milk
2 large bananas, very ripe
18 1/4 ounces butter recipe cake mix
1 teaspoon baking soda
1/2 cup butter, softened (1 stick, no substitutes)
3 eggs
1 teaspoon vanilla
1/3 cup chopped pecans
1 cup brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon all-purpose flour (in addition to the 2 Tablespoons)
3 tablespoons butter (no substitutes)
1/4 cup milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 for glass or light metal pan; 350 for dark metal or coated pan. Position a rack in the middle of the oven.
  • Grease and flour a 9x13" pan.
  • Put 1 tablespoon lemon juice in a measuring cup and fill with milk to the 2/3 cup line. Set aside.
  • Mash bananas with a fork, adding the remaining tablespoon of lemon juice to them as you mash. Set aside.
  • Combine cake mix and baking soda in a large mixer bowl and stir. Add bananas, softened butter, lemon-milk mixture, eggs, and vanilla. Beat at low speed about 30 seconds until moistened. Turn speed to medium and beat another 4 minutes.
  • Pour batter into prepared pan and place in oven.
  • For glass or metal pan, bake at 375 degrees for 28 to 33 minutes. For dark metal or coated pan, bake at 350 degrees for 31 to 33 minutes. Cake should be pulling away slightly from edges of pan when done, and the center should spring back when lightly touched with finger. Check for doneness at lowest time, but don't move cake in oven before then as it may fall.
  • Cool in pan on wire rack, then frost.
  • For frosting:.
  • Spread chopped pecans on a baking sheet and bake in 375 degree oven for 5 to 8 minutes until lightly browned. Watch carefully to avoid overcooking! Set aside while you prepare frosting.
  • Have all frosting ingredients ready so you can move quickly while making the frosting, or it may set up before you can smooth it on the cake.
  • In a small saucepan, thoroughly mix brown sugar and flour. Add butter and milk, and set over medium-high heat until mixture comes to a rolling boil. Boil exactly 1 1/2 minutes.
  • Remove from heat; cool 5 minutes. Beat briefly with a wooden spoon until it begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
  • Immediately pour frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle with toasted pecans.
  • You can serve immediately; although frosting may take several hours to completely set.

Nutrition Facts : Calories 428, Fat 19.7, SaturatedFat 8.5, Cholesterol 84.3, Sodium 497.2, Carbohydrate 59.5, Fiber 1.4, Sugar 39.5, Protein 4.9

CHOCOLATE FROSTING I



Chocolate Frosting I image

Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.

Provided by Tia the Baker

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 12

Number Of Ingredients 5

¼ cup margarine, melted
½ cup unsweetened cocoa powder
⅓ cup milk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Steps:

  • In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 38.8 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 47.7 mg, Sugar 36.3 g

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