Frosting Recipes

Black forest cake originated in southern Germany in the early 20th century.  Traditionally, it was enjoyed in the summer, probably because the tender Schmidt cherries used in the recipe ripen in July.  In fact the area of the Black Forest is also known for its cherry brandy or kirschwasser, that was originally used instead of cherry schnapps.

A black forest cake is usually comprised of four chocolate layers of cake with white cake frosting in between each.  It is essentially a whipped cream style frosting, used on both the inside and outside of the cake.  It’s then decorated with dark chocolate shavings, frosting decorations and cherries.   (Fresh is really best if you have them).  You’ll also typically use cherry pie filling.  Cherry schnapps is sometimes used to flavor the whipped cream frosting, and brushed into each cake layer to keep it moist.  Some cooks will use a cream cheese frosting recipe rather than a whipped cream base.  We like the fluffiness of the whipped cream in contrast with the dark cake better, but either is delicious.

The easiest part of making a black forest cake is the frosting recipe. It’s a flexible recipe so some substitutions aren’t a problem.

The key to frosting this cake successfully is to cool each cake layer complete and then refrigerate for an hour wrapped in plastic.  This will help minimize unwanted “crumbiness” in your frosting.  The cake should also be refrigerated two hours before serving so that the light whipped cream frosting has a chance to set in place.

Easy Black Forest Cake Frosting Recipe

3 1/4 c heavy cream
3/4 c milk
2/3 c confectioner’s sugar
2 t vanilla sugar*
2 dozen brandy-soaked cherries (non-brandy-soaked is also fine)
3 c chocolate shavings

Whip together cream, milk, confectioner’s sugar and vanilla sugar until fluffy.  Cover each layer of a three layer cake with 1/4 of the cream and a dozen cherries. Cover the sides of the cake with remaining cream.  Decorate entire cake with chocolate shavings.
*optional but tasty. Visit Baking Bites to see how it’s made.

I had been looking for a cherry frosting recipe that didn’t start with “buy a tub of frosting” or end with “then add red food coloring.”  It shouldn’t be too hard to make a cherry frosting from scratch!

We love cherry frosting on a buttermilk or vanilla cake, chocolate brownies or even a citrus flavored cake.  You’ll also love it with this Coca cola cake recipe. Dark chocolate shavings and fresh cherries make a lovely garnish no matter what flavor of cake or cupcake.

We finally found this lovely cherry frosting recipe from Pretty Enough To Eat who puts it on some deep, delicious chocolate cupcakes.  This one of the easier versions as it doesn’t call for preparing egg whites, although they will make the icing nice and fluffy!   We also prefer recipes like this that don’t call for corn syrup.  The combination of sour cream and whipped cream are a nice compliment to the cherry flavor and make the frosting smooth and spreadable.  She mentions using cherry extract to enhance the flavor which we think is a great idea.  Though we don’t always like to buy expensive ingredients for just one dish, you can also use fruit extract in chocolate cake recipes, as well as for cocktails or limeade.

One way to cut down on the fat is to substitute yogurt for the sour cream.  Be sure to chill it before frosting to avoid drips and messes.

Cherry Frosting Recipe

• 8 oz sour cream
• 1 c whipping cream
• 1 1/2 c powdered sugar
• 2 T maraschino cherry juice

In a large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (already whipped-trust me, it doesn’t turn out with just the cream!) 1 ½ cups powdered sugar, and 2 Tablespoons maraschino cherry juice. Beat on medium-high until fluffy.

Cake and garnish details and photos after the link.

Pretty Enough to Eat – Cherry Chocolate Cupcakes – your homebased mom.