Frostings

What do you call a cupcake without frosting? -- A muffin!

We know that frosting can sometimes make or break a dessert. So with that in mind, we'd like to share with you some of our favorite frosting recipes for you to enjoy.

Vanilla Buttercream

Approximately 12 cupcakes

  • Non-salted Butter (Room Temp)     1 cup
  • Powdered Sugar                                   3 1/2 cups
  • Milk                                                         1 tsp
  • Vanilla Extract                                      1 tsp
  • Salt                                                          1 pinch

Cream butter, vanilla extract, and salt together until fluffy. Add in powdered sugar slowly followed by milk with mixer on low. Once the frosting reaches a dough-like consistency, increase mixer speed to high and mix until smooth.

 

Cream Cheese Frosting

Approximately 12 cupcakes

  • Cream Cheese (Room Temp)           8 ounces
  • Non-salted Butter (Room Temp)    1 stick
  • Powdered Sugar                                  3 3/4 cups
  • Salt                                                         1 pinch
  • Vanilla Extract                                     1/2 tsp

Cream the butter, cream cheese, salt, and vanilla in a mixer until light and fluffy. Gradually add the powdered sugar with mixer on low. Once the frosting reaches a dough-like consistency, increase mixer speed to high and mix until smooth.

 

French Buttercream

Approximately 12 cupcakes

  • Sugar                                                       220 grams
  • Water                                                      60 grams
  • Egg Yolks                                               131 grams
  • Butter (soft)                                          493 grams

In a saucepan, heat the sugar and the water. While that is heating, mix the egg yolks in a mixer with a whisk attachment to lighten the texture. When the sugar reaches 244°, slowly pour the sugar into the whipping egg yolks and whip until cool. Add the softened butter and mix until incorporated.

 

Italian Buttercream

Approximately 24 cupcakes

  • Sugar                                                       301 grams
  • Water                                                      99 grams
  • Egg Whites                                            167 grams
  • Butter (soft)                                          337 grams

In a saucepan, heat the sugar and water. Add the egg whites to your mixer with a whisk attachment. When sugar reaches 240°, begin whipping egg whites on medium high speed. Once the sugar reaches 250°, pour it slowly down the side of the mixing bowl into the actively whipping egg whites. Let the mixture mix until it is near room temperature, then slowly add the soft butter. Mix until the butter is fully incorporated and the mixture is light and fluffy.