Fun Frosting Recipes
FUNFETTI FROSTING
Turn your frosting into party frosting with this super easy Funfetti Frosting! Who need sprinkles on the outside when you can have them all through your frosting?
Provided by Deborah Harroun
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Place the butter in a large bowl (or the bowl of a stand mixer). Beat the butter until light and fluffy, several minutes.
- Slowly start adding in the powdered sugar, about 1 cup at a time.
- Beat in the vanilla. Add enough cream to bring the frosting to your desired consistency.
Nutrition Facts : ServingSize about 1 1/2 tablespoons, Calories 162 calories, Sugar 19 g, Sodium 61 mg, Fat 9 g, SaturatedFat 5 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 21 g, Fiber 0 g, Protein 0 g, Cholesterol 21 mg
VANILLA FROSTING
Don't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. -Mary Faulk, Cambridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.
Nutrition Facts : Calories 145 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
SUGAR COOKIE FROSTING
The best homemade Sugar Cookie Frosting. Creamy frosting made in minutes to spread or pipe, that hardens too, so you can stack your cookies. And it tastes amazing!
Provided by Amy
Categories Dessert
Time 5m
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the butter, shortening, powdered sugar, 1/4 cup milk, the vanilla extract and almond extract with an electric hand mixer. Add a bit more milk at a time, if needed, until it's the desired consistency - it should be thick, but spreadable.
- If coloring the frosting with different colors, divide into bowls and color as desired at this point.
- Spread on top of cookies with a dull knife or transfer to a piping bag.
- Top with sprinkles , if desired (they need to be added right away before the frosting sets.)
Nutrition Facts : Calories 71 kcal, Carbohydrate 14 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 9 mg, Sugar 13 g, ServingSize 1 serving
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- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
- Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
- With mixer on medium-low speed, add the heavy cream, one tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
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- Add the sugar, butter, vanilla, and 1 tablespoon of milk to a mixing bowl. Using an electric hand mixer, mix on low until it has the consistency of frosting. If it's too thick, thin it out with a little bit of water at a time.
- Frost cookies or cupcakes as needed. I suggest keeping the frosting in a cool place if you're not going to use it right away (e.g. fridge) because it tends to get melty.
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- Make sure the butter is very soft. (Let is sit out at room temperature for 1-2 hours if needed.) Set out an electric mixer with a paddle attachment. Place the butter in the bowl of the mixer.
- Beat the butter on high for 2 minutes, until it's light and fluffy. Scrape the sides of the bowl with a rubber spatula.
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- Vanilla Buttercream. Vanilla Buttercream is one of those frosting recipes that every baker should know, so it deserves a post of its own. Since it can be the base for other flavored buttercreams, I feel it’s essential to get it right from the beginning.
- Cream Cheese Frosting. Cream Cheese frosting is creamy and velvety smooth with the perfect balance of tangy and sweet. This cream cheese frosting is a tried and true frosting that is pretty straightforward with only five ingredients required so anyone can make it.
- Chocolate Buttercream. Chocolate buttercream is another popular frosting that everyone loves. You can use milk or dark chocolate cocoa powder in this recipe.
- Lemon Thyme Buttercream. Lemon thyme buttercream is incredibly delicious with a lemon blueberry cake. This buttercream is made with thyme infused butter and a homemade lemon gel that packs a punch of lemon juice and zest without watering down the buttercream.
- Red Hot Cinnamon Buttercream. The best way to describe this buttercream is that it tastes just like the Big Red chewing gum that you use to eat when you were a kid.
- Dark Chocolate Stout Buttercream. Guinness is a dark rich beer that lends itself to pair perfectly with chocolate. The sweetness of the chocolate compliments the bitter notes of the Guinness beer.
- Tequila Lime Buttercream. The tequila lime buttercream is unique in creating a lime gel that holds the concentrated flavor of lime juice without diluting the buttercream.
- Stabilized Whipped Cream. The stabilized whipped cream is made with heavy cream, powdered sugar, vanilla, and gelatin. The addition of gelatin keeps the whipped cream fresh without falling or deflating in between the cake layers.
- Swiss Meringue Buttercream. This silky smooth Swiss Meringue Buttercream that you will want to eat out of the bowl. Many of my clients swear they hate buttercream (and prefer whipped cream) because they think it’s so sickly sweet and everyone just scrapes it off their cake… until they try this buttercream.
- Irish Cream Buttercream. This Irish cream buttercream is the swiss meringue buttercream base with Bailey’s Irish Cream added into it. The Bailey’s in the buttercream filling makes it light and airy looking like fresh whipped cream.
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