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.

Traditional southern pecan pralines get their toasty sweetness from chopped pecans and brown sugar.  This classic candy was originally made by hand in a copper kettle.  The best pralines balance the taste of brown sugar and milk fat, along with a chewy and sometimes tooth-pulling crunch. Its vanilla and caramel undertones make this a much-loved treat on chocolate devil’s food cake.  (If you like this nutty icing recipe, you may also enjoy our Hazelnut Praline Frosting Recipe.)

We went searching for a pecan praline frosting recipe, one that is like a traditional praline, just in frosting form for cakes or cupcakes.  This recipe from Recipezaar is the best example of how this a favorite southern confection becomes the perfect frosting for a chocolate fudge or moist buttermilk cake.  It would also taste wonderful on a coffee or espresso cake.  An apple walnut cake or banana cake is also the perfect thing for the praline icing.  A bourbon glaze or whipped cream would be a nice compliment, as would a garnish of a piece pecan brittle or some caramelized bananas.  For a bit more spice, prepare a batch of spiced pecans which add a sweet and salty component.

Pecan Praline Frosting Recipe

1/4 cup butter

1 cup brown sugar, firmly packed

1/3 cup whipping cream

1 cup confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans, toasted

• Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
• Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
• Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
• Pour immediately over the cake.

(Do yourself a favor and don’t look at the nutrition facts for this recipe).

You’ll find the full cake recipe for the accompanying New Orleans Double Chocolate Fudge Cake found here.

This Oreo Cookie Buttercream Frosting Recipe is sure to delight anyone who encounters it.  My Food Affair based her Oreo frosting recipe on a buttercream frosting recipe by Nick Malgieri, a world renowned pastry chef who happens to run the baking program at the culinary school I attended.  So it must be good, right?

Solid vegetable shortening can be substituted for a portion of the butter if you feel like the frosting is going to be too heavy.  However, this Oreo icing recipe looks delicious as is, so we probably wouldn’t mess with it.  It may be destined to top a dark chocolate cake or cupcakes, but if you’re feeling a bit wild, a banana cake would be scrumptious as well.  It’s also a great oreo Halloween recipe.

From myfoodaffair.blogspot.com
Oreo buttercream frosting (see note)
adapted from Nick Malgieri’s Perfect Cakes

2 large egg whites
1/2 cup sugar
12 tbsp of unsalted butter, softened
6 oreo cookies, crushed
6 oreo cookies, halved for decoration (optional)

1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot (approximately 160 degrees).

2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Note:
This recipe barely made enough for 12 cupcakes. As you can see, there’s not a lot of frosting on the cupcakes. If you are a frosting person, you might want to double the recipe. Frosting is normally not my favorite part, so this was just enough for me.

Oreo buttercream frosting | My Food Affair.

A lot of hazelnut praline frosting recipes include nut liqueurs like Frangelico, which are tasty and sophisticated, but not always kid-friendly.  Another option when making a nut frosting is to use a premade spread from a jar.  You may already know of Nutella, a cocoa-hazelnut spread that originated in Italy.    It makes a fabulous frosting itself, but the flavor is intense, and the nuts are totally overwhelmed by the chocolate’s sweetness.   Another option, suggested by Iwaruna.com, is using a praline spread.  You’ll find it at specialty grocery stores near the peanut butter.  (If you like nutty frostings like this, check out our pecan frosting recipe).

This delicious and unique frosting makes a perfect complement to honey, chocolate, berries, apricots, even carrot cake!   It’s also a creamy compliment to a walnut or other nut-flavored cake, dulce de leche, as well as liqueur-infused cakes.   Garnish with fresh fruit or dark chocolate shavings.

Hazelnut Praline Frosting Recipe From Iwaruna.com

Ingredients

* 1 cup hazelnut praline spread; this was the approximate amount from 1 jar of the Matíz brand, which weighed 9.8 ounces (280 grams).
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 to 3/4 cup heavy whipping cream
* a pinch of salt
* 6 ounces confectioner’s sugar, sifted

Method

1. Over low heat in a sauce pan, stir the spread, butter, 1/2 cup of cream and salt until melted and free of lumps. Pour into a food processor.
2. Add the confectioner’s sugar to the food processor, then whirl until smooth. If you notice oil still separating out from the mixture, add more confectioner’s sugar. I also added another 1/4 cup of cream so that it wouldn’t be too stiff to spread, but add more if you want a softer frosting. It does firm up more as it cools.
3. Spread over layers of cake, or cupcakes.

Iwaruna.com » Hazelnut frosting made from praline spread.

So I’m thinking to myself, “I wonder if anyone’s made a red wine cake frosting.”  You have port wine at dessert, perhaps accompanied by some cookies.  Why can’t you mix your wine with your cake?

Naturally, you would think that a red wine cake frosting would combine well with a cream cheese frosting or a ricotta cake – a new take on the wine and cheese plate, perhaps.

But this red wine chocolate cake frosting recipe surprised us and knocked our socks off.   Twin Tables developed the recipe for Red Wine Rosemary Dark Chocolate Cupcakes with Red Wine Chocolate Frosting.  The red wine and dark chocolate is a lovely combination, and made even more sophisticated by the addition of fresh herbs.

Here’s the fabulous frosting recipe.  Cake recipe and full instructions after the jump.

Red Wine Chocolate Frosting Recipe By Twin Tables

2 3/4 cups confectioners’ sugar
6 tablespoons dark chocolate cocoa powder
6 tablespoons butter
5 tablespoons red wine
1 teaspoon vanilla extract
Fresh sprigs of rosemary

To make the frosting, sift together the confectioners’ sugar and cocoa powder in a medium bowl; set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the red wine. Blend in vanilla and beat until light and fluffy. Frost the cooled cupcakes and top with fresh sprigs of rosemary in a fun design.

Twin Tables: Iron Cupcake – Round Two.