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Butter Cream Frosting


My personal favorite cake frosting for chocolate cake is the simple butter cream frosting. Here are some great recipes and tips on making butter cream frosting to top off that delicious chocolate cake.


There are several variations of buttercream frostings. The American buttercream frosting recipes normally use powdered (confectioners) sugar. The frosting is stiff when dried. French buttercream frosting combines egg yolks, sugar syrup and butter into a smooth, rich frosting. It takes a little longer to prepare and must be refrigerated. Buttercream frostings can be tinted and/or flavored. Below are just a few examples of delicious, tried and true buttercream frosting recipes:


Buttercream Frosting #1

2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream

1. Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Add additional whipping cream if needed (up to 2 ounces). Beat at high speed until frosting is fluffy.



Buttercream Frosting #2

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.



Buttercream Frosting #3

14 oz. can sweetened condensed milk
1/2 cup shortening
1 teaspoon vanilla
1/2 cup margarine (hard)

1. Cream together shortening and margarine until blended well.
2. Gradually add Eagle Brand milk.
3. Add vanilla.



Chocolate Buttercream Frosting:

1 1/2 cups Cocoa
5 1/3 cups Confectioners sugar
12 tablespoons Butter (room temperature)
10 tablespoons Milk
2 teaspoons Vanilla

1. Combine cocoa and sugar in a bowl.
2. With an electric mixer, cream the butter with 1/2 cup of the cocoa/sugar mixture in small mixer bowl.
3. Add the remaining cocoa/sugar mixture alternately with milk, beating to spreading consistency.
4. Blend in vanilla.


Maple Buttercream Frosting:

1 cup Butter – Softened
2 3/4 cups Powdered Sugar
2 tablespoons Brown Sugar
2 tablespoons Maple Syrup
1/4 cup Chopped Walnuts

1. In a large bowl beat softened butter with electric mixer for 30-40 seconds until whipped.
2. Sift powdered sugar into the bowl. Beat with mixer for 30-40 seconds.
3. Add brown sugar and maple syrup. Beat for 2-3 minutes or until mixture is fluffy, scraping sides of bowl as needed.
4. Stir in walnuts until just mixed and spread on cooled cake.



Strawberry buttercream frosting:


1 cup butter, softened
2 packages (16-ounce size) powdered sugar, sifted
1 cup finely chopped fresh strawberries

1. Beat butter at medium speed with an electric mixer 20 seconds or until fluffy.
2. Add powdered sugar and chopped strawberries, beating at low speed until creamy (Add more sugar if frosting is too thin, or add strawberries if too thick).



French buttercream frosting:

1 cup sugar
3 tablespoons corn syrup
1/2 cup water
3 eggs
1 pinch salt
1 pound butter

1. Combine sugar, corn syrup and water in a saucepan over high heat.
2. Meanwhile, beat eggs and salt until fluffy.
3. When all of the sugar is dissolved and the mixture is boiling, pour over beating eggs.
4. Cut butter into cubes. When the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing to beat until fluffy and smooth.
5. Flavor as desired.