Best 3 Really Good Frosting Recipes

In the realm of culinary artistry, few elements evoke a sense of pure delight quite like frosting. Whether it adorns a towering, fluffy cake, crowns a delectable cupcake, or simply serves as a sweet treat on its own, a truly great frosting possesses the power to elevate any dessert to new heights of indulgence. From rich and decadent chocolate ganache to light and airy whipped cream, the world of frosting is vast and endlessly explorable. With countless recipes and techniques at your disposal, crafting the perfect frosting is an art form that can transform even the simplest dessert into a masterpiece. In this comprehensive guide, we will delve into the secrets of creating truly exceptional frosting, empowering you to elevate your baking skills and satisfy your sweet tooth with every bite

Check out the recipes below so you can choose the best recipe for yourself!

BEST CHOCOLATE FROSTING

Best Chocolate Frosting image

Best chocolate frosting recipe I've found!

Provided by Michelle Ann

Categories Desserts Frostings and Icings Chocolate

Time 10m

Yield 16

Number Of Ingredients 5

Ingredients

½ cup butter, melted
⅔ cup unsweetened cocoa powder
3 cups confectioners' sugar
⅓ cup milk
1 teaspoon vanilla extract

Steps:

Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g

"REALLY GOOD" CHOCOLATE LAYER CAKE

Provided by Food Network

Categories dessert

Time 4h40m

Yield 8 to 12 servings

Number Of Ingredients 18

Ingredients

2 cups water
1 cup cocoa powder (recommended: Valrhona)
2 (4-ounce) sticks unsalted butter, cold
2 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract (recommended: Neilsen-Massey)
2 3/4 cups unbleached all purpose flour (recommended: Heckers)
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups semisweet chocolate chips (recommended: Ghiradelli)
3 cups confectioners' sugar
1/4 cup plus 2 tablespoons cocoa powder
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/3 cups sour cream, at room temperature
1 teaspoon pure vanilla extract

Steps:

Make the cake: In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature.
Place the rack in the center of the oven, and preheat to 350 degrees F.
Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside.
In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture.
Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt.
With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined.
Evenly divide the batter between the 2 cake pans (I weigh them to get them even.) Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely.
Make the frosting: Put the chocolate chips in a heat proof bowl and place over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Stir the chips occasionally until melted, and remove from the heat to cool.
In a medium mixing bowl, sift together the confectioners' sugar, cocoa and salt and set aside.
In the bowl of a standing mixer with the paddle attachment, beat the butter and the cream cheese until it is light and fluffy.
On low speed, slowly add the confectioners' sugar mixture to the butter mixture, combining well. Add the melted chocolate and the sour cream and vanilla, mixing just until combined. It's best to use it as soon as soon as it is made.
To assemble the cake: If the layers are a little uneven, then level the top of each layer. Using a serrated knife, split the first layer in half and place on a cake plate. Spread 1 cup of the frosting on top of the layer and spread to the edges. Add the next layer and spread another cup of frosting over it. Split the other layer in half, spread with another 1 cup of frosting, turn the top layer upside down so that the bottom is on top, and pile on the rest of the frosting, evenly spreading it all over the top and the sides, swirling as you go. Yum!

REALLY, REALLY GOOD (AND EASY!) BUTTERCREAM FROSTING

Really, Really Good (And Easy!) Buttercream Frosting image

First off, I have to give all credit to the Confessions of a Cookbook Queen blog, because that's where I found this recipe. It is the best country (non-cook) buttercream frosting that I have ever had. If you're decorating a cake or cupcakes, it also holds up well. I guessed on the yield, but this recipe will easily frost 24 cupcakes.

Provided by Greeny4444

Categories Dessert

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup salted butter, softened (2 sticks)
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk (any type except fat-free)
1 -2 tablespoon corn syrup (I used light)
1/3 cup unsweetened cocoa powder (for chocolate frosting) (optional)

Steps:

Put butter, milk, and vanilla in the bowl of a stand mixer (if you don't have a stand mixer, a hand mixer will do).
Mix on low speed until it just starts to come together, about a minute.
Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute.
Increase mixer speed to medium high and beat for about another or minute or so.
Add powdered sugar (and cocoa, if using). Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.
Check your consistency. This is very important because if your frosting is too thick, it will not spread well.
If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.
When the frosting is just holding its shape, it is too thick (if you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl).
Add another tablespoon of corn syrup and beat on medium for 30 seconds.
Repeat until the frosting seems to be of a good spreadable consistency (you don't want it too runny, or it will slide off the cake/cupcakes).
Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.

Nutrition Facts : Calories 1431.9, Fat 74.1, SaturatedFat 46.9, Cholesterol 196.9, Sodium 658.4, Carbohydrate 198.2, Sugar 190.1, Protein 1.2

Tips:

Always start with softened butter: This will make the frosting smooth and creamy.
Gradually add the powdered sugar: This will help prevent the frosting from becoming lumpy.
Use a whisk to combine the ingredients: This will help incorporate air into the frosting, making it light and fluffy.
Add flavorings and colors gradually: This will help you control the intensity of the flavor and color.
Chill the frosting before using: This will help it to set and hold its shape.

Conclusion:

With these tips in mind, you can create delicious and beautiful frosting for your cakes, cupcakes, and other desserts. Whether you prefer a classic buttercream frosting or something more unique, there is a frosting recipe out there for everyone. So get creative and have fun!