Frosting Recipes
More Easy Frosting Recipes
Bright White Decorator Frosting
1 and 1/2 cups vegetable shortening
1 and 1/2 teaspoons of flavored extract (vanilla, almond, lemon, coconut, peppermint, etc.)
7 and 1/2 cups of powdered sugar (sifted)
1/3 cup of milk
Beat shortening and extract in large bowl until fluffy. Slowly add half of sugar, 1/2 cup at a time, beating
well as you go. Beat in milk. Add remaining sugar and beat until smooth and fluffy. Store in refrigerator.
Easy Fluffy White Frosting
1 can of vanilla frosting (16 ozs)
3/4 cup marshmallow creme
Combine ingredients in bowl and mix well.
Fudge Frosting
24 large marshmallows cut in half
2/3 cup semisweet chocolate chips
1/2 cup vegetable shortening
1/2 cup water
5 cups of powdered sugar (sifted)
3 teaspoons of vanilla extract
Place marshmallows, chocolate chips, shortening and water in pan and cook over low heat until melted
and smooth (you can also do this in the microwave). Remove from heat and let stand for 5 minutes.
Beat in sugar and vanilla gradually at medium speed until mixture starts to lose its gloss. Use
immediately.
Crusting Buttercream Icing (use with Viva Towel Method)
2 lbs of powdered sugar (sifted)
1/2 cup or 1 stick of softened unsalted butter
1 and 1/2 cups solid vegetable shortening
2 tablespoons clear vanilla extract
1/3 cup water if you're going to cover a cake -OR- 1/4 cup for stiffer consistency for piping decorations
1/4 teaspoon almond extract
Mix the butter, shortening, and extracts until creamy and smooth. Gradually add the powdered sugar and
water. Mix thoroughly on medium speed for hand mixers, low speed for stand mixers, until smooth and
creamy. Be careful not to over-mix (don't use a high speed setting either). For truly white icing, use
butter without dye (you can find this at health food stores). For stiffer icing, use 1/4 cup of water instead
of 1/3 cup. If you live where it is humid, you can add 1-2 tablespoons of meringue powder. Let set for 15
minutes before using the Viva paper towel smoothing method.
Cream Cheese Frosting
1/2 cup of solid vegetable shortening
1/2 cup or 1 stick of unsalted butter at room temperature
1 8oz bar of cream cheese at room temperature
1 tablespoon clear vanilla extract
2 lbs of powder sugar (sifted)
1/2 teaspoon salt
Mix together the shortening, butter, and cream cheese until nice and creamy. Add the vanilla into the
mixture and combine. Sift together the sugar and salt, then gradually add to shortening, butter and
cream cheese mixture. Ensure everything is incorporated and combined well. A favorite frosting for
carrot cake or red velvet cake!
Lemon Cream Cheese Frosting
1 8oz bar of cream cheese at room temperature
1/2 cup or 1 stick of unsalted butter at room temperature
1lb of powdered sugar (sifted)
1 tablespoon clear vanilla extract
1/2-3/4 tablespoon lemon extract
Mix cream cheese and butter until smooth then add the extracts and mix to combine them in well. Mixing
on low speed, add the powdered sugar until it is all incorporated. If you need to change the consistency
add some water. A lemon dream!
Strawberry Buttercream Filling/Frosting
3 cups of unsalted butter at room temperature
1 cup of solid vegetable shortening
2 - 32 oz. bags of powdered sugar (sifted)
1/2 cup of heavy whipping cream
1 over-flowing tablespoon Creme Bouquet flavoring (you can buy this online at IntoTheOven)
A pinch of salt
A 24 oz jar of strawberry jam/preserves (seedless)
Beat for 3 to 4 minutes the butter and shortening until the mixture is smooth and creamy. Add the Creme
Bouquet flavoring and combine well. Slowly add the sifted powdered sugar, the salt and the whipping
cream beating for 5 minutes. On the highest speed of your mixer, beat the mixture for another 5 minutes.
Take out enough of the mixture to fill your cake and put it into a separate bowl. With a large spoon, add
1/2 of the 24 oz jar of strawberry jam and fold it into the buttercream. Use this between the layers of your
cake. Use the remaining buttercream to frost the outside of your cake. Perfect for those that love
strawberries!
White Chocolate Almond Buttercream Frosting
1 package of white chocolate chips
1/4 to 1/2 cup of milk
1/2 cup of solid vegetable shortening
3 sticks of sweet cream butter
2 lbs of powdered sugar (sifted)
2 teaspoons almond extract
Use a double boiler and heat 1/4 cup milk and the chocolate chips until completely melted and smooth
but not hot. Remove from the heat. Mix together the butter, shortening and extracts until creamy and
smooth. Then slowly add the powdered sugar until well blended. Slowly stir in the melted chocolate
mixture. Add another 1/4 cup milk if the resulting buttercream is too thick. Mix well. The texture should be
light and fluffy. After you frost your cake, if you refrigerate it, the icing will harden up. The flavor on this is
truly rich and yummy!
Peanut Butter Frosting
1/2 cup of unsalted butter at room temperature
1 cup of creamy peanut butter
4 cups of powdered sugar (sifted)
1/3 cup of cream (you can substitute milk if you don't have cream handy)
Mix together the butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the powdered sugar.
Mix in 1/4 cup of the cream. Beat in the remaining powdered sugar. If necessary, you can add a little
more cream or milk until the frosting reaches a good spreading consistency. This is the perfect frosting
for a chocolate cake!
Bright White Decorator Frosting
1 and 1/2 cups vegetable shortening
1 and 1/2 teaspoons of flavored extract (vanilla, almond, lemon, coconut, peppermint, etc.)
7 and 1/2 cups of powdered sugar (sifted)
1/3 cup of milk
Beat shortening and extract in large bowl until fluffy. Slowly add half of sugar, 1/2 cup at a time, beating
well as you go. Beat in milk. Add remaining sugar and beat until smooth and fluffy. Store in refrigerator.
Easy Fluffy White Frosting
1 can of vanilla frosting (16 ozs)
3/4 cup marshmallow creme
Combine ingredients in bowl and mix well.
Fudge Frosting
24 large marshmallows cut in half
2/3 cup semisweet chocolate chips
1/2 cup vegetable shortening
1/2 cup water
5 cups of powdered sugar (sifted)
3 teaspoons of vanilla extract
Place marshmallows, chocolate chips, shortening and water in pan and cook over low heat until melted
and smooth (you can also do this in the microwave). Remove from heat and let stand for 5 minutes.
Beat in sugar and vanilla gradually at medium speed until mixture starts to lose its gloss. Use
immediately.
Crusting Buttercream Icing (use with Viva Towel Method)
2 lbs of powdered sugar (sifted)
1/2 cup or 1 stick of softened unsalted butter
1 and 1/2 cups solid vegetable shortening
2 tablespoons clear vanilla extract
1/3 cup water if you're going to cover a cake -OR- 1/4 cup for stiffer consistency for piping decorations
1/4 teaspoon almond extract
Mix the butter, shortening, and extracts until creamy and smooth. Gradually add the powdered sugar and
water. Mix thoroughly on medium speed for hand mixers, low speed for stand mixers, until smooth and
creamy. Be careful not to over-mix (don't use a high speed setting either). For truly white icing, use
butter without dye (you can find this at health food stores). For stiffer icing, use 1/4 cup of water instead
of 1/3 cup. If you live where it is humid, you can add 1-2 tablespoons of meringue powder. Let set for 15
minutes before using the Viva paper towel smoothing method.
Cream Cheese Frosting
1/2 cup of solid vegetable shortening
1/2 cup or 1 stick of unsalted butter at room temperature
1 8oz bar of cream cheese at room temperature
1 tablespoon clear vanilla extract
2 lbs of powder sugar (sifted)
1/2 teaspoon salt
Mix together the shortening, butter, and cream cheese until nice and creamy. Add the vanilla into the
mixture and combine. Sift together the sugar and salt, then gradually add to shortening, butter and
cream cheese mixture. Ensure everything is incorporated and combined well. A favorite frosting for
carrot cake or red velvet cake!
Lemon Cream Cheese Frosting
1 8oz bar of cream cheese at room temperature
1/2 cup or 1 stick of unsalted butter at room temperature
1lb of powdered sugar (sifted)
1 tablespoon clear vanilla extract
1/2-3/4 tablespoon lemon extract
Mix cream cheese and butter until smooth then add the extracts and mix to combine them in well. Mixing
on low speed, add the powdered sugar until it is all incorporated. If you need to change the consistency
add some water. A lemon dream!
Strawberry Buttercream Filling/Frosting
3 cups of unsalted butter at room temperature
1 cup of solid vegetable shortening
2 - 32 oz. bags of powdered sugar (sifted)
1/2 cup of heavy whipping cream
1 over-flowing tablespoon Creme Bouquet flavoring (you can buy this online at IntoTheOven)
A pinch of salt
A 24 oz jar of strawberry jam/preserves (seedless)
Beat for 3 to 4 minutes the butter and shortening until the mixture is smooth and creamy. Add the Creme
Bouquet flavoring and combine well. Slowly add the sifted powdered sugar, the salt and the whipping
cream beating for 5 minutes. On the highest speed of your mixer, beat the mixture for another 5 minutes.
Take out enough of the mixture to fill your cake and put it into a separate bowl. With a large spoon, add
1/2 of the 24 oz jar of strawberry jam and fold it into the buttercream. Use this between the layers of your
cake. Use the remaining buttercream to frost the outside of your cake. Perfect for those that love
strawberries!
White Chocolate Almond Buttercream Frosting
1 package of white chocolate chips
1/4 to 1/2 cup of milk
1/2 cup of solid vegetable shortening
3 sticks of sweet cream butter
2 lbs of powdered sugar (sifted)
2 teaspoons almond extract
Use a double boiler and heat 1/4 cup milk and the chocolate chips until completely melted and smooth
but not hot. Remove from the heat. Mix together the butter, shortening and extracts until creamy and
smooth. Then slowly add the powdered sugar until well blended. Slowly stir in the melted chocolate
mixture. Add another 1/4 cup milk if the resulting buttercream is too thick. Mix well. The texture should be
light and fluffy. After you frost your cake, if you refrigerate it, the icing will harden up. The flavor on this is
truly rich and yummy!
Peanut Butter Frosting
1/2 cup of unsalted butter at room temperature
1 cup of creamy peanut butter
4 cups of powdered sugar (sifted)
1/3 cup of cream (you can substitute milk if you don't have cream handy)
Mix together the butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the powdered sugar.
Mix in 1/4 cup of the cream. Beat in the remaining powdered sugar. If necessary, you can add a little
more cream or milk until the frosting reaches a good spreading consistency. This is the perfect frosting
for a chocolate cake!
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