5 Easy Homemade Frosting Recipes to Know By Heart
There's a whole world of tasty frosting beyond buttercream. Discover your new favorite with our top homemade frosting picks!
Everyone loves a good buttercream but why not expand your repertoire? If visions of colorfully decorated cakes, hot cinnamon buns just out of the oven, or the perfectly made eclair have you itching to bake, be sure to try out our favorite homemade frosting recipes. They’re so delicious and incredibly simple to make, we can guarantee you’ll never use store-bought frosting again.
Forget the sad, frothy stuff out of the can—the crème de la crème of whipped creams is the one you make at home. It’s so easy to make and doing it yourself means you can add cheeky extras like cinnamon, vanilla bean or lemon zest to take it to the next level.
- 1 cup heavy whipping cream
- 3 tablespoons confectioner’s sugar
- In a chilled bowl, beat cream until it starts to thicken. Add sugar and continuing beating until soft peaks form.
Now that you have the freshest ever whipped cream on hand, you might want to try a few of our favorite cream-topped desserts. But trust us, it tastes marvelous on just about everything!
Famous for its distinctive fluffy marshmallow-like texture, seven-minute frosting is an old-fashioned treat which is ultra-light and delicately sweet. Use this as a filling for whoopie pies—the two were practically made for each other.
- 1 ½ cups sugar
- 1/3 cup cold water
- 2 egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Using a double boiler, whisk sugar, water, egg whites, and cream of tartar in a heatproof bowl for about 2-3 minutes.
- Remove from heat and add in vanilla. Beat for about seven minutes, or until stiff, glossy peaks form. For best results, use (or eat) immediately.
The chocolate lover’s dream, ganache can be used as a frosting, filling, or licked off a spoon while you catch up on Netflix. An exquisite topping to crown a cupcake or a beautiful chocolate cake, everyone should have a good ganache recipe up their sleeves. Like so many of the other ingenious kitchen creations, the origins of ganache are lost to time. One thing we can say is this: the sheer decadence of a well-made ganache belies how simple it is to make yourself. Ganache on demand? You bet.
- 1 cup dark semi-sweet chocolate chips
- 2/3 cup heavy whipping cream
- In a small pan, heat whipping cream to a boil. Add chocolate chips and whisk until smooth. Chill in refrigerator until ganache has thickened to a spreadable consistency.
Cream Cheese Frosting
Carrot cake and red velvet may be old standbys for cream cheese frosting, but it’s equally divine with these pumpkin spice cupcakes, just in time for fall. For best results, let your cream cheese soften up a bit before you break out the whisk.
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt, optional
- 3-3/4 to 4 cups confectioners’ sugar
- Beat cream cheese and butter together in a large bowl along with the vanilla (and optional salt). Gradually add sugar until you reach the desired consistency. Chill if needed.
Boiled Milk Frosting
Seasoned bakers may know that boiled milk frosting goes by many names. Roux frosting, ermine frosting, flour buttercream. As the last one suggests, it’s a cousin of buttercream, but a little lighter on the tongue and was the original choice for decorating a red velvet cake. Although it’s a little more involved than the other frostings on this list, it’s well worth the effort!
- 2 cups whole milk
- 4 tablespoons flour
- 2 cups butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- In a medium saucepan, whisk milk and flour, and bring to a boil for about 30-60 seconds, making sure to whisking constantly. Remove from heat and strain into a small heatproof bowl. Allow the mixture to cool to room temperature.
- In a separate bowl, beat sugar and butter together with an electric hand mixer until the texture becomes is smooth and fluffy. Gradually add in the cool milk mix, salt, and vanilla, beating until everything is combined. For best results, use straight away.