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Burnt Butter Frosting
This unusual frosting recipe is made with burnt butter. It is excellent on yellow cakes, and I always get rave reviews. Don't be tempted to substitute margarine for butter in this recipe.
French Buttercream Frosting
This French buttercream frosting is great for icing cakes and writing on them. It gets hard when refrigerated, so you have to let it come to room temperature before serving. You cannot make flowers with this recipe. I use this recipe every time I make birthday cakes for my family.
Buttercream Frosting
This is a buttercream frosting I normally put on birthday cakes. It's like the frosting that bakeries put on cakes, extra rich and creamy from the egg yolk, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8- or 9-inch layers.
Maple Buttercream Frosting
This maple buttercream frosting is very sweet. It reminds me of maple candy.
Buttercream-Coconut Cake Icing
This simple icing recipe pairs perfectly with ANY type of cake!
Cherry Buttercream Frosting
A delicious and tangy cherry buttercream frosting for cakes and cupcakes. This yields enough frosting to cover 18 to 20 cupcakes.
Swiss Meringue Buttercream
This is absolutely the best icing I have ever made.
Special Buttercream Frosting
This recipe makes an ideal buttercream for frosting cakes and decorating them with borders.
Lisa's Banana Butter Frosting
This recipe for banana butter frosting perfectly complements peanut butter cupcakes.
Butter Cream Frosting II
This quick and easy buttercream is made with margarine and shortening, just like the in-store bakeries!
Brown Butter Frosting
Brown butter frosting is an 'old' recipe that is not commonly used anymore; however it is delicious. It is easy to make as long as you are careful to not burn the butter. This frosting is great on top of brownies.
Peppermint Buttercream Frosting
An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.
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