Cupcake Frosting Recipes
There are many variations of cupcake frosting and icings that can be used for decorating cupcakes.
Frosting is a fluffy, sugary combination which can be colored or flavored in many ways and once you know how to make cupcake frosting you can flavor it in any way that you like.
The difference between frosting and icings is that icings are a thinner topping such as the traditional Royal Icing and water icing.
Frostings can easily by shaped using a piping bag or spatula. There is a wide variety of metal decorating tips with different shapes, but as you start out you can do fine with a few tips such as a star shaped tip.
Coloring Frostings
Color can be an important part of cupcake decorating in that it creates a visual appeal.
When coloring buttercream remember that it has a slight ivory tinge that can affect the results of the food colorings that you are using.
If decorating for adults try to go lightly with the amount of color you put into the icing. For children cupcake frosting in vibrant colors are usually more appealing.
Cupcake Frosting Recipes and other Toppings
Use the icing quantities mentioned below as a guide. You may need more or less it really depends on the size of the cupcake that you are deocrating and how much or little you put on each cupcake.
Almond Icing
Makes about 2 - 2 1/2 cups
3 cups of icing sugar (confectioner's sugar)
2 teaspoons of almond extract
3 tablespoons of hot water
1. Mix the icing sugar, almond extract and hot water together.
2. Beat until the desired spreading consistency, adding more water or icing sugar as necessary.
Banana Coconut Cupcake Frosting
Makes about 2 - 2 1/2 cups5 1/2 tablespoons of butter
1 cup of shredded coconut
2/3 cup of finely chopped pecans
1/2 of mashed ripe bananas
1 teaspoon lemon or lime juice
8 cups of icing sugar (confectioner's sugar)
1. Melt 2 tablespoons of butter in a saucepan, stir in the coconut and pecans. Stiring constantly, over medium heat until the coconut and pecans turn a  golden brown, remove from heat and allow to cool.
2. Place the banana and lemon juice in a small bowl and mix well.
3. In a separate bowl cream the remaing butter with an electric mixer, add the sugar and then the banana mixing to combine.
4. Add the coconut and pecan mixture until well combined.
Browned Butter Icing
Makes about 2 - 2 1/2 cups4 tablespoons butter
4 cups of icing sugar (confectioner's sugar)
1 teaspoon of vanilla extract
pinch of salt
1/4 cup of milk
1. Brown the butter in a small saucepan.
2. Mix together the sugar, vanilla, salt and milk. Add the browned butter and stir until smooth. Add a little extra milk or sugar if necessary to get the desired spreading consistency.
Buttercream Frosting
Buttercream frosting is a classic frosting that almost everyone is familiar with but some do have a little trouble making it correctly.
The secret to making a good buttercream frosting is to beat it long enough, to incorporate and dissolve all the ingredients into the butter creating a fluffy and creamy texture and this takes a little time and effort.
You should start with a butter that has been softened at room temperature for at least 3- 4 hours for the best result. You should not use melted butter as this will just create a sloppy mess.
1 cup of softened salted butter
2 teaspoons vanilla extract
5-6 cups of sifted icing sugar (powdered sugar)
6 tablespoons of heavy cream
Using an electric mixer beat the softened butter until it becomes light a fluffy in texture (can take over 5 minutes to achieve). Stop the mixer often to scrap down the sides and bottom of the bowl.
Add the vanilla extract and 1 cup of icing sugar and continue to beat for 2 minutes.
Alternately add the remaining icing sugar and 4 tablespoons of cream beat very well.
Once you have the desired consistency continue to beat the frosting for 5 minutes more until it is very fluffy.
As you use the frosting you may have to add the remaining 2 tablespoons of cream to keep the consistency smooth.
Chocolate buttercream Cupcake Frosting
To make chocolate buttercream use the above recipe but add 3 tablespoons of cocoa powder to the icing sugar before sifting. Melt 85g (3oz) of dark chocolate and allow to cool for about 15 minutes at room temperature. Add the melted chocolate with the cream and beat frosting until light and fluffy
Coconut buttercream Cupcake Frosting
To make coconut frosting use coconut cream instead of cream. Substitute 1 teaspoon coconut extract for the vanilla extract. You can also stir in ½ cup of flaked (desiccated) coconut to the frosting – lightly toast and cool the coconut before adding for a more intense flavor.
Chocolate Fudge Cupcake Frosting
Makes enough to cover 12 cupcakes
100g (3 1/2 oz) plain or milk chocolate
2 tablespoons milk
50g (2oz) butter
75g (3oz) icing sugar (confectioner's sugar)
1. Place the chocolate, milk and butter in a small, heavy based saucepan, gently heat while stirring until the chocolate and butter have melted.
2. Remove from the heat and stir in the icing sugar until smooth.
3. Spread this topping over the tops of cupcakes while still warm.
Chocolate Frosting
Makes about 2 - 2 1/2 cups6 tablespoons butter
2 teaspoons vanilla extract
3 cups of icing sugar (confectioner's sugar)
3/4 cups of cocoa powder
1/3 cup of milk
1. Cream the butter and vanilla together using an electric mixer.
2. In another bowl sift the sugar and cocoa powder.
3. Add the dry ingredients to the creamed mixture until completely combined. Slowly add the milk to the mixture until you have reached the desired spreading consitency. You may not even use all of the milk for this. Beat well with and electric mixer or until it is creamy.
Chocolate Ganache
Makes about 2 - 2 1/2 cups1 cups of white or dark chocolate1. Place the chocolate in a heatproof bowl.
3/4 cup of whipping cream
2. Place the cream in a saucepan and bring just to the boil over high heat.
3. Pour the hot cream over the chocolate and allow to stand for 5 minutes.
4. Using a metal spoon mix well.
5. Allow the ganache to come to room temperature before using.
Cream Cheese Frosting 1
Makes enough to cover 12 cupcakes125g (4oz) cream cheese
175g (6oz) icing sugar (confectioner's sugar)
1 tablespoon lemon juice
Beat the cream cheese in a bowl until smooth and creamy. Add the icing sugar and lemon juice and beat until completely smooth.
Cream Cheese Frosting 2
Makes enough to cover 12 cupcakes225g (8oz) cream cheese at room temperature
115g (4oz) softened unsalted butter
450g (1lb) sifted icing sugar (confectioners sugar)
1 teaspoon vanilla extract
1. Using an electric mixer cream together the butter and cream cheese until very smooth and fluffy.
2. Add the icing sugar in three batches, mixing well after each addition.
3. Add the vanilla extract and mix well.
White Chocolate Fudge Cupcake Frosting
Makes enough to cover 12 cupcakes200g white chocolate, broken
5 tablespoons milk
175g (6oz) icing sugar (confectioner's sugar)
1. Place the chocolate and milk in a heatproof bowl, set over a saucepan or simmering water, stir frequently until melted.
2. Remove the bowl from the saucepan and stir in the icing sugar mixing until smooth.
3. Spread this topping over the tops o cupcakes while still warm.
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