A Complete List of Buttercream, Frosting & Icing Recipes
Buttercream, frosting, icing, whatever you call it, I’ve put together an extensive list of recipes for you to choose from for finishing your next cake.
What’s the difference between buttercream, frosting and icing?
Well, there is no “legal” definition of buttercream, frosting or icing (as far as I know).
As the name implies, buttercream has butter as the main ingredient. Although, a recipe that uses vegetable shortening rather than butter can also be called buttercream. Whether it includes butter, vegetable shortening or a mix of the two, you can call it “buttercream”.
So what is a frosting or icing? I call anything that you use to cover a cake “frosting” or “icing”. Any buttercream can be a frosting or icing, but not every frosting or icing is buttercream. Ganache, whipped cream or meringue can be used as a cake frosting.
Which is the best buttercream or frosting?
Ultimately, the perfect frosting for your cake is the one which you like best. I will guide you with a full description and pairing suggestions for all my frosting recipes.
A delicious and light frosting is the crowning glory for your favorite cake recipe. There are so many types of frosting to choose from. Peruse this list of frostings and buttercreams to find the perfect finish for your cake.
American Buttercream is a simple yet delicious frosting. This is the easiest buttercream to make with absolutely no cooking needed. A hint of milk and a drizzle of corn syrup make this buttercream frosting especially luscious and smooth.
Ermine Frosting is the Goldilocks of buttercream. It's less sweet than American Buttercream and a little sweeter than Meringue Buttercream. This old-fashioned frosting is juuuust right!
The process for making Ermine frosting starts with a "pudding" made from milk, sugar and cornstarch. Because the sugar is cooked into the pudding base, you don't have the grittiness that you get with American Buttercream.
French buttercream is made exactly like Italian Meringue Buttercream, except that you use egg yolks instead of egg whites. The yolks make a lovely yellow colored frosting and add a rich, custard flavor.