Try my homemade cake frosting recipes from scratch. Fall in love with my amazing fluffy caramel frosting, lemon whipped cream cheese frosting, rocky road and my whipped cream frosting that doesn't melt at room temperature.
You will also find homemade toppings (ganache and glazes too).
I have a frosting secret for you. If you find that any frosting is too sweet for your taste, and there is shortening and butter in the recipe, use 1/2 shortening and 1/2 SALTED butter. If not you can add 1/4 tsp salt (popcorn salt works best as the grains are smaller but regular table salt works fine if that is what you have). Salt cuts the sweetness in icing.
Here is another frosting secret. For perfect (and I mean
perfect) buttercream frosting (or any frosting for that matter), you
need to purchase high-ratio shortening.
Sweetex or Alpine is available at bakery and restaurant supply stores.
When you make frosting the consistency is so perfect. Even when it sets, it never crusts over, it's not gritty, and it's pure white. There's my two cents worth. If you make a lot of frosting, or have many cake frosting recipes that you use often, you may want to look into it.
Enjoy my homemade cake frosting recipes and happy baking.
THE BEST BUTTERCREAM FROSTING RECIPE, EVER.
This is so similar to bakery frosting that you will NEVER buy canned frosting again.
To make more frosting increase the butter and shortening to 1/2 cup and increase the powdered sugar as needed --- for extra fluffy frosting make certain to beat for at least 3 to 5 minutes.
1/3 cup Crisco shortening, at room temperature
1/2 cup butter, at room temperature
4 to 6 TBS half-and-half (or milk)
pinch of salt
2 tsp homemade pure vanilla extract
3-1/2 cups homemade powdered sugar
food coloring (optional)
In a large bowl using an electric mixer at medium speed beat together the shortening and butter with whipping cream or milk, salt and vanilla until smooth (about 3 minutes).
Add in sifted powdered sugar starting with 2-1/2 cups; beat very well until smooth and fluffy, adding more powdered sugar or cream (or milk) until you achieve desired consistency.
Add in the food coloring (if using) a drop at a time until the desired shade is achieved.