Best Frosting Recipes

Top Rated Frosting Recipes

"A sweet cake to present to family or friends, who come over for a visit." — Jay Christian, author of Hollywood Celebrity Recipes.

This frosted float coffee recipe is made with hot coffee, vanilla ice cream and hot cocoa mix and is topped with whipped cream. Recipe courtesy of Ready Set Eat

This is a classic vanilla cupcake recipe with an out of this world twist. This recipe uses Milky Way bars to create a delicious smooth icing that would be perfect to serve at any dinner party.Recipe courtesy of Betty Crocker

Who says the grill is just for barbecued meats? This very simple, super indulgent recipe is perfect for anyone that likes to combine warm and satisfying desserts with fresh and zesty fruits. Plus, hello orange frosting. It doesn't get more summery than that!

Turn innocent cupcakes into scary black spiders with black-tinted frosting, black string licorice and other assorted candies.Recipe courtesy of McCormick.

This recipe will have you believing in superstitions. This simple black cat cake recipe is perfect for a spectacular Halloween celebration.Recipe courtesy of McCormick

Cream cheese frosting isn’t only for carrot cake recipes. You can use it on coconut cupcakes, too, like with this Coconut Cupcake With Cream Cheese Frosting!

Begin the ganache a day ahead to allow time for the fresh mint leaves to infuse their flavor into the cream. Need a shortcut? Skip the fresh mint infusion and make plain ganache frosting. Flavor it with a drop or two of mint oil or some peppermint extract, to taste.Adapted from “Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies” by Alice Medrich.

For a fun little prank, give these cupcakes to the spice-shy and tell them it's a chocolate cupcake. Then, sit back and watch the fireworks fly.In truth, however, these cupcakes aren't that spicy. The Tabasco adds a pleasant background heat that complements the chocolate nicely. Serve with a shot of whiskey for a good time.See all chocolate recipes.Click here to see Cupcakes Galore.

My mom has one of those old-school red plastic recipe boxes in the cabinet — the same red box she's been keeping recipes since I can remember. It's filled with index cards, dog-eared and wrinkled, aged and dotted, her neat cursif blotted and fading. I hardly know how she refers to them, peering down through glasses that invariably rest at the tip of her nose.These are 'legacy recipes,' things passed down from my grandmother, Helen Bovino, who has certainly taught us both more about cooking, canning, and farming than we can remember. I'm not familiar with all the recipes in that red box, but here's one that's very dear to me: Supreme Devil's Food Cake. It's the cake I look for every year for Christmas and on birthdays. Two layers of moist, not-too-sweet cake covered with airy frosting and coconut. I can eat the whole thing, and usually try.

While for many people, the coming of autumn means fall foliage, comfy sweaters, and hot apple cider, to me the changing of the season means one thing: it's pumpkin time! Pumpkin is one of my favorite flavors, and when the weather cools, it's time to incorporate it into as many dishes as possible.These cupcakes are a tasty way to welcome the chilly temperatures. The cake is moist and not too sweet and the decadent maple cream cheese frosting is homey and delicious. And that little crumble of Heath bar on top just takes them over the edge. Whip up these cupcakes for a taste of fall's best flavors all in one bite.Click here to see Cupcakes Galore.

That’s the Best Frosting I’ve Ever Had

So perfect on a chocolate cake that you’ll never frost one with anything else, ever again.


  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)


Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Oct 2015 update: TIPS! Use only real butter!! (My personal preference is the organic salted butter from Costco as to me it has a more rich and buttery taste.) Do not use margarine, tub spreads, Country Crock, etc as the frosting is likely to separate. Some people like to use superfine sugar instead of regular granulated sugar, or to run the granulated sugar through a food processor first to make their own superfine sugar. If you taste flour or paste when it’s done, I suspect the flour/milk mixture didn’t cook long enough, don’t be in a hurry to bring the milk/flour to the thickened state, let it have time to cook that flour taste out as it thickens. Did you get lumps? whisk whisk whisk as it cooks! One person recommended using a hand mixer as it cooks to avoid lumps, Some people use 3 T of flour instead of 5. I’ve made it with soy milk, non-fat milk and all the way through to half-n-half and it’s turned out great for me using any of those. I’ve put it in piping bags and decorated with it, I’ve left it on the counter and I’ve also refrigerated it. I’m not a professional baker and while I’ve never had this recipe fail, I highly recommend reading the comments, there are great tips and helpful comments! Some have recommendations for adding cocoa powder, cherry, fresh strawberries, using coconut oil, etc. One person used lavender and earl grey tea in it (I recommended she post that recipe!) Some people have put the sugar in with the milk/flour mixture instead of creaming it with the butter. (I’ve tried that and personally wasn’t a fan as it completely changed the flavor, and texture, of the frosting in the end.) Also, while I like this best on chocolate cake, you can use it on any flavor of cake. In fact, it’s the original, very old, frosting for Red Velvet Cake. Yep, that’s right! Cream cheese frosting is not the original frosting for Red Velvet Happy baking! Have fun, and enjoy!!

7 Best Frosting Recipes Taste Tested

A good frosting completes the cake.
The best frosting recipes give that moist mouthfeel, enhanced flavour and burst of indulgence with every bite.
Today we are putting seven frosting recipes to the test to find out which frosting tastes the best and how they stand up in the heat outside in an Aussie summer.

The frosting recipes that were used in this comparison were:

American Buttercream Frosting Recipe

(recipes for buttercream flavours here)
120g (4.23 ounces) or 1/2 cup plus 1 Tbsp Unsalted Butter
330g (11.64 ounces) or 2 1/2 cups plus 2 Tbsp powdered (icing) sugar
15-30millilitres (1.01 fluid ounces) or 1-2 Tbsp milk
small pinch salt
1/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence
Whip butter until smooth and pale, stir in the icing sugar, milk, vanilla and salt then whip for a further 2 minutes.

French Buttercream Frosting Recipe

2/3 cup or 144g (5.08 ounces) superfine (castor) sugar
45millilitres (1.52 fluid ounces) or 3 Tbsp water
5 egg yolks
200g (7.05 ounces) or 3/4 cup plus 2 Tbsp and 2 tsp unsalted butter, bring to room temperature
small pinch salt
1/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence

Mix together the sugar and water in a saucepan.
Whip the egg yolks on high until they are pale.
Heat the sugar and water in a saucepan until the sugar dissolves and then continue to heat it until it reaches 238F (114.44 degrees Celsius).
With the mixers running, pour the hot sugar syrup into the yolks. Keep beating and it will thicken up as it cools. Add in the butter a little at a time. Then add the vanilla and salt and keep beating on high for a minute until it is smooth and glossy.

Italian Meringue Frosting Recipe

3 large egg whites or 120g (4.23 ounces) pasturized egg whites, they do not make quite as stiff a frosting as fresh but are safer.
1/4 tsp cream of tartar
1 cup or 218g (7.69 ounces) sugar
1/4 cup or 63millilitres (2.13 fluid ounces) water
small pinch salt
1/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence

Add the cream of tartar to the egg whites. Beat on high speed until you have soft peaks.
Mix together the water and caster sugar, heat, stirring until the sugar is dissolved.
Then add a candy thermometer and heat until its 238F (114.44 degrees Celsius).
Turn your beaters on and pour in the sugar syrup in a thin stream. At first it will make it quite liquidy but keep the mixers running for about 5 minutes and as it cools it will thicken up. Add your vanilla and salt.

Swiss Buttercream

3 large egg whites or 120g (4.23 ounces) pasturized egg whites, they do not make quite as stiff a frosting as fresh but are safer.
1/4 tsp cream of tartar
1 cup or 218g (7.69 ounces) sugar
1/4 cup or 63millilitres (2.13 fluid ounces) water
small pinch salt
1/2 tsp or 2.5ml vanilla essence
250g (8.82 ounces) or 1 cup plus 2 Tbsp and 1 tsp unsalted butter at room temperature
To make swiss buttercream take cooled italian meringue frosting and add cubes of butter. At first it will look like a curdled lumpy mess but just keep whipping on high and it will come together to form a smooth glossy frosting.

Ermine Frosting

1 cup or 250millilitres (8.45 fluid ounces) (4%) milk
3 Tbsp or 30g (1.06 ounces) plain or all purpose flour
1 cup or 220g (7.76 ounces) butter
1 cup or 216g (7.62 ounces) superfine (caster) sugar
small pinch salt
1/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence

Beat together butter and superfine (castor) sugar until it is smooth and pale. In a saucepan whisk together the flour and milk, then stir it over heat. The mixture will start to get lumps, keep stirring it the whole time and then it will thicken into a smooth paste. Allow it to cool. Then with the beaters running add one spoonful at a time to the butter mixture. Add the vanilla and salt and beat until light and fluffy.

Traditional Cream Cheese Frosting

500g (17.64 ounces) block or 2 cups cream cheese at room temperature
1/2 cup or 110g (3.88 ounces) unsalted butter at room temperature
2 1/2 cups or 315g (11.11 ounces) powdered (icing) sugar
small pinch salt
1/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence

Beat together cream cheese and butter until they are smooth.
Stir in your powdered (icing) sugar and then beat on high for 2 minutes.

White Chocolate Ganache Frosting Recipe

440g (15.52 ounces) white chocolate (choose real chocolate, check on the ingredients that it contains cocoa butter)
150ml or 1/2 cup plus 2 tbsp cream
small pinch salt
1/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence

Heat up your cream until it just starts to boil and then pour the hot cream over white chocolate. Let it sit for 30 seconds and then stir. If there are still lumps of white chocolate you can microwave it for 10 seconds and stir it again until its smooth. Leave it to cool overnight. Put it into the bowl of an electric mixer and beat on high for 2 minutes.

Frosting Taste Test

So how did they score on the taste test? Average taste test results are shown below for each frosting. Taste testers did not know which frosting they were tasting. Watch the video to see their reactions and hear their opinions.

4.0 White Chocolate Ganache (3,2,5,5,5,4)
3.8 American Buttercream Frosting (5,1,5,4,3,5)
3.8 Ermine Frosting (4,3,4,4,4,4)
3.3 French Butter Cream Frosting (2,4,3,4,4,3)
3.3 Italian Meringue (5,2,4,3,4,2)
2.6 Cream Cheese Frosting (4,4,1,1,1,5)
2.5 Swiss Buttercream Frosting (4,3,1,1,3,3)

They were asked to rate frostings using the above scale

1 hate it, 2 not so sure about it, 3 like it, 4 love it and 5 favorite

The Frosting Heat Test
Which frosting is the best to use in hot weather? If you have to take your cupcakes or carefully decorated themed cake outside for the party you do not want it to fall apart. Watch the video for time-lapse footage of the seven frostings outside on a 32C (89.6 degrees Fahrenheit) day.

What You Need To Make Vanilla Buttercream Frosting

While this recipe takes a bit of patience, follow my steps and you will have the best buttercream frosting every time (and don’t forget to get the full recipe with measurements, on the page down below) :

  1. Get Some Air: Use an electric stand mixer or hand mixer. For the stand mixer, use the whisk attachment because this will get all of the air into your frosting.
  2. Soft Butter is Everything: The most important thing that you need is to have soft butter. If you leave your butter out at room temperature for around three hours, it will be a lovely texture for you to start whipping. This is super important and the base of your frosting.
  3. Whip it Good: Turn your machine on a medium-high speed and beat the butter by itself for around eight minutes. Get your butter light and fluffy before you add in any sugar.
  4. Sift your Sugar: While the butter is whipping, sift your icing sugar (powdered sugar) . It is really important to sift it because you want to get a lot of air in there and make sure there are no lumps. This will give you a lighter frosting as well.
  5. Spoonful by Spoonful: Once your butter is pale and light, add in your sugar spoonful by spoonful. Add in a spoonful, let it fully incorporate, and then add in your next one. Make sure your machine is on medium-high speed here because we want to incorporate all of the lovely air that is going to give us a soft, fluffy frosting.
  6. Finishing Touches: When all of your sugar is added in, add in vanilla extract and a little bit of milk. What that does is it just lightens up your frosting. Turn the machine back on high speed and let everything incorporate. In just a few minutes, you will have perfect, fluffy buttercream frosting .

Buttercream Frosting

Buttercream frosting is made using butter, powdered sugar, and whatever flavoring(s) you want to add in.

The secret to making perfect buttercream is to beat the butter for a really long time in an electric mixer. This makes sure that lots of air is incorporated and it produces a nice, light, airy frosting.

Some flavors of buttercream frosting to try are:

That’s the Best Frosting I’ve Ever Had

I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued.

I finally got around to making it yesterday evening Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious.

You owe it to yourself to make this frosting sometime in your life.

You’ll just have to trust me on this.

First things first: I made chocolate sheet cake cupcakes. They’re the best cupcakes around.

Let your cupcakes (or cake) cool completely.

Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want.

After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.

Cool the mixture completely.

The mixture will be very, very thick.

Add 1 teaspoon of vanilla to the cooled flour/milk mixture.

Stir it around to combine.

Pour one cup of sugar into a bowl with one cup of butter.

Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.

Add the cooled flour/milk/vanilla mixture. Make sure it’s not the least bit warm!

Next, just whip it on medium-high until the mixture resembled whipped cream.

This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 45 seconds of pretty hard beating.

And then it was time for the rubber to meet the road.

This was spread with a big spatula…

This was spread with a dinner knife. The frosting definitely has a whipped cream consistency it’s not thick like a decorator icing.

Before I allowed myself to taste it, I made some sprinkled ones for my punks.

This makes for a crunchy cupcake!

And now…for the moment of truth.

THE VERDICT: Okay. Let me just explain something to you. After I took this bite, I looked around for the hidden camera. I was certain someone was playing a trick on me. This frosting is so UNBELIEVABLY divine, I almost couldn’t believe what was happening to me. The consistency is light, the flavor indescribably delicious, and a perfect complement to the rich chocolate cake. And don’t just take my word for it—after my daughter took her first bite, she looked at me and said “WHAT is this FROSTING?”

Even she knew she was in the presence of greatness.

Here’s the frosting recipe:

That’s the Best Frosting I’ve Ever Had

Note: I would probably recommend making the frosting on the same day you intend to serve it.

“The great thing about this cake? It's not fussy. You can just pour the glaze over and it sets. Done.” —Rick Mast

The glaze will harden as it sets.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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The Best Homemade Buttercream Frosting Recipe

Using a mixing bowl and hand mixer or stand mixer, add butter and sugar to bowl. Cream together for about 10 seconds until combined. Add vanilla and cream, and mix again until smooth.

For chocolate frosting, add unsweetened cocoa, and mix together

Spread buttercream frosting on cupcakes, cake, or cookies, as desired.

Love to bake and want a buttery creamy frosting recipe?

Check out how to make the best buttercream frosting recipe! It&rsquos so good, and takes just a few minutes to whip up. When you&rsquore in the mood to bake cupcakes, cakes, and homemade sugar cookies, keep this recipe on hand for fail-proof frosting that&rsquoll taste 100% better than any store-bought version!

This recipe amount could easily frost an entire cake, or 12 cupcakes if piping on frosting using a pastry bag. If you were to simply spread a flat layer of frosting on a cupcake, I&rsquom sure it&rsquod go a lot further and perhaps even frost 24 cupcakes.

7. Cream cheese frosting

Tangy cream cheese frosting is a natural partner for earthy, sweet carrot cake.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Classic cream cheese frosting is the same as American buttercream, but with some of the butter swapped out in favor of the titular ingredient: tangy cream cheese. Cream cheese and butter are beaten together with powdered sugar and a flavoring such as vanilla extract. This type of creamy frosting is quite sweet, though the tanginess of the cream cheese cuts the sugar a bit. It’s the classic pairing for American oil-based cakes such as red velvet cake and carrot cake.

  1. In a large bowl, combine 16 ounces softened cream cheese and 2 sticks unsalted softened butter. Whip with an electric mixer on medium-high speed until smooth and light.
  2. Add 4 teaspoons vanilla extract, ⅛ teaspoon kosher salt, and whip to incorporate.
  3. With the mixer on low speed, gradually add 2⅓ cups powdered sugar until totally incorporated. Return mixer to medium-high speed and whip until light and fluffy.

This recipe makes enough cream cheese frosting for a two-layer, eight- or nine-inch cake.

Quick Buttercream Frosting

Who doesn't love rich, sumptuous buttercream frosting? 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 strictly necessary, will help your frosting holds its shape.


  • 8 tablespoons (113g) unsalted butter or 1/2 cup (92g) vegetable shortening, or a combination, softened
  • pinch of salt
  • 1 tablespoon (14g) meringue powder, optional, for "holding power"
  • 1 teaspoon vanilla extract
  • 2 1/2 to 3 cups (283g to 340g) confectioners' sugar
  • 2 to 4 tablespoons (28g to 57g) milk


Beat the butter and/or shortening until fluffy.

Beat in the salt, meringue powder, and vanilla.

Add the confectioners' or glazing sugar and 2 tablespoons of the milk, and beat until smooth. Scrape the sides and bottom of the bowl.

Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk.

Take it a step further

The best cake frosting for hot weather

If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.

Tips from our Bakers

This recipe 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 in order to have enough frosting to pipe decorations.

Easy Whipped Buttercream Frosting In 4 Steps

Follow these four simple steps to produce a delicious homemade buttercream icing:

1| Add your softened butter to a stand mixer and beat it with a flat paddle for about three minutes on medium.

2| Turn the mixer off and add the confectioners sugar. Mix on low until thoroughly incorporated.

3| When the butter and confectioners sugar start to create a dough-like ball, you can add the vanilla extract and 3 tablespoons of heavy cream. Whip on medium-high for about three minutes.

4| Continue to add more heavy cream by the tablespoon until the frosting reaches your desired consistency. Less cream equals thicker frosting and more cream creates a thinner frosting.

Voila! Is this an easy buttercream frosting recipe, or what?! If you&rsquove ever wanted to learn how to make whipped icing like Walmart, this is as close as you can get &mdash but BETTER, in my opinion.


Watch the video: Πώς να αισθανθείς άμεσα καλύτερα μετά από ψύξη ή μυϊκό τραυματισμό (January 2022).