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.

Delectably Yours shares a recipe for a giant chocolate cake with whipped chocolate cream frosting.   This is a simple recipe that’s perfect for a deep and complex dark chocolate cake.  It’s also forgiving when spreading on cake or cupcakes.  This frosting requires the minimum number of ingredients.  If this sounds like chocolate overload to you, try this icing on a banana or walnut cake and garnish with toasted, chopped nuts, sprinkles or coconut flakes.  Depending on the cocoa powder you use (and if it’s sweetened), you may be able to reduce the amount of confectioner’s sugar.  Remember powdered sugar is a must in this recipe, as granulated will make the icing grainy and not whip up properly.

This also is lovely in a dollop alongside a piece of cake, or in a hot beverage like cocoa or coffee.

Chocolate Whipped Cream Frosting (From Delectably Yours)

2 cups Heavy Cream

1/3 cup Confectioner’s sugar

3 tbsp cocoa powder

If you find your cake to be very sweet, go ahead and reduce the sugar in the whipping cream.

1. Put the cream, sugar and cocoa in a large well-chilled bowl. Its recommended that you chill the bowl you are going to whip cream in, and the beaters if they are hand beaters in the fridge for a good 20-30 mins. However, this recipe asked for mixing these ingredients NOT beating them and covering the bowl and then chilling the mixture in the refrigerator for an hour.Very conveniently, we missed the chilling for one hour step. We just chilled the bowl and the beaters and then beat the whipping cream It turned out okay!

2. Remove from refrigerator and beat cream until thick. Add liqueur if you wish, at this point. Once the cream falls in soft mounds when the beaters are lifted in air, it is ready.

via Delectably yours,: Think of the Devil…..

This delicious mango frosting recipe is great, as is the information on how to select the best fruit for the icing job. Be sure and look for the red and orange colored skin.  Many exported fruits are picked green and unripe and will not work for this frosting.  Be sure to check out our other tropical delight, our Guava Frosting Recipe.

This mango frosting recipe is about as simple as it gets and is perfect for a cupcake or cake.  It uses a whipped cream base, to which you add fresh mango and sugar, and puree in the food processor.  The frosting is a pale yellow-orange color that is stunning on any cake.  If good fresh fruit is not available, the icing can be made with frozen pulp that has been defrosted overnight.  Depending on the ripeness of the fruit, you may want to reduce the amount of sugar in the frosting recipe.  The fruit’s natural sweetness contributes enormously to the sweetness.

Mango icing would be lovely on any tropical fruit cake such as banana, as it adds a touch of sour flavor.  We also like it on a simple vanilla cake which showcases the freshness of the fruit frosting. An airy angel food cake would also be a lovely companion to this frosting.  Garnish with dried mango, fresh strawberry slices or fresh mint.

Since it is the national fruit of India, Pakistan and the Philippines, we think mango frosting is an ideal finish to a spicy South Asian meal.

• 1 C heavy whipping cream
• 1/3 C sugar
• 2/3 C mango (about one large mango)

1. Beat whipping cream on medium speed for about five minutes, until soft peaks form.
2. Add sugar.
3. Cut up your mango, being sure to remove all skin. Then, use a food processor or blender to turn your mango into a pulp.
4. Add the mango to the whipped cream.
5. Be sure to keep refrigerated.

Mango Whipped Cream Frosting Recipe: Light and Refreshing ~ Cupcake Project.