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How to Make Frosting

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Seven Methods:
Fluffy Frosting

Edited 23 hours ago

Powdered Sugar Frosting

Fudge Frosting

Butter Frosting

Chocolate Frosting

Cream Cheese Frosting

Marshmallow Frosting

Frosting (also known as icing) can be made in a variety of ways, depending on

the texture, flavor and style you're after. You can make frosting out of powdered
sugar, butter, chocolate, or whatever flavors you love, and you don't have to be
a master chef to make this delicious and sweet treat.
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Method 1 of 7: Powdered Sugar Frosting

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Pour one cup of powdered sugar in a medium/small bowl.

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Add 1-3 tablespoons of milk, water or orange juice. You can also use heavy

Stir with a spoon.

Test the consistency. Make sure it is not too runny or too thick. If it is too thick, add

Refrigerate for 30-60 minutes to thicken.

Add flavoring. You can add lemon juice, vanilla extract, almond extract or any other

Spread the frosting on the cake. Let the cake cool thoroughly first.

cream. Keep in mind that the more liquid you add, the thinner your frosting will be.

only a little more milk. If it is too thin, add a bit more powdered sugar.

flavor you like. You can also add food coloring, if desired.

Method 2 of 7: Butter Frosting

Beat 6 tablespoons (90g) of softened butter in a small bowl using an electric

Beat in 4/3 cup (160g) of sifted powdered sugar (icing sugar) and 1

Spread it. Once combined, it is ready for spreading on the cake.

mixer. Beat until it's light and fluffy.

tablespoon of milk or water in two batches.

The frosting may be tinted with food coloring.

Other buttercream frosting wikiHow articles: Make buttercream frosting, Make
cocoa butter frosting, Make chocolate buttercream frosting and Make peanut
butter frosting.

Method 3 of 7: Chocolate Frosting

Place 3 ounces (80g) of coarsely chopped dark eating chocolate or a table

spoon of cocoa powder with 1/4 cup (60g) of sour cream in a heatproof glass

bowl.

Put the bowl over a small saucepan of simmering water. If you have a double-

Stir mixture together until smooth.

Spread over the pastry when the frosting has melted to a smooth

boiler, you can use that instead.

consistency.
See also: How to make chocolate frosting and How to make chocolate
buttercream frosting and How to make vegan chocolate frosting.

Method 4 of 7: Cream Cheese Frosting

Beat 6 tablespoons (90g) of cream cheese with 6 tablespoons (90g) of

softened butter in a small bowl. Use an electric mixer to make it easier.

Beat until the two ingredients are as white as possible.

Gradually beat in 4/3 cup (160g) sifting powdered sugar (icing sugar).
See also: How to make cream cheese frosting, How to make banana cream
cheese frosting, How to make pineapple cream cheese frosting and How to make
red velvet cake cream cheese frosting.

Method 5 of 7: Fluffy Frosting

Stir 5/4 cup (220g) superfine sugar (caster sugar) with 1/3 cup (80ml) of water

Bring to the boil for 5 minutes. Don't stir or cover. When the syrup reaches 116C

Remove this mixture from the heat. Leave aside to allow the bubbles to die down.

Beat 2 egg whites in a small bowl until soft peaks form.

Keeping the mixer going, pour the hot syrup in gradually in a thin stream.

Apply as required.

in a small saucepan over heat without boiling. Stir until the sugar dissolves.

on a candy thermometer or the syrup appears thick but not colored, it's done.

Then beat on high for about 10 minutes or until the mixture turns thick and cool.

Method 6 of 7: Fudge Frosting

Stir 3.5 tablespoons (50g) butter, 1/4 cup (55g) superfine sugar (caster sugar) and 2
tablespoons of water in a small saucepan over medium heat. Do not boil. Stir until the

sugar dissolves.

Sift 1 cup (120g) powdered sugar (icing sugar) and 2 tablespoons of cocoa
powder into a heatproof bowl.

Gradually pour in the hot butter mixture, stirring as you pour.

Cover the bowl. Place in the refrigerator and chill until it turns thick.

For spreading on the cake, beat with a wooden spoon until the frosting
becomes spreadable.

Method 7 of 7: Marshmallow Frosting

You'll need 2 cups of whipping cream, 1 bag of mini marshmallows, 1 cup of

Place the cream, marshmallows, sugar, and salt in a large, deep saucepan.

Heat over medium-low heat. Stir frequently, until the marshmallows melt completely.

Remove from the heat. Stir in the vanilla, if you're using it.

Pour the icing into the bowl of the stand mixer or another mixing bowl.

Remove the icing from the refrigerator. Beat it at high speed, using your stand

sugar, 1/8 teaspoon salt, and 1 to 2 teaspoons vanilla extract.

Refrigerate until thoroughly chilled, preferably overnight.

mixer or an electric hand mixer; it's a challenge to beat thoroughly enough by hand, so

it's best to use a machine. Scrape the sides and bottom of the bowl to make sure you're
incorporating all of the chilled icing.

Beat until the icing is smooth and glossy. This will probably take less than a
minute. The icing will thin out and become almost sauce-like. Once it's smooth, set the

icing aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it
to spreadable consistency.

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Spread or pipe the icing atop cupcakes. Or, use it to fill a round layer cake, or ice
a 9" x 13" sheet cake.

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Tips
If you put some frosting in a sturdy plastic bag and cut off a little bit of
the corner, you can draw designs or personalize your cake.
Powdered sugar may be labeled "confectioner's sugar" or "icing sugar".
It's the same stuff. It should be a fine white powder, not little white
crystals. Granulated sugar (the kind that looks like tiny crystals) will not
work very well for frosting because it is not smooth.
Make sure the cake is fully cooled before trying to put on icing, or it will
melt.
Cinnamon, lemon juice, crushed peppermint sticks or mints, crushed
cookies, or just about anything else can make your frosting even more
tasty and original.
You can add food coloring to change the color.
You can look at designs and try to recreate them on your own cake.
Experiment with your frosting. Put it on whatever dessert you want and
see if it's worth making again.
This frosting is also fun for cookies, after they are baked.
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Warnings
Don't heat up the frosting too much - you can burn the milk and ruin the
whole thing.
If you don't like using raw egg whites in a frosting, look for the
pasteurized kind.

Things You'll Need

Bowl
Electric beater
Spreading implements
Ingredients as outlined above

How to

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Cream Cheese
Frosting

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Cake Plates

Make a Rose
With Cake Icing

Make Pignoli
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How to

How to

Make Chocolate
Frosting

Make a
Chocolate Cake

How to
How to

Frost a Cake

Make Hard
Chocolate for Ice
Cream Topping

How to

Make Edible
Sugar Crystals

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Bake a Cake

Sources and Citations

Confirmation of some methods via AWW, Baking, (2008), ISBN 978186396789-1.
Conversions between metric and imperial baking measurements

Article Info

Categories: Frosting Icing and Fondant

Recent edits by: Serendipitee, DerpyHooves5, Yoko Kanai
In other languages:
Deutsch: Wie man Kuchenglasur herstellt, Espaol: Cmo hacer
frosting, Franais: Comment faire un glaage, Italiano: Come Preparare la
Glassa, Portugus: Como Fazer Cobertura, Nederlands: Verschillende soorten glazuur
maken, : , :

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