As if straight-up buttercream weren't indulgent enough, Robicelli's: A Love Story, With Cupcakes calls for decorating these cakes with shards of crisp, salty potato chips and chopped pecans. A dollop of vanilla buttercream tops the cake, and a generous drizzle of butterscotch sauce delivers a parting shot of salty sweetness. It tastes like a day at the fair.
'buttercream' on Serious Eats
A traditional carrot cake recipe, bursting with spices and fresh carrot, is topped with a cream cheese buttercream and walnuts roasted in butter. The spices of the cake are set off splendidly by a dense, tangy buttercream.
This light and fluffy Italian meringue buttercream is slightly sweet and extremely workable.
This quick, tender cake calls on orange zest for its bright flavor, making it the perfect springtime treat. A generous helping of creamy Swiss buttercream wraps the whole thing in a smooth blanket of sugary joy.
As far as chocolate cakes go, this one is the ultimate in decadence, hence its name. The moist cake is hugged tightly by smooth buttercream, and thick blanket of ganache on top seals the goodness in with a kiss. There's no escaping this cake, so don't even try.
Yes, I bake my own birthday cakes. This year it's layers of tender yellow cake glued together with sweetened condensed milk, and a generous coat of billowy, strawberry-flecked buttercream.
A traditional Christmas cake roll, frosted with chocolate icing and filled with salted caramel filling.
Making this cake isn't hard at all, but describing the entire process makes it seem more daunting. Put simply: bake a cake. Make buttercream. Sandwich them together. Cut into shapes. Glaze. Put more obnoxiously, well, read on.
This recipe is inspired by the Chocolate-Covered Hi-Hats from Elinor Klivans in em>Cupcakes!
This recipe has, in the course of its testing, become one of my favorites and will surely be a staple in my Thanksgiving menu year after year.
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.
This recipe is all about the frosting: princess-pink, red-red raspberry flecked, melt-in-your mouth clouds of buttercream generously spread on lemon cake (the cake is adapted from Cook's Illustrated, flavored with bright lemon juice and zest).
These Chocolate Whoopie Pies with Banana Buttercream bring the flavors of Banana Stand into whoopie form.
Adding a few tablespoons of lime juice to the buttercream for these Jalapeño Cornbread Whoopie Pies with Honey Buttercream plays up their Southwestern flavors.