Different Types of Frostings

주문제작케이크 Frostings make cakes sweeter and can help decorate and adorn desserts. Whether you’re decorating mini layer cakes or an irresistible death by chocolate cake, the right frosting can bring your bakery to life.


The key difference between frosting and icing is their thick consistency. Frostings are spread over desserts, while icing is spooned or poured on top.


Buttercream is a sweet and fluffy frosting made by creaming together butter and sugar. It can be flavored with a variety of different flavors, including the simple crowd-pleasing vanilla flavor. It is also often tinted with food coloring, which can be used to create a range of colors and designs for decorating cakes and cupcakes.

There are many different types of buttercream, with each resulting in a slightly different texture and taste. The most common type of buttercream is American buttercream, which is made with butter, shortening, and confectioners’ sugar. This is a quick and easy to make classic buttercream that can be used for frosting or for filling cake layers and cupcakes. It can also be stiffened and piped into flowers, roses, and borders.

Another popular option is Swiss meringue buttercream, which is a lighter and smoother alternative to traditional buttercream. It is made by heating egg whites and sugar and whipping them into a meringue before adding butter and extracts. Swiss meringue buttercream is perfect for decorating cakes and other baked goods, and it can also be used to fill layers or as a base for decorations.

When making buttercream, it is important to use the highest quality of ingredients possible. It is also crucial to have all of the ingredients at 주문제작케이크 room temperature for the best results. If the butter is too cold, it will not mix well and can result in a gritty texture. Using powdered sugar rather than granulated is also a good way to achieve a smoother consistency.

Cream Cheese Frosting

Unlike meringue-based frosting recipes, cream cheese frosting can be made ahead of time and stored in the refrigerator without losing its texture. It also holds its shape well enough to be used for decorating, though it tends to be a little looser than buttercream. This makes it more suitable for frosting cakes and cupcakes that will be cut and plated, rather than being spread or piped directly onto the cake.

As the name suggests, this frosting is based on cream cheese and butter. It’s usually less sweet than buttercream, and many bakers prefer it because of its smooth, creamy consistency. It’s very easy to customize by adding different flavors of extract and other ingredients, such as citrus zest or spices, to match the flavor of a cake or cupcake.

In a large bowl, beat butter and cream cheese until very smooth. This can be done by hand, but using a stand mixer with the paddle attachment allows for more thorough ingredient incorporation and less scraping of the bowl. Gradually beat in powdered sugar.

It’s best to use the full fat, sifted variety of powdered sugar for this recipe; it helps to ensure an ultra-smooth texture.

If desired, add food coloring to the frosting to achieve a desired shade. This frosting can be made ahead and stored in the fridge in an airtight container. It should be brought to room temperature and rewhipped before spreading or piping on cakes.

Whipped Cream

This is a light and fluffy frosting made with heavy cream and powdered sugar. It is a great choice for rich cakes because it adds just the right amount of sweetness and won’t overwhelm the cake. It is also easy to make and works well on many types of bakeware.

The key to whipped cream is to use cold ingredients and tools. Start by popping your mixing bowl and whisk attachment in the freezer for 30 minutes or so. Then beat the cream cheese, powdered sugar and vanilla until it is very smooth. Then slowly add the heavy cream and continue beating until the frosting reaches stiff peaks. This takes about 3-5 minutes. Be sure to check the consistency frequently and beat for longer if needed to get rid of any lumps.

The gelatin in this recipe makes it a stabilized whipped cream, which means it will keep its shape on the cake and not collapse in on itself like classic un-stabilized whipped cream does. Gelatin is an animal-based thickener, and it creates a protein meshwork in liquids that keeps them stable. You can find gelatin in sheet or granule form, and it’s commonly used to make baked goods. Unflavored gelatin is preferred so that the natural flavor of your cream, sugar and vanilla can shine through.

Swiss Meringue

Swiss meringue buttercream is a silky and flavorful frosting that’s light enough to spread, but also perfect for piping. It’s a little more time consuming to make than American or Italian buttercream, but it’s worth the extra effort! It’s also able to hold up well against warm weather, making it an excellent choice for a summer cake or cupcake recipe.

This frosting recipe begins by whisking the egg whites and sugar together over a bain marie (double boiler) until the sugar dissolves. Then the mixture is whipped with a whisk attachment until stiff peaks form. It’s important to be patient when whipping this buttercream, as the meringue can become dry and crumbly if it’s overwhipped.

Once the meringue has reached stiff glossy peaks, it’s ready to be mixed with the softened butter and flavors. It’s best to use a stand mixer for this step, as it will speed up the process significantly. It’s also a good idea to remove the bowl from the heat before adding the butter, as this will prevent the butter from melting into the meringue and curdling it.

If your meringue has curdled or become too thick at any point, try placing the bowl back over a pot of simmering water for a few seconds at a time, mixing constantly. Then continue to beat until the frosting is smooth again.