How to make Fail-proof Frosting Every Time!

By Foodism Team

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Dry Cakes are neat, no doubt. But a cake with frosting is something we just can not refuse. It’s like matching the perfect shoes with your outfit, frosting just makes everything better, prettier, brighter and tastier! 

But it is not always easy to get it right. From the texture, colouring, smoothness and of course, flavour, frosting can be really hard to perfect. 

We have here a few fail-proof recipes for frosting that are tried and tested!

Italian Buttercream Frosting

  • 1 cup sugar, divided
  • 1/4 cup water
  • 4 large egg whites, room temperature
  • 2 cups unsalted butter, cubed, room temperature
  • 1-1/2 teaspoons vanilla extract

Directions

In a small heavy saucepan, combine 3/4 cups sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. 

Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. 

Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form.

Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes.

Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream

Directions-

Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.

For a pourable ganache, cook, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened about 40 minutes. 

Pour over the cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set.

For the spreadable ganache, chill, stirring occasionally, until mixture reaches spreading consistency. Spread over cake.

Best Vanilla Buttercream

  • 6 ounces white baking chips
  • 1/4 cup heavy whipping cream
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla extract
  • 6 large egg whites, room temperature
  • 1-1/2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups unsalted butter, cubed

Directions

In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla paste and extract. Set aside to cool slightly. 

Meanwhile, in a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. 

Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.

Remove from heat. With a whisk attachment of the stand mixer, beat on high speed until cooled to 90°, about 7 minutes. 

Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended.

Stay tuned for more amazing frosting recipes!!