Frost like a G.O.D with our 7 easy frosting recipes – meringue buttercream, chocolate ganache, lemon and coffee buttercream and – of course – peanut butter or cream cheese icing. No dairy? — No worries. We’ve even included a vegan option.
It takes time to make homemade frostings but it doesn’t have to be difficult. Every single frosting recipe you will ever need – right here – right now!

At Cooking Gods we like to keep things simple and always homemade – we have THE TOOLS to help you master any frosting recipe and – become more ‘God like’ in the kitchen!


Swiss Meringue Buttercream First up!

Introducing the mother of all frostings – the queen of decadence herself – meringue buttercream… TA DAHHHH!
It’s worth checking out Cupcake Jemma for an overview of technique and to hear her gorgeous British accent.

In the meantime, we’ve translated the recipe “Cooking Gods style” – easy peasy.
This is an excellent frosting for piping onto cupcakes. Don’t forget Cooking God’s killer chocolate cupcake recipe to use up those leftover egg yolks. See… we’re practical n’ awesome – all rolled into one!
Makes 2 cups Preparation time: 25 minutes. Active time: 25 minutes

Ingredients:
2 eggs ½ cup granulated sugar 2/3 cup butter, room temperature ½ teaspoon vanilla extract

1. Separate 2 eggs and add the egg whites into a medium glass or metal mixing bowl. Set egg yolks aside. 2. Add ½ cup of sugar to the egg white bowl and give the mixture a quick whisk. 3. Set a large saucepan over low heat. Add a little water into the saucepan and bring to a simmer. 4. Place the medium bowl into the larger sauce pan to make a double boiler. 5. Stir the egg whites and sugar over gentle heat for about 5 minutes until sugar is dissolved. 6. Transfer the mixture into the bowl of a stand mixer. 7. Use the whisk attachment to beat the mixture until it looks like meringue – fluffy with stiff peaks. The bowl should be cool to the touch. 8. Now, cut 2/3 cups of butter into small pieces. Add the butter into the stand mixer one piece at a time while whisking continuously. 9. Add ½ teaspoon vanilla extract and continue beating until combined.

Chocolate Ganache

It’s glossy and smooth with a teensy kick of liquor — just smother anything with this creamy chocolate glaze.
Makes: 2/3 cup Preparation time: 30 minutes. Active time: 15 minutes

Ingredients:
½ cup semisweet or dark chocolate 4 tablespoons butter, room temperature 2 tablespoons brandy or rum

1. Measure and add ½ cup chocolate and 4 tablespoons butter into a medium saucepan. 2. Place saucepan over low heat and gently stir until the chocolate is completely melted. 3. Remove pan from the heat and stir in 2 tablespoons of brandy or rum. Leave frosting to set at room temperature for about 15 minutes.

Lemon or Coffee Buttercream Frosting

So, lemon buttercream belongs with vanilla white cake and coffee buttercream goes with chocolate cake – just saying…

Makes: 1 cup Preparation time: 15 minutes. Active time: 15 minutes

Ingredients
¼ cup butter, room temperature 1 cup powdered sugar ½ teaspoon water (optional)

1. Place ¼ cup butter with 1 cup of powdered sugar into your stand mixer bowl. 2. Use the whisk attachment to beat the mixture until fluffy. The mixture becomes lighter and the sugar is completely dissolved.

1 tablespoon lemon juice OR 1 tablespoon instant coffee granules 2 tablespoons lemon rind, finely grated 1 tablespoon hot water

3. For Lemon buttercream: Add 1 tablespoon of lemon juice and 2 tablespoons of lemon zest into the stand mixer bowl. Mix until combined. 4. For Coffee buttercream: Dissolve 1 tablespoon instant coffee into 1 tablespoon hot water. Add to the stand mixer bowl. Mix until combined.
5. If the buttercream is too thick, add ½ teaspoon water to make the frosting smooth and spreadable. If too runny, adjust the consistency with extra powdered sugar. Buttercream can be refrigerated but always remember to bring to room temperature before spreading.

Vegan Buttercream Frosting

Simply follow the instructions for lemon or coffee buttercream above. We always use Earth Balance as the perfect vegan baking substitute in all our recipes.

Cream Cheese or Peanut Butter Icing

This is definitely a not – too – sweet frosting option. Level up this recipe and add peanut butter for a sweet and salty flavour combination you will NEVER forget.
Makes: 3 cups Preparation time: 20 minutes. Active time: 20 minutes

Ingredients
1 cup cream cheese, room temperature (or 1 eight –ounce package) ¼ cup butter, room temperature (or ½ a stick) ½ teaspoon vanilla extract 2 ½ cups powdered sugar

3 tablespoons smooth peanut butter, heaped (optional)

1. Measure and cut the cream cheese into small pieces. 2. Measure and cut the butter into small pieces. 3. Add half of the cream cheese pieces and half of the butter pieces into the bowl of a stand mixer. 4. Beat the cream cheese and butter together until smooth for about 3 minutes. 5. Add the rest of the cream cheese and butter pieces and continue beating. 6. Turn the mixer onto a low setting, and gradually add the powdered sugar ½ a cup at a time. 7. Add ½ teaspoon of vanilla, continue beating until thick and creamy. 8. For Peanut Butter Cream Cheese: Add 3 tablespoons of peanut butter and beat until well incorporated.

Want to use up those leftover egg yolks?

Get Cooking Gods world’s best chocolate cupcake recipe now.

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