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Top Ten Homemade Frosting Recipes

By Edited Nov 13, 2013 6 9

   Nothing beats fresh homemade frosting on a freshly made homemade cake.
 Butter-Cream Frosting
1/2 cup butter
4 cups confectioners` sugar, sifted
1 egg

Marshmallow Icing
Butter Cream Frosting

1/8 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons light cream

   Cream butter until light and fluffy. Gradually add half the sugar; beat well after each addition. Blend in egg, salt and vanilla extract. Add remaining sugar alternately with cream. Beat until smooth after each addition.
Yield 2-1/2 cups; enough for two 8 or 9 inch layers.


Marshmallow Icing
1 cup white granulated sugar
1/3 cup water
Marshmallow Icing

2 egg whites, stiffly beaten
1/3 teaspoon cream of tartar
1-1/2 teaspoons vanilla extract

   Boil sugar and water; add slowly to egg whites. While still warm, add cream of tartar and vanilla; beat until bowl is cool.
Makes enough to frost two 8 or 9-inch layers.


White Mountain Cream Frosting
1 cup white granulated sugar
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract

   Mix the sugar, 1/3 cup water, cream of tartar, and salt in a heavy-bottomed pan. Boil without stirring until the mixture reaches 240 degrees or the medium soft-ball stage. Beat the egg whites until stiff, then pour the 240 degree syrup over them slow, thin stream , beating constantly until thick enough to spread. Stir in vanilla.
   Makes about 1-1/2 cups, enough to fill and frost an 8 or 9 inch layer cake.
Tip; will be fluffy with a marshmallow-like consistency.


 Creamy Chocolate Frosting
2 squares (2 ounces) unsweetened baking chocolate
Chocolate Frosting

1/2 cup milk
1-1/2 cups white granulated sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
 
   Put chocolate and milk into a pan; stir over low heat until chocolate is melted. Mix sugar with egg yolks; add to chocolate mixture. Cook gently 10 minutes, stirring frequently. Add butter and vanilla; leave until lukewarm. Beat until thick enough to spread.
Makes enough to frost two 8 or 9-inch layers


Caramel Frosting
1/4 pound butter

Caramel Frosting

1/2 cup dark brown sugar
1/4 cup milk
2 ups confectioners` sugar

   Melt the butter and brown sugar in a heavy-bottomed pan, stirring over moderate heat until the sugar is dissolved. Add the milk and blend. Cool, then beat in the confectioners` sugar until thick enough to spread. You will have enough to fill and frost an 8 or 9 inch two-layer cake.
  Makes about 1-1/2 cups

Cream Cheese Frosting

 Cream Cheese Frosting
4 tablespoons cream cheese, softened
1-1/2 cups confectioners` sugar
1 egg white, slightly beaten
1/2 teaspoon vanilla extract
1/8 teaspoon salt
 
   Beat all the ingredients together until and of spreading consistency. You will have enough to fill and frost an 8 or 9-inch two layer cake.
Makes about 1-1/4 cups

Royal Frosting

Royal Frosting
1 cup confectioners` sugar
1/4 teaspoon cream of tartar
1 egg white
 1/3 cup water, boiling

   Mix confectioners` sugar, cream of tartar and egg white. Add the oiling water. Beat at high-speed for 6 to 10 minutes, until the frosting is thick enough to stand in peaks. This will be enough to fill and frost an 8 or 9 inch layer cake.
Makes about 2 cups


Vanilla Fudge Frosting
1 tablespoon butter
1-1/2 cup white granulated sugar
Vanilla Fudge Frosting

1/2 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract

   Mix the butter, sugar, milk, and salt in a heavy-bottomed pan. Bring to the boiling point over moderate heat, then boil without stirring until mixture reaches 234 degrees, or the soft-ball stage. Let cool, then beat until thick enough to spread. Add the vanilla. You will have enough to fill and frost an 8 or 9 inch two layer cake.


 Fudge Frosting
2 ounces unsweetened chocolate, cut in bits
1-1/2 cups white granulated sugar
Fudge Frosting

1/2 cup milk
4 tablespoons butter
1 tablespoon corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

   Stir together all the ingredients except the vanilla in a heavy-bottomed pan. Bring to a rolling boil and cook stirring vigorously for just 1 minute; cool. Add the vanilla and beat until thick.
Makes enough to fill and frost two 8 or 9 inch layers.


Confectioners` Sugar Frosting
1/3 cup vegetable shortening
1/8 teaspoon salt
Confectioners' Sugar Frosting

2 cups confectioners` sugar
2 tablespoons cream or milk

Cream the shortening and the salt together, then beat in about half of the sugar. Stir in about half of the cream or milk, beat well, adding more sugar and milk to get the proper consistency.
Makes about 1 cup, should be enough to frost an 8 inch layer cake.
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Comments

Sep 2, 2012 6:54pm
Marlando
Hi--I am the world's worst cook and, frankly, that;s okay with me but I am lucky enough to have a wife who loves to cook and bake and your article gives me a chance to heroically lend her your recipes. 2 big thumbs up for that
Sep 29, 2012 11:56am
Lynsuz
Thanks.
Jan 17, 2013 6:46pm
Sullysee
You knocked it out of the park!. I love these top ten homemade frosting recipes and the wonderful photos. This is a great addition for my recipe file. Thanks, Lynsuz
Jan 18, 2013 9:40am
Lynsuz
Thanks Sullysee.
Mar 2, 2013 12:42am
eileen
I love the looks of these. Although cake icing is too sweet and sickly for me yet I can eat lollies like anything and no effects. I love the carrot cakes but cannot eat the icing on them. So will have to try some of these.
Mar 4, 2013 7:36am
Lynsuz
Thanks eileen.
Apr 16, 2013 3:02am
JudyE
I've only just found this article but will be making a note of it so I can refer to it often. Can't wait to try some of the frostings.
Sep 9, 2013 12:37pm
Dayweaver
They all look very yummy! Thanks for sharing them.
Nov 18, 2014 4:21am
thinkwrite17
I've been looking for some new recipes for frosting. These look great. I love a marshmallow type frosting so I'll be trying that one soon.
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