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Entries tagged with 'frosting'

Wedding Cake Vanilla Italian Buttercream

Serious Eats Jacqueline Raposo Post a comment

This light and fluffy Italian meringue buttercream is slightly sweet and extremely workable. More

Sugar Cookies with Royal Icing

Serious Eats Lauren Weisenthal Post a comment

My favorite recipe for making sugar cookies with royal icing comes from the venerable Martha Stewart. It's a classic recipe for perfect sugar cookies, the kind that are light and crisp and perfect for decorating. I recommend using brandy or cognac, which adds a butterscotch note to the cookies. More

Chocolate Peanut Butter Cupcakes

Serious Eats Yvonne Ruperti 11 comments

This recipe is inspired by the Chocolate-Covered Hi-Hats from Elinor Klivans in em>Cupcakes! More

Trompe L'oeil Bagels with Cream Cheese

Serious Eats Caroline Russock Post a comment

What looks like an innocent enough poppyseed bagel with cream cheese is in fact a clever cover for a doughnut sandwich with buttercream frosting. We won't tell if you don't. More

Sweet Technique: Piping 101

Sweets Lauren Weisenthal 18 comments

Decorating cakes the way the pros do takes years of dedication and practice, but knowing a few cool tricks can definitely make the difference between a boring cake and a cake that looks elegant and special. With just a basic set of metal piping tips, there are many impressive designs that you can create to jazz up a cake. More

Sweet Technique: How to Make Swiss Buttercream

Sweets Lauren Weisenthal 13 comments

Now that it's become de rigueur to cover and decorate celebration cakes with fondant, the flexible sugar dough that's become exceedingly popular thanks to cake TV shows, Swiss buttercream has become an afterthought. For me, a cook who believes that it's never worth it to sacrifice flavor for appearance, the demise of buttercream cakes is a travesty. More

Swiss Buttercream

Serious Eats Lauren Weisenthal 6 comments

This recipe is extremely versatile and can be used with any flavored extracts. Or, if you prefer to make a natural vanilla bean buttercream, use the seeds scraped from the inside of a vanilla bean. If your flavoring does not impart color, this recipe is great for adding color too. I recommend gel color instead of liquid food coloring, because it contains less liquid and you don't need much to get the results you want. More

Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting

Serious Eats Caroline Russock 1 comment

Tender yellow cake with smooth chocolate frosting, this is birthday cake done right. More

Elizabeth Falkner's Dark Chocolate Fudge Frosting

Serious Eats Liz Gutman 5 comments

This is pastry chef Elizabeth Falkner's recipe. It's bar-none the quickest, easiest, fudgiest frosting I've ever come across. Just make sure you get sweetened condensed milk, NOT evaporated (I've made that mistake plenty of times myself). This recipe makes enough... More

Cakespy: Zucchini Cake With Chocolate Cream Cheese Frosting

Serious Eats cakespy 11 comments

It's not easy being green. It is, however, exceedingly easy to eat green, especially when we're talking about zucchini cake. More

How to Ice a Cake

Sweets Sue Veed 9 comments

Ahh, icing and cake. Few foods bring about more childlike joy. And yet, trying to bring these two together without a little know-how can make you feel like a five-year-old with two left hands. Here are a few pointers to make the next go-round less messy. More

Frosted Sugar Cookies with Lemon Zest

Serious Eats Tam Ngo Post a comment

Cakespy: Spiced Jumbles With Vanilla Frosting

Serious Eats cakespy 6 comments

Jumbles are cookies originally documented as early as the late 1500s in Europe. Since they fared well on long sea voyages, they were one of the first cookies brought over to the colonies. Strictly speaking, they aren't really a remarkable cookie. Made with a basic mix of butter, sugar, eggs, and flour, they're more of an empty canvas, taking their personality from various mix-ins. More

In Genius Snack Ideas: Frosting On Saltines

Carey Jones 21 comments

Photo from Boots In The OvenAnother triumph for the happy union of sweet and salty. Logan at Boots In The Oven recalls a favorite snack from childhood that he's never given up: canned frosting on crackers. "Yup, my favorite is cream cheese frosting with Premium brand saltines," he says. "Original flavor." Sweet and gooey on salty and crunchy... almost like Nutella on tortilla chips.... More

The Icing vs. Frosting Debate

Erin Zimmer 25 comments

From left: icing; frosting. Or is it the other way around?! Is this an issue of semantics? Like jimmies versus sprinkles? And banana peppers versus pepperoncini? Cakespy says the terms are ultimately interchangeable, but a little research in Cake, the new Williams-Sonoma cookbook, proves "an icing is generally thinner and glossier," while frosting is "a thick, fluffy mixture, such as buttercream, used to coat the outside of a cake." Then there's glaze (oy!) which is more slippery and thinner than the other two. Where do you stand on the debate? Don't fret too much. At the end of the day, our veins are full of sugar and happy cells.... More

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