Browse through these delicious free recipes for cake frostings, plus cake decorating tips and cake tutorials.
From buttercream frosting to fondant, learn all the tricks of the trade to create delicious cake frostings and recipes and be able to decorating any type of cake!
**Cake frostings...Sweet... Gooey... Sticky... Salty... Flufly... Crunchy... and Delicious!**
You can put almost anything you want on cupcake, cakes, a wedding cake or cookies. Cake frostings are what makes your recipes really stand out from the crowd and turn something plain into something amazing.
Follow this website for delicious recipes, tutorials and easy cake decorating tips!
There are so many amazing cake frostings you can make, each with their own individual way of transforming a cake. From buttercream to fondant, cooked to uncooked, most of them start off with a simple mixture of powdered sugar and water.
In this page learn how to make: Chocolate incing
Cream cheese icing
Here are the best techniques used to ice any cake Cake frostings helps seal in a cake's moisture and can turn any ordinary cake into something amazing! Depending on the type of cake you are making, cake frostings you choose can either compliment the cake or the complete opposite! Take for example carrot cake; most people go with a cream cheese frosting because it's compliments the taste and texture of the cake, say rather than using a buttercream or whiped toping.
NOTE: Proper consistency is the key to making decorating icing that will shape flowers, details of a border or cover the surgace of the cake. As a general rule flowers require a stiff icing consistency, borders a medium-stiff and any writting or leaves require a slightly thinned icing.
I think the most popular frosting would have to be buttercream. This recipe is one of my favorites and it's also really good for spreading and decorating.
Buttercream Frosting Recipe
Ingredients: 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk
About 3 cups of icing.
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Here are some step-by-step instructions on how to decorate, pipe and ice a cake with Buttercream Icing
Ganache Cake Frostings Recipe
Ganache is both a frosting and a glaze. For a smooth, shiny look slighty warm up the mixture and pour over a cake. If it's cooled to room temperature then it because thicker and more spreadable, more like icing.
This recipe will make enough to cover a 23cm (9 inch) round cake or 20cm (8 inch) square cake.
1 cup of whipping cream (heavy cream) 230g (8 oz) dark chocolate broken into small pieces
Place the cream and the chocolate in a heat proof bowl and place on top of a saucepan of simmering water.
Stir the mixture constantly until the chocolate has melted. The ganache can be used when still runny. Simply pour it over the cake (which you have placed on a cooling rack with a tray underneath). The cake will soak up some of the icing and add extra flavor. This will give a thin coating.
Use a thicker icing to cover cracks in the cake. Let the ganache cool in the fridge mixing every few minutes until it reaches a spreadable consistency. Spread over the sides and top of the cake with a palette knife and you're done!
Royal Icing Recipe
Royal icing is a frosting that dries smooth and hard and is good for decorating things like cookies, gingerbread houses, and for any intricate piping. It usually consists of powdered sugar, egg whites, or meringue power and water. You may have to adjust the water and/or powdered sugar depending on whether you're using it for decorating or to coat cakes and cookies.
Royal Icing Recipe
Royal Icing Using Egg Whites: 2 large (60 grams) egg whites
2 teaspoons fresh lemon juice 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
TIP: I can deffiantely be a little impatient sometimes and unfortunately learned the hard way to never frost a cake while it was still warm! It still tasted good but it was one big goopy mess, not something I would have take anywhere!
Covering a cake with fondant can be a scary and daunting task, if you've never done it before. It does however have a beautiful, satin-like finish and is desired by many people, mostly for wedding cakes.
To be honest though, I find traditional fondant tastes like cardboard and most people end up peeling it off and leaving it on their plate - after all the work you've done! I really don't blame them though.
Most fondant is store-bought and comes in 10 pound buckets or so, and also in almost every color, which can save you alot of time. But doing it this way can be very expensive and store bought fondant seems to taste the worst.
So when I was asked to do my first wedding cake, of course the bride wanted fondant. My first thought was that there had to be something better out there, something that actually tasted good and wasn't going to be left behind on their plate.
What I found was an amazing home-made recipe for fondant that consisted of melted marshmallows and powdered sugar - YUMMY! It turned out great (after a few tries of course) and the most important thing was it tasted fantastic!
Here is my home-made fondant recipe
16 ounces white marshmallows(use fresh, good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (powdered sugar)
1/2 cup Crisco shortening (you will be using this a lot so make sure it's easily accessible)
I also took pictures of the whole process, which was a tad bit messy to say the least! But I also had just broken my right hand so I only had one arm to work with. But all in all I think it turned out okay.
Have a large enough bowl(glass bowl works best) and melt marshmallows and two tablespoons of water in the microwave until they're melted. You will probably have to take the bowl out of the microwave a few times and stir, about every 30 seconds. Please be careful - this part can be HOT! This usually takes about 2-3 minutes.
Pour a generous amount of icing sugar on the table (about half a bag) into a nice, spread out pile.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers) Pour the melted marshmallows in the middle of the icing sugar, making sure there is enough powder all the way around the melted marshmallows. This will keep it from sticking to the countertop.
Now this is the tricky part that took me a few tries to get it exactly right. You want to SLOWLY start kneading like you would bread dough, but in a much more gentle way... think less is more here. My first time I was way too hard and all it turned into a sticky mess that took way too long to get into a "perfect" ball.
keep kneading, this stuff is still sticky at this stage. Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
This is what the final product should look like, a nice round ball!
Now the next step is to cover your beautiful cake with your rolled fondant. Here is a great video to show you exactly how to do that! Covering your cake with fondant cake frostings
Cream Cheese Icing Recipe
Cream cheese is one of my favorites, especially when paired with carrot cake or red velvet cake.
3 8oz packages slightly softened cream cheese
3 cups of confectioners suger (powdered sugar)
Beat cream cheese until smooth. Add confectioners sugar one cup at a time and mix thoroughly. Beat at high speed until light a fluffly.
Royal Meringue Recipe
3 Tbsp Meringue Powder
4 cups sifted confectioners sugar
6 Tbsp water
Beat all the ingredients at low speed for about 7 to 10 minutes on high speed until icing forms peaks. Goes best with Lemon Meringue Pie!
* Thin buttercream icing with milk or light corn syrup to easy spreading.
* To smooth the icing surface on 3-dimentional cakes such as a ball, egg, etc, let the buttercream icing crust slightly, then place plastic wrap over the icing and smooth over the surface gently with your hands. Carefully remove the wrap with you're done.
* Canned icing works well for most decorating techniques and will withstand and humidity much better than buttercream.
* To make cleanup easier and quicker use a degreaser clearner to dissolve icing from any of your decorating tools.
Using standard food coloring can really thin out your icing which can then affect how you pipe your icing onto you cake, especially for small details. Try and use either a paste, gel or powder.
If you're trying to achieve black or red icing, start of with brown icing and then go from there. This will allow you to use about half the food coloring.
Always mix enough of any one color so that you have enough for the entire cake. One of the worst things you can do is have to color a seperate batch of icing because you ran out. It's often very hard to get the same exact color twice.
Let These Birthday Cake Ideas Inspire You!
Hi! I'm Leigh, and welcome to my Easy Cake Decorating website!
I've been a professional baker and cake decorator for just about 10 years now and really enjoy making innovative cakes with elaborate taste! Please browse through the pages on this site and discover a little inspiration for making unique creations for special occasions!