Cake Frosting Recipes

CLASSIC BUTTERCREAM
CLASSIC BUTTERCREAM – VERSION #2
CHOCOLATE BUTTERCREAM
WHITE CHOCOLATE BUTTERCREAM
SIMPLE BUTTERCREAM WITH MARGARINE & HAZELNUT BUTTER
SIMPLE BUTTERCREAM WITH MARGARINE/BUTTER
COFFEE BUTTERCREAM
CREAM CHEESE WHIPPED CREAM
MASCARPONE WHIPPED CREAM FROSTING

CLASSIC BUTTERCREAM
150 Gr. Softened butter
500 Gr. Icing Sugar
60 Ml. Milk
Using a stand mixer with a paddle attachment, whip the butter for a good 5 minutes, until light in colour and very fluffy. Slowly add the icing sugar and milk, a little at a time. You can use the same method with Version #2

CLASSIC BUTTERCREAM – VERSION #2
340 Gr. Icing Sugar
170 Gr. Salted Butter
2 Tablespoons Milk
1 Teaspoon Vanilla essence

CHOCOLATE BUTTERCREAM
50 Gr. Whipping Cream 33-35%
100 Gr. Dark Chocolate – I use 70% Cocoa
150 Gr. Butter
2 Egg whites at room temperature
30 Gr. Caster Sugar
40 Gr. Icing Sugar
Make a Ganache using the whipping cream and the chocolate.
Bring the cream to a boil and pour over the chocolate. Let it rest for a few minutes and mix well. Let it cool at room temperature.
In a separate bowl, using a hand mixer, whisk the butter until pale in colour and very fluffy.
Mix the ganache with the butter.
In another bowl, beat 2 egg whites until fluffy. Add 30 Gr. of Sugar in 2-3 times. The eggs preparation will become thick and quite stiff.
Add 40 Gr. Icing Sugar while beating and mix until very glossy and stiff peaks appear.
Using a spatula, combine the egg whites meringue with the chocolate mixture.

WHITE CHOCOLATE BUTTERCREAM
100 Gr. White Chocolate
50 Gr. Whipping Cream – 35%
150 Gr. Butter
2 Egg whites
70 Gr. Sugar
Heat the white chocolate with the whipping cream in the microwave for 30 seconds, making sure the chocolate is melted.
In a separate bowl, beat the butter until light and fluffy
Using a spatula, pour the chocolate mixture in the butter and fold until well incorporated.
Over simmering water, mix the egg whites and sugar until the liquid reaches 71-72 Celsius, making sure the sugar has melted.
Remove the egg whites from the heat and using a hand held mixer, beat the egg whites until they reaches stiff peaks.
Using a whisk, combine the egg whites with the white chocolate mixture and fold delicately until fully incorporated well with a whisk. The mixture will be creamy and should hold its shape.

SIMPLE BUTTERCREAM – MARGARINE & BUTTER
500 Gr. Margarine
250 Gr. butter at room temperature
180 Gr. Icing Sugar
Using a hand held whisk, mix everything until very smooth, light and fluffy. It should take about 5 minutes.
Stir in the icing sugar and mix well –
At this stage, you can add food colouring – essence of your choice

SIMPLE BUTTERCREAM – USING MARGARINE & HAZELNUT SPREAD
250 Gr. Margarine
40 Gr. Icing Sugar
120 Gr. Hazelnut & Cocoa Spread

Using a hand held mixer, beat the margarine until light, fluffy and pale yellow. Add the icing sugar and beat for a minute. Add the Hazelnut paste and mix for a minute. Finish the folding with a spatula.

COFFEE BUTTERCREAM
370 Gr. Full milk
120 Gr. Caster Sugar

In a separate bowl, mix the following ingredients :
125 Gr. Whipping Cream
120 Gr. Sugar
4 Egg yolks
40 Gr. Custard Powder
2 Tablespoons Instant Coffee
500 Gr. Butter
Pour the milk in a small saucepan and stir in the sugar. Heat the milk whilst whisking stir in the sugar and mix until the sugar has melted and bring to a boil. Add 2 Tablespoons of Instant Coffee and pour over the egg, milk mixture. Make sure you mix everything quickly as you do not want the egg yolks to cook.
Bring the mixture back in the saucepan and using a whisk, keep mixing until the texture becomes quite thick. Pour in a bowl , cover with cling film and let the preparation cool of for 3-4 hours.
Using a stand mixer with a paddle attachment, beat the butter until it becomes fluffy, about 3-4 minutes. Add the coffee custard, a tablespoon at a time until fully incorporated. You will end up with a rich and creamy coffee buttercream you can pipe for cake decoration or cupcakes.

MASCARPONE WHIPPED CREAM FROSTING
250 Gr. Whipping Cream
60 Gr. Caster sugar
1/2 Teaspoon Vanilla Essence
125 Gr. mascarpone
Using a hand held mixer, whisk the cream until it starts to thicken. Add the Mascarpone and continue beating until the preparation becomes quite thick and you can traces of the whisks. Beautiful !

CREAM CHEESE WHIPPED CREAM FROSTING
500 Gr. Whipped Cream
100 Gr. Caster Sugar
Zest of a lemon.
200 Gr. Cream Cheese

Using a hand held mixer, whip the cream until it starts to thicken, then add the cream cheese and continue beating until smooth and creamy.