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Questions tagged [frosting]

A sugary topping for desserts such as cakes and donuts. Frosting is generally thicker and fluffier than icing. Questions may be about preparing, storing, or using frosting, or about techniques for applying icing to a target baked good.

Frosting is a sugary topping for desserts such as cakes or donuts. It is generally thicker and fluffier than .

Questions for this tag may be about preparing, storing, or using frosting. Questions can also be about the techniques for applying frosting to a baked good.

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How to convert a chocolate fudge frosting recipe to white chocolate?

I love the Betty Crocker recipe for fudge frosting! My problem? I really need a white chocolate instead of a cocoa frosting and have no idea how to substitute white chocolate for the 2tbsp cocoa the recipe calls for.
Erin
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Can I substitute chocolate chips for cocoa powder in my frosting?

I just ran out of cocoa while making a cookie sheet cake. Had enough for the cake, but not for the frosting. Can I substitute chocolate chips?
Sue
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How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?

I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant. Here's the ingredients for the frosting: 1/2 cup unsalted butter 1-2 cups confectioners sugar 1/8 teaspoon salt 1/2…
Abigail
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Cocoa butter crystals in chocolate frosting

We have been making a chocolate frosting recipe for 15+ years. At it's best it is creamy, smooth, fudgy, and stays a beautiful, spreadable consistency at room temperature. We make it in a batch that can frost three layer cakes, so we can have it on…
Reneethebaker
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Is there a frosting that's sweet like American Buttercream but textured like Italian Meringue Buttercream?

I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema... but I love its taste. For me, the sweeter the better! Which is why I was disappointed when I made a batch of Italian meringue buttercream and it was…
Dirk Brandon
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When Swiss Meringue Buttercream is made with dried egg whites, must the meringue be heated before adding the butter?

I use dried pasteurized egg white powder for Swiss Meringue Buttercream because it's less expensive than fresh eggs and avoids the problem of how to use the egg yolks. Would there be a difference in the buttercream using heated meringue, as one does…
Christine K
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Is there a frosting similar to whipped cream but without cream?

Can I use butter or margarine for frosting instead of whipping cream in cakes? I tried frosting cake with butter and icing sugar but I did not like the outcome. Is there something else that'd come out similar to whipped cream without using cream?
Quiygee
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Creating a specific cream for a cake?

My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But she doesn't exactly know how to make the cream. I had one recipe with sweet cream and…
hulkingtickets
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Shortening to Swiss Buttercream

Can shortening (Sweetex or something similar) be added to a swiss buttercream? If so, at what ratio? Thanks!
lms67
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Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?

I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better model the texture of the shortening) for vegetable shortening. I don't eat vegetable…
tM --
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How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or adding enough that you can taste the colouring which…
Minnie
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Can you ever make your frosting (or icing) without sugar crunch?

Can you ever make your frosting (or icing) without sugar crunch? I use powdered sugar, as I'm supposed to (mixed it with milk and lingonberry juice), but I still feel those crunchy sugar crystals which I'd like to avoid. You can use more liquid, but…
Sergey Zolotarev
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Frosting that tastes less like cream cheese

I want to make a rainbow birthday cake. The recipie I'm following uses a cream cheese based frosting: 600 g cream cheese 250 g soft butter 120 g powdered sugar (The recipie is here, it is in German but all these rainbow cake recipies are very…
jdm
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Why is my cream cheese frosting so soft?

I am using (almost) the CupcakeJemma recipe for cream cheese frosting: 150g soft unsalted butter 240g cream cheese 320g icing sugar (confectioner’s/powdered sugar) The listed recipe says to use 960g sugar (admittedly this is an increased amount to…
Matt W
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Help on understanding frosting

A couple of disclaimers: I know there are a number of websites already devoted to this; I needed to ask for clarification because the info out there does not help me understand how they taste Apologies if this seems like a list question (which may…
Jason P Sallinger
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