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.
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 ...
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 ...
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 ...
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 ...
I've made ganache with all sorts of chocolate, and am always looking for the best chocolate I can find for the most reasonable price. Could people please give me their (milk chocolate) ...
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 ...
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 ...
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 ...