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Apr 26, 2007 08:29 PM

What's your favorite frosting and why?

I seem to not have found a frosting recipe that I really like. I started making cupcakes and I've tried the buttercream frosting and 7 minute frosting from Joy of Cooking. I've also tried making buttercream with just butter and no egg whites.

I just haven't been pleased with any of the ones I tried. The buttercreams had a very greasy mouthfeel and the 7 minute frosting did not stay smooth. Am I doing something wrong? Do you have a go to frosting that stays soft and creamy and smooth and yet does not feel too oily in your mouth?

Sorry for the long post...thanks!!!

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  1. The only frosting I can deal with is straight up whipped cream. Sugary frostings gross me out.

    1. I'm not a big fan of buttercream frostings, too heavy and rich. I enjoy whipped cream based ones, smooth runny ones like butterscotch or ganache, cream cheese frosting, and the coconut one for german's chocolate cake.

      4 Replies
      1. re: Lixer

        YES! German chocolate,my grandmothers recipe had dates in it,lots of coconut,and had to be cooked,but was otherworldly, that being said,a really good chocolate frosting is hard to beat.!

        1. re: jword2001

          my favorite is the cream cheese frosting. you can put it on so many different
          cakes and it is one of the most widely used. and so easy to make.

          1. re: bigjimbray

            I love almond paste as frosting on cakes especially those that have hazlenut cream in them,but when making homemade desserts, I buy this ready made whipped cream powder and I just add milk to it and beat,it makes a light fluffy frosting,sometimes I mix in a little strawberry jam to make strawberry-vanilla flavoured frosting

            1. re: bigjimbray

              Agreed. Cream cheese frosting is the best.

        2. I love the neoclassic buttercream frosting from "The Cake Bible". Its not excessively sweet, but it is rich.

          1. I just tried mixing sugar free pudding mix with ff or sf cool whip and 1 c lf milk. Let it thicking in the refridgerator. I like it b/c it is easy, tasty, and lower cal.

            6 Replies
            1. re: xnyorkr

              butter cream without egg whites? you mean yolks, sugar, butter? I like buttercream made with egg whites, sugar syrup, butter - but I only add about half the butter the recipe calls for: enough to make a smooth spread, but much lighter/more edible than classic buttercream. The wilton cake decorating folks tell you that 'buttercream' is that queasy sweet crisco/confectioners sugar mix used in their classes. It always makes me cringe!

              1. re: pastrytroll

                i found some recipes that use butter, sugar, milk and corn syrup. I tried that and it was way to rich for me. I'll try your tip about using just half the butter. And maybe i'll whip it a bit before adding it to the "meringue". Maybe that will make it even lighter.

                1. re: ctl98

                  Milk? I don't thinI've ever seen a meringue butter cream with milk? are we talking about confectioners sugar or granulated sugar?

                  1. re: pastrytroll

                    sorry i should have been clearer. i tried 2 versions of buttercream. the 1st one with butter, confectioners sugar, corn syrup and milk/cream. too rich for me. and the 2nd was swiss meringue buttercream where you heat the meringue first then add the butter. better but still too "slippery" for my taste. so maybe i will try making the swiss meringue buttercream with less butter, like you suggested. and i'll try whipping the butter before adding, in the hope that it will produce a lighter frosting.

                  2. re: ctl98

                    I saw Nigella add some corn syrup to her frosting. She said it gave it a shiney look.

                  3. re: pastrytroll

                    pastrytroll--this is my 'recipe' exactly! Italian meringue buttercream made with roughly half the standard amount of butter. Gives a good 'mouthfeel' with the impression that you're eating a stick of butter. Mmmmm, buttercream! (and the words crisco and frosting don't even belong in the same sentence it's such a disgusting flavor/mouthfeel)

                2. cream cheese frosting. I love the flavor, and texture, and the fact it is used on Carrot cake, my favorite.

                  3 Replies
                  1. re: swsidejim

                    Cream cheese frosting on tomato soup cake!

                    1. re: Pegmeister

                      I have never heard of a tomato soup cake.

                      1. re: swsidejim

                        Tastes like a spice cake, somewhere in between a gingerbread and a carrot cake. It's been many years, but I believe my original recipe came from Campbells.