Lime Buttercream Frosting
Ingredients:
4 cups confectioners’ sugar
1 stick unsalted butter, at room temperature
1/8 tsp. salt
3 tbsp. lime juice
green food coloring (optional)

Directions:
Add all ingredients to a stand mixer fitted with the paddle attachment and mix on low until combined. Turn the speed to medium-high until the icing is light and fluffy. Use water to thin the frosting if necessary (I used about 2 tbsp). Add the icing to a pastry bag or use a spatula/knife to frost the cupcakes.

Be sure to check out the cupcake recipe after the jump that features a touch of Grand Marnier and lime zest.  Lovely!

Margarita Cupcakes « Born to Entertain.

Note: If you’d like a vegan version of margarita frosting, check out the Mucho Margarita Cupcakes in Vegan Cupcakes Take Over the World.  We made these awhile back and loved ‘em.

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Misspellings and pro baking train wrecks are the focus of  Cake Wrecks, a blog and new book.

“Fortunately for Ms. Yates, an enormous number of those problems go unnoticed. She said she receives 50 to 60 Cake Wrecks submissions a day via e-mail, and usually posts between one and five photos each weekday morning. She posts only professionally made cakes (“It’s too easy and mean to go after your Aunt Sally’s cake wreck,” she said) and nothing excessively gory or obscene.

Much of the joy in following Cake Wrecks comes from Ms. Yates’s wry assessment of every plopped-out flower and bug-eyed snowman. She is particularly savage about punctuation mishaps, like when a baker omitted an exclamation point after the inscription, “Way To Go Bob.” Ms. Yates wrote, “Just try to read this cake without sounding sarcastic. Yeah. Exactly.” Beneath a Father’s Day cake that starkly announced “1 Dad,” the caption read, “Of all the Dads out there, you are one of them.”

Cakes Gone Wrong – Buttercream-Frosted Disasters – NYTimes.com.

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White Chocolate Mint Buttercream Frosting

yield 2 3/4 cups

Ingredients

• 2 sticks (1/2 pound) unsalted butter, softened
• 12 ounces white chocolate
• 1 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract (do not use mint)

Chocolate Cupcakes + White Chocolate Mint Frosting : craftcake.

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Be sure to check out their homemade cake dummy, a durable form made of polystyrene house insulation.

How To Create Faux Fondant (The Paper Smoothing Towel Method / Viva) | Cake Decorating Articles.

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Turn the volume up with Americolor’s soft gel paste food coloring for frosting. Electric colors are more vibrant brighter and richer than traditional food colors. These are perfect colors for birthdays special occasions and borders. Just add a few drops at a time and work into your fondant or buttercream frosting until you achieve the color you like.

Nothing you have ever tried equals the coloring strength of these amazing colors. Imagine the coloring power of a paste in an easy-to-use gel. Soft Gel Paste is packaged in convenient squeeze bottles with a flip-top lid. By mixing and measuring using “drops” of Soft Gel Paste, you can achieve precise, easy-to-repeat colors every time.

Americolor Soft Gel Paste Food Coloring Electric Pink

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Brown Sugar 7-Minute Frosting

6 egg whites

1 and ½ cups of brown sugar

¼ cup light corn syrup*

2 tablespoons of water

½ teaspoon of cream of tartar

{*corn syrup can be substituted with equal parts of treacle OR liquid glucose OR light colored honey}

Do not try to make this frosting on a rainy day or if you live in an extremely humid area. The humidity will make it impossible to work with the egg whites.

Place all the egg whites in a bowl and set them aside while you make the syrup.

In a small heavy saucepan, combine the brown sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to dissolve the sugar. Continue to boil washing down the sides of the pan with a wet pastry brush. Boil until the syrup reaches 238 degrees F (softball stage) on a candy thermometer. Immediately remove from heat.

Add the cream of tartar to the egg whites in the bowl and beat just to combine. With the mixer on medium speed gradually add the syrup in a thin stream taking care not to hit the beaters. Beat until fairly stiff peaks form but the frosting is still spreadable. If the frosting is too stiff it will be hard to work with. Use immediately.

via TENDER CRUMB: Mile High Devil’s Food Cake (TCS).

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With the delicious coconut cake recipe (also featuring Coco Lopez) you may experiment with other frosting options.  We’d suggest trying a chocolate or cream cheese frosting.  Either one could be accented with orange flavoring or lime zest.  In addition to the toasted coconut garnish, you may also like toasted chopped pecans.

Coconut Cake Frosting Icing Recipe

• 1/2 pound solid shortening (1 cup)
• 1/2 pound butter, room temperature (1 cup)
• 1/4 cup marshmallow fluff
• 1/4 cup Coco Lopez
• 1 1/2 teaspoons coconut extract, or vanilla extract
• 2 lbs. confectioner’s sugar, sifted (powdered sugar)
• 1-2 Tbsp water
• Garnish: 2 cups toasted coconut

How To Make Coconut Frosting

1. Using a high-speed mixer, cream shortening, butter, marshmallow fluff and Coco Lopez together using the beater attachment. Add coconut extract and beat until light and fluffy. If vanilla buttercream frosting is desired, substitute vanilla extract for the coconut, and omit Coco Lopez.
2. Add powdered sugar one cup at a time, beating after each addition until smooth and there are no lumps left.
3. Add water a little at a time until the frosting is of spreading consistency. Add more water if necessary. If by chance too much is added and the frosting is watery, just add a little more sugar and beat again.
4. Frosting should be totally smooth with no lumps.

Coconut Cake Recipe & Buttercream Frosting: Cute Easter Cupcakes Decorated in Toasted Coconut Buttercream Icing | Suite101.com.

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Easy Buttercream Frosting Recipe

¼ cup butter, softened
½ teaspoon salt
2 teaspoons vanilla extract
3 cups powdered sugar
¼ cup milk

Cream butter, salt, vanilla, and 1 cup powdered sugar in mixer bowl until light and fluffy. Add remaining powdered sugar alternately with milk, mixing well after each addition. Beat until smooth and creamy. Adjust powdered sugar and milk if necessary for desired consistency.

Do you like to decorate cakes for special events? The recipe below is a simple recipe for decorator’s frosting that anyone can do! This is yet another favorite of my mother’s. She used this frosting for our birthday cakes, graduation cakes, and every other special event that we had. Both the frosting recipes that you see here would go great on any flavor cake, but with the Decorator’s Frosting, you have to be careful to match the type of flavoring that you add with the flavor of the cake that you are making.

Decorator’s Frosting

1 cup shortening
2 pounds powdered sugar
½ cup water
2 tablespoons light corn syrup
2 teaspoons flavoring

Cream shortening in mixer bowl until light. Add powdered sugar, water, corn syrup, and desired flavoring; beat until fluffy.

I hope these recipes have been helpful and that they make your cake a hit!

To see more easy recipes for desserts, casseroles, main dishes, and side dishes, please visit my website at:
http://www.allaboutcooking101.blogspot.com

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Making frosting, while easy, is an extremely delicate procedure. One slight imbalance in the ingredients and you will see the whole frosting batch fall apart (or harden up, as many bakers have had the misfortune of experiencing).

The most basic buttercream frosting only requires three ingredients: sugar, butter, and water. All the rest are, well, icing on the cake: a dash of cinnamon for aroma, coffee for added flavor, lemon, cream cheese, mint, and chocolate are just some of the ingredients you can add to make it more heavenly. To make the basic buttercream frosting, pay attention to the proportions: ¼ cup of confectioner’s sugar, 2 tablespoons of butter, and 2 teaspoons of water. If you find that its consistency is too thick, just add more water.

The unique interaction of all these ingredients makes the frosting delicious and pliable enough to follow your every whim. While adding all these with some bittersweet chocolate will produce a decadent (not to mention fattening) frosting, even the strictest nutritionists will tell you there’s no harm in indulging once in a while, as a reward after a long, stressful day, as a birthday gift, or as snacks or dessert for your family.

There are also many ways to put frosting on cupcakes. You can just spread it over the cupcake, pipe it on the cupcake, or a nice combination of both. Throw in some uniquely-shaped candies to make the cupcake experience complete.

The best cooks will tell you that any recipe will fall apart if you don’t stick to the proportions of each ingredient. Before you end up with a powdery or a hard, caramelized frosting that would knock out the teeth of anyone who bit on it, remember to keep this recipe in mind. Once you have fully mastered it, you can have all the license to experiment.

Different frosting colors and flavors fit different occasions. There will also come a time when you will get tired of the same old frosting on your cupcake. It’s best to experiment, and experiment often, with these Cupcake Frosting Recipes found at http://www.makecupcakes.com Make your cupcake an instant celebrity!

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