Frosting Recipes

The great thing about Crisco frosting is that it is so easy, and takes just a few minutes using a mixer and only one bowl.  If you’re not ready to go so far as whip up egg whites, or other more anxiety producing tasks, Crisco icing is the perfect egg-free option.  Light and airy, a healthy dose of vanilla extract in this Crisco icing gives an aromatic quality.  We think this recipe is a bit heavy on the powdered sugar, so add the last bit gradually until it suits your taste for sweetness.

If you’re watching your waistline, the all-vegetable shortening is made from soybean oil and palm oil and contains less saturated fat than butter on a per tablespoon basis.  The shortening sticks contain essentially the same ingredients as the original vegetable shortening.  All Crisco products are now trans fat free, as well as cholesterol free, gluten free, and designated Kosher.

We took this icing recipe from the Crisco website.  To modify it, you can try using a different flavor extract such as lemon or coconut. They also makes a butter-flavored shortening that is often used in frosting recipes.  It will add, expectedly, a buttery flavor to baked goods.

Crisco Frosting Recipe

1t salt

2/3 c milk

2/3 c Crisco all-Vegetable Shortening OR 2/3 stick Crisco Baking Sticks All-Vegetable Shortening

1 T vanilla extract

1 (2lb) bag powdered sugar, (7 1/2 cups)

1. Dissolve salt in milk.

2. Place shortening, vanilla and milk mixture in medium bowl.  Beat with an electric mixer or flat beater of a stand up mixer while gradually adding powdered sugar on low speed.  Once all the powdered sugar is incorporated, stop and scrape bowl with spatula.

3. Increase mixer speed; beat until smooth and fluffy, 1 minute or less.  If needed, add powdered sugar by the tablespoonful to thicken; or add milk to think frosting, to achieve desired spreading consistency.  Makes 4 cups.

Crisco Vanilla Frosting

This dark chocolate cake frosting recipe is rich, simple and delicious.  I find dark chocolate frosting on chocolate cake to border on overload, but most people seem to enjoy it.  You may also try a lemon, vanilla or coffee-flavored cake or cupcakes with this frosting. (Note:  If you like this, you should also check out our other chocolate frosting recipe). Some dark chocolate frosting recipes call for bittersweet, others for semisweet or unsweetened chocolate.  You’ll also find recipes that require a combination of styles.  Some call for baking squares, others for unsweetened Dutch-process cocoa powder and some for chips.

When it comes to dark chocolate frosting, I can guarantee you two things:  First, you will need confectioners’ sugar, no matter what recipe you use.  Second, the quality of ingredients is key.  The better quality your ingredients, the richer and more delicious your cake will be. Look for chocolates that include higher amounts of cocoa solids.  Bittersweet and semisweet are not terribly different and can be interchanged, though if we had to choose, we’d opt for bittersweet. Sources for quality baking chocolate include Trader Joe’s, Whole Foods and other gourmet markets. Look for brands like Scharffen-Berger and Callebaut.

Dark Chocolate Cake Frosting

3 oz high quality bittersweet chocolate, chopped

1 1/2 sticks cold, unsalted butter, cut into 8 pieces

2 1/4 c confectioners’ sugar

1/4 t pure vanilla extract

pinch of salt

Melt chocolate stovetop using a bain-marie.  (If you try to melt it directly over the burner, it will burn).  You can also microwave the chocolate until it is melted, checking and stirring every 20 seconds.  Let it cool for at least 15 minutes away from heat.

Beat butter and salt together with an electric mixer until fluffy.  Gradually add the confectioners’ sugar at low speed, followed by the vanilla.  Add the cooled chocolate and beat at medium speed until fully incorporated and frosting is smooth and glossy.

A chocolate chip frosting recipe can be made from your favorite white whipped cream or buttercream frosting recipe.  What is important is that the body of the frosting is strong enough to suspend the tiny chips.  You also want to be sure to have a good ratio of candy to frosting and that added candies are distributed evenly throughout.

You can also try different colors of frosting to contrast with the chips. For example, a milk chocolate buttercream would be delicious with dark chips mixed in.  Or, a creamy coffee whipped cream would be heavenly with miniature dark ones.   We also like a pink peppermint frosting with dark chocolate.  For the reverse, try a dark chocolate buttercream with white chocolate chips.

Another consideration is the type of chocolate chips you use.  For a denser buttercream or cream cheese frosting, you may be able to get away with a standard size chocolate chip.   However, for a whipped cream base, it may be better to go with a miniature size that will float nicely in the lighter texture.

One final twist on the chocolate chip frosting recipe is using other small candies.  For example, a confetti look is created with homemade “funfetti” frosting using small, rainbow-colored candies available at most grocery and baking supply stores.  (Pillsbury sells this premade in a can, but homemade is just as simple and tastes better).  Perhaps our favorite would be the white vanilla buttercream with colorful m&m minis sprinkled throughout.

You can do this with any frosting by just adding the proper proportion.  A rule of thumb is 6 oz or 3/4 c of chocolate chips, chunks or other candies for a standard frosting recipe.

Chocolate Chip Frosting Recipe For Cake or Cupcakes

1 c white sugar

1/3 c water

1/4 t cream of tartar

2 egg whites

2 t vanilla extract

3/4 c miniature dark chocolate chips

In a saucepan, stir together sugar, water and cream of tartar.  Cook until mixture is dissolved and bubbly.

In a medium mixing bowl, whip egg whites and vanilla to soft peaks. Gradually add sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.

When mixture is cool, add chocolate chips.

We were thinking about our pink frosting options for Valentine’s Day cake frosting.  On one hand, we’re cool with natural colorings like beet juice to pinkify a vanilla frosting.  But we decided on a grenadine frosting for both its color and flavor. Grenadine is a syrup traditionally made from pomegranate juice.  Not only does grenadine add a sweet, red tinge to cocktails, it can also be added to frosting recipes.

You can make your own grenadine by simmering pomegranate juice until it thickens and then adding granulated sugar.  This is a more pure alternative than many commercially available grenadine products that have high fructose corn syrup; some don’t even list pomegranate juice as an ingredient.

You may add 2 tablespoons of grenadine to a buttercream recipe, or add 2-3 tablespoons of grenadine to a cream cheese frosting recipe. It’s tastier and has a more natural look than many food colorings.

Here’s one cream cheese version of grenadine frosting from the Food Network served on rose petal cupcakes.  A perfect Valentine’s day treat!

Pink Cream Cheese Grenadine Cake Frosting Recipe

1 1/2 pounds cream cheese, at room temperature

2 sticks unsalted butter, at room temperature

2 cups confectioner’s sugar

1 teaspoon vanilla extract

2 tablespoons grenadine

Put the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until the two are incorporated. Add the sugar and beat one minute more. Add the vanilla and grenadine and beat until a uniform pink. Refrigerate until ready to use. Let come to room temperature before using.