Plus Frosting Stabilizers and How to Use Them
You want to clip and save these recipes. These are your “go to” recipes. These are all you’ll need most of the time. They are:
- Basic Buttercream Frosting
- Chocolate Buttercream Frosting
- Best Fudge Frosting
- Light and Fluffy Cream Cheese Frosting
- Browned Butter Frosting
The first four would make anyone’s list. I’m just in love with browned butter frosting. It’s too good not to include.
Most whipped frostings need to be stabilized, including four out of five of these. Powdered sugar contains starch and therefore stabilizes. Additionally, we use the same stabilizers that we use for whipped cream: meringue powder and cream cheese. (If you put enough stabilizer and powdered sugar in whipped cream, it becomes a frosting.)
Basic Buttercream Frosting. Use this on cakes and cupcakes, the classic frosting for cupcakes. It can be piped or spread. Add color and flavor to it to fit your project. We use Americolor color gels and Marsden and Bathe flavors.
Chocolate Buttercream Frosting. This is the chocolate version of the basic buttercream frosting.
Best Fudge Frosting. This is an all-purpose whipped frosting. It is thick enough to be piped or it can be spread.
Light and Fluffy Cream Cheese Frosting. This is our “go to” frosting for pumpkin squares, carrot cake, zucchini bars, and snacking cakes. Spread this frosting.
Browned Butter Frosting. Spread this frosting. The butter is browned on the stove top before the sugar is added.