Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 12, 2007 10:40 AM

icing for icing lovers

I know that it's not very sophisticated to prefer the icing to the cake. But I do. I like it all--from the supermarket crap that's nothing but sugar and shortening to homemade buttercreams. Either way, we're talking the kind of stuff you can really layer on thickly (no elegant swipes of ganache for me).

For those of you with cravings like mine, what recipes fulfill it best?

  1. Click to Upload a photo (10 MB limit)
  1. White chocolate cream cheese frosting - find the Cake Bible by Rose Levy Berenbaum - its to die for!

    9 Replies
    1. re: AlaskaChick

      those sweet delicious 5 words that you just said has effectively ruined the rest of my day. Now I have to look up the recipe and make up an excuse to make it tonight!

      1. re: mac8111

        Then my work here is done! Put it on the white chocolate cheesecake and I'm in heaven!

        1. re: AlaskaChick

          Cheesecake huh? I don't know if I have ever put icing on a cheesecake.

          1. re: mac8111

            I'd not thought of it myself til I found the recipe in the Cake Bible. Since then, I've made it for more than a few weddings and anniversaries (professional amateur baker). And this is the one that gets requested by family over any other cake. Its baked in regular cake pans so its not a traditional in the crust type of cheesecake.

      2. re: AlaskaChick

        Is this the frosting you are talking about? I dont have the book, and was wondering if this could be the recipe?


        1. re: jennisad

          That's the one. Its a little soft when you first make it but sets up beautifully.

        2. re: AlaskaChick

          will this set well for cupcakes for piping?

          1. re: vanity021

            It's a bit soft for piping when first made so I usually put some in the fridge while I'm frosting the cake, then I use that for piping. Careful as it can get too firm if you chill too long but if that happens, just let it rest at room temp. I find it helps to have two bags, one thats chilling and one you're using or very small amounts in the bag so as to finish it before the heat of your hands warms it too much

        3. Magnolia Bakery's vanilla buttercream icing is pretty ridiculous; 6-8 cups of confectioner's sugar? CRAZY:

          1. I love cream cheese frosting, but there are very few flavors and textures that can balance the strong flavor.

            My usual a is a classic buttercream,

            1. My all time favourite is a classic french buttercream, where you whip egg whites, add a boiling water/sugar syrup whip and until cooled (you have to do this in a stand mixer with the whipping attachment) and once cooled add a ridiculous amount of butter (if I remember correctly it's 1 1/2 lbs). Then you can add whatever flavouring you want- vanilla (scraping out the seeds of a vanilla pod is my ultimate fave), coffee, melted bittersweet chocolate...

              drool drool drool...

              2 Replies
              1. re: maisonbistro

                Ah, well, I am definitely a fan of unusual flavors over the basics myself---so thanks, guys, keep 'em coming, and if you've got some thoughts on getting goodies like peanut butter, caramel etc. in there, all the better!

                1. re: maisonbistro

                  I love the classic buttercream, too. Such fabulous stuff, especially when a good quality dark chocolate is involved. Whenever I have this, though, I think of Paula Deen (all that butter) and an very amused.

                2. Brown butter icing/frosting. I could eat bowls of this.

                  1/2 c Butter
                  2 c Powdered sugar
                  Warm Cream, approx 2 Tb
                  1 ts Vanilla

                  Melt butter over a medium heat until golden nutty brown. Whisk in sugar, and add vanilla. Add warmed cream until desired consistency.

                  Dribble it down a butterscotch cake. Heaven.

                  4 Replies
                  1. re: corgette

                    Ok I keep re-reading this thread. I bookmarked it because so far, there are quite a few good recipes.

                    I am butterscotch nut. Butterscotch cake? How is that done? Do you mind sharing?

                    1. re: chef chicklet

                      Ok, I read the terms of use, so I hope I'm ok posting this. I like the Butterscotch Cake recipe in Nigella Lawson's 'How to Be a Domestic Goddess,' copyright 2001, recipe on page 20. The ingredients are verbatim, but I'll paraphrase the instructions, which aren't diffucult at all.

                      The recipe is deceptively simple, but very rich and buttery, with a good dense crumb.

                      Butterscotch Cake

                      1 cup unsalted butter, very soft
                      7 TB softened brown sugar
                      1/2 cup sugar
                      4 large eggs
                      1 1/2 cups self-rising cake flour
                      2-4 TB heavy cream

                      2 8"x2" round cake pans, greased and lined with parchment

                      Preheat oven to 375.

                      Nigella recommends putting all ingredients into the food processor until smooth, adding cream until desired consistency.

                      I do it by hand, and cream the butter and sugars until light and airy. Then add the eggs, one at at time, with a spoonful of flour between each addition. Blend until smooth, then add the rest of the flour, being careful not to overmix. Finally, add the cream until the batter's on the runny side, but not too liquidy.

                      Divide the batter between the two pans and bake until done, about 25 minutes. Cool in their pans for 10 minutes, then turn them out to cool on a rack completely.

                      When I ice them, I make the brown butter icing above, and when I worked in a bakery, a little butterscotch schnapps too.

                      Nigella in her recipe suggests making a coffee-butterscotch cake by adding a tablespoon of espresso powder to the mix, or do what I like to do and slice bananas into the center frosting layer. Almonds go beautifully as well.

                      1. re: corgette

                        Ah thank you! Another great cake for the Fall Season and holidays!!
                        Oh I can't believe you mentioned Butterscotch Schnapps, I'm ashamed to admit I like that stuff! Not to drink, but great flavor.

                        Sound pretty yummy!!!

                        1. re: corgette

                          corgette- I just tried Nigella's butterscotch cake this week, and I was really disappointed. But then, I tried her icing too, which was all too sweet for me, and just tasted off (caramel-cream cheese blend). I mixed my cake batter in the processor - maybe that made a difference? I didn't get much of a butterscotch flavor, really - I was disappointed, and the cake tasted heavy and blah. Hmm.