Simple Frosting Recipes For Every Type Of Dessert

This frosting is a showstopper with its light, fluffy and billowy texture. It is made by whisking hot sugar syrup into meringue made of egg whites, creating a stable glossy peak that is then blended with butter. The end result is a frosting that is decadently smooth and ideal for decorating cakes with piped designs.

The meringue base gives this frosting superb stability for piping intricate patterns that hold their shape. It also produces a creamy ivory coloring. The egg whites make the texture extra silky without being too rich. When swirled atop cakes and cupcakes, it resembles soft fluffy clouds.

For peanut butter fanatics, this buttercream takes the flavor to new heights. By using silky smooth peanut butter rather than peanut flavoring, it delivers true robust peanut flavor. The peanut butter is creamed together with butter to form an ultra-creamy base before powdered sugar is added to sweeten it.

A touch of milk helps create an ideal spreadable consistency without thinning the frosting too much. The end result is a rich, nutty frosting that is irresistible on chocolate or banana-baked treats. Refrigerating the finished frosting for 30 minutes helps improve the consistency before frosting cakes or cupcakes.

Store leftovers in the fridge for up to a week. Try adding a sprinkle of extra chopped peanuts on top for garnish.

This glossy frosting dries very hard making it ideal for decorating sugar cookies. It is made by beating together powdered sugar, egg whites or meringue powder, and flavorings. A thinner consistency can be used to "glue" decorations onto cookies.

Thicker royal icing can be spread or piped for ornamental borders and patterns. The hardness allows for very precise decorating. Tint it with food colors to create colorful designs or frost cookies in themed colors. Let the frosted cookies dry completely before stacking or storing them.

The next frosting on this list is the Ermiine frosting. This vintage frosting recipe is made by cooking a roux of milk and flour before beating it in softened butter and powdered sugar. It can be piped into pretty swirls that hold their shape beautifully. Ermine frosting has a lovely ivory color that goes with any cake flavor. One thing to consider it avoiding overbeating once combined or it can become too thin.

This smooth, opulent ganache is a chocoholic’s dream. Heavy cream is heated and then poured over chopped semisweet chocolate. The mixture is stirred until the chocolate fully melts, yielding a glossy, velvety texture.

Ganache can be whipped for fluffy frosting or left dense for glazing cakes. Drizzle artfully over finished cakes and allow the ganache to drip decoratively down the sides. It can also be spread evenly on cakes or piped into pretty swirls. For ultimate indulgence, add a hint of mint or raspberry extract for more flavor dimensions.

Chocoholics will adore this intensely chocolate frosting. It achieves maximum chocolate impact by using high-quality unsweetened cocoa powder rather than chocolate syrups or chips. The cocoa powder delivers pure, bold chocolate flavor.

Butter is creamed together with powdered sugar to form a smooth base before the cocoa is blended in. Heavy cream helps thin out the frosting to a spreadable yet dense consistency. It can be used either as a filling between chocolate cake layers or as a silky topping. For best results, let the finished frosting chill for 30 minutes before using.

Maple pecan frosting is perfect for fall desserts with its warm maple flavor and crunchy toasted pecans. Pure maple syrup is whisked into classic buttercream for a sweet maple taste. Toasted chopped pecans add delicious crunch and nutty flavor.

It pairs wonderfully with spice cakes, carrot cakes, pumpkin bread, and walnut or pecan cakes. The maple and pecan flavors complement the nutty characteristics of those desserts. You can also swirl it generously on Bundt cakes or fill and frost-layer cakes for a beautiful maple theme.

Coffee lovers will adore the rich espresso flavor of this frosting. Brewed espresso or instant coffee powder is blended into a chocolate buttercream made with cocoa powder and melted chocolate. It pairs heavenly with chocolate cakes, mud cakes, and chocolate chip cupcakes. The frosting stays creamy enough to pipe yet has a wonderful fudgy texture. Store leftovers in the fridge for up to 5 days.

This dense, ultra-chocolaty frosting is reminiscent of silky fudge. Melting chocolate into warm cream produces a rich chocolate base before powdered sugar is whipped in. The result is a glossy frosting with intense chocolate impact.

The obvious addition is on chocolate sheet cakes, cupcakes, and chocolate birthday cakes. The thick, fudgy texture pairs perfectly with darker, moist chocolate cakes.

For the best flavor, use high-quality semisweet chocolate with a high cocoa percentage. Let the finished frosting chill for 30 minutes before frosting cakes or cupcakes for ideal spreading consistency.

This richly-hued purple frosting is perfect for summer berry desserts. Fresh blackberry puree gives it a sweet tart flavor and vivid purple color that looks gorgeous when swirled atop cakes or cupcakes.

The blackberry puree is folded into classic buttercream made with butter, powdered sugar, and milk or cream. This buttercream looks stunning on vanilla or white cakes decorated with fresh blackberries. It can also be piped into the center of cupcakes or used as a decadent filler between cake layers.

German buttercream is known for its silky texture. This texture is achieved from cooked egg yolks whisked until thick and creamy. It has a gorgeous golden color perfect for topping cakes. 

Egg yolks are combined with sugar and milk, and then cooked while whisking constantly until thickened. The mixture is chilled before being whipped with softened butter for fluffy frosting.

German buttercream is wonderful on vanilla cakes, butter cakes, and lighter textured treats. It has a rich flavor while still being lighter than regular buttercream.

For a simple yet elegant finish, coat cakes with this maple-flavored glaze. As opposed to the maple pecan frosting, this one is light and looks fancier. To prevent Running, chill the glazed cake before serving. For extra flavor, add a pinch of cinnamon or nutmeg. Use Grade B maple syrup for more maple sugar flavor.

No cinnamon roll is complete without a drizzle of sweet, glossy icing. This easy recipe delivers the classic flavor by combining powdered sugar, milk, and butter. Pure vanilla extract adds warmth and creaminess. For an extra hint of spice, a bit of ground cinnamon is also whisked in.

It hardens as it cools while still remaining silky, so second helpings are a must. The sweet tangy flavor balances the richness of the dough. Make extra since you'll want to slather it on generously.

Cream cheese frosting is a classic frosting for a reason. Cream cheese provides tanginess and stability, while butter gives it a silky texture. Vanilla and powdered sugar add sweetness. It's wonderful on carrot cakes, spice cakes, and red velvet or chocolate cupcakes. For more flavor ideas, add lemon zest, peanut butter, or chocolate chips.

Cream cheese frosting is often used for decorating because it holds its shape well.

Also called simple syrup, this handy recipe sweetens cocktails, fruits, pastries, and desserts with its saturated sugar solution. Granulated white sugar is dissolved in water and simmered until clear.

It can be flavored with vanilla, spices, citrus zest, herbs, coffee, or other essences. Brush onto cakes for moistness, use in beverages, or pour over fruit. Sugar syrups help pack in sweetness and moisture. Store leftovers refrigerated.