Use this tag for questions about preparing, storing or using frosting - a sugary topping for desserts such as cakes and donuts. Frosting is generally thicker and fluffier than icing. Also for questions about techniques for applying frosting to the target baked good.

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14
votes
5answers
84k views

What kind of frosting doesn't need to be refrigerated?

I'm looking for a frosting that I can leave on the counter (under a cover of some kind) for a few days. What kind of frosting (for a cake or cupcakes) would stand up to this? Update: Ideally, I ...
1
vote
1answer
57 views

Creating a specific cream for a cake?

My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But she doesn't exactly know how to make the ...
3
votes
3answers
1k views

Adjusting whipped cream to hold its shape longer?

How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream will also have different flavorings ...
3
votes
2answers
73 views

Coffee whipped cream filling

I want to make a coffee cream filling for a mocha roll cake. If I dissolve instant coffee into heavy cream will it cause cream to not whip up properly?
4
votes
1answer
1k views

Filling vs Frosting

What's the difference between filling and frosting? Does filling mean filling inside layers of a cake and frosting is covering the outside of the cake?
5
votes
6answers
46k views

How can I attach printed rice paper decorations to cakes / cookies?

I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I ...
3
votes
1answer
123 views

How can you change flavors in store-bought frosting?

I'm in a time crunch and I bought pre-made frosting for some cupcakes I'm bringing to a potluck (I know, shame on me. The cupcakes are homemade at least.). Because I was rushing, I accidentally bought ...
5
votes
1answer
112 views

Pre-frosting cake with jelly

I am making a chocolate cake for my son's birthday. Used a boxed cake mix (with a few substitutions) for the cake itself. Going to use chocolate frosting. Had the idea to put a light coat of ...
2
votes
1answer
957 views

how long does swiss meringue last?

I've just discovered swiss meringue as a dairy-free option for frosting cakes and am not sure much about it, including how long it lasts, whether to store it in the fridge or room temperature, how far ...
0
votes
2answers
11k views

How should I modify my vanilla frosting to convert it into a chocolate frosting? [closed]

I have a really good recipe for whipped vanilla frosting that I want to use, but I want to make a chocolate frosting. What kind of chocolate should I add to the frosting to make it a chocolate ...
0
votes
2answers
178 views

How to change this frosting recipe to get a thicker result?

Making chocolate cake and frosting per recipe below from Hershey's recipe. The frosting we made is a bit too liquidy to put on the cake, more like icing. is there a way (or even hack) to make it ...
0
votes
0answers
20 views

how long does a cake with avocado frosting last in the fridge? [duplicate]

I am making a cake that I will frost with avocado frosting. For how many days can I keep cakes/cupcakes frosted with avocado frosting in the fridge? I use this avocado frosting recipe from Alton ...
0
votes
1answer
79 views

Shortening to Swiss Buttercream [closed]

Can shortening (Sweetex or something similar) be added to a swiss buttercream? If so, at what ratio? Thanks!
2
votes
1answer
602 views

Freezing Buttercream Flowers for later use?

I would like to make some buttercream cake decorations in advance and freeze them for later use (I am very slow at creating these designs) I know I can freeze them but I don't know what people put ...
6
votes
2answers
13k views

Why do uncooked frostings that contain milk not need to be refrigerated?

I have seen (and used) recipes for icing and glaze that use uncooked milk in them, yet they do not need to be refrigerated. (For example, one with powdered sugar, milk, vanilla and butter or ...
3
votes
2answers
260 views

Making cake balls with a not-so-sweet frosting

I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possible to ignore any kind of frosting and ...
2
votes
2answers
977 views

Frosting kept melting when trying to frost cake

I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it in the fridge for the next day. The ...
2
votes
1answer
54 views

Rescuing peanut butter frosting

I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked the consistency of the mixture. But I ...
3
votes
7answers
8k views

what is the correct consistency for cream cheese frosting

I'm having an issue making decent cream cheese frosting. I have a recipe that says to use: 1 pound (450g) cream cheese, at room temperature 4 oz (110g) unsalted butter, at room temperature ...
2
votes
1answer
257 views

How to convert a chocolate fudge frosting recipe to white chocolate?

I love the Betty Crocker recipe for fudge frosting! My problem? I really need a white chocolate instead of a cocoa frosting and have no idea how to substitute white chocolate for the 2tbsp cocoa the ...
5
votes
2answers
3k views

How to make frosting very white, fluffy, and shiny?

Given a typical recipe for frosting (preferably cream cheese), what can be done to make it fluffy and shiny -- even in a chilled state? I've noticed that my cream cheese frosting tends to do this if ...
6
votes
2answers
4k views

Can you make a French Buttercream in a food processor? (Experiment Results)

Unless I get a credible and resounding NO! very soon, I'm going to give it a shot. I've recently started using my food processor for more and more whipped egg (not whipped egg white) applications, and ...
1
vote
1answer
906 views

Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?

I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better model the texture of the shortening) for ...
1
vote
2answers
9k views

Can I substitute chocolate chips for cocoa powder in my frosting?

I just ran out of cocoa while making a cookie sheet cake. Had enough for the cake, but not for the frosting. Can I substitute chocolate chips?
5
votes
5answers
386 views

What kinds of frostings have a lighter texture?

It seems like the frosting is either an inch of sweetened shortening or just simple whipped cream. The recipes for frosting that I have tried have always been sickeningly fatty and sweet. I do find ...
2
votes
2answers
2k views

How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?

I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant. Here's the ingredients for the frosting: 1/2 cup unsalted butter 1-2 ...