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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9
votes
5answers
63k 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 ...
4
votes
4answers
32k 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 ...
0
votes
2answers
6k 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 ...
5
votes
5answers
321 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 ...
0
votes
1answer
38 views

Shortening to Swiss Buttercream [closed]

Can shortening (Sweetex or something similar) be added to a swiss buttercream? If so, at what ratio? Thanks!