Black Buttercream

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Black Buttercream
Making a pure pitch-black buttercream is easy to do, but there are a few tricks to achieving this lustrous inky-black color.

First start with a basic chocolate buttercream recipe; it’s much easier to get from brown to black then if you start with a white buttercream and hope to get it to black. I start with my Chocolate American Buttercream recipe, a very delicious recipe that is so easy to make.

Next add black food color, but you need to use an extra-black food color, not just basic black. I use AmeriColor Soft Gel Paste Food Color in Super Black. Using a gel food color won’t affect the texture of the buttercream, however, using liquid colors can make the buttercream soupy.

Last, give the black color time to develop, the color actually deepens if you let it sit 30 to 60 minutes before using. Or make the buttercream the day before, cover tightly, and refrigerate overnight before using. The next day bring it back to room temperature and whip it again to a fluffy texture with an electric mixer. Make sure and allow enough time for the buttercream to come to room temperature, depending on the temperature of you kitchen this could take from 1 to 4 hours.

The photos below are from my Black Night Halloween Cake.
Recipe type: Dessert | Cake Frosting | Buttercream
Serves: 3 cups
Prep time: 
Total time: 
Recipe Notes
Method: Electric Mixer Storage: Refrigerate
Ingredients
Buttercream:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup unsweetened cocoa powder, sifted
  • ¼ teaspoon salt
  • 3½ cups confectioners’ (powdered) sugar, sifted before measuring
  • 3 tablespoons whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
  • About 1 teaspoon super-black food coloring. Tip: I use 1 teaspoon of AmeriColor Soft Gel Paste, Super Black
Instructions
Buttercream:
  1. In a large bowl of an electric mixer with a paddle attachment, place the butter and beat on medium to medium-high speed 3-to 4 minutes until it is smooth, creamy, and light in color.
  2. Add the cocoa powder and salt; beat until smooth. Add 1 cup of the powdered sugar and beat until smooth. Reduce the speed to medium-low, add the heavy cream and vanilla and beat until well blended. Add the remaining powdered sugar about 1 cup at a time; beating after each addition until the frosting is smooth and creamy.
  3. Add the black food color and mix until the color is fully distributed. Stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Tip: it is OK to start with just a small amount of color, less than 1 teaspoon, and see if it is the color you desire. Then add more color as needed. I find that 1 teaspoon is perfect for this recipe to achieve a pitch-black color.
  4. Continue beating for another 2 to 3 minutes on medium-high to high speed to make the frosting ultra-light and fluffy.
  5. Let the buttercream sit 30 to 60 minutes before using to allow the color to fully develop.

  6. Black Buttercream

 

Cinnamon Cream Cheese Frosting

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Cinnamon Cream Cheese Frosting
Cream Cheese Frosting spiced up with Cinnamon and just a touch of cloves, this frosting pairs wonderfully with a spice cake.
Recipe type: Dessert | Frosting
Prep time: 
Total time: 
Recipe Notes
Method: Electric Mixer Storage: Refrigerate Yield: About 4 cups
Ingredients
Frosting: (For 8 or 9 inch 3 or 4 layer cake)
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
Instructions
Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Add cinnamon and cloves and beat until thoroughly combined.
  2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting between layers and over top and sides of cake. Decorate cake as desired. Refrigerate leftovers.

 

Classic French Coffee Buttercream

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Classic French Coffee Buttercream
Classic French Buttercream with instant espresso added for a wonderful coffee flavor. Made with eggs and butter, this buttercream is rich, creamy, buttery, and silky smooth. I use Medaglia D’oro instant espresso which has a wonderful flavor and dissolves easily in water.
Recipe type: Buttercream | Frosting
Serves: 4 cups
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Storage: refrigerate

Help: Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Coffee Buttercream (Makes about 4 cups):
  • 2 tablespoons instant espresso coffee (espresso powder)
  • 2 teaspoons boiling water
  • 2 large eggs, divided
  • 2 large egg yolks
  • 1 cup granulated sugar
  • ½ cup water
  • 1¾ cup (3½ sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
Instructions
Coffee Buttercream:
  1. In a small bowl, combine instant espresso and boiling water; stir together to dissolve espresso. Set aside to cool to room temperature.
  2. Strain the egg yolks plus yolk from the whole eggs through a fine mesh strainer. Using a rubber spatula, strain and press the yolk through the strainer to separate any attached egg white fibers.
  3. In a large bowl of an electric stand mixer fitted with the whisk attachment combine the separated egg whites and strained egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  4. Meanwhile, in a medium size heavy saucepan combine sugar and ½ cup water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  5. When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be Careful, the sugar is extremely hot and will burn your skin if you touch it.
  6. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  7. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  8. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and cooled espresso mixture and continue beating on medium-high speed until the Buttercream is thick and smooth, about another 3 to 5 minutes.
  9. Buttercream should be used immediately, or refrigerate or freeze until needed.

 

Perfect Ermine Buttercream

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Perfect Ermine Buttercream
This recipe is very similar in both ingredients and preparation to Flour Buttercream, but even easier to make. Ermine Buttercream has a delicious vanilla flavor that is not too sweet, with a light and creamy texture, and is the perfect accompaniment to any flavor of cake.

Ermine Buttercream goes by many names, such as Flour Buttercream, Boiled Milk Frosting, Cooked Flour Frosting, Roux Frosting, Cloudburst Frosting, Heritage Frosting and Mock Buttercream. This frosting is perfectly spreadable and also pipes beautifully using a pastry bag and decorating tips.

Original Ermine Buttercream was made by cooking flour and milk into a thick paste, creaming together sticks of butter and granulated sugar, adding the cooked paste, and continuing to beat until fluffy. If not done carefully though the finished frosting may have small lumps of flour throughout. This recipe has three major changes from the original to produce a more perfect frosting. First some of the flour is substituted with cornstarch to make the frosting a bit thicker and more easily spread on a cake. Second cooking the sugar along with the milk, flour, and cornstarch seems to make the cooked paste smoother with no lumps. Use whole milk if possible for the tastiest frosting. Last is adding the butter. It’s important to make sure the cooked paste is cooled to room temperature. The butter is added in small amounts at a time to make sure that each addition of butter is completely emulsified with the cooked paste. Then the whole buttercream mixture is whipped, whipped, whipped until it is a light and fluffy.
Recipe type: Dessert | Boiled Milk Frosting | Cake Frosting
Serves: about 6 cups
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Storage: refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Super-Fast Thermapen Thermometer.
Ingredients
Ermine Buttercream:
  • (Makes about 6 cups)
  • 2 cups granulated sugar
  • 5 tablespoons plus 1 teaspoon all-purpose flour
  • 4 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 cups milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 2 cups (4 sticks) unsalted butter, room temperature
- Or –
Ermine Buttercream:
  • (Makes about 4 cups)
  • 1½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1½ cups (3 sticks) unsalted butter, room temperature
Instructions
Ermine Buttercream:
  1. In a medium-sized heavy saucepan, add the sugar, flour, cornstarch, and salt. Using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat.
  2. Transfer the sauce to a large bowl of an electric mixer and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth.
  3. Add the vanilla to the cooled sauce and beat with the electric mixer on low speed until combined, about 30 seconds. Increase the speed to medium and gradually add the butter 1 to 2 tablespoons at a time, beating about 20 seconds between each addition; with the last addition of butter beat until all the butter is fully incorporated. Increase the mixer speed to medium-high and beat the frosting 4 to 5 minutes or until the frosting is light and somewhat fluffy.
  4. The frosting can be used immediately. Refrigerate leftovers.

Adapted from Cooks Country Miracle frosting recipe

Republished 9-11-2018 to update recipe name. Old name: Ultimate Whipped Vanilla Buttercream. New name: Perfect Ermine Buttercream.

 

Crusting Cream Cheese Frosting

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Crusting Cream Cheese Frosting
I use this cream cheese frosting as a crumb coat under regular Cream Cheese Frosting. The addition of shortening creates a frosting that hardens just enough to allow the finishing layer of Cream Cheese frosting, or any buttercream recipe of your choices, to spread easily.

This recipe makes enough to crumb coat an 8 or 9-inch cake, 2-6 layers high. Tip: Any leftover Crusting Cream Cheese Frosting can be stirred into your regular cream cheese frosting if desired for frosting the cake.
Recipe type: Frosting
Prep time: 
Total time: 
Recipe Notes
Method: Electric Mixer or By Hand Storage: Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Crusting Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • ½ cup vegetable shortening, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
Instructions
  1. In a medium mixing bowl, combine cream cheese, butter, shortening, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Tip: If frosting seems too thick, add 1 to 2 tablespoons of milk to make the desired consistency.
  2. Cover and refrigerate until ready to serve. If using frosting as a crumb coat, use an offset spatula to spread a thin layer of frosting over entire cake. Refrigerate cake at 30 to 60 minutes to allow the crumb coat to slightly harden before applying a finishing coat of frosting.

 

Poured Fondant

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Poured Fondant
Poured fondant is a shiny, pourable sugar icing traditionally used to cover petit fours, and also makes a lovely glaze for cakes and cupcakes. It can be applied, as the name implies, by simply pouring over a cake and letting it drip down the sides. Many small cakes, such as petit fours or cupcakes can just be dipped in the fondant.

Poured fondant is made by gently heating previously made and cured fondant, along with simple sugar syrup, until it dissolves and becomes pourable. The poured fondant can be flavored with extracts or oil flavors, and tinted any number of beautiful colors using food coloring.

This Poured Fondant recipe uses one batch of pre-made fondant, about 1¼ pounds, and is enough to cover a 9 inch cake, or 30 to 40 cupcakes.

When fondant is to be poured over cake, first apply a thin crumb coat of heated apricot jam over the top and sides of the cake, then allow the jam to dry before covering with the fondant. The crumb coat fills in any holes and makes a nice even surface to allow the fondant to spread evenly. Apricot jam is a neutral color and won’t show through the fondant. Dark cakes, such as chocolate can either be crumb coated with apricot jam or other darker fruit jams.

To cover cupcakes, I think it is easiest to hold the cupcake upside down and just dip into the fondant, lift the cupcake and allow some of the excess fondant to drip off, and then turn the cupcake upright. I don’t normally crumb coat cupcakes although a crumb coat is a good idea if the cake is very soft and crumbly.

Poured fondant makes a scrumptious thin coat of icing that can be left unadorned, or allowed to set then decorated. Either way, your cakes will be delicious.
Recipe type: Dessert | Fondant
Prep time: 
Total time: 
Recipe Notes
Equpiment: Double Boiler Method: Stovetop Yield: 1¼ Pounds

Help: Fondant

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fondant:
Sugar Syrup:
  • 1 cup granulated sugar
  • ½ cup water
Optional:
  • ½ to 1 teaspoon oil flavoring or extract
  • Food coloring
Tip: If you want a pure white fondant use clear oil flavoring or extract such as clear vanilla, almond, or lemon.
Instructions
Fondant:
  1. Prepare fondant ahead of time, allowing at least 24 hours for curing.
Sugar Syrup:
  1. In a small heavy saucepan over medium heat, combine sugar and water, heat until the sugar dissolves, stirring constantly with a rubber spatula or wooden spoon. Increase the heat to medium high and bring the mixture to a full boil. Remove from heat and set aside to cool to room temperature. Tip: leftover sugar syrup can be stored in the refrigerator for several months.
  2. Place the cured fondant in top of a double boiler over hot water. Add about ¼ cup of the cooled sugar syrup. Use a wire whisk, rubber spatula, or wooden spoon to gently stir the mixture until the fondant is warmed and creamy. Stir gently to prevent air bubbles. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off, and place a stainless steel, ceramic, or glass bowl on top of the hot water; the upper pan should not touch the water.
  3. As the fondant is warming, stir in additional sugar syrup as needed, 1 tablespoon at a time, until it is a good pouring or dipping consistency. Use only enough sugar syrup to thin the fondant to a pouring consistency. It should be thin enough to pour and slowly spread by itself over the cake, but thick enough to not drip completely off the sides. Tip: To maintain a fondant that is glossy, it is important not to let the fondant overheat, the temperature should not exceed 105 to 110 degrees, using a candy or instant read thermometer to gauge the temperature, removing the bowl away from the hot water if necessary. If the fondant becomes hotter it will lose its shine and have a matte finish.
Optional:
  1. Add flavoring and food color if desired.
Cover your caking using either the pouring method or dipping method.
Pouring:
  1. If pouring the fondant, the cake should already be crumb coated with heated jam and the crumb coat dried. Place the cake on a wire cooling rack and set the rack over a rimmed baking sheet or place wax or parchment paper under the cooling rack to catch drips.
  2. Pour the fondant over the middle of the cake, letting the fondant spread itself, or use an offset spatula and gently push the fondant to the edges and let it drip over the sides of the cake. You may need to spread the icing around the sides with the spatula.
  3. If the fondant on the cake seems too thin or too much has run off the cake, the drips can be scrapped up from the baking sheet, gently re-warmed, and then re-poured over the cake. Let the cake sit until the fondant is firm to the touch, the fondant icing sets quickly.
Or
Dipping:
  1. The easiest way to cover cupcakes is to dip them in the fondant. Hold the cupcake upside down and dip the top of the cupcake into the bowl of fondant up to the paper liner. Lift the cupcake up and continue to hold upside down for 3 to 5 seconds to allow some of the excess fondant to drip off, swipe a spatula about one inch under the cake to cut the drip off, then turn the cupcake upright and allow the drip to settle on top of the cake. Let the cupcakes sit until the fondant is firm to the touch, the fondant icing sets quickly.
  2. Gently re-stir the fondant in the bowl before each cupcake is dipped as the fondant quickly forms a crust as it sits.

White Chocolate-Marshmallow Rolled Fondant

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White Chocolate-Marshmallow Rolled Fondant
White chocolate gives this rolled fondant a creamy taste and tones down the taste of the marshmallows. The biggest problem with this fondant is not eating it all before it gets onto the cake. This fondant makes about 3 pounds, 9 ounces of sweet and decadent rolled fondant with a soft oyster shell white color. This fondant was used in my Ribbons & Curls Cake.
Recipe type: Dessert | Rolled Fondant | Chocolate
Prep time: 
Total time: 
Recipe Notes
Method: Stovetop and By Hand Yield: 3 Pounds, 9 Ounces Storage: Tightly Wrapped, Airtight Container, Room Temperature

Help: Rolled Fondant Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fondant:
  • 12 ounces (about 2 cups) white chocolate
  • 16 ounces white mini-marshmallows
  • 2 tablespoons water
  • 3 tablespoons light corn syrup
  • 2 teaspoons clear vanilla oil flavoring or vanilla extract
  • About 8 cups (2 pounds) sifted confectioner’s (powdered) sugar
For Kneading:
  • Vegetable shortening
  • Additional confectioner’s (powdered) sugar
For Rolling:
  • 2 to 4 tablespoons confectioner’s (powdered) sugar
Or
  • 2 to 4 tablespoons cornstarch
Or
  • Mixture of both powdered sugar and cornstarch
Instructions
Fondant:
  1. In top of a double boiler over hot water, melt chocolate. Or, melt chocolate in a medium heavy saucepan over low heat; stir constantly until melted so chocolate does not burn. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Place the marshmallows and water in a large microwaveable bowl. Heat on full power for 30 seconds and then stir the mixture with a rubber spatula or wooden spoon. Heat and stir every 30 seconds until the marshmallows are melted, about 2 minutes total. Remove the bowl from the microwave and stir in the corn syrup and vanilla.
  3. Add about 4 cups of the sifted powdered sugar to the marshmallow mixture and stir until thoroughly mixed.
  4. Add the melted white chocolate to the marshmallow mixture and stir until well blended. Add another 3 cups of sifted powdered sugar and stir to incorporate as much of the powdered sugar as possible.
Kneading:
  1. Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter-top greased with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. Tip: If the fondant feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening. Kneading fondant is like kneading bread dough; however fondant is much stiffer and heavier than dough.
  2. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 8 to 12 hours or overnight. Tip: The fondant can be used immediately but it is easier to use if left to cure for at least 8 to 12 hours. Fondant can be stored up to 2 months at room temperature if it is wrapped tightly.
  3. When ready to use, remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is smooth and pliable. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands.
  4. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. After kneading, the fondant temperature should be between 75 to 80 degrees using an instant read thermometer to gauge the temperature.
Rolling:
  1. Roll the fondant with a rolling pin on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat. Lightly dust the work surface with powdered sugar or cornstarch or a mixture of both. When rolling the fondant, be sure to lift and turn the fondant frequently to make sure the fondant is not sticking to the rolling surface. As you lift and move the fondant you will want to frequently redust the work surface with more powdered sugar or cornstarch to ensure the fondant doesn’t stick. Once you start rolling don’t flip the fondant over.
  2. Roll the fondant in a circle, or the desired shape that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. Roll the fondant ¼ inch thick for covering cakes as it will be easiest to handle.
  3. Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.

Marshmallow Rolled Fondant

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Marshmallow Rolled Fondant
Marshmallow fondant is quick and easy to make with just a few easy to find ingredients. It is a close approximation; both texture and taste, to classic rolled fondant. This fondant recipe makes 3 pounds. Marshmallow fondant is delicious and sweet like classic fondant and has a distinct marshmallow taste. Marshmallow fondant is not pure white, but instead is more of an soft oyster shell white.
Recipe type: Dessert | Rolled Fondant
Prep time: 
Total time: 
Recipe Notes
Method: Stovetop and By Hand Yield: 3 Pounds Storage: Tightly Wrapped, Airtight Container, Room Temperature

Help: Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fondant:
  • 16 ounces white mini-marshmallows
  • 2 tablespoons water
  • About 8 cups (2 pounds) sifted confectioner’s (powdered) sugar
  • 1 teaspoon oil flavoring or extract (optional)
For Kneading:
  • Vegetable shortening
  • Additional confectioner’s (powdered) sugar
For Rolling:
  • 2 to 4 tablespoons confectioner’s (powdered) sugar
Or
  • 2 to 4 tablespoons cornstarch
Or
  • Mixture of both powdered sugar and cornstarch
Instructions
Fondant:
  1. Place the marshmallows and water in a large microwaveable bowl. Heat on full power for 30 seconds and then stir the mixture with a rubber spatula or wooden spoon. Heat and stir every 30 seconds until the marshmallows are melted, about 2 minutes total. Remove the bowl from the microwave and stir in flavoring if desired. Tip: Marshmallow fondant has a marshmallow taste and doesn’t need additional flavorings. However, you may still want to enhance the flavor of the fondant by adding flavoring such as vanilla or almond extract.
  2. Add about 4 cups of the sifted powdered sugar to the melted marshmallows and stir until thoroughly mixed. Add another 3 cups of sifted powdered sugar to the marshmallows and stir to incorporate as much of the powdered sugar as possible.
Kneading:
  1. Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter-top greased with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. Tip: If the fondant feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening. Kneading fondant is like kneading bread dough; however fondant is much stiffer and heavier than dough.
  2. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 8 to 12 hours or overnight. Tip: The fondant can be used immediately but it is easier to use if left to cure for at least 8 to 12 hours. Fondant can be stored up to 2 months at room temperature if it is wrapped tightly.
  3. When ready to use, remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is smooth and pliable. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands.
  4. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. After kneading, the fondant temperature should be between 75 to 80 degrees using an instant read thermometer to gauge the temperature.
Rolling:
  1. Roll the fondant with a rolling pin on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat. Lightly dust the work surface with powdered sugar or cornstarch or a mixture of both. When rolling the fondant, be sure to lift and turn the fondant frequently to make sure the fondant is not sticking to the rolling surface. As you lift and move the fondant you will want to frequently redust the work surface with more powdered sugar or cornstarch to ensure the fondant doesn’t stick. Once you start rolling don’t flip the fondant over.
  2. Roll the fondant in a circle, or the desired shape that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. Roll the fondant ¼ inch thick for covering cakes as it will be easiest to handle.
  3. Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.

Fondant

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Fondant
Fondant is a thick, creamy white, delicious sugar mixture that can be rolled, used for candy centers, molded into shapes, or made pourable to cover cakes. Fondant is easily tinted with food colors, flavored with extracts or oil flavorings and may have fruits and nuts for flavor variety. Fondant is used in candy making and is the filling used in many cream filled candies such as bonbons, peppermint patties, pecan logs, truffles, cream filled Easter eggs, and chocolate covered cherries.

To make fondant, sugar, corn syrup, and water are cooked to the soft-ball stage, partially cooled, and then beaten into a thick opaque mass. The next step is to let the fondant rest or “cure” for at least 24 hours to let the sugar soften before it is ready to use. At this stage fondant can be made, placed in air-tight containers or bags, and stashed in the refrigerator for several weeks until you’re ready to use it.

The traditional way to make fondant is to pour the cooked mixture onto a marble slab and then proceed to work it with a spatula until the mixture becomes a thick white crumbly mass, then knead for several minutes until the fondant becomes thick and smooth. Fortunately, in this modern age, we have the option of using a food processor which eliminates the labor intensive steps.

Fondant, using a food processor especially, is extremely easy to make, has a wonderful creamy and sweet flavor, and once you make it the first time you’ll be hooked.

This recipe makes about 1¼ pounds of fondant. The directions below provide both the traditional method and food processor method of making fondant.
Recipe type: Dessert | Fondant
Prep time: 
Total time: 
Recipe Notes
Equipment: Food Processor Method: Stovetop Yield:1¼ Pounds Storage: Tightly Wrapped, Airtight Container, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fondant:
  • 2½ cups granulated sugar
  • ½ cup water
  • ¼ cup light corn syrup
Instructions
Fondant:
  1. In a medium size heavy saucepan, preferably non-stick, combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: The sugar must be completely dissolved. If any sugar is left undissolved it will later cause crystallization of the entire batch of syrup.
  2. When the syrup looks clear, wash down the sides of the pan with a pastry brush dipped in cold water. Increase the heat to medium high and bring almost to a boil, then cover the pan with a tight fitting lid and remove from the heat. Let sit for 5 minutes to create steam which will further wash away any sugar crystals clinging to the sides of the pan.
  3. Remove the lid, return the pan to medium high heat and bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat.
  4. Continue making the fondant with either the traditional method or food processor method.
Traditional Method:
  1. Sprinkle a large marble board, large baking sheet, or large shallow platter with cold water.
  2. Once the syrup reaches 238 degrees using a candy or instant read thermometer to gauge the temperature, remove the pan from the heat and let stand for a few seconds to allow the bubbling to subside. Immediately pour the syrup onto the marble slab, baking sheet, or platter. The syrup should not be more than 1 inch thick. Do not scrape the saucepan as this may scrape any errant sugar crystals into the syrup. Let mixture sit to cool slightly, undisturbed, for a few minutes.
  3. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the syrup into the center to begin cooling the mixture. Continue lifting and folding until the syrup becomes glossy and has a faint yellow color. Then begin to stir the syrup briskly, working the entire mixture, until it becomes white and begins to stiffen and become crumbly. This will take between 5 to 15 minutes.
  4. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the mixture becomes smooth and pliable, 5 to 8 minutes. If the fondant begins to feel sticky dust a little cornstarch on your hands as you are kneading.
  5. Shape the fondant into a thick disk and wrap the fondant disc tightly in plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 24 hours to let the sugar soften. At this stage the fondant can be placed in an air-tight container or bag, and stored in the refrigerator for several weeks until you’re ready to use it.
OR
Food Processor Method:
  1. Have a food processor fitted with a steel blade ready. Place a quart size resealable plastic freezer bag in a heat proof container, such as a 2-cup glass measuring cup; set aside until ready to use.
  2. Once the syrup reaches 238 degrees using a candy or instant read thermometer to gauge the temperature, remove the pan from the heat and let stand for a few seconds to allow the bubbling to subside. Immediately pour the syrup into the food processor bowl fitted with the steel blade. Do not scrape the saucepan as this may scrape any errant sugar crystals into the syrup.
  3. Monitor the temperature using a candy or instant read thermometer. Let mixture sit to cool, uncovered and undisturbed, until it reaches exactly 140 degrees.
  4. When the syrup reaches exactly 140 degrees, turn the processor on and process for 2 to 3 minutes or until the fondant becomes a creamy white opaque mass.
  5. Immediately pour the finished fondant into the freezer bag. Close the bag without sealing. When the fondant is completely cool, remove the bag from the heat proof container, squeeze the air out of the bag and seal it. Let the fondant rest and cure at room temperature for at least 24 hours to let the sugar soften. At this stage the fondant can be placed in an air-tight container or bag, and stored in the refrigerator for several weeks until you’re ready to use it.
Source: Beranbaum, Rose Levy, The Cake Bible, William Morrow and Company Inc., New York, 1988
Peck, Paula, The Art of Fine Baking, Simon and Schuster, New York, 1961
Teubner, Christian, Cakes & Pastries, Hearst Books, New York, 1983
Walden, Hilary, The Complete Home Confectioner, Chartwell Books, New Jersey, 1986

Classic Rolled Fondant

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Classic Rolled Fondant
This is the classic professional recipe used by chefs and bake shops that makes 3 pounds of pure white rolled fondant that is melt-in-your-mouth delicious. If this is your first time making rolled fondant you will be surprised at how easy it is to make; however just like with making bread dough it will require a little elbow grease when you knead the fondant so it is smooth and pliable. Light corn syrup can be substituted for the glucose syrup, and glycerin is used to improve the softness of the finished fondant. Glucose syrup and glycerin are sold in most craft and cake stores. This fondant was used to make my Christmas Forest Cake.
Recipe type: Dessert | Rolled Fondant
Prep time: 
Total time: 
Recipe Notes
Method: Stovetop and By Hand Yield: 3 Pounds Storage: Tightly Wrapped, Airtight Container, Room Temperature

Help: Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fondant:
  • 8 cups (2 pounds) sifted confectioner’s (powdered) sugar
  • ¼ cup cold water
  • 1 envelope (1/4 ounce) unflavored gelatin
  • ½ cup glucose syrup
  • 1 tablespoon glycerin
  • 2 tablespoons vegetable shortening, plus additional for work surface
  • 1 teaspoon oil flavoring or extract
Tip: You can substitute ½ cup light corn syrup for the glucose syrup. If you use corn syrup reduce the water from ¼ cup to 3 tablespoons. If you want a pure white fondant use clear oil flavoring or extract, such as clear vanilla, almond, or lemon.
For Kneading:
  • Vegetable shortening
  • Additional confectioner’s (powdered) sugar
For Rolling:
  • 2 to 4 tablespoons confectioner’s (powdered) sugar
Or
  • 2 to 4 tablespoons cornstarch
Or
  • Mixture of both powdered sugar and cornstarch
Instructions
Fondant:
  1. Sift the powdered sugar into a very large bowl. Make a well in the center of the sugar. Set aside.
  2. Place water in a small saucepan. Sprinkle the gelatin over the water (don’t dump the gelatin in as this may create lumps.) Let the gelatin sit in the water for 5 minutes, without stirring, to soften.
  3. Turn the stovetop heat on low to medium-low, heat and stir the gelatin until dissolved, do not let the mixture boil. Add the glucose or corn syrup, glycerin, and shortening; heat and stir until melted. Remove from the heat and stir in flavoring.
  4. Pour the gelatin mixture into the well of powdered sugar. Mix together with a wooden spoon to incorporate as much of the powdered sugar as possible.
Kneading:
  1. Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter-top greased with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. Tip: If the fondant feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening. Kneading fondant is like kneading bread dough; however fondant is much stiffer and heavier than dough.
  2. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 8 to 12 hours or overnight. Tip: The fondant can be used immediately but it is easier to use if left to cure for at least 8 to 12 hours. Fondant can be stored up to 2 months at room temperature if it is wrapped tightly.
  3. When ready to use, remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is smooth and pliable. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands.
  4. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. After kneading, the fondant temperature should be between 75 to 80 degrees using an instant read thermometer to gauge the temperature.
Rolling:
  1. Roll the fondant with a rolling pin on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat. Lightly dust the work surface with powdered sugar or cornstarch or a mixture of both. When rolling the fondant, be sure to lift and turn the fondant frequently to make sure the fondant is not sticking to the rolling surface. As you lift and move the fondant you will want to frequently redust the work surface with more powdered sugar or cornstarch to ensure the fondant doesn’t stick. Once you start rolling don’t flip the fondant over.
  2. Roll the fondant in a circle, or the desired shape that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. Roll the fondant ¼ inch thick for covering cakes as it will be easiest to handle.
  3. Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.

Chocolate Rolled Fondant

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Chocolate Rolled Fondant
This dark and decadent rolled fondant tastes like rich dark fudge. It’s smooth, creamy, and almost melts in your mouth.
Recipe type: Dessert | Rolled Fondant | Chocolate
Prep time: 
Total time: 
Recipe Notes
Method: Stovetop and By Hand Yield: Almost 3 Pounds Storage: Tightly Wrapped, Airtight Container, Room Temperature

Help: Rolled Fondant Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fondant:
  • 6¼ cups sifted confectioner’s (powdered) sugar
  • 2 cups plus 2 tablespoons unsweetened cocoa powder
  • ⅓ cup cold water
  • 1 tablespoon unflavored gelatin
  • ⅔ cup light corn syrup
  • 1 tablespoon glycerin
  • ¼ cup vegetable shortening, plus additional for work surface
  • 1 teaspoon pure vanilla extract
Instructions
Fondant:
  1. Sift the powdered sugar and cocoa into a very large bowl. Make a well in the center. Set aside.
  2. Place water in a small saucepan. Sprinkle the gelatin over the water (don’t dump the gelatin in as this may create lumps.) Let the gelatin sit in the water for 5 minutes, without stirring, to soften.
  3. Turn the stovetop heat on low to medium-low, heat and stir the gelatin until dissolved, do not let the mixture boil. Add the corn syrup, glycerin, and shortening; heat and stir until melted. Remove from the heat and stir in vanilla extract.
  4. Pour the gelatin mixture into the well of sugar and cocoa mixture. Mix together with a wooden spoon to incorporate as much of the powdered sugar as possible.
Kneading:
  1. Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter-top greased with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. Tip: If the fondant feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening. Kneading fondant is like kneading bread dough; however fondant is much stiffer and heavier than dough.
  2. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 8 to 12 hours or overnight. Tip: The fondant can be used immediately but it is easier to use if left to cure for at least 8 to 12 hours. Fondant can be stored up to 1 week at room temperature if it is wrapped tightly, for 1 month refrigerated, and for 6 months frozen.
  3. When ready to use, remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is smooth and pliable. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands.
  4. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in. After kneading, the fondant temperature should be between 75 to 80 degrees using an instant read thermometer to gauge the temperature.
Rolling:
  1. Roll the fondant with a smooth rolling pin that is free of nicks on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat between two sheets of plastic wrap. Roll the fondant in a circle, or the desired shape that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. Roll the fondant at least ⅛ thick and up to ¼ inch thick for covering cakes as it will be easiest to handle.
  2. Remove the top piece of plastic wrap and place the cake to be covered right next to the rolled fondant. Lift the plastic wrap by the two edges farthest from the cake and quickly but carefully flip the fondant over and on top of the cake.
  3. Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.
Source: Beranbaum, Rose Levy, The Cake Bible, William Morrow and Company Inc., New York, 1988

White Chocolate Frosting

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White Chocolate Frosting
White chocolate and whipping cream make a classic ganache base for this sweet and creamy frosting. As the ganache cools and thickens it is whipped with butter and sugar to a light and fluffy texture.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Saucepan Method: Heated on Stovetop, then Whipped Yield: 5 Cups Storage: Refrigerate

Help: Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Frosting:
  • 8 ounces white chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream, plus additional 1 to 2 tablespoons if needed while whipping
  • 1 tablespoon light corn syrup
  • 2 teaspoons pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 6 cups confectioners’ (powdered) sugar
Instructions
Frosting:
  1. Place the chopped chocolate in a large mixing bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat ½ cup whipping cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring just enough so the chocolate is completely covered by the cream, then let it sit, without stirring, for 1 to 2 minutes. Add the corn syrup. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides, stirring until the chocolate is completely melted. Stir gently so not too much air is stirred into the mixture. When the mixture is smooth, stir in the vanilla.
  3. Let chocolate mixture sit until completely cooled and thick, stirring occasionally, until it is thick like sour cream. Tip: you can speed up the cooling process by placing the bowl over another bowl of ice water.
  4. Using an electric mixer, whip the cooled chocolate mixture to a fluffy texture. Add butter and continue to beat until butter is fully incorporated. Gradually beat in the powdered sugar, continue beating until the frosting is thick and fluffy. If frosting seems too thick, add 1 to 2 tablespoons of cream to make the desired consistency.
  5. Frosting should be used immediately, or cover and refrigerate until needed. After refrigeration, return to room temperature and re-whip with an electric mixer before using.

Flour Buttercream

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Flour Buttercream
This old-fashioned cooked Flour Buttercream is undeniably as creamy and luscious as the best whipped cream, or Swiss Meringue or French Buttercreams. This buttercream is not only delicious, it also pipes beautifully with a pastry bag and decorating tips.

Flour Buttercream goes by many names, such as Ermine Buttercream, Boiled Milk Frosting, Cooked Flour Frosting, Roux Frosting, Cloudburst Frosting, Heritage Frosting and Mock Buttercream. Any name you choose, it is thought to have been used with the original Red Velvet Cake, and is my choice also. Click here for my Red Velvet Cake recipe.

Flour and milk are cooked to create a thick white sauce, removing any raw flour flavor. The cooled mixture is then added to creamed butter and sugar and beaten until it’s thick and fluffy, and possibly the most delicious frosting you have ever tasted.

This makes about 6 cups of frosting, enough to generously fill and frost a 9-inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated.

The photo below is a small portion of a larger photo taken by our Daughter-in-Law Christie for our Grandson Dallas’s 2nd Birthday. The cupcakes are frosted in blue (created with navy blue and black food color) and then garnished with white chocolate shards and edible silver stars. See more of Christie’s photography at Christie Hickey Photography.
Recipe type: Dessert | Cake Frosting
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream (Makes about 6 cups or enough for 24 to 30 cupcakes):
  • 6 tablespoons all-purpose flour
  • 2 cups milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
Or
Buttercream (Makes about 4 cups or enough for 16 to 24 cupcakes):
  • 4 tablespoons all-purpose flour
  • 1⅓ cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1⅓ cups unsalted butter, room temperature
  • 1⅓ cups granulated sugar
Or
Buttercrea (Makes about 3 cups or enough for 12 to 15 cupcakes):
  • 3 tablespoons all-purpose flour
  • 1 cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
Instructions
Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Add the vanilla to the cooled mixture and stir until thoroughly combined. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking about 3 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition, and then continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy.
  4. The frosting should be used immediately, or refrigerate until needed.

Republished 9-10-2018 to update recipe name. Old name: Vanilla Buttercream Frosting. New name: Flour Buttercream.

 

 

Vanilla Butter Frosting

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Vanilla Butter Frosting
This is a creamy delicious, easy to make frosting for any cake or cupcake recipe. This is also an ideal frosting to use for the crumb coat under rolled fondant; it has a good consistency for spreading, and provides a firm base for the fondant. When dry it forms a thin crust, but is still soft enough to enjoy when eating.

Shortening makes the frosting more stable and reduces the tendency to melt in warm weather. Butter gives this frosting a rich and luscious taste, but using butter and vanilla extract produces a frosting that is not pure white. For a whiter frosting use clear vanilla extract. For a pure white frosting, omit the butter and increase the vegetable shortening to 1 cup along with clear vanilla extract. I've never liked the thought of eating a pure shortening frosting, but it does produce a snowy white frosting if this is what is desired.

This recipe makes about 3 cups of frosting, enough to fill and frost a 9" two layer cake. For large cakes increase the recipe by 1½ or 2 times. A recipe like this is very forgiving. If you feel you don’t have enough to finish your cake, just add a little more butter or shortening, and a little more powdered sugar plus enough milk for the right consistency.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Electric Mixer or By Hand Yield: 3 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed (preferably whole milk)
Instructions
Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
  2. Using an offset spatula, spread frosting between layers and over top and sides of cake.
  3. Cover unused frosting tightly or place in an airtight container. Frosting can be stored in the refrigerator up to two weeks. Rewhip frosting when ready to use to bring it back to a fluffy texture, adding a small amount of milk if necessary.

 

Swiss Meringue Orange Buttercream

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Swiss Meringue Orange Buttercream
Swiss Meringue Buttercream is tinged with a lovely orange flavor with the addition of fresh orange zest and orange liqueur. Use Grand Marnier preferably, although Cointreau or Triple Sec are good alternatives.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stovetop, then Whipped Yield: 6 Cups Storage: Refrigerate or Freeze

Help: Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream:
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Instructions
Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the electric mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. Add the orange zest with the first butter addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and orange liqueur and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Buttercream should be used immediately, or refrigerate or freeze until needed.

Swiss Meringue Buttercream

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Swiss Meringue Buttercream
If there is a champion of frostings, this is most likely it. It is the traditional frosting for many cakes and cupcakes and can be spread with an offset spatula to cover a cake with a simple swirl, or elaborately piped with a pastry bag and decorating tips to make beautiful decorations.

This Swiss Meringue Buttercream with its creamy buttery taste is absolutely delectable, easy to make, silky smooth, and not too sweet. Heating the egg whites and sugar before adding the butter enables the meringue to whip to a soft and fluffy texture and the butter to easily blend. This Buttercream spreads beautifully over cakes and cupcakes and can be used with a pastry bag and decorating tips to pipe into perfect peaks that hold their shape. The color is creamy white, or can be tinted with food coloring if you desire. Use the basic recipe flavored with vanilla, or change with other flavorings such as almond, mint, orange or lemon.

The large recipe makes about 6 cups of frosting, enough to generously fill and frost a 9 inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated or frozen. Swiss Meringue Buttercream Frosting is shown in this photo with Christmas Tree Cupcakes. Make sure and see Buttercream Tips.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stovetop, then Whipped Yield: 6 Cups Storage: Refrigerate or Freeze

Help: Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream (Makes about 6 cups or enough for 24 to 30 cupcakes):
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1½ teaspoons pure vanilla extract
  • Food Coloring (optional)
Or
Buttercream (Makes about 4 cups or enough for 16 to 24 cupcakes):
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/16 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Food Coloring (optional)
Or
Buttercream (Makes about 2 cups or enough for 12 to 15 cupcakes):
  • 3 large egg whites
  • ¾ cup granulated sugar
  • 1/16 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ teaspoon pure vanilla extract
  • Food Coloring (optional)
Instructions
Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Optional: add food coloring, a drop at a time and blend with the mixer. Add additional food coloring if necessary to reach the desired shade.
  5. Buttercream should be used immediately, or refrigerate or freeze until needed.

American Buttercream

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American Buttercream
This old-time buttercream has been used through many generations, and is the perfect finish to almost any cake or cupcake recipe. The classic flavor is vanilla; however, you can substitute other flavors such as almond or mint in place of the vanilla for a delicious variation.

Many recipes for American Buttercream are so overly sweet they are unpleasant to eat. But this American Buttercream recipe has the perfect balance of butter and sugar, making it not too sweet. A pinch of salt plus a splash of whipping cream and vanilla is all it takes to finish making this luscious and creamy frosting.
Recipe type: Dessert | Cake Frosting
Serves: About 3 cups
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Yield: 3 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream: (makes about 3 cups frosting)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3½ cups confectioners’ (powdered) sugar, sifted before measuring
  • ¼ teaspoon salt
  • 3 tablespoons whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
Instructions
Buttercream:
  1. In a large bowl of an electric mixer with a paddle attachment, place the butter and beat on medium to medium-high speed 3 to 4 minutes until it is smooth, creamy, and light in color.
  2. Reduce the speed to medium-low, add 1 cup of the powdered sugar and salt, beat until smooth. Add the heavy cream and vanilla and beat until well blended. Add the remaining powdered sugar about 1 cup at a time; beating after each addition until the frosting is smooth and creamy. Then continue beating for another 2 to 3 minutes on medium-high to high speed to make the frosting ultra-light and fluffy.
  3. Use an offset spatula, or use a pastry bag and decorating tip to pipe the frosting between layers and over top and sides of cake.
  4. Cover unused frosting tightly or place in an airtight container. Frosting can be stored in the refrigerator up to two weeks. Re-whip frosting when ready to use to bring it back to a fluffy texture, adding a small amount of milk or cream if necessary.

Republished 11-29-18 to update ingredients and instructions. Republished 9-9-2018 to update recipe name. Old name: Sweet Cream Frosting. New name: American Buttercream.

 

Seven Minute Frosting

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Seven Minute Frosting
This old-time meringue frosting has an appearance of soft fluffy clouds. The simple sweet taste is wonderful with many cakes including classic coconut and chocolate.
Recipe type: Dessert | Cake Frosting | Meringue Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler, Electric Mixer Method: Heated on Stovetop, then Whipped Storage: Refrigerate
Ingredients
Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon cream of tartar
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Instructions
Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 1 minute longer to thoroughly combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Use frosting immediately. Using an offset spatula, spread frosting between layers and over top and sides of cake.

Pecan Cream Cheese Frosting

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Pecan Cream Cheese Frosting
Cream cheese frosting full of toasted pecans. Perfect for frosting an Italian Pecan Cream Cake.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer or by Hand Storage: Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Frosting:
  • 11 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 2 tablespoons milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners (powdered) sugar
  • 1 cup toasted pecans, coarsely chopped
Instructions
Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, milk, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Stir in pecans.
  2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting between layers and over top and sides of cake. Decorate cake as desired.
  3. Refrigerate.

Mascarpone Frosting

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Mascarpone Frosting
This recipe makes about 6 cups of creamy, delectable frosting that tastes like a rich whipped cream with just a hint of the mascarpone cheese flavor. Mascarpone, pronounced “mahs-kahr-pohn” is a rich Italian soft cheese, with a delicate sweet flavor and the texture of sour cream. It is also wonderful mixed with a little sugar or honey and served with fresh fruit and is used in making cheesecakes and classic tiramisu dessert.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Yield: 6 Cups Storage: Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Frosting:
  • 16 ounces mascarpone cheese, room temperature
  • ¾ cup confectioners’ (powdered) sugar
  • 1½ cups whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
Instructions
Frosting:
  1. In a large mixing bowl, combine mascarpone cheese, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth. Add vanilla and continue to beat 2 to 3 minutes or until frosting is thick and fluffy.
  2. Mascarpone frosting should be used immediately, or refrigerate until needed.

Marshmallow Frosting

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Marshmallow Frosting
Thick and billowy, a sweet meringue style Marshmallow Frosting compliments any cake flavor, but is especially good with chocolate cake.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer, Saucepan, Candy Thermometer Method: Heated on Stovetop, then Whipped Yield: 6 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Frosting:
  • 1 cup granulated sugar
  • ¾ teaspoon cream of tartar
  • 1 cup water
  • 4 large egg whites
  • 1 tablespoon pure vanilla extract
Instructions
Frosting:
  1. In a small heavy saucepan, stir together the sugar, cream of tartar, and water. Heat, stirring gently to prevent as much splashing as possible onto the sides of the saucepan, until the sugar dissolves and the syrup is bubbling. Turn down the heat to low while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  3. Raise the heat to medium-high, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 242 degrees, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating egg whites with an electric mixer at high speed. Continue beating until egg whites are cool and thick, about 5 minutes. Tip: To keep syrup from splattering onto the sides of the bowl, do not allow the syrup to fall directly on the beaters, pour between the beaters and sides of the bowl.
  4. Marshmallow frosting should be used immediately, or refrigerate until needed.

Maple Cream Cheese Frosting

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Maple Cream Cheese Frosting
Creamy and rich Maple cream Cheese Frosting, perfect on maple cupcakes or flavors such as pumpkin or applesauce spice. Cakes frosted with a cream cheese frosting should always be refrigerated until ready to serve.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Electric Mixer or By Hand Yield: 4 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Frosting:
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup pure maple syrup, preferably grade B
  • 4 cups confectioners’ (powdered) sugar
Instructions
Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and maple syrup; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Tip: If frosting seems too soft for piping, refrigerate 30 minutes or longer for the desired consistency.
  2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting between layers and over top and sides of cake. Decorate cake as desired.

 

Ganache

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Ganache
Ganache is a wonderful mixture of chocolate and cream, melted and whisked together until it is smooth. Warm ganache can be poured over a cake or torte for a smooth shiny glaze. If cooled to room temperature, ganache can be used as a filling or frosting, and chilled ganache can be used to make truffles or other candy.
Recipe type: Dessert | Frosting | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler Method: Heated on Stovetop, then Whipped Storage: Refrigerate

Help: Chocolate Types
Ingredients
Ganache:
  • 12 ounces semisweet chocolate, chopped into small pieces
  • ½ cups whipping (heavy) cream
Instructions
Ganache:
  1. In top of a double boiler, combine chocolate and whipping cream. Place pan over boiling water; allow chocolate to melt (the upper pan should not touch the water.) Once the chocolate has melted, stir with a wire whisk until the mixture is smooth. Remove from heat; cool to room temperature.
  2. Using an offset spatula, spread ganache between layers and over top and sides of cake.

Fudge Frosting

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Fudge Frosting
Perfect chocolate fudge frosting that is soft and creamy, and compliments most any layer cake. This makes a large recipe, enough to fill and frost a 2 to 4 layer cake
Recipe type: Dessert | Cake Frosting | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stovetop, then Whipped Storage: Refrigerate

Help: Chocolate Types, Melting Chocolate
Ingredients
Frosting:
  • 1½ pounds (24 ounces) semisweet chocolate, chopped into small pieces
  • ½ cup unsalted butter
  • 2 cups whipping (heavy) cream
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
Instructions
Frosting:
  1. Place the chopped chocolate in a large heatproof mixing bowl.
  2. In a heavy, medium-size saucepan over medium heat, combine the butter, whipping cream, and sugar. Heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Increase the heat to medium-high and bring the mixture to a simmer, stirring constantly. Remove pan from heat.
  3. Immediately pour the hot sugar mixture over the chocolate. Let stand for about 2 minutes, and then stir until smooth. Stir in the vanilla. Set aside to cool for about 30 minutes.
  4. Set the bowl of frosting in a larger bowl of ice water. Using an electric hand mixer beat the frosting on medium speed until it thickens and turns lighter in color. This may take from 15 to 20 minutes. The frosting is ready when it no longer drips of the beaters when they are lifted; don’t over-beat or the frosting will turn grainy.
  5. Using an offset spatula, spread frosting between layers and over top and sides of cake.

Cream Cheese Frosting

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Cream Cheese Frosting
Classic cream cheese frosting is creamy, rich and always a delicious topping for Carrot Cake, or any flavor cake or cupcakes. Not too sweet, this recipe has the perfect balance of sweetness plus tanginess from the cream cheese. Cakes frosted with a cream cheese frosting should always be refrigerated until ready to serve.

The beautiful pictures were taken by our Daughter-in-Law Christie for our Grandson Dallas’s 2nd Birthday. I made delicious Carrot Cake, always a crowd favorite, and frosted with Cream Cheese Frosting in blue ombre for this occasion. See more of Christie’s photography at Christie Hickey Photography.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Method: Electric Mixer or By Hand Storage: Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapen - Cornflower Blueaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cream Cheese Frosting (For 8 or 9 inch 2 layer cake or a 13 by 9 inch cake):
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioners’ (powdered) sugar
Or
Cream Cheese Frosting (For 8 or 9 inch 3 or 4 layer cake):
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
Or
Cream Cheese Frosting (For 8 or 9 inch 6 layer cake):
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups confectioners’ (powdered) sugar
Cream Cheese Frosting in blue ombre
Instructions
Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. If frosting seems too thick, add 1 to 2 tablespoons of milk to make the desired consistency.
  2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting between layers and over top and sides of cake. Decorate cake as desired. Refrigerate leftovers.
  3. Ombre: For frosting in this ombre style, I first applied a crumb coat with Crusting Cream Cheese Frosting. Use the largest Cream Cheese Frosting recipe above (for 8 or 9 inch 6 layer cake.) along with adding any left-over Crusting Cream Cheese frosting after applying the crumb coat. After splitting the cake and filling the cake with some of the Cream Cheese frosting, evenly divide the remaining frosting into 4 bowls. Tint 3 bowls of the frosting with food coloring of your choice, with one bowl the darkest color for the bottom of the cake, a lighter shade for the middle of the cake, and an even lighter shade for the upper part of the cake. Leave one bowl of frosting un-tinted for the very top sides of the cake and across the top of the cake. For this blue ombre I used a combination of navy blue and black food color.

 

 

Coconut Pecan Frosting

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Coconut Pecan Frosting
This is the original topping recipe used with German Chocolate Cake. The sweet coconut and pecan mixture includes egg yolks, butter, vanilla, sugar and evaporated milk. A classic recipe for a classic cake.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Method: Stovetop Storage: Refrigerate
Ingredients
Frosting:
  • 4 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1½ teaspoons pure vanilla extract
  • 1½ cups granulated sugar
  • ¾ cup unsalted butter
  • 2⅔ cups shredded or flaked sweetened coconut
  • 1½ cups pecans, coarsely chopped
Instructions
Frosting:
  1. In a medium heavy saucepan over low heat, combine egg yolks, evaporated milk, and vanilla; use a wire whisk and whisk together until well blended. Add sugar and butter; cook on medium heat just to a boil, stirring constantly so mixture does not burn. Remove from heat and stir in coconut and pecans. Cool to room temperature.
  2. Using an offset spatula spread Coconut-Pecan Topping between cake layers and onto top of cake.

Classic French Orange Buttercream

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Classic French Orange Buttercream
Classic French Buttercream is tinged with a lovely orange flavor with the addition of fresh orange zest and orange liqueur.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stove top, then Whipped Storage: Refrigerate or Freeze

Help: Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream:
  • 2 large eggs, divided
  • 2 large egg yolks
  • 1 cup granulated sugar
  • ½ cup water
  • 1¾ cup (3½ sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Instructions
Orange Buttercream:
  1. Strain the egg yolks plus yolk from the whole eggs through a fine mesh strainer. Using a rubber spatula, strain and press the yolk through the strainer to separate any attached egg white fibers.
  2. In a large bowl of an electric stand mixer fitted with the whisk attachment combine the separated egg whites and strained egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  3. Meanwhile, in a medium size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  4. When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  5. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  6. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  7. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition; add the orange zest with the first butter addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and orange liqueur and continue beating on medium-high speed until the Buttercream is thick and smooth, about another 3 to 5 minutes.
  8. Buttercream should be used immediately, or refrigerate or freeze until needed.

Classic French Chocolate Buttercream

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Classic French Chocolate Buttercream
This is a chocolate version of Classic French Buttercream, using bittersweet chocolate for a rich a velvety taste, and is wonderful as a frosting and filling with white, yellow, and chocolate cakes and pastries. This makes a large recipe of 8 cups.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Saucepan, Double Boiler, Candy Thermometer Method: Stovetop and Electric Mixer Yield: 8 Cups Storage: Refrigerate or Freeze

Help: Buttercream Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream:
  • 8 ounces bittersweet chocolate, melted and slightly cooled
  • 3 large eggs, divided
  • 3 large egg yolks
  • 1½ cup granulated sugar
  • ¾ cup water
  • 2½ cup (5 sticks) unsalted butter, room temperature
  • 1½ teaspoon pure vanilla extract
Instructions
Buttercream:
  1. In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. Strain the egg yolks plus yolk from the whole eggs through a fine mesh strainer. Using a rubber spatula, strain and press the yolk through the strainer to separate any attached egg white fibers.
  3. In a large bowl of an electric stand mixer fitted with the whisk attachment combine the separated egg whites and strained egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  4. Meanwhile, in a medium size heavy saucepan combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  5. When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  6. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  7. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  8. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and chocolate and continue beating on medium-high speed until the Buttercream is thick and smooth, about another 3 to 5 minutes.
  9. Buttercream should be used immediately, or refrigerate or freeze until needed.

Classic French Buttercream

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Classic French Buttercream
Rich, creamy, buttery, and silky smooth, French Buttercream is a wonderful compliment to most any cake or pastry, both as a frosting and as a filling. When frosting cakes and cupcakes this Buttercream spreads easily with an offset spatula or pipe it with a pastry bag and decorating tip. French Buttercream is made with cooked sugar syrup, whole eggs, and egg yolks, butter and flavoring, resulting in a lovely butter yellow color.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stovetop, then Whipped Yield: 4 Cups Storage: Refrigerate or Freeze

Help: Buttercream Tips

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Ingredients
Buttercream:
  • 2 large eggs, divided
  • 2 large egg yolks
  • 1 cup granulated sugar
  • ½ cup water
  • 1¾ cup (3½ sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
Instructions
Buttercream:
  1. Strain the egg yolks plus yolk from the whole eggs through a fine mesh strainer. Using a rubber spatula, strain and press the yolk through the strainer to separate any attached egg white fibers.
  2. In a large bowl of an electric stand mixer fitted with the whisk attachment combine the separated egg whites and strained egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  3. Meanwhile, in a medium size heavy saucepan combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  4. When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  5. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  6. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  7. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating on medium-high speed until the Buttercream is thick and smooth, about another 3 to 5 minutes.
  8. Buttercream should be used immediately, or refrigerate or freeze until needed.

Chocolate American Buttercream

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Chocolate American Buttercream
This is a simple yet classic frosting that is very easy to make. This recipe will fill and frost a 2 layer cake, one 13x9 inch cake, or 24 to 30 cupcakes. Spread extra frosting between graham crackers for a yummy snack.
Recipe type: Dessert | Cake Frosting
Serves: 3 cups
Prep time: 
Total time: 
Recipe Notes
Method: Electric Mixer or By Hand Yield: 3 Cups Storage: Refrigerate or Freeze

Help: Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup unsweetened cocoa powder, sifted
  • ¼ teaspoon salt
  • 3½ cups confectioners’ (powdered) sugar, sifted before measuring
  • 3 tablespoons whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
Instructions
Buttercream:
  1. In a large bowl of an electric mixer with a paddle attachment, place the butter and beat on medium to medium-high speed 3-to 4 minutes until it is smooth, creamy, and light in color.
  2. Add the cocoa powder and salt; beat until smooth. Add 1 cup of the powdered sugar and beat until smooth. Reduce the speed to medium-low, add the heavy cream and vanilla and beat until well blended. Add the remaining powdered sugar about 1 cup at a time; beating after each addition until the frosting is smooth and creamy. Then continue beating for another 2 to 3 minutes on medium-high to high speed to make the frosting ultra-light and fluffy.

Republished 9-9-2018 to update recipe name. Old name: Chocolate Butter Frosting. New name: Chocolate American Buttercream. Republished 10-7-18 to update ingredients and instructions

 

Caramel Frosting

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Caramel Frosting
Brown sugar Caramel Frosting is an old American tradition. Unlike some brown sugar frostings such as penuche that become dry and sugary, the sugar mixture is first cooked, resulting in a frosting stays soft and creamy. Use this frosting with a sour cream yellow cake to make a Southern classic, Caramel Cake.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Yield: 4 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Frosting:
  • 10 Tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into chunks
  • 2½ cups firmly packed light brown sugar
  • ¼ cup light corn syrup
  • ⅛ teaspoon salt
  • ½ cup whipping (heavy) cream, room temperature
  • 3 cups confectioners’ (powdered) sugar
  • 2 teaspoon pure vanilla extract
Instructions
Frosting:
  1. In a medium size heavy saucepan; preferably non-stick, combine the butter, brown sugar, corn syrup, and salt. Heat on low heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Remove pan from heat, gradually stir in the whipping cream. Return the pan to the heat; bring back to a boil and cook, stirring constantly, for 1 minute. Remove from heat and let stand about 5 minutes to let the bubbling subside and allow the mixture to cool slightly.
  2. Pour hot sugar mixture into a large bowl of an electric mixer; add confectioners’ sugar and vanilla and beat on medium speed until completely smooth and free of lumps. Stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Let stand until cooled and mixture is stiff enough for frosting, 30 to 60 minutes, stirring occasionally. To speed the cooling, either place in the refrigerator or set the bowl in a large bowl of ice water.
  3. When frosting is cooled and stiffened, stir again to loosen and make fluffy. If the frosting seems too stiff, stir in a few drops of water; if the frosting seems too soft, stir in a little more confectioners’ sugar 1 tablespoon at a time.
  4. Frosting should be used immediately. Using an offset spatula, spread frosting between layers and over top and sides of cake. If the frosting seems to stiffen too much while frosting the cake, beat in a few drops of water.
Adapted From: Baggett, Nancy, The All-American Dessert Book, Houghton Mifflin Co, New York, 2005

Caramel Flour Buttercream

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Caramel Flour Buttercream
This Caramel Flour Buttercream is smooth, delectable, rich, and creamy, with a touch of caramel flavor from homemade Caramel Sauce. This recipe is a variation of traditional Flour Buttercream. Caramel Flour Buttercream is delicious on many flavors of cake, including apple cakes, spice cakes. This is the frosting featured with Caramel Apple Cake.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Yield: 6 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Caramel Flour Buttercream:
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk (preferably whole milk)
  • ⅓ cup Whipping (heavy) cream
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup Caramel Sauce
Instructions
Caramel Flour Buttercream:
  1. In a medium size heavy saucepan; add sugar and flour; whisk together to mix. Add the milk and whipping cream and whisk together until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture comes to a boil; boil and whisk for another minute. Remove from pan from the heat.
  2. Transfer the hot sugar mixture to a large bowl of an electric mixer. Using the paddle attachment, beat the mixture at high speed, about 5 to 8 minutes, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Reduce the mixer to medium speed and add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes. Slowly drizzle in the caramel sauce and continue beating another minute.
  4. Buttercream should be used immediately, or refrigerate until needed.

Republished 9-10-2018 to update recipe name. Old name: Caramel Buttercream. New name: Caramel Flour Buttercream.