• Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    

    MyThirtySpot

    When Girl Meets 30

  • Beauty
  • Fashion
  • Health
  • For The Home
    • Entertaining
  • Family
  • Life
    • Relationships
  • Travel
  • Love for Thirty Project
  • Shop

MyThirtySpot

When Girl Meets 30

6 Scrumptious Frosting Recipes

November 27, 2011 By Erin Kennedy 8 Comments

With all of the holiday’s around the corner, and a biggie next week, it is nice to have these frosting recipes on hand. These six are the most used in baking and gets me salivating just by looking at these pics.
Caramel Frosting
 
Ingredients

2 cups (4 sticks) unsalted butter, at room temperature
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1/2 cup prepared dulce de leche
1 teaspoon pure vanilla extract
pinch kosher salt

Directions
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Chocolate Sour Cream Frosting

Ingredients
12 ounces semisweet chocolate, chopped
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 cups confectioners’ sugar
3/4 cup sour cream
pinch kosher salt

Directions
Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.

Lemon Frosting

Ingredients
2 cups (4 sticks) unsalted butter, at room temperature
2 tablespoons finely grated lemon zest
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
pinch kosher salt

Directions
Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Coffee Frosting

Ingredients
1 tablespoon instant espresso powder
2 cups (4 sticks) unsalted butter, at room temperature
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoon pure vanilla extract
pinch kosher salt

Directions
In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Vanilla Frosting

Ingredients
2 cups (4 sticks) unsalted butter, at room temperature
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoon pure vanilla extract
pinch kosher salt

Directions
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Chocolate Ganache Frosting

Ingredients
1 pound semisweet chocolate, chopped
2 cups heavy cream
pinch kosher salt

Directions
Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)

Source

Filed Under: Recipes

Comments

  1. writerdeman says

    August 29, 2013 at 1:43 pm

    Thank you! Would love to know the amount of frosting each recipe makes, as well as degree of sweetness (so as to complement a sweet or not-so-sweet cake), but still very nice to have all these in one place! Thanks for this.

    Reply
  2. Tina Hairston says

    November 30, 2013 at 6:11 pm

    Would 2 tbsp of lemon zest really be enough to flavor that much lemon frosting by itself? Seems like it would be just a hint of lemon and i love lemon too much to skimp.

    Reply
    • My Thirty Spot says

      December 1, 2013 at 5:27 am

      Hi Tina,

      Thanks for commenting. Lemon zest goes a long way for flavor, but if you love lemon, it wouldn’t hurt to add as much as you like, and taste as you add until you get the lemon flavor you like. Also keep in mind, that lemon flavor gets stronger as it marinates.

      Thanks!

      Reply
  3. Anonymous says

    December 1, 2013 at 7:46 pm

    How much will each recipe make?

    Reply
  4. Anonymous says

    March 21, 2014 at 1:00 pm

    It looks like each recipe is enough for a 9″ cake or 24 cupcakes

    Reply
  5. Bhaveshree bhattessa says

    August 8, 2016 at 10:46 pm

    Can I have the recipe for dulce de leche.

    Reply
  6. Dawn says

    October 7, 2019 at 10:36 am

    Do the cakes with sour cream in the icing need to be refrigerated?

    Reply
    • Erin Kennedy says

      October 9, 2019 at 4:06 pm

      I would say yes. Because it isn’t baked.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome

Erin Kennedy is the editor of My Thirty Spot, a lifestyle blog for sharing tips and stories for women in their 30s to live the best 30 lives we can. Read More →

Never miss a post!

Get the latest posts and articles sent straight to your inbox

  • Contact
  • Write for MTS
  • About
  • Privacy Policy
POPSUGAR Select PLUS

Copyright © 2023 My Thirty Spot · Implemented by WPopt

Copyright © 2023

7ads6x98y
MENU
  • Beauty
  • Fashion
  • Health
  • For The Home
    • Entertaining
  • Family
  • Life
    • Relationships
  • Travel
  • Love for Thirty Project
  • Shop