Cake Frosting Recipes

Buttercream Frosting

3 tablespoons all-purpose flour

1 cup milk

1 cup (2sticks) unsalted butter

1 cup superfine or strained sugar

1 ½ teaspoons vanilla extract

1. Place the flour in a small saucepan. Whisk in the milk slowly, until the mixture is smooth and free of lumps. Over low heat, stir constantly until mixture comes to a boil and thickens to a thick white sauce.

2. Remove the saucepan from the heat and continue to whisk until the sauce is very smooth. Set aside to cool to tepid, about 5 to 10 minutes. The sauce should not be too warm when it is added to the butter, or the butter will melt. However, do not allow the sauce to become too cold or it will not blend smoothly into the butter/sugar mixture.

3. While the custard is cooling, cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with the beaters or whip attachment. Soften on low speed, then increase the speed to medium-high and cream until light and smooth about 1 ½ to 2 minutes.

4. Reduce the mixer speed to medium. Gradually add the sugar, 1 tablespoon at a time over 3 minutes. Then add the sauce1 tablespoon at a time over 3 seconds. Blend in the vanilla and continue to beat for about 20 to 30 seconds or until frosting somewhat fluffy.

Chocolate Buttercream Frosting

1. Follow the directions above except for the Vanilla extract.

2. In a small heat proof container, slowly melt 2 ounces of buttersweet or semisweet chocolate. Cool to tepid. Add to the Buttercream.

Cream Cheese Frosting

2/3 cups (1 1/3 sticks) unsalted butter

Two 8-ounce packages cream cheese

½ teaspoon freshly grated navel orange rind

2 ½ cups strained icing sugar

2 tablespoons sour cream

1 tablespoon vanilla extract

1. In a medium-sized mixing bowl, combine the butter and cream cheese. Using a wooden spoon, cream until very smooth.

2. Blend in the orange rind. Add the sugar alternately with the sour cream, about three additions of sugar to two additions of sour cream.

3. Beat until smooth and creamy. Stir in the vanilla extract. Swirl the cream cheese frosting onto the cake with the back of a tablespoon.

Sour Cream Chocolate Frosting

1 ½ oz. unsweetened chocolate

1 ½ oz. semisweet chocolate

2 tablespoons unsalted butter

¼ cup sour cream

12/3 cups strained icing sugar

2 to 3 teaspoons hot water

¾ teaspoon vanilla extract

1 tablespoon

1. Place chocolate and butter in a medium-sized bowl. Melt in a microwave at medium setting. Remove from the heat and cool for 2 or 3 minutes. Gently stir in the sour cream.

2. Add the sugar alternately with 2 teaspoons of hot water, blending until smooth. Stir in the vanilla and honey. If the frosting is too stiff, add about 1 additional teaspoon of hot water.

Chocolate Custard Frosting

2 oz. unsweetened chocolate

2 oz. semisweet chocolate

1 tablespoon freeze-dried coffee

½ cup boiling water

1 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 cup half-and-half

1 tablespoon unsalted butter

1 ½ teaspoons vanilla extract

1. In a small heavy saucepan, combine the chocolates, coffee and boiling water. Stir until the chocolate is completely melted and the coffee dissolved.

2. In a separate small bowl combine the sugar, cornstarch, salt and add to chocolate mixture, stirring until blended. Slowly add the half-and-half, whisking gently until well combined.

3. Bring to a boil over low heat, stirring continuously with a wooden spoon. Cook gently about 1 minute longer, stirring occasionally, then remove from the heat. Off the heat, blend in the butter and vanilla.

4. To cool quickly set saucepan in cold water. Stir gently, do not beat until icing is thick enough to spread. This will only take a few minutes.

Fudge Frosting

½ cup sugar

¼ cup water

2 tablespoons light corn syrup

4 ounces unsweetened chocolate

3 tablespoons unsalted softened butter

2 cups strained icing sugar

2 tablespoons very hot water

1 tablespoon vanilla extract

1. Combine the sugar, water, and corn syrup in a medium-sized sauce pan. Stir briefly, cover and bring to a slow boil. Brush sides of saucepan occasionally with clear water to prevent crystal from forming.

2. When sugar is completely dissolved, simmer syrup about 3 minutes. Remove the sugar syrup from the heat and add the chocolate all at once, stirring continuously with a metal spoon until the chocolate is dissolved.

3. Beat the butter into the chocolate mixture, then add the icing sugar alternately with the hot water, dividing the sugar into two parts and the water into two parts. Blend in the vanilla and beat again until smooth and shiny.

4. Set the pan in a shallow sauce pan filled with ½ inch to 1 inch hot tap water until ready to use. This frosting tightens quickly, so it must not be prepared too far in advance, and then should be kept slightly warm to keep it pourable. If icing is still too thick, add a bit more hot water. Do not let the icing become excessively hot or it be too fluid.

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