{"id":792912,"date":"2018-10-29T18:56:15","date_gmt":"2018-10-29T18:56:15","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/?post_type=collection&p=792912"},"modified":"2024-11-06T03:16:21","modified_gmt":"2024-11-06T09:16:21","slug":"homemade-frosting","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/homemade-frosting\/","title":{"rendered":"11 Types of Frosting All Bakers Need to Know"},"content":{"rendered":"
\r\n\r\n\"\"\r\n\r\n<\/div>\r\n

American Buttercream<\/h2>\r\nSkill Level:<\/strong> Beginner\r\n\r\nA classic American buttercream frosting<\/a> is the place to start if you're a beginner baker<\/a>. It's a recipe you'll turn to time and time again for frosting cupcakes, topping birthday cakes and more.\r\n\r\nTo make this frosting, all you'll need to do is beat softened butter with milk, confectioners' sugar and the extract of your choice until smooth and creamy. A hand mixer or stand mixer is really the best tool for this job. Once you hit the right spreadable consistency, you can dye this frosting any color you like with food coloring<\/a>.\r\n\r\nAmerican buttercream is an incredibly versatile frosting. Flavor it with vanilla extract<\/a> for the perfect goes-with-anything icing. Adding a bit of cocoa powder<\/a> is an easy way to transform this recipe into chocolate buttercream<\/a>. Or think outside the box by adding peanut butter<\/a> or a handful of fresh berries<\/a>.\r\n\r\nNo matter the flavor, this sweet and creamy frosting can be used to frost a cake with a spatula<\/a> or piped onto a cake as well.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" \/]\r\n\r\n\r\n
\r\n\r\n\"Exps\r\n\r\n<\/div>\r\n

Cream Cheese Frosting<\/h2>\r\nSkill Level:<\/strong> Beginner\r\n\r\nCream cheese frosting is very similar to American buttercream. The only difference is that this frosting uses cream cheese<\/a> in addition to butter for an even richer texture and tangy flavor.\r\n\r\nTo make cream cheese frosting, beat softened cream cheese and butter together with a touch of salt and vanilla extract. Then slowly add in confectioners' sugar and milk until it hits the right consistency.\r\n\r\nCream cheese frosting can be used to frost any cake or cupcake, however, it pairs especially well with classic desserts like red velvet cake<\/a>, carrot cake<\/a> and pumpkin bars<\/a>. Because dairy is a primary ingredient here, be sure to refrigerate any desserts topped with cream cheese frosting.\r\n\r\nAlso, check how to make canned frosting taste like homemade.<\/a>\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" \/]\r\n\r\n\r\n
\r\n\r\n\r\n\r\n<\/div>\r\n

Whipped Cream Frosting<\/h2>\r\nSkill Level:\u00a0<\/strong>Beginner\r\n\r\nWho doesn't love fresh whipped cream<\/a>? You can frost so many desserts with this airy topper.\r\n\r\nAll you have to do is make whipped cream from scratch! Whip the cream with a hand or stand mixer (you can use a whisk for a real workout!) until the cream reaches soft peaks. Then beat in confectioners' sugar and the extract of your choice.\r\n\r\nWhile delicious, whipped cream frosting does have its limitations. Cakes topped with whipped cream frosting must be kept chilled (heat is whipped cream's worst enemy) and should be eaten as soon as they are frosted. Whipped cream doesn't last long and will weep if stored overnight. This is\u00a0not<\/em> for make-ahead desserts<\/a>.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" \/]\r\n\r\n\r\n
\r\n\r\n\"German\r\n\r\n<\/div>\r\n

German Buttercream<\/h2>\r\nSkill Level:\u00a0<\/strong>Intermediate\r\n\r\nThere are lots of types of buttercream<\/a> out there! This frosting is super rich and creamy; that's thanks to the pastry cream at its base.\r\n\r\nTo make German buttercream, start by making classic pastry cream<\/a> (yep, the same stuff you use to fill eclairs<\/a> and other French desserts). Pastry cream starts with heating a combination of sugar, cornstarch and milk until thick and bubbly. This mixture is then added to egg yolks\u2014remember to temper them<\/a>! Bring this to a boil and cook a bit more. Add vanilla extract and let it cool. To transform this into frosting, beat together with softened butter and a touch of confectioners' sugar.\r\n\r\nUse German buttercream with any cake that calls for buttercream frosting. Try it with this classic chocolate cake<\/a> or even this banana pudding cake<\/a>. You can pipe or frost your desserts as you please; this frosting has a versatile texture.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/german-buttercream\/\" \/]\r\n\r\n\r\n
\r\n\r\n\"Flourless\r\n\r\n<\/div>\r\n

Ganache<\/h2>\r\nSkill Level:<\/strong> Intermediate\r\n\r\nIf you're a true chocolate fanatic, a ganache topping for your next dessert is a must. Ganache is a rich combination of chocolate and cream.\r\n\r\nTo make ganache, heat the cream to a simmer and then pour over chopped chocolate. Let the mixture rest for a minute or two, then whisk away until you have a smooth, fudgy ganache. Depending on how you're using the ganache, you'll want to let it sit for a bit until it's the right texture for pouring or spreading. Our chocolate ganache guide<\/a> will help you get the consistency just right.\r\n\r\nChocolate ganache can be used on its own to top cakes, cheesecakes or other desserts. It can also be used between cake layers or even poured on top of desserts for an extra special finish; our Special Occasion Chocolate Cake<\/a> is a great example of this.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\/\" \/]\r\n\r\n\r\n
\r\n\r\n\"Creamy\r\n\r\n<\/div>\r\n

Ganache Frosting<\/h2>\r\nSkill Level:<\/strong> Intermediate\r\n\r\nGanache can also be used as a base for more traditional frostings. To make a fluffy chocolate frosting<\/a>, beat confectioners' sugar into cooled ganache until airy and spreadable. The result is a touch sweeter than classic ganache.\r\n\r\nYou can use this ganache-based frosting as you would a basic buttercream. It can be spread on top of a simple sheet cake<\/a> or piped onto cupcakes<\/a> or other desserts.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-chocolate-frosting\/\" \/]\r\n\r\n\r\n
\r\n\r\n\"Old\r\n\r\n<\/div>\r\n

Ermine Frosting<\/h2>\r\nSkill Level:\u00a0<\/strong>Intermediate\r\n\r\nWhen you think about classic cakes from Grandma's kitchen<\/a>, we're certain that more than a few were topped with ermine frosting (also called boiled milk frosting). It's the sort of recipe that you're likely to find in a vintage cookbook<\/a>.\r\n\r\nMake this frosting by whisking flour and milk in a saucepan and cooking until thick and bubbly. Then stir in sugar and chill until cold. Once cool, blend butter, vanilla and the milk mixture together. Keep whisking away until the frosting is perfectly fluffy. Like other frostings, ermine frostings can be flavored with different extracts and can be dyed with food coloring. Once flavored and colored to your liking, be sure to use the frosting right away.\r\n\r\nYou can use ermine frosting to top any cake, but this old-school frosting seems to pair best with vintage cake recipes<\/a> and whoopie pies<\/a>.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-ermine-frosting\/\" \/]\r\n\r\n\r\n
\r\n\r\n\"Majestic\r\n\r\n<\/div>\r\n

7-Minute Frosting<\/h2>\r\nSkill Level:\u00a0<\/strong>Intermediate\r\n\r\nThis old-fashioned frosting is known for its distinctive marshmallowy texture and shiny finish. Seven-minute frosting has a bit of an old-school reputation, but it's a recipe that you should be stirring up in your kitchen today.\r\n\r\nThis frosting starts with sugar, egg whites and cream of tartar<\/a>. Heat in a heavy-bottomed saucepan over low heat and beat on low until the mixture reaches 160\u00baF\u2014about 10 minutes. After it hits that temperature, transfer the mixture to a bowl, add vanilla (or the extract of your choice) and beat on high until stiff peaks form. This process takes\u2014you guessed it\u2014about 7 minutes.\r\n\r\nThis frosting isn't ideal for piping, so stick to the spatula for this one. Use it on this black walnut cake<\/a>\u00a0or pecan cake<\/a>\u2014or any cake you love.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/majestic-pecan-cake\/\" \/]\r\n\r\n\r\n
\r\n\r\n\"\"\r\n\r\n<\/div>\r\n

French Buttercream<\/h2>\r\nSkill Level:\u00a0<\/strong>Advanced\r\n\r\nFrench buttercream is a lesser-known frosting, but it's a delicious option to include in your dessert lineup. You'll find it's exceptionally light and creamy, and less sweet than its American cousin.\r\n\r\nThis frosting is a bit more challenging to make, but it's worth the extra effort for its rich flavor. To make French buttercream, start by heating sugar and water together in a saucepan until 240\u00ba. Temperature is key here so be sure to break out the thermometer. Meanwhile, beat egg yolks with a stand mixer until thicky and foamy; this will take about 10 minutes. Slowly add the syrup to the egg yolks and keep beating until the mixture cools down to room temperature. This will take roughly 15 minutes, so be patient. Then add in the butter a tablespoon at a time until you have a perfectly velvety frosting.\r\n\r\nFrench buttercream is best used right away, so get to frosting the second it's done. It'll taste great covered with toasted coconut on these coconut cupcakes<\/a> or sandwiched between layers of this decadent lemon cake<\/a>.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/french-buttercream\/\" \/]\r\n\r\n\r\n
\r\n\r\n\"\"\r\n\r\n<\/div>\r\n

Swiss Meringue Buttercream<\/h2>\r\nSkill Level:\u00a0<\/strong>Advanced\r\n\r\nSwiss meringue buttercream is a dream of a frosting; it's light, creamy and not overly sweet. It does require a few baking skills and patience, but your efforts will be rewarded once you try this delightful frosting.\r\n\r\nStart Swiss meringue buttercream by whisking the egg whites, sugar and salt together in a heat-proof bowl. Place this over a pan of simmering water over medium heat. Whisk this mix constantly until a thermometer reads 160\u00ba. Get those biceps ready because this process can take up to 10 minutes. When you reach that temperature, remove the bowl from the heat and whisk with an electric mixer<\/a> until it cools down to 90\u00ba. Gradually add in the butter\u2014about a tablespoon at a time\u2014until smooth and rich.\r\n\r\nThis sumptuous frosting is the little black dress of icings; it is super versatile. Use it on everything from our staffers' favorite chocolate cake<\/a> to this top-rated coconut cake<\/a>. Just be sure to keep desserts topped with this frosting chilled until you're just about ready to serve. Thirty minutes at room temp will have this frosting at melt-in-your-mouth consistency.\r\n\r\n\r\n
\r\n\r\n\"italian\r\n\r\n<\/div>\r\n

Italian Meringue Buttercream<\/h2>\r\nSkill Level:\u00a0<\/strong>Advanced\r\n\r\nItalian meringue buttercream may be one of the more challenging frostings to make, but mastering this recipe pays dividends. It has the creamy, rich flavor of Swiss meringue frosting but it won't form a crust. This continental cake topper stays silky smooth.\r\n\r\nThis buttercream frosting starts with simple syrup. Heat water and sugar together until the mix hits 250\u00ba. While that's heating up, use a stand mixer to beat egg whites until foamy. Add sugar slowly and beat until soft peaks<\/a> form. Then you'll slowly, slowly add the hot syrup and beat the mix until it hits room temperature\u2014about 15 to 20 minutes. Then, just like with French meringue buttercream, add the softened butter a tablespoon at a time and finish with the flavoring of your choice.\r\n\r\nYou can pipe or use a spatula to decorate cakes<\/a> with this frosting. Just be sure to keep the desserts you top with Italian meringue buttercream chilled. Just like the French version, keep it in the fridge until about a half-hour before serving. And like any buttercream, this frosting really does go well with all kinds of cake. This meringue frosting is also a great way to level up some of your more humble bakes like yellow cupcakes<\/a> or spice cake<\/a>.\r\n\r\n[embed_shop_button shop_btn_text=\"Go to Recipe\" shop_btn_url=\"https:\/\/www.tasteofhome.com\/recipes\/italian-meringue-buttercream\/\" \/]","protected":false},"excerpt":{"rendered":"

There’s a whole world of tasty frosting beyond the canned stuff. 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During her six years here, she researched and tested ingredients, kitchen gear and home products, and wrote articles to highlight the best of the best. 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