At every birthday celebration there is a beautiful sight to behold, which is usually the center piece of the whole party. CAKE. And nothing can ruin a cake faster than bad frosting! So today we’re sharing my mom’s frosting recipe. This is the same frosting she would use on wedding cakes back in the day, and man does it stand the test of time. If you are someone who prefers a less sweet frosting, this one is not for you!
Frosting can also completely change the way a cake looks. You can have a masculine cake, a feminine cake, a children’s cake, a wedding cake. All of that is decided by the frosting; it’s colors, shapes, and placement. To pipe frosting onto a cupcake we typically use a 349 or 1M cake tip. These were used in 3 of the 4 cupcake photos below.
Below are some images of cakes and cupcakes that either Brittany, my mom or I have made over the last few years. Two of these cakes and one set of cupcakes were decorated using Russian tips. They create those super fun multi colored flowers. The frosting colors are laid out on plastic wrap in lines next to each other and then rolled up and put into the piping bag. Two sets of cupcakes used fondant decorations. To create the leaf, the fondant is rolled thin and then pressed using a stencil. The swirls were made by wrapped rolled fondant around a skewer, and the balls were rolled by hand. The roses were made by cutting each petal and then molding them into the shape desired. One set of cupcakes uses molded chocolate decorations. To make those, I created a mold using food safe molding putty and a tiny toy camera. Then I melted chocolate, poured it into the molds and once they were cooled popped them out.
If you need the perfect recipe for cake, click here!
If you end up with extra frosting, you can freeze it and save it for later, or you can make a delicious little treat with some graham crackers. Pipe frosting onto a graham cracker, covering the whole thing. Cover the piped frosting with an additional graham cracker. Let sit for a few hours and enjoy! After sitting for a few hours the moisture soaks into the graham crackers making them slightly soft which stops the frosting from bursting out.
Frosting
Equipment
- Kitchenaid Mixer (A hand mixer will also work)
Ingredients
- 2 cups room temp butter (do not use margarine!)
- 2 pounds powdered sugar
- 4 tbl milk (full fat is best, but any will do!)
- 2 tsp vanilla
Instructions
- Beat the butter in a stand mixer for 1-2 minutes.
- Add remaining ingredients and mix until smooth and creamy, around 5 minutes.
- If it seems too thick, you can add a small amount of milk and mix again.
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