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Top Ten Favorite Frosting Recipes

January 10, 2017 by girlinspired 1 Comment

The 10 BEST Frosting recipes for every cake and style!Looking for the PERFECT frosting for your next dessert?  You may want a rich, creamy chocolate to smother on your cake, something that freezes well for an ice cream cake, or an icing that holds the finest detail for decorating.  Today, I’m sharing my go-to TOP TEN frosting recipes for a wide spectrum of cake-making purposes.

  1.  DECADENT DARK CHOCOLATE BUTTERCREAM

My personal favorite icing of all time – this rich and creamy chocolate frosting pipes beautifully and tastes sinful.  It’s buttery smooth with the deep, intense chocolate that us chocolate lover’s crave. This icing works well with a rich, chocolate cake or to compliment vanilla, white, and yellow cake.  It also pairs well with stronger-flavored fillings, such as raspberry.  It pipes out smooth and holds its shape for adding decorative touches to your cake designs.  Find the recipe here: Dark Chocolate Buttercream Frosting.

If you're looking for a rich, decadent DARK CHOCOLATE BUTTERCREAM, this is the frosting for you!

2.  CHERRY BUTTERCREAM FROSTING

This Cherry Frosting pairs so well with both cherry flavored cake and chocolate.  If you love maraschino cherries, this is the cake for you.  The icing has a light, buttery base with some cherry flavoring and just a bit of sweetness.  This one pipes beautifully as well, so you can make all your fancy decorations and still have a great flavored frosting on top of your cake! Find the recipe here: Cherry Buttercream Icing.

 

Cherry Buttercream Frosting - yum!! so easy and delicious!

3.  GLOSSY WHITE MOUNTAIN FROSTING

Marshmallow Lovers Unite – this is the frosting for you!  It’s not actually made with marshmallows, but it has a very airy, light, just slightly sweet flavor and it looks like a fluffy pillow of goodness.  Perfect for S’mores-themed desserts or to pair with nearly ANY flavor of cake, this meringue-like frosting looks shiny and gorgeous.  You cannot create a lot of detail with this one, but it has a lot of volume and gloss!  You can even stick it under the broiler for a few seconds and give it a little toast!  Find the recipe here:  Glossy White Mountain Frosting.

 

White Mountain Frosting - great non-dairy alternative for a fluffy, glossy frosting!

4. SWISS MERINGUE BUTTERCREAM

For those of us that don’t like a really super, sticky sweet frosting, this swiss meringue buttercream is a dreamy change.  The butter and meringue base take a little time to make, but the end result is a smooth, light frosting that pipes into stunning details.  It colors nicely, tastes delicious and pairs with all kinds of cake flavors. Find the recipe here:  Swiss Meringue Buttercream Recipe

 

Princess Birthday Party - so much inspiration, lots of tutorials!

5.  Frozen Whipped Topping

Do you need a light, whipped topping for your ice cream cake or mud pie?  Real whipped cream does not keep in the freezer, but you can purchase a product that does!  Pastry Pride is sold in cartons at many cake supply stores and can be kept in your freezer until the day before use.  Just thaw the carton, whip it up like real whipping cream, and you can frost your frozen creations with confidence that your whipped topping will last!  You can do some minimally detailed piping with this one as well.  Read more about this wonderful Frozen Whipped Topping here.

How to Make an ICE CREAM CAKE.

6. Peanut Butter Buttercream:

One of my favorite dessert combos is peanut butter and chocolate.  You too?  Then you have to try this peanut butter buttercream.  It’s much the same as making a swiss meringue buttercream, but we add in peanut butter for a creamy, scrumptious combo.  Perfect with red velvet cake or this Peanut Butter Chocolate Layer Cake!  Yum!  Find the recipe here: Peanut Butter Buttercream.

Peanut Butter Chocolate Layer Cake - a peanut butter lovers' dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

7. Caramel Buttercream:

Are you sensing a theme?  Buttercream makes the world go round.  (Or my world at least.)  This buttercream has a delicious homemade caramel sauce mixed in for a mouth-watering combination of caramel and buttery sweetness.  Pipes well like the other swiss meringue buttercreams and goes with anything you’d pair with caramel!  Find the recipe here:  Caramel Buttercream

German Chocolate filled cupcakes with caramel buttercream - these are amazing.

8. Strawberry Marshmallow Buttercream:

It’s not only pink and pretty to look at, but the strawberry and marshmallow creme blend beautifully together in this sweet frosting.  This one continues to be one of the most popular frosting recipes here at Girl. Inspired.  It’s a keeper!  Great with chocolate, vanilla, or even strawberry cake.  Find the recipe here: Strawberry Dream Frosting

This Strawberry Dream Frosting made from butter and marshmallow creme is to die for!

9. Marshmallow Buttercream/Peppermint Buttercream:

Hands down, my absolute favorite sugar cookie frosting is a nice thick layer of this marshmallow buttercream (regular or peppermint flavored).  You can also use this recipe to frost cakes and cupcakes.  Find the recipe here:  Marshmallow Buttercream and Candy Cake Cookies

Cut-Out Sugar Cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!

10. Classic Cream Cheese Frosting:

Classics need no explanation.  If the words Cream Cheese Frosting make you drool, this is THE cream cheese frosting recipe you want.  Cream cheese frosting goes deliciously with pumpkin anything, spice cake anything, lemon anything, and…..anything.  You can’t do a lot of fine detail decorating with this creamy, silky frosting, but you can get away with a bit of a piped swirl if you want.  Find the recipe here:  Classic Cream Cheese Frosting and Pumpkin Pie Cupcakes

Classic Cream Cheese Frosting on Pumpkin Pie Cupcakes - YUM!!

Filed Under: Cake Decorating, Desserts, Food and Recipes, Inspiration and Ideas Tagged With: best frosting recipes, buttercream, cake decorating recipes, favorite frosting, icing

Stacked Donuts Beehive

May 13, 2013 by girlinspired 13 Comments

You know how much I love a little treat that tastes delicious and looks fun, too!  As I shared in my Black and Yellow Inspiration post this weekend, I have had bumblebees on the mind.  I was mulling over how I could make a cute bee-focused dessert without an assortment of special equipment, and these stacked donuts beehives popped into my mind.

How to Make Edible Bees and a Donut Beehive - so fun!

How to Make Edible Bees and a Donut Beehive - so fun!

The hive is simply constructed of three donuts stacked on top of one another and drizzled with a glaze made from powdered sugar, water, and yellow food coloring.  The glaze helps to hold the bees on the donuts.  I also used a bit of the glaze as “glue” to hold the wings on the bees.

Glaze Drizzle for Donut Beehive

The bees are made from: yellow Jordan almonds, black gel icing, wings cut from wafer paper, and black jelly bean “heads.”

Make Edible Bees!

They’re quick to assemble and I love that most of the ingredients can be found right at the grocery store.  The exception is the wafer paper I used for the wings – more on that in a second.  Assembly of the bees is simple – slice a little piece off the end of each jelly bean and stick it onto the wide end of the almond for the head (it’s self-sticking!).  Drizzle horizontal lines with the icing writer for the bees’ stripes.

Make Edible Bees!

Make Edible Bees!

Now for the wafer paper wings:  I had some remnants leftover from these cookies.  (My cute friend Joanna also sells wafer paper cake/cookie toppers at her etsy shop.)  Just fold a piece of it in half, cut out a wing shape, and open.  “Glue” the wing along the fold onto the back of the bee!

How to Make Edible Bees and a Donut Beehive - so fun!

Make Edible Bees!

As I mentioned before, I used the glaze “glue” to help hold the bees in place on the tops of the stacked donuts.  To adhere the bees on the sides of the donuts,  I melted a few peanut butter candy melts and dabbed a dot onto the side of the donut.  I held the bee in place for a minute or so until the candy hardened – worked like a charm!

How to Make Edible Bees and a Donut Beehive - so fun!How to Make Edible Bees and a Donut Beehive - so fun!And there you have it!  The cutest little edible bees and beehives you ever saw!  And in case you were wondering, it’s perfectly acceptable to eat a whole stack of donuts yourself!

Filed Under: Desserts, Food and Recipes, Parties Tagged With: donuts, icing

when you just need a cookie

March 11, 2011 by girlinspired 6 Comments

Clearly, my decorating skills need a little fine-tuning.  Nevertheless, I promise that these sugar cookies taste spectactular.  The girls certainly didn’t complain.

Cut-Out Sugar Cookies
(mom’s recipe)
Cream together:
1 C. butter, softened
1 C. granulated sugar
Add:
1 egg
3/4 t. almond extract
Mix in:
2 3/4 C. flour
1/2 t. baking soda
1/2 t. salt
Mix up the dough.  Roll it out to desired thickness.  Personally, I like them kinda meaty.  Bake at 350 for about 8 minutes.  Pull them out as soon as you see the tiniest bit of browning at the edges. 
Sugar Cookie Glaze
(from Southern Living)
Whisk together:
1 box (16 oz.) powdered sugar
5 T. warm water
Color with liquid food coloring.
Gently dip your cookie into the glaze to coat the top and set on a cooling rack until dry.  Alternately, you can spoon the glaze over the top.  I actually found the glaze very thin, so after dipping, I spooned another coat of glaze over the top. 
I added a little colored sugar for some of the unicorn horns.  Then, I piped an outline around the dried, glazed cookies using royal icing.  Here’s an easy recipe:
Royal Icing
(from Southern Living)
Beat together:
1 box (16 oz.) powdered sugar
3 T. meringue powder (you can buy this at a cake supply store or most craft/hobby shops)
6 T. warm water
1 t. light corn syrup
Beat for 5-7 minutes.  Color with paste food coloring.  Cover icing with a damp towel or plastic wrap to prevent it from drying out.
This was fun.  One of my goals is to brush up on my sugar cookie skills (I know, very important.)  I cut out a variety of shapes this time around and popped the rest in the freezer to pull out over the next couple weeks, so hopefully, we’ll be seeing some progression….
Weight Loss Tip:  Should you need a little cookie every now and then, make a whole batch, count out one for each member of the family, and immediately freeze the rest.  The wait time required for defrost is often enough to curb impulsive cookie consumption. 

Filed Under: Desserts, Food and Recipes Tagged With: cookies, icing

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