Bakery Frosting
This recipe captures the fabulous flavor of cakes from the best bakeries. A big batch of this sweet Bakery Frosting keeps for 3 months in the refrigerator and is cheaper than canned frosting.
—Barbara Jones, Pana, Illinois

Easy Vanilla Buttercream Frosting
This basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors.
—Diana Wilson, Denver, Colorado

Buttercream Frosting
Our home economists suggest keeping the recipes for this creamy Buttercream Frosting handy because it deliciously tops cakes as well as cookies.
—Taste of Home Test Kitchen

Glossy Chocolate Frosting
The original recipe for this thick Glossy Chocolate Frosting was my grandmother's. I lighted it up, but it still has all of the original's taste.
—Melissa Wentz, Harrisburg, Pennsylvania

Vanilla Frosting
I top off my grandmother's favorite stollen recipe with this Vanilla Frosting.
—Mary Faulk, Cambridge, Wisconsin

Freezer Frosting
It's handy to have this sweet creamy Freezer Frosting in the freezer when you need to decorate a cake or cupcakes. Just thaw in the fridge and spread. It's easy to tint with food coloring for a special look.
—Evelyn Comeau, Virden, Manitoba.

Buttercream Frosting
This basic Buttercream Frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors—from orange, lemon and mint to chocolate and peanut butter.
—Diana Wilson, Denver, Colorado

Fluffy White Frosting
For a heavenly light and Fluffy White Frosting, you can't top this variation of the classic 7- minute frosting.
—Georgia Bohmann, West Allis, Wisconsin

Frosting Tips

  • To quickly frost cupcakes, place frosting in a bowl. The frosting should be a soft, spreadable consistency. If it is too stiff, add milk a teaspoon at a time until it reaches desired consistency. Dip top of cupcake into the frosting, twist slightly and lift up.
    —Taste of Home Test Kitchen

  • Don't have the time to make homemade frosting? Mix a can of store-bought frosting (any flavor) with an 8-ounce container of whipped topping. The result is so soft, creamy and easy to spread that everyone will think you made traditional cooked 7-minute frosting.
    —Sheila S., Eleanor, West Virginia

  • The best way to ensure smooth frosting is to sift the confectioners' sugar before adding it to the softened butter. Beating with an electric mixer will also help to produce a velvety frosting.
    —Taste of Home Test Kitchen

  • I blend an 8-ounce package of cream cheese into a 16-ounce can of prepared frosting. It enhances the flavor, reduces the sweetness and increases the amount of frosting. Try it with any flavor.
    —Edith B., Peoria, Illinois

  • Always sift confectioners' sugar before using it for frosting. If there are any lumps in the sugar, there will be lumps in the frosting, which will clog decorating tips.

    Frosting needs to be just the right consistency for spreading and decorating. If it's too thin, add a little confectioners' sugar. If it's too thick, add a little milk.

    Tint white frosting with liquid, gel or paste food coloring. Liquid will give a pastel color; gel and paste give a deeper color. Add a little at a time, stir in and check the color. You can always add more, but it's hard to lighten the color. The color generally darkens as the frosting dries.
    —Taste of Home Test Kitchen

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