frosting and icing

You may use all butter in this quick buttercream, but using vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. Also, using the optional meringue powder, while not necessary, will help your frosting holds its shape.
This amount of frosting is sufficient to frost the top of a 9" x 13" cake, or about 15 to 18 cupcakes. If you're frosting a layer cake, double the recipe to have enough frosting to pipe decorations.

Quick Buttercream Frosting

(113 grams) unsalted butter or

salt

(14 grams) meringue powder optional for "holding power"

vanilla extract

confectioners' sugar or glazing sugar

grams) milk

This simple chocolate sponge cake with a rich ganache frosting can be turned into a birthday cake or an after-dinner dessert.

Chocolate Sponge Cake with Ganache Frosting

flour

almond flour or all-purpose flour

baking powder

cocoa powder

hot water, plus more as needed

sugar

eggs, divided

coarsely chopped semisweet or bittersweet chocolate or chocolate chips

unsalted butter

heavy cream

For decorating (optional): Fresh fruit, sprinkles

Arrange a rack in the middle of the oven and heat to 325°F. Coat 2 (8-inch) round cake pans with butter, then line the bottoms with parchment paper.

Place the 1 1/2 cups flour, baking powder, and salt in a medium bowl and whisk to combine. Add the 1/2 cup almond or all-purpose flour and whisk everything thoroughly to combine; set aside.

Sift the cocoa powder into a small bowl. Add the 1/4 cup hot water and vanilla and stir until a smooth paste forms; set aside.

Place the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed; set aside.

Add 1 of the eggs and a spoonful of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with a spoonful of flour and beating thoroughly and scraping down the sides of the bowl with a rubber spatula between each addition. The flour should ensure that the batter does not curdle and split, but if that happens, add another tablespoon of flour and keep beating. If you can’t rescue the batter, don’t worry — it just means your cake won’t rise quite as much but will otherwise be fine.

Add the cocoa paste and beat until the batter is uniformly brown. Gently fold in the rest of the flour mixture with a metal spoon or plastic spatula. You should end up with a mousse-like mixture that slides easily off a downward-pointing metal spoon. This is called &quot;dropping consistency.&quot; If necessary, add a tablespoon or two of hot water to get to the right consistency.

Divide the batter equally between the two cake pans, spreading it right to the edges and smoothing out the top with the spatula.

Bake until the cakes are dark brown, firm and springy, and starting to pull away from the sides, 30 to 35 minutes. A fingertip pressed gently on the top of the cake should leave no imprint. Let the cakes cool in the pans on wire racks for 5 minutes. Run a small metal spatula or thin knife around the edges of the cakes, then flip them out onto the rack to cool comletely. While the cake is baking and cooling, make the whipped ganache. 

Make the cake:

Place the chocolate, butter, and salt into a large heatproof bowl. Heat the cream in a small saucepan over low heat until bubbling round the edges (being careful that it doesn’t boil over), then pour it over the chocolate mixture. Let sit for about 10 minutes, then stir with a spatula until completely smooth.

Refrigerate the ganache until it is at room temperature, but not firm, about 1 hour. Whip the ganache with an electric hand mixer until soft, fluffy, and lighter in color, about 2 minutes, being careful not to overbeat. I like to refrigerate the ganache to firm up slightly for about 10 minutes before filling the cake. Spread the whipped ganache over one cooled cake, then place the other cake on top. Smooth off the sides if any whipped ganache has leaked out.

Make the whipped ganache:

Place the chocolate, butter, and salt in a large heatproof bowl. Heat the cream in a small saucepan over low heat until bubbling round the edges (being careful that it doesn’t boil over), then pour it over the chocolate mixture. Let sit for about 10 minutes, then stir with a spatula until completely smooth. Let it cool at room temperature for about 10 minutes, then use it as soon as it starts to thicken up. 

Pour the thick liquid ganache over the cake, either spreading it over the sides with a spatula or leaving it to drip naturally for a more naked look. Let the ganache set before serving. Decorate with fresh fruit or sprinkles if desired. 

Make the pouring ganache:

Absent of eggs or any added confectioners’ sugar, this recipe uses chocolate ganache as its base – perfect for all chocolate lovers! The frosting has a very light texture, is super-easy to spread, and is sure to be the star of your next cake creation.

Whipped Chocolate Ganache Frosting

(340 grams) chopped semisweet chocolate*

(227 grams) heavy cream or whipping cream

(170 grams) butter

This rich chocolate frosting offers a nice balance of flavor thanks to the sour cream. It’s delicious on both chocolate and vanilla cakes or cupcakes, but the possibilities don’t end there. Brownies, cookies, whoopie pies — all of these are worthy candidates for this smooth, creamy, slightly tangy frosting.

Chocolate Sour Cream Frosting

(170 grams) semisweet chocolate wafers

(396 grams) confectioners’ sugar

(21 grams) unsweetened cocoa powder natural preferred

(170 grams) sour cream

Whip up this Fluffy Pudding Frosting that takes just 15 minutes to prep. Follow the recipe to prepare this delicious frosting for cakes and cupcakes.

Fluffy Pudding Frosting

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding

milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Beat pudding mix, sugar and milk in large bowl with whisk 2 min.

Bittersweet Brownies with Salted Peanut Butter Frosting

unsalted

(90 grams) bittersweet chocolate, chopped

(300 grams) granulated sugar

eggs

espresso powder (optional)

(40 grams) cocoa powder

(70 grams) all-purpose flour

(85 grams) unsalted butter,

(100 grams) smooth peanut butter

(40 grams) confectioners' sugar

To make the brownies, preheat the oven to 325°F. Grease an 8-inch square pan. Line the pan with parchment paper so that a couple inches hang over the edge. Then grease the parchment.

Place the butter in a medium saucepan and melt over medium-high heat. Allow the butter to cook until the milk solids bubble up and then settle into the pan and caramelize. Swirl the butter in the pan in order to see the color of the little bits on the bottom. As soon as the milk solids are golden and the butter smells nutty, about 3 to 5 minutes, remove the pan from the heat.

Pour the browned butter into a medium bowl and add the chopped chocolate. Let stand for 1 minute to melt and then whisk together. Whisk in the sugar and vanilla while the butter mixture is still warm. Stir in the eggs, salt, and espresso powder until well blended.

Over the bowl with the chocolate mixture, sift in the cocoa powder and flour. Fold the ingredients together until just combined using a spatula.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle pulls out clean. Let cool to room temperature.

Instructions

To make the frosting, with an electric mixer, whip together the butter, peanut butter, and confectioners’ sugar in a large bowl. Continue to mix until everything is well combined and the frosting has lightened in color. Frost the cooled brownies and finish with the flake salt.

If the brownies are too fudgy to cut, refrigerate for 30 minutes and then cut. Let the brownies sit at room temperature for 10 minutes before serving. Brownies can be made 1 to 3 days in advance. The frosting can be made up to 1 week in advance.

This old-fashioned cooked-flour frosting, often known as ermine icing, features delightfully airy texture very similar to that of whipped cream. Since it’s just lightly sweetened, it’s the perfect complement to many a rich cake.

Ermine Icing (Cooked Flour Frosting)

(149 grams) granulated sugar

(30 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) whole milk

(170 grams) butter softened (about 70°F)

Carrot Cake with Cream Cheese Frosting

Cooking spray

all-purpose flour

cinnamon

baking soda

eggs,

canola oil

carrots (a little less than 2 pounds)

cream cheese,

unsalted butter,

Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray; set aside.

Place the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk to combine. Place the eggs and vanilla in a medium bowl and whisk to combine; set both bowls aside.

Place the sugar and oil in a the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer or whisk and large bowl.) With the mixer on low (or by hand), beat 1/3 of the flour into the sugar mixture. Beat in 1/3 of the egg mixture. Continue adding the flour and eggs in alternating additions. Stop mixing when the last of the flour is just barely incorporated. Add the carrots and fold them in by hand with a rubber spatula, working slowly and gently until the carrots are distributed and no more dry flour remains.

Pour the batter into the baking dish and gently tap the dish a few times against the counter to work out the air bubbles. Bake for 25 minutes. Rotate the baking dish 180 degrees, then bake until the cake is slightly puffed in the middle and browned on the edges, and a toothpick inserted in the middle should come out clean, 20 to 25 minutes more.

Place the cake on a wire rack and let cool completely before frosting, about 1 hour. You can also cover the cooled cake with plastic wrap and store at room temeperature to frost the next day.

Make the frosting: Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until combined. Gradually beat in the powdered sugar, vanilla, and salt until the frosting starts to come together into lumps. Increase the speed to to high and continue to beat until fluffy and creamy, scraping down the sides of the bowl as needed. Dollop the frosting over the cake and spread into an even layer. 

European-style buttercream frosting is traditionally richer but less sweet than classic American buttercream, and this silky smooth, ultra-rich German frosting, sweetened solely by its pastry cream base, is no exception. With less sugar its pure vanilla flavor shines through; for variety, feel free to substitute the extract or flavor of your choice.

German Buttercream

(340 grams) whole milk divided

(50 grams) sugar

(14 grams) cornstarch

King Arthur Unbleached All-Purpose Flour

vanilla bean paste vanilla

all of the pastry cream (above)

This cake fits the bill for the most special occasions, yet is easy enough to make any day of the week just because.

Easy Lemon Cake with Whipped Raspberry Frosting

lemon

cream cheese, softened

raspberry jam

raspberries,

lemon zest,

Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Line 2 (9-inch) round cake pans with parchment paper rounds and coat with cooking spray; set aside.Whisk the flour, sugar, baking powder, salt, and lemon zest together in a large bowl.Add the eggs, oil, milk, lemon juice, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 1 minute. Do not overmix.Divide the batter between the 2 pans. Bake until the cakes are lightly browned and spring back when tapped gingerly with a finger, 2o to 25 minutes.Place on a cooling rack for 15 minutes. Flip the cakes out of the pan, place on the rack, and cool completely before frosting.

Make the frosting: Place the cream cheese in a small bowl and whisk or beat with an electric hand mixer until soft and aerated. In a larger bowl, beat the cream with an electric hand mixer until it forms soft peaks that collapse. Scrape in the cream cheese and continue beating on high speed until it forms stiff peaks. Add the jam, sugar, and vanilla and beat until combined.

Assemble the cake: Place one of the cakes on a cake stand or serving dish. Place half of the frosting on the center of the cake and spread into an even layer. Invert the second cake on top of the frosting. Spread the remaining frosting in an even layer over the top of the cake. Top with the raspberries and lemon zest. Refrigerate until ready to serve.

Seven-minute frosting has been around since at least the early 1900s. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture.

Seven-Minute Frosting

(298 grams) sugar

(74 grams) water cold

corn syrup

cream of tartar

This simple buttercream frosting is just so easy, but we still give you the little tips and tricks that make this an amazing treat to frost any cake.

How To Make a Basic Buttercream

unsalted butter, softened

heavy cream or milk

Gather your ingredients: Remember to set your butter out for 30 to 60 minutes before mixing so it has time to soften. If you see any big clumps in your powdered sugar, sift it into a bowl so it will mix in more smoothly.

Beat the butter: In the bowl of an electric mixer with a paddle attachment, beat the butter on medium speed for a couple minutes, or until smooth.

Gradually add in the sugar: Turn the mixer to low, and slowly add in the first 3 cups of sugar. Once incorporated, increase the speed to medium-low and mix until combined.

Add the vanilla and cream: With the mixer back on low, add in the liquid ingredients and mix until combined.

Whip until creamy: Once everything is incorporated, mix on medium until smooth and creamy.

Add the remaining sugar: Decrease the speed of the mixer and add in the the remaining 1/2 to 1 cup of sugar until the buttercream is as firm as you want it for your recipe. Turn the mixer back up and whip again until fluffy.

This "American-style buttercream" isn't a true buttercream, since it doesn't use egg whites. But it's a simple, basic frosting, good for spreading on cupcakes or in-the-pan cakes. It goes together quickly and spreads easily.

Easy Vanilla Buttercream Frosting

(60 grams) vegetable shortening

Swiss buttercream is the quickest way to a silky buttercream frosting that both spreads beautifully and pipes well. You can flavor it with any extract you choose; see "tips," below, for flavor ideas.

Swiss Buttercream

(248 grams) sugar

Soft and easy Lofthouse-style pumpkin cookies come together with just five ingredients, and are finished with cream cheese frosting.

Soft and Easy (Lofthouse-Style) Pumpkin Cookies with Cream Cheese Frosting

yellow cake mix (about 15.25 ounces)

pumpkin pie spice,

pumpkin purée

Seasonal sprinkles (optional)

Place the cake mix and pumpkin pie spice in a large bowl and whisk to combine and break up any lumps. Add the pumpkin purée, oil, and eggs, and mix with a wooden spoon or an electric hand mixer on medium speed until the dry ingredients are just incorporated without overmixing, about 1 minute. The dough will be sticky, but firm. Cover the bowl and refrigerate the dough for at least 1 hour. 

Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat.

Using a spoon or cookie scoop, measure out 1 1/2 tablespoons of dough. Roll into a ball in the palm of your hands and place on the prepared baking sheets, about 2 inches apart.

Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are light golden-brown on the bottom, 4 to 5 minutes more. Let the cookies cool on the baking sheet for 2 to 3 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely. Meanwhile, make the frosting.

Make the cookies:

Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until combined, about 20 seconds. Gradually beat in the powdered sugar and vanilla until the frosting starts to come together into lumps. Increase the speed to high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 30 seconds.

Generously spread the frosting onto the cooled cookies. Sprinkle with extra pumpkin pie spice or sprinkles.

Make the frosting:

This is the frosting that you'll find on many wedding cakes. Its silky texture is unparalleled, it pipes like a dream, and can be flavored and colored in as many ways as you can imagine. While it takes a little time to make, it freezes quite well. It's great to have on hand for unexpected occasions.

Italian Buttercream

(113 grams) water

(248 grams) granulated sugar

(85 grams) meringue powder

(227 grams) water

(64 grams) granulated sugar

Create frosted cookies that are as delicious as they are beautiful. Maybe the best part of these Frosted Pink Lemonade Cookies are that they only take 15 minutes to prep. Sweet!

Pink Lemonade Frosted Cookies

Tbsp. COUNTRY TIME Pink Lemonade Flavor Drink Mix

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

butter, softened

plain sugar cookies (2-1/2 inch)

Add milk to drink mix in large bowl; stir until mix is dissolved.

Add cream cheese, butter and powdered sugar; beat with mixer until blended.

Watch our video to learn how to make a Classic Cream Cheese Frosting recipe. Top your cakes and cupcakes with our delectable Classic Cream Cheese Frosting.

Classic Cream Cheese Frosting

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

butter or margarine, softened

vanilla

Beat cream cheese, butter and vanilla in large bowl with mixer until blended.

Add sugar gradually, beating after each addition until blended.

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Finish baked goods with our White Chocolate-Cream Cheese Frosting Recipe. This frosting recipe makes a fluffy frosting to spread over cakes and cupcakes.

White Chocolate-Cream Cheese Frosting Recipe

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

(1/2 stick) butter

Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.

Add sugar gradually, beating until light and fluffy after each addition.

Use to frost your favorite cake or cupcake recipe.

A Fluffy Cream Cheese Frosting that's made without powdered sugar? Yes! Get out the whipped topping for Fluffy Cream Cheese Frosting and see for yourself.

Fluffy Cream Cheese Frosting

(7 oz.) JET-PUFFED Marshmallow Creme

Beat cream cheese and marshmallow creme in large bowl with mixer until blended.

Add COOL WHIP; beat on low speed just until blended.

Our luscious, fluffy Lemon-Cream Cheese Frosting is super easy and just the right topping for your spring treats.

Lemon-Cream Cheese Frosting

lemon juice

pkg. (16 oz.) powdered sugar

Beat all ingredients except sugar in large bowl with mixer until blended.

Add sugar gradually, mixing well after each addition.

Transform plain cakes and cupcakes into special desserts with PHILADELPHIA Walnut Cake Frosting. Rich cream cheese frosting is studded with toasted walnuts in this great cake frosting.

PHILADELPHIA® Walnut Cake Frosting

(1 stick) butter, melted

pkg. (16 oz.) powdered sugar (about 4 cups)

walnut pieces, toasted

Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.

Add sugar gradually, beating well after each addition.

Use Coconut-Cream Cheese Frosting to impress guests with tasty homemade cake frosting! This Coconut-Cream Cheese Frosting can be ready in just 10 minutes.

Top 31 frosting and icing recipes from across the web

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Top 31 frosting and icing recipes from across the web

The most viewed frosting and icing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Buttercream Frosting

Chocolate Sponge Cake with Ganache ...

Whipped Chocolate Ganache Frosting

Chocolate Sour Cream Frosting

Fluffy Pudding Frosting

Bittersweet Brownies with Salted Pe...

Ermine Icing (Cooked Flour Frosting...

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German Buttercream

Easy Lemon Cake with Whipped Raspbe...

Seven-Minute Frosting

How To Make a Basic Buttercream

Easy Vanilla Buttercream Frosting

Swiss Buttercream

Soft and Easy (Lofthouse-Style) Pum...

Italian Buttercream

Pink Lemonade Frosted Cookies

Classic Cream Cheese Frosting

White Chocolate-Cream Cheese Frosti...

Fluffy Cream Cheese Frosting

Lemon-Cream Cheese Frosting

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Coconut-Cream Cheese Frosting

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The most viewed frosting and icing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine