Plan to make or bring dessert to a New Year’s celebration? Want to impress your guests or friends? Here are three basic homemade frosting recipes to top your own homemade or boxed cake or cupcake recipes. Once cooled and frosted, don’t be bashful. Glam up your cake or cupcakes with specialty items such as edible gold leaf, edible pearls or sprinkles, festive candies, sugared fruit, edible flowers, or more! These recipes will generally frost one 9 x 13” sheet cake or anywhere from 12 to 24 cupcakes, depending upon thickness of topping desired. Recipes can be easily doubled if more frosting is wanted, and they can be spread or piped onto the cake or cupcakes before being decorated. Most frosting recipes can be made in about 10 minutes. Enjoy these three basic recipes:
#1 – Basic vanilla buttercream frosting:
- ½ cup butter (1 stick), softened
- 2 cups confectioners’ sugar, sifted
- 1 ½ teaspoons pure vanilla extract (not imitation)
- 2 to 3 Tablespoons whole milk
- 1 to 5 drops of food coloring (optional)
In a mixer bowl, cream butter on high until light and fluffy. Turn mixer to medium speed. Gradually beat in confectioner’s sugar until incorporated. Then add in the vanilla and 2 tablespoons of milk. Once ingredients are incorporated, continue beating for 3 more minutes on medium speed until light and fluffy. If too thick, beat in remaining tablespoon of milk. Optional at end: Add drops of food coloring and beat for about 30 seconds until incorporated.
#2 – Basic marshmallow buttercream frosting:
- 1 cup (2 sticks) butter, softened
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract (not imitation)
- 1 tub (7 oz.) marshmallow fluff
In a mixer bowl, cream butter on high until light and fluffy. Turn mixer to medium. Gradually beat in confectioners’ sugar. Once incorporated, add the vanilla and fluff. Mix on medium for 3 more minutes.
#3 Basic chocolate buttercream frosting:
- 1 cup butter (2 sticks), softened
- 3 cups confectioners’ sugar, sifted
- ½ cup unsweetened cocoa powder (use natural or Dutch process)
- 3 to 4 Tablespoons heavy whipping cream
- 2 teaspoons pure vanilla extract (not imitation)
In a mixer bowl, cream butter on high until light and fluffy. Switch to medium speed. Slowly add the confectioners’ sugar, cocoa powder, 3 tablespoons of heavy whipping cream, and vanilla. Once the ingredients are incorporated, beat for 3 more minutes, stopping to scrape sides of bowl occasionally if needed. Frosting should be light and fluffy. If too thick, beat in the remaining tablespoon of heavy cream.
Prep ahead tips: Buttercream frostings can be made a day ahead and stored tightly covered in the refrigerator until ready to use. The frosting must be brought to room temperature before using. If the frosting has lost some texture, it may be gently rewhipped to bring it back to life. Cupcakes may be served at room temperature, but to ensure freshness, refrigerate leftovers and eat within three days.
Sources:
Control the mess
Tips for similar recipes taken from (Allrecipes, Cooking with Carlee, and Natasha’s kitchen)