Last week in Domesticity 101: The Perfect Cake I promised more information on making The Perfect Frosting!
Let me start with this disclaimer…….I AM NOT THE EXPERT ON FROSTING but over time I am developing my cake frosting skills and gaining confidence and I want to share it with you!
Frosting cakes is terrifying! It always seems like everyone else’s cakes look professional (and for all we know they may be….we know your tricks, ladies!!) and mine turn our looking, well let’s just say, a little ‘rough around the edges’!
Recently I have fund a few helpful recipes and tips that I wanted to share with you here! I also asked some other blogging friends for their input and their favorite frosting recipes – so all in all you should be able to give it a really good go when you combine all of our advice.
This post includes specific recipes, and much like last week, the basic recipes which you can then adapt and create your own masterpieces from.
Next week we will talk about technique – so don’t panic! There is more to come!
Before you know it we will no longer have to buy cakes from professional bakers, we will all be able to present wonderful, beautiful cakes, made from scratch! WAHOO!
The Perfect Buttercream Frosting
8oz/220g powdered sugar (or icing sugar), sifted
9oz/250g butter, at room temperature
In a large mixing bowl, add the butter and whisk using an electric whisk (if you have one) until soft and creamy with no lumps.
Gradually add the powdered sugar, a few spoonfuls at a time, whisking thoroughly in between.
Make sure there are no lumps (which there shouldn’t be if it is sifted) in the frosting and whisk thoroughly at the end.
For vanilla buttercream: add 1 tbsp vanilla essence
For lemon buttercream: add 1 tbsp lemon juice and (yellow coloring if you wish)
For chocolate buttercream: add 2 tbsp cocoa powder (sifted)
For coffee buttercream: add 1 tbsp strong coffee to the butter before you add the powdered sugar
One of my favorite frostings of all time was my Fresh Strawberry Frosting that I used on my Banana Cupcake & Strawberry Frosting
To make the Fresh Strawberry frosting:
1 cup fresh strawberries
1 cup butter
1 cup confectioners’ sugar, sifted
1 tsp vanilla extract
2 1/2 cups confectioners’ sugar, sifted, divided
Place strawberries in a blender; puree until smooth.
Transfer strawberry puree to a pan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half. Remove from heat and cool completely.
Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners’ sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners’ sugar into mixture until just blended.
Place the frosting bag in a tall drinking glass, and fill the bag with frosting.
Frost the top of the cakes.
Paula from Call Me PMc swears by this recipe The Best Cream Cheese Frosting, she uses it on many different cakes, from Key Lime Cake, to Strawberry Cake to Cinnamon Roll Cakes.
I recently used this AMAZING Chocolate Frosting recipe from Martha Stewart (recipe for the chocolate cake coming next week! It made a delicious, rich, luxurious chocolate frosting that added that extra rich flavor to the cake!
Seeing as we are fast approaching Fall……we know the flavor of choice is soon going to be pumpkin, spice, cinnamon….and all those other fall delights! Last year, before I started the blog, I made these wonderful Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting! Check out the recipe from Jamie at My Baking Addiction! They were outrageously good!