Really Good Frosting Recipes
BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
REALLY, REALLY GOOD (AND EASY!) BUTTERCREAM FROSTING
First off, I have to give all credit to the Confessions of a Cookbook Queen blog, because that's where I found this recipe. It is the best country (non-cook) buttercream frosting that I have ever had. If you're decorating a cake or cupcakes, it also holds up well. I guessed on the yield, but this recipe will easily frost 24 cupcakes.
Provided by Greeny4444
Categories Dessert
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Put butter, milk, and vanilla in the bowl of a stand mixer (if you don't have a stand mixer, a hand mixer will do).
- Mix on low speed until it just starts to come together, about a minute.
- Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute.
- Increase mixer speed to medium high and beat for about another or minute or so.
- Add powdered sugar (and cocoa, if using). Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.
- Check your consistency. This is very important because if your frosting is too thick, it will not spread well.
- If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.
- When the frosting is just holding its shape, it is too thick (if you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl).
- Add another tablespoon of corn syrup and beat on medium for 30 seconds.
- Repeat until the frosting seems to be of a good spreadable consistency (you don't want it too runny, or it will slide off the cake/cupcakes).
- Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.
Nutrition Facts : Calories 1431.9, Fat 74.1, SaturatedFat 46.9, Cholesterol 196.9, Sodium 658.4, Carbohydrate 198.2, Sugar 190.1, Protein 1.2
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- American buttercream frosting. Perhaps the simplest of all frostings is this uncooked, powdered-sugar-sweetened version of buttercream. It’s the classic type of frosting found on many old-fashioned birthday cakes.
- Swiss meringue buttercream. Making European-style buttercream is slightly more complicated than making American-style: there’s usually some kind of cooking involved, you’re often dealing with hot sugar, and timing matters.
- Italian meringue buttercream frosting. Italian buttercream also relies on egg whites, but it comes together a bit differently. In this case a hot sugar syrup is slowly added to the egg whites while they’re being whipped.
- French buttercream frosting. The method for making French buttercream is very similar to the way you make Italian buttercream, except that instead of whipping egg whites, you whip just the yolks.
- German buttercream (a.k.a. crème mousseline) This version of buttercream starts with a pastry cream or custard—that is, a mixture of cooked egg yolks, milk, sugar, and either cornstarch or flour.
- Whole-egg buttercream frosting. This version of buttercream lands somewhere in the middle of Swiss meringue buttercream and French buttercream. It asks for whole eggs, which means it has the richness of yolk-based buttercreams and lightness of meringue-based.
- Cream cheese frosting. Tangy cream cheese frosting is a natural partner for earthy, sweet carrot cake. Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson.
- Seven-Minute Frosting. Bright white seven-minute frosting is a long-time companion of dark, rich devil’s food cake. If you’re looking for maximum color contrast, it’s the pairing to beat.
- Ermine frosting (a.k.a. flour frosting, a.k.a. magic frosting) Cream cheese frosting may often be spread on red velvet cake these days, but ermine frosting is the original pairing.
- Old-school bakery frosting (a.k.a. grocery store cake–style frosting) For the sugar rush only this classic frosting can bring—the one closest to the icing you’ll find in shelf-stable cans and supermarket pastry cases—look toward American buttercream, but then veer away from butter and use vegetable shortening instead.
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