fluffy frosting

This sour cream chocolate frosting is my go-to chocolate frosting.  It&#x27;s perfect in every way, fluffy, light, creamy and the best chocolate flavor.  Top your favorite cake with my most favorite chocolate frosting recipe!

The BEST Sour Cream Chocolate Frosting Recipe

semi-sweet chocolate chips

Tablespoons butter

sour cream

vanilla

salt

confectioners sugar, may need

In a saucepan, melt the chocolate with butter...

In a saucepan, melt the chocolate with butter on low heat, whisking until smooth.

Cool slightly, remove from heat and pour into...

Cool slightly, remove from heat and pour into a mixing bowl.

Mix in the sour cream, vanilla, and salt.

Gradually add the sugar, about 1 cup at...

Gradually add the sugar, about 1 cup at a time,  until frosting is desired consistency. You may not need all 5 cups, you may need a little more.

Frost cake.

This Vegan Buttercream Frosting is my go-to frosting for cake recipes! It only has 4 ingredients and is super fluffy, creamy and decadent. This frosting is perfect for all of your special occasions!

Vegan Buttercream Frosting (Only 4 Ingredients)

sugar

vegan butter (softened)

vanilla extract

vegan milk (add more if needed)

Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.

Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.

Add in a ½ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.

Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

This fluffy buttercream has real marshmallows mixed right into the frosting. It is relatively stable, super delicious and lots of fun.

Marshmallow Buttercream Frosting with Mini Marshmallows

oz mini marshmallows

Tablespoons milk (and more as needed)

butter, soft

shortening

Tablespoons meringue powder (optional)

Melt marshmallows in large microwave safe bowl in...

Melt marshmallows in large microwave safe bowl in 30 second bursts until it can be stirred smooth. Stir in milk, set aside to cool a bit.

Meanwhile beat the butter until it is smooth...

Meanwhile beat the butter until it is smooth and creamy. Add the shortening and beat until combined.

Add melted marshmallow mixture and mix well.

Stir in powdered sugar, salt, meringue powder and...

Stir in powdered sugar, salt, meringue powder and vanilla. Mix on low for several minutes.

Adjust the consistency with more milk or powdered...

Adjust the consistency with more milk or powdered sugar as needed.

This copycat Magnolia Bakery&#039;s Coconut Layer Cake recipe is a decadent southern layer cake made with layers of moist yellow cake filled with a rich coconut icing and topped with a light and billowy delicious marshmallow frosting with sweetened shredded coconut on top! 

Magnolia Bakery's Coconut Layer Cake

unsalted butter (room temperature)

larger eggs (room temperature)

all purpose flour

baking powder

milk

coconut

water

¼ teaspoon plus ⅛ teaspoon cream of tartar

Preheat oven to 350.

Butter and lightly flour 2- 9"cake pans and line with parchment paper. (Original recipe is 3-9" cake pans, if you choose to change to triple layer, just remember to adjust baking time.)

Whisk together the flour, baking powder and salt together in a medium bowl and set aside.

Pour the milk and vanilla into a glass measuring cup and set aside.

Using mixer, cream butter until light and fluffy and add the sugar. Continue beating for three minutes. Add the eggs, beating well after each addition.

To the wet ingredients, add the dry ingredients alternately with the milk and vanilla mixture in four groups, beating well after each and ending with the milk. You'll have a smooth mixture by the end.

Divide the batter evenly among the pans.

Baking times: Two pans: Bake for 25-30 minutes. Three pans: Bake for 20-25 minutes.

Using a cake tester inserted in the middle of the cake should come clean letting you know when the cakes are done baking.

Let cool for 10 minutes in the pan. Remove the cakes from the pan to a wire rack until completely cool.

Cake

Combine the milk and sugar in a medium saucepan. Whisk in the flour and bring to a boil over medium heat, whisking the whole time until thick and bubbly, which should take about 5 minutes.

Remove from heat and add coconut. Stir in vanilla, cover and set aside to cool completely.

Coconut Filling

Get ready by putting the egg whites and vanilla in a large mixing bowl. Set aside.

In a small saucepan, combine the water, sugar, and cream of tartar over high heat. Bring to a boil for 2-3 minutes, counting once the mixture begins to bubble on the edges. Remove from heat.

On medium-high speed with either a hand or stand mixer, beat the egg whites and vanilla until foamy approximately 1 minute.

Keep the mixer on and slowly stream the sugar water mixture into the egg whites. Continue to beat on medium-high until fluffy and stiff peaks form for approximately 5 minutes.  The frosting will be super glossy. So light and heavenly too!

Assemble the Cake

Place one layer of cake on your serving platter or cake plate and spread ½ of the filling on top.  For two layers, use as much as as you desire for the filling center.

If doing the 3rd layer, place the next layer on and repeat steps 1 & 2.

Frost the top and sides of the cake with the frosting.

Top with extra sweetened coconut.

Add some seasonal candies to make it even more fun & holiday-ish!

This cake is best made the same day you’ll eat it, so if you have leftovers, store the cake in the fridge, letting it come to room temperature before eating, for about a half an hour.

Fluffy 7 Minute Frosting

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