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How to Make Frosting

Seven Methods: Powdered Sugar Frosting Butter Frosting Chocolate Frosting Cream Cheese Frosting

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

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

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

Stir with a spoon.

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

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

Refrigerate for 30-60 minutes to thicken.

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

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

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

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Method 1 of 7: Powdered Sugar Frosting

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

mixer. Beat until it's light and fluffy.

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

tablespoon of milk or water in two batches.

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

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.

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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-

boiler, you can use that instead.

Stir mixture together until smooth.

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

consistency.

See also: How to make chocolate frosting and How to make chocolate

buttercream frosting and How to make vegan chocolate frosting.

1 Beat 6 tablespoons (90g) of cream cheese with 6 tablespoons (90g) ofsoftened butter in a small bowl. Use an electric mixer to make it easier.

Method 2 of 7: Butter Frosting

Method 3 of 7: Chocolate Frosting

Method 4 of 7: Cream Cheese Frosting

http://www.wikihow.com/Make-Buttercream-Frostinghttp://www.wikihow.com/Make-Cocoa-Butter-Frostinghttp://www.wikihow.com/Make-Chocolate-Buttercream-Icing-(Frosting)http://www.wikihow.com/Make-Peanut-Butter-Frostinghttp://www.wikihow.com/Make-Chocolate-Frostinghttp://www.wikihow.com/Make-Chocolate-Buttercream-Icing-(Frosting)http://www.wikihow.com/Make-Vegan-Chocolate-Frosting

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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.

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

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

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

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

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.

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

Apply as required.

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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.

Method 5 of 7: Fluffy Frosting

Method 6 of 7: Fudge Frosting

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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.

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

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

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.

Refrigerate until thoroughly chilled, preferably overnight.

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

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.

Spread or pipe the icing atop cupcakes. Or, use it to fill a round layer cake, or ice

a 9" x 13" sheet cake.

Method 7 of 7: Marshmallow Frosting

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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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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.

Bowl

Electric beater

Spreading implements

Ingredients as outlined above

How to

Make LemonCream CheeseFrosting

How to

Make FrostedCake Plates

How to

Make a RoseWith Cake Icing

How to

Make PignoliCookies

How to

Frost a Cake

How to

Make ChocolateFrosting

How to

Make aChocolate Cake

How to

Make HardChocolate for IceCream Topping

How to

Make EdibleSugar Crystals

How to

Bake a Cake

Confirmation of some methods via AWW, Baking, (2008), ISBN 978-

186396789-1.

Conversions between metric and imperial baking measurements

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, : , :

Warnings

Things You'll Need

Sources and Citations

Article Info

http://www.wikihow.com/Make-Lemon-Cream-Cheese-Frostinghttp://www.wikihow.com/Make-Frosted-Cake-Plateshttp://www.wikihow.com/Make-a-Rose-With-Cake-Icinghttp://www.wikihow.com/Make-Pignoli-Cookieshttp://www.wikihow.com/Frost-a-Cakehttp://www.wikihow.com/Make-Chocolate-Frostinghttp://www.wikihow.com/Make-a-Chocolate-Cakehttp://www.wikihow.com/Make-Hard-Chocolate-for-Ice-Cream-Toppinghttp://www.wikihow.com/Make-Edible-Sugar-Crystalshttp://www.wikihow.com/Bake-a-Cakehttp://www.wikihow.com/Special:BookSources/9781863967891http://dinnerdujour.org/conversions/http://www.wikihow.com/Category:Frosting-Icing-and-Fondanthttp://de.wikihow.com/Wie-man-Kuchenglasur-herstellthttp://es.wikihow.com/hacer-frostinghttp://fr.wikihow.com/faire-un-gla%C3%A7agehttp://it.wikihow.com/Preparare-la-Glassahttp://pt.wikihow.com/Fazer-Coberturahttp://nl.wikihow.com/Verschillende-soorten-glazuur-makenhttp://ru.wikihow.com/%D0%BF%D1%80%D0%B8%D0%B3%D0%BE%D1%82%D0%BE%D0%B2%D0%B8%D1%82%D1%8C-%D0%B3%D0%BB%D0%B0%D0%B7%D1%83%D1%80%D1%8Chttp://zh.wikihow.com/%E5%88%B6%E4%BD%9C%E7%B3%96%E9%9C%9C

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