Best Creamy Frosting Recipes

CREAMY CARAMEL FROSTING

Steps:

• In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

CREAMY CHOCOLATE FROSTING

Steps:

• In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

CREAMY FUDGE FROSTING

Steps:

• Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.

CREAMY VANILLA FROSTING

Steps:

• In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
• In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
• Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately.

RICH AND CREAMY CHOCOLATE FROSTING FROM TOLL HOUSE

Steps:

• In small saucepan, melt butter. Stir in mini-morsels until melted.
• Add salt and vanilla.
• Gradually beat in confectioner's sugar and milk until creammy and fluffy. I beat this for a good 10 minutes. The longer you beat it, the creamier it gets.
• Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).

CREAMY MILK CHOCOLATE FROSTING

Steps:

• Place 1/2 cup softened butter in a mixing bowl.
• Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
• Beat until mixture is smooth and creamy.

CREAMY CHOCOLATE FROSTING

Steps:

• In a large saucepan, bring cream to a simmer, about 180°; remove from the heat. Stir in chocolate chips until melted. , Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator.

CREAMY VANILLA FROSTING

Steps:

• In a large bowl cream the butter. Add in the powdered sugar and vanilla and mix well. Now add in the milk 1 TBSP at a time until it turns into frosting into desired consistency.
• SPECIAL NOTE: Acually I triple this recipe. You can do like I said above and make different color and flavor frosting. its up to you.
• Now for the fun part -- Have plenty of candy for decorating. mini M&M's, crushed up candy canes, sprinkles ect. ect and ect. HAVE FUN! =).

CHOCOLATE MAYONNAISE CAKE WITH CREAMY FROSTING

Steps:

• FOR THE CAKE: Preheat oven to 350°F Measure ingredients into mixing bowl in order given. Mix together well. Spread in greased 9 x 13 inch pan. Bake in oven for 30 minutes until an inserted wooden pick comes out clean.
• FOR THE FROSTING: Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. I strain this mixture through a sieve just to make sure it is very smooth.
• Cream butter, sugar and vanilla in bowl until light, white and fluffy. Add cooled thickened milk. Beat until mixture resembles whipped cream.
• Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

CREAMY CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.

MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
• Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
• In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
• Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
• Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
• Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
• Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.

CREAMY PEANUT BUTTER FROSTING

Steps:

• Cream butter and peanut butter together.
• Add half the powdered sugar and blend.
• Blend in milk and vanilla.
• Add remaining powdered sugar.
• Stir until smooth and well blended.

DEVIL'S FOOD CAKE WITH CREAMY CHOCOLATE FROSTING

Steps:

• Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour; discard excess. Bring 3/4 cup water to boil in medium saucepan. Remove from heat. Whisk in cocoa to form paste. Cool slightly. Add buttermilk; whisk until blended.
• Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl until light, about 5 minutes. Beat in cocoa mixture. Add dry ingredients and beat just until blended. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second layer. Spread remaining frosting over entire cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
• Frost cooled cake and garnish with toasted coconut!

CREAMY MAPLE FROSTING

Steps:

• Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
• Add milk and remaining sugar, alternately.
• Mix until smooth & creamy.

CREAMY MASCARPONE FROSTING

Steps:

• Let mascarpone stand at room temperature for 30 minutes.
• Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy. Beat in confectioners' sugar, vanilla, and orange zest until combined. Beat in mascarpone until just combined.

SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING

Steps:

• Preheat the oven to 325°F.
• In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
• In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
• Wash and dry the beaters.
• In another large mixing bowl, combine the egg whites, cream of tartar and salt.
• Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
• Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
• Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.

LIGHT AND CREAMY BROWN SUGAR AND CHOCOLATE FROSTING

Steps:

• Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.

CREAMY BROWNIE FROSTING

Steps:

• In a small mixer bowl, beat butter, cocoa, corn syrup and vanilla until blended.
• Add powdered sugar and milk; beat until spreading consistency.
• Note: This makes enough for an 8x8" pan; double it for a 9x13" pan.

DOUBLE CHOCOLATE CAKE WITH CREAMY FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 9x1 1/2-inch cake pans. Combine cake mix, VOSKOS® Nonfat Vanilla Greek Yogurt, water, vegetable oil, and eggs in a large mixing bowl. Beat with an electric mixer on medium speed until smooth. Scrape sides of bowl; fold in grated chocolate.
• Divide batter between prepared pans. Bake for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans; cool cakes on wire racks. Fill and frost layers with Creamy Frosting (see below).
• Creamy Frosting: Combine butter, VOSKOS® Nonfat Vanilla Greek Yogurt, and vanilla in large mixing bowl. Beat with an electric mixer for 30 seconds. (Mixture will appear curdled.) Gradually beat in powdered sugar until frosting is spreadable.