5 Frosting Recipes Every Baker Should Know

Frosting

What you top your cake with is just as important as the cake itself. Pair these five frostings with either our White Cake, Chocolate Cake, Peanut Butter Cake, or our Yellow Cake!

Pro Tip: Use your cake decorating tools to your advantage. Before using metal tools, run them under hot water, and dry them. The heat from the tool gently melts and evens out frosting to create a smooth finish. 

Chocolate Buttercream
 
Makes about 4 cups
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (85 grams) unsweetened cocoa powder
  • 4 cups (480 grams) confectioners’ sugar
  • 4 tablespoons (60 grams) heavy whipping cream, room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • ¾ teaspoon (2.25 grams) kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cocoa at low speed until well combined. Gradually add confectioners’ sugar, 1 cup (120 grams) at a time, alternately with cream, 1 tablespoon (15 grams) at a time, beating until combined. Increase mixer speed to medium-high. Beat until mixture is smooth, about 1 minute. Add vanilla and salt, beating until combined. Use immediately.

Peanut Butter Buttercream
 
Makes about 4 cups
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened
  • ⅓ cup (85 grams) creamy peanut butter*
  • 4½ cups (540 grams) confectioners’ sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 6 tablespoons (90 grams) heavy whipping cream, room temperature
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium speed until smooth. Reduce mixer speed to low. Gradually add confectioners’ sugar and salt, beating until combined. Add cream, beating until a spreadable consistency is reached. Use immediately.
Notes
*We used Jif Creamy Peanut Butter.

Brown Sugar Caramel Swiss Meringue Buttercream
 
Makes about 3½ cups
Ingredients
  • 3 large egg whites (90 grams), room temperature
  • ½ cup (100 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 1½ cups (340 grams) unsalted butter, softened and cubed
  • Salted Caramel Sauce (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, whisk together eggs and sugars by hand. Place mixer bowl over a saucepan of simmering water. Cook, whisking occasionally, until mixture registers 155°F (68°C) to 160°F (71°C) on a candy thermometer.
  2. Carefully return bowl to stand mixer, and beat at high speed until medium-stiff peaks form, about 5 minutes. Reduce mixer to low speed. Beat until bowl is cool to the touch, about 8 minutes. Switch to the paddle attachment. With mixer on medium-low speed, add butter, 2 tablespoons (28 grams) at a time, beating until combined. Add Salted Caramel Sauce, and beat until smooth, about 3 minutes. (If buttercream breaks, beat 2 to 3 minutes more, and the emulsion will come back together.) Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let frosting come to room temperature before using.

Salted Caramel Sauce
 
Makes about ½ cup
Ingredients
  • ½ cup (100 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter, softened and cubed
  • ¼ cup (60 grams) heavy whipping cream, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 1 teaspoon (3 grams) kosher salt
Instructions
  1. In a medium saucepan, cook sugar over medium heat, stirring occasionally, until deep amber colored. Carefully add butter, a few pieces at a time, stirring until combined. Stirring constantly, slowly drizzle in cream until combined. Remove from heat; stir in vanilla and salt. Let cool completely.

Vanilla Buttercream
 
Makes about 3¼ cups
Ingredients
  • 5 cups (600 grams) confectioners’ sugar, divided
  • ¾ cup (170 grams) unsalted butter, softened
  • 4 tablespoons (60 grams) heavy whipping cream, room temperature and divided
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2½ cups (300 grams) confectioners’ sugar and butter at low speed until combined. Stir in 2 tablespoons (30 grams) cream, vanilla extract, and vanilla bean seeds. Gradually beat in remaining 2½ cups (300 grams) confectioners’ sugar and enough remaining cream until a smooth and spreadable consistency is reached. Use immediately.

Whipped Strawberry Frosting
 
Makes about 4 cups
Ingredients
  • ⅓ cup (5 grams) freeze-dried strawberries
  • 8 ounces (225 grams) cream cheese, softened
  • ⅔ cup (133 grams) granulated sugar, divided
  • ¼ teaspoon kosher salt
  • ½ cup (85 grams) chopped fresh strawberries
  • 1¼ cups (300 grams) heavy whipping cream, chilled
  • 2 tablespoons (30 grams) fresh lemon juice
Instructions
  1. In the work bowl of a food processor, place freeze-dried strawberries; process until powdered. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, ⅓ cup (66.5 grams) sugar, and salt at medium speed until smooth. Add strawberries and powdered freeze-dried strawberries, and beat until combined. Transfer to a medium bowl; set aside.
  3. Clean bowl of stand mixer. Using the whisk attachment, beat cream and lemon juice at medium speed until foamy. Increase mixer speed to medium-high. Gradually add remaining ⅓ cup (66.5 grams) sugar, beating until stiff peaks form. Fold half of cream mixture into cream cheese mixture. Fold in remaining cream mixture. Use immediately.
Notes
For best results, make sure your heavy whipping cream is cold.

 

6 COMMENTS

  1. The recipe for Salted Caramel Sauce is missing the amount of sugar. Can you please let me know what it is. I’d like to try making it.

    Thanks!

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