25 Fun Frosting
Chocolate
Malt Frosting
- 2 sticks
butter, slightly softened
- 3
Tablespoons milk
- 3 cups
powdered sugar
- 1/3 cup
chocolate malt powder (like Ovaltine)
- 1/3 cup
unsweetened cocoa powder
Beat butter
and milk on medium-low speed until combined.
Slowly add powdered sugar, cocoa powder, and malt powder, beating until
mixed. Increase speed to high and beat
for a minute or until light and fluffy.
**Frosts 24
cupcakes or 1 (2 layer) 9 inch round cake
Cookies and
Cream Frosting
- 4 sticks
salted butter
- 1/4 cup
heavy cream
- 2 teaspoons
vanilla
- 8 cups
powdered sugar
- 15 Oreos,
crushed VERY FINELY
In the bowl
of a mixer, beat butter, cream, and vanilla on medium-low until smooth and
well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed
in, increase speed to medium-high and beat for 2 minutes. Fold in crushed
Oreos.
**Frosts 24
cupcakes or 1 (2 layer) 9 inch round cake
Strawberry Frosting
- 1/4 cup
pureed frozen sweetened strawberries (thawed first)
- 2 sticks (1
cup) butter, softened
- 3 TBS thawed
frozen margarita concentrate
- 4 cups
powdered sugar
In the bowl
of your mixer, beat butter and strawberry puree on low speed until smooth. With
the mixer on low, slowly add powdered sugar and mix until just combined. Add
margarita concentrate and beat on medium high for a minute, until smooth,
light, and fluffy.
**Frosts 24
cupcakes or 1 (2 layer) 9 inch round cake
Mint
Frosting
- 12
tablespoons salted butter, slightly softened
- 4 ounces
cream cheese, slightly softened
- 3
tablespoons milk
- 1 1/2
teaspoons mint extract
- 5 cups
powdered sugar
In the bowl
of your mixer, beat butter, cream cheese, milk and mint extract on medium speed
until smooth.
With the
mixer on low, slowly add powdered sugar, beating until just combined. Increase
speed to medium high and beat for one minute.
Frost cooled
cupcakes using a spatula, or a piping bag fitted with a large round piping tip.
Place
cupcakes in the refrigerator to let the frosting chill for 30 minutes prior to
dipping in the coating.
Banana
Pudding Frosting
- 1 cup cold
milk
- Small box
instant French Vanilla pudding
- 1/3 cup
powdered sugar
- 4 oz whipped
cream cheese (1/2 of an 8 oz tub)
- 8 oz tub
Cool Whip, thawed
In a large
bowl, whisk together milk, pudding, and powdered sugar until thick and
smooth. Whisk in cream cheese until
fully blended, then fold in Cool Whip.
Place in the refrigerator for an hour to firm.
**Frosts 24
cupcakes or 1 (2 layer) 9 inch round cake
Sweet Tea
Frosting
- 3 regular
sized tea bags
- 1/4 cup
boiling water
- 1/2 cup
butter, softened
- 1/2 cup
shortening
- 3 cups
powdered sugar
- 1 Tbsp matcha green Tea Powder
In the bowl
of your mixer, combine tea, butter, and shortening. Beat on low speed until
smooth and combined. Slowly add powdered sugar. Once powdered sugar is barely
mixed in, increase speed to medium high and beat for about a minute, until
fluffy.
**Frosts 12
cupcakes or 1 (9x13) 1/4 sheet cake
Peanut
Butter Caramel Frosting
- 2 sticks
salted butter, slightly softened
- 1/2 cup
peanut butter
- 2 teaspoons
pure vanilla extract
- 2
tablespoons whole milk
- 4 cups
powdered sugar
- Caramel sauce
In the bowl
of your mixer, beat butter and peanut butter on medium speed until smooth. Add
vanilla and milk, beating until combined.
With the
mixer on low, slowly add powdered sugar, beating until just combined. Increase
mixer speed to high and beat for one minute until smooth and fluffy.
Frost cake
or cupcakes generously and top with caramel
**Frosts 24
cupcakes or 1 (2 layer) 9 inch round cake
- 2 sticks
butter, softened
- 2 teaspoons
vanilla extract
- 1/3 cup
unsweetened cocoa powder
- 2/3 cup
brownie mix (powdered from a box)
- 3 cups
powdered sugar
- 1/3 cup corn
syrup
- 2 teaspoons
hot water
In the bowl
of a mixer, beat butter and vanilla on medium until smooth. Add powdered sugar, cocoa powder and brownie
mix, beating on low until just combined.
Add corn syrup and beat on medium until combined. Add hot water, increase speed to medium high,
and beat until light and fluffy, about a minute or so.
**Frosts 24
cupcakes or 1 (2 layer) 9 inch round cake
Cannoli
Frosting
- 1 cup whole
milk ricotta
- 1/2 cup (1
stick) salted butter, slightly softened
- 4 oz (1/2
block) cream cheese, slightly softened
- 1 tsp
vanilla extract
- 1/4 tsp
cinnamon
- 9 cups
powdered sugar
- 1 cup mini
chocolate chips/ground peanut
In the bowl
of a mixer, beat butter, cream cheese, and vanilla on medium speed until
smooth. With the mixer on medium low, beat in about HALF of the powdered sugar
and all of the cinnamon. With the mixer still on low, beat in ricotta, then add
the rest of the powdered sugar. Increase speed to medium and beat until
combined -- it may look a little runny, this is normal. Fold in chocolate chips
and place frosting UNCOVERED in the fridge for about 3 hours. This will allow
it to firm up and dry out just a bit.
**Frosts 24
cupcakes or 1 (2 layer) 9 inch round cake
Chocolate Nutella Frosting
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners' sugar
- 3/4 cup (222g) Nutella
- 3-4 Tablespoons (45-60ml) heavy cream*
- 2 teaspoons vanilla extract
- salt to taste
Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.
Frost cooled cupcakes with frosting and decorate with candies as desired. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.
American Buttercream Frosting Recipe
- 120g (4.23 ounces) Unsalted Butter
- 330g (11.64 ounces) icing sugar or confectioners sugar
- 1-2 tablespoons or 15-30ml milk
- small pinch salt
- 1/2 teaspoon or 5ml vanilla essence
Whip butter until smooth and pale, stir in the icing sugar, milk, vanilla and salt then whip for a further 2 minutes.
French Buttercream Frosting Recipe
- 2/3 cup caster sugar or superfine sugar
- 3 tablespoons water
- 5 egg yolks
- 200g (7.05 ounces) unsalted butter, bring to room temperature
- small pinch salt
- 1/2 teaspoon or 5ml vanilla essence
- Mix together the sugar and water in a saucepan.
- Whip the egg yolks on high until they are pale.
- Heat the sugar and water in a saucepan until the sugar dissolves and then continue to heat it until it reaches 238 farenheit or 114 centigrade.
- With the mixers running pour the hot sugar syrup into the yolks. Keep beating and it will thicken up as it cools. Add in the butter a little at a time. Then add the vanilla and salt and keep beating on high for a minute until it is smooth and glossy.
Italian Meringue With Butterscotch Frosting Recipe
- 3 large egg whites 120g (4.23 ounces) you can use pasturized egg whites, they do not make quite as stiff a frosting as fresh but are safer.
- 1/4 tsp cream of tartar
- 1 cup sugar
- 1/4 cup water
- small pinch salt
- 1/2 teaspoon or 5ml vanilla essence
- Add the cream of tartar to the egg whites. Beat on high speed until you have soft peaks.
- Mix together the water and caster sugar, heat, stirring until the sugar is dissolved.
- Then add a candy thermometer and heat until its 238 degrees Farenheit or 114 Centigrade.
- Turn your beaters on and pour in the sugar syrup in a thin stream. At first it will make it quite liquidy but keep the mixers running for about 5 minutes and as it cools it will thicken up. Add your vanilla and salt.
Swiss Buttercream
- 3 large egg whites 120g (4.23 ounces) you can use pasturized egg whites, they do not make quite as stiff a frosting as fresh but are safer.
- 1/4 tsp cream of tartar
- 1 cup sugar
- 1/4 cup water
- small pinch salt
- 1/2 teaspoon or 5ml vanilla essence
- 250g (8.82 ounces) unsalted butter at room temperature
To make swiss buttercream take cooled italian meringue frosting and add cubes of butter. At first it will look like a curdled lumpy mess but just keep whipping on high and it will come together to form a smooth glossy frosting.
Ermine Frosting
- 1 cup or 250ml milk
- 3 tablespoons or 35g (1.23 ounces) plain or all purpose flour
- 1 cup or 220g (7.76 ounces) butter
- 1 cup or 200g (7.05 ounces) caster sugar or superfine sugar
- small pinch salt
- 1/2 teaspoon or 5ml vanilla essence
Beat together butter and caster or superfine sugar until it is smooth and pale. In a saucepan whisk together the flour and milk, then stir it over heat. The mixture will start to get lumps, keep stirring it the whole time and then it will thicken into a smooth paste. Allow it to cool. Then with the beaters running add one spoonful at a time to the butter mixture. Add the vanilla and salt and beat until light and fluffy.
Traditional Cream Cheese Frosting
- 500g (17.64 ounces) block cream cheese at room temperature
- 1/2 cup or 110g (3.88 ounces) unsalted butter at room temperature
- 2 1/2 cups icing sugar or powdered sugar
- small pinch salt
- 1/2 teaspoon or 5ml vanilla essence
Beat together cream cheese and butter until they are smooth.
Stir in your icing or confectioners sugar and then beat on high for 2 minutes.
White Chocolate Ganache Frosting Recipe
- 440g (15.52 ounces) white chocolate (choose real chocolate, check on the ingredients that it contains cocoa butter)
- 150ml cream
- small pinch salt
- 1/2 teaspoon or 5ml vanilla essence
Heat up your cream until it just starts to boil and then pour the hot cream over white chocolate. Let it sit for 30 seconds and then stir. If there are still lumps of white chocolate you can microwave it for 10 seconds and stir it again until its smooth. Leave it to cool overnight. Put it into the bowl of an electric mixer and beat on high for 2 minutes.
Chocolate Ganache
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon instant espresso powder, optional
Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
Gula Melaka Swiss Meringue Buttercream
2 pandan leaves, torn lengthwise & tied a knot
1/8 cup water
3 large egg whites
110g granulated sugar
150g unsalted butter, at room temperature
1 tsp pure vanilla paste
pinch of salt
To prepare gula Melaka caramel, combine water, gula Melaka & daun pandan in a heavy-based saucepan over medium low heat. Stir until all the sugar has melted. Then continue heating up the syrup & let it reduce slightly, about 3-4 minutes. Remove from heat, strain & leave aside to cool completely to room temperature. The caramel will thicken as it cools. If it becomes too thick, thin out with a little bit of water before using.
Royal Icing
2 large egg whites (or substitute powdered egg whites)
3 cups confectioners' sugar
1 teaspoon lemon juice
Combine the egg whites and confectioners' sugar in a medium-size
mixing bowl and whip with an electric mixer on medium speed until opaque and
shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing.
Beat for another couple of minutes until you reach the right spreading
consistency for the cupcakes.
Caramel Frosting
·
1 cup(s) (packed) dark brown sugar
·
6 tablespoon(s)
unsalted butter
·
1/3 cup(s) milk
·
pinch(s) salt
· 1 3/4 cup(s) confectioners' sugar, sifted
·
1/2 teaspoon(s) vanilla extract
In a medium saucepan, combine brown sugar, butter, milk, and salt.
Bring to a boil over medium-high heat, stirring frequently. Reduce heat to
medium and boil 2 minutes, stirring frequently. Remove from heat; cool
completely.
Stir in confectioners' sugar and vanilla; beat until smooth and thick
enough to spread on cupcakes.
Pumpkin Cream Cheese Frosting
- 1 package(s)
(8-ounce) cream cheese, softened
- 1/4 cup(s) pumpkin purée
- 1/4 cup(s) (1/2 stick) unsalted butter, softened
- 1 tablespoon(s)
fresh orange juice
- 1 teaspoon(s)
grated orange zest
- 1/2 teaspoon(s) pure vanilla extract
- 4 cup(s)
confectioners' sugar, sifted
Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and
vanilla in a large bowl using an electric mixer set at medium speed until
smooth. Add the sugar and continue to beat until light and creamy -- about 5
more minutes.
Whipped Cream Frosting
3 cups heavy or whipping cream
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract
Chill the bowl and whisk attachment of a stand mixer for 20 min. in
the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl
and whisk on medium-high speed until it just starts to thicken. Slow the speed
down to medium and gradually pour in the sugar. Continue to whisk until soft
peaks form.
Add the vanilla extract and continue to whisk by hand until the cream
is smooth, and stiff peaks form (the cream will stand up straight when the
whisk is raised).
Variations
Raspberry or Strawberry Whipped Cream: Instead of vanilla, add 2-1/4
cups raspberry or strawberry purée (purée the fruit in a blender and strain) to
the cream when you add the sugar. Increase sugar to 7 Tbs. Before you begin
whisking by hand, taste and adjust the flavoring. (Note: the purée increases
the amount of whipped cream, so you may not need it all; save the extra for
topping other desserts.)
Lemon Whipped Cream: Instead of vanilla, add 1/4 cup plus 2
tablespoons freshly squeezed lemon juice and 1 Tbs. finely grated lemon zest to
the cream when you add the sugar. Increase sugar to 8 Tbs. Before you begin
whisking by hand, taste and adjust the flavoring.
Orange Whipped Cream: Instead of vanilla, add 1/2 cup freshly squeezed
orange juice and 1 tablespoon finely grated orange zest to the cream when you
add the sugar. Before you begin whisking by hand, taste and adjust the
flavoring.
Chocolate Whipped Cream: Omit vanilla and increase sugar to 6 Tbs.
After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened
cocoa powder, preferably Dutch-processed. Whisk by hand until the cream is
smooth, and stiff peaks form. Let the cream sit in the refrigerator for at
least 1 hour to dissolve the cocoa. Whisk briefly before using.
Mocha Whipped Cream: Omit vanilla and increase
sugar to 6 Tbs. After soft peaks form, turn off the mixer and add 1/4 cup
sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 Tbs. instant
espresso dissolved in 2 Tbs. boiling water. Whisk by hand until the cream is
smooth, and stiff peaks form. Let the cream sit in the refrigerator for at
least 1 hour to dissolve the cocoa. Whisk briefly before using
Dusting
Dusting is generally a coating of powdered sugar or cocoa
powder that is applied to a cake or cupcakes after they have cooled. It can
also be applied over the frosting for certain effects. A light dusting can be
applied by using a sifter, sieve, or dredger.
- Powder sugar
- Cocoa powder
- Cinnamon
powder
Fondant
Rolled fondant icing is a pliable dough made from gelatin, glucose,
glycerin and powdered sugar. Flavoring is also added to the fondant. The dough
is kneaded until it is smooth and pliable. It is then rolled into a thin sheet
of icing that is used to cover a firm variety cake. The sheet of fondant is
place over the cake so that it will cover all sides and is then smoothed on the
top and sides. Generally the cake is first covered with a coating of
buttercream frosting, marzipan, or apricot glaze to seal in moisture to help
keep the cake fresh before the fondant is place on it. The fondant gives the
cake a smooth, elegant, matte finish that is great for wedding cakes. It
provides a nice smooth finish that is great for decorating with other
frostings. The rolled fondant can also be used to make leaves, flowers, and
other designs to apply to the cake.
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