Frosting Recipes: 16 Homemade Toppings for Every Holiday Cake, Cupcake and Cookie, From Cream Cheese to Grandma’s Ermine

Frosting recipes are the first thing home bakers search for once the holiday baking starts, and for good reason: the frosting is what people remember. One buttercream tutorial on YouTube has been watched nearly 29 million times, and a single frosting video on Facebook drew about 5,000 comments from people sharing their favorites. Below are the homemade frostings every baker should know, from fluffy vanilla buttercream and tangy cream cheese to grandma’s old-fashioned ermine and royal icing for cookies. Each one comes with an easy recipe and a tip that makes it work, plus quick fixes for when frosting goes wrong. Which one is yours..

Classic Vanilla Buttercream, Where All Frosting Recipes Start

Grandma never bought frosting in a tub. Five minutes and a bowl was all she needed, and this classic American buttercream is the one she made most. Soft butter, sifted powdered sugar, a splash of cream, vanilla and a pinch of salt. Beat it longer than you think, at least 3 to 4 minutes, and it turns light and fluffy instead of heavy and sweet. Ready to find your favorite..

You will need: 1 cup butter (softened), 3 1/2 to 4 cups powdered sugar (sifted), 3 tbsp heavy cream or milk, 2 tsp vanilla, 1/4 tsp salt.

How to make it: 1. Beat the butter on medium for 3 minutes until pale. 2. Add the powdered sugar 1 cup at a time on low. 3. Add the cream, vanilla and salt. 4. Beat on medium high for 3 to 4 minutes until fluffy. 5. Add more sugar to stiffen or more cream to loosen. 6. Use right away or cover and keep at room temperature for a few hours.

Cream Cheese Frosting, the Queen of Frosting Recipes

Tangy, creamy and not too sweet, cream cheese frosting is the one people lick off the spoon. It belongs on red velvet, carrot cake and pumpkin bars. The secret is using cold, block-style cream cheese and softened butter, and not overbeating once the sugar is in, or it turns runny. Red velvet or carrot cake?

You will need: 8 oz block cream cheese (cold), 1/2 cup butter (softened), 3 to 4 cups powdered sugar (sifted), 1 tsp vanilla, a pinch of salt.

How to make it: 1. Beat the butter until smooth and creamy. 2. Add the cold cream cheese and beat just until combined. 3. Add the powdered sugar 1 cup at a time on low. 4. Add the vanilla and salt. 5. Beat 30 seconds on medium until fluffy. 6. Chill 15 minutes if it feels soft before spreading.

Chocolate Fudge Frosting Recipes for Birthday Cakes

This is the dark, glossy chocolate frosting from every childhood birthday party. Cocoa and melted chocolate together give it deep flavor, and a splash of coffee makes it taste even more chocolatey without tasting like coffee. It spreads like a dream on a sheet cake. Chocolate cake with chocolate frosting, or chocolate on yellow cake?

You will need: 1 cup butter (softened), 3/4 cup unsweetened cocoa, 3 1/2 cups powdered sugar, 4 oz semisweet chocolate (melted and cooled), 1/3 cup milk or cooled coffee, 2 tsp vanilla, 1/4 tsp salt.

How to make it: 1. Beat the butter until creamy. 2. Sift in the cocoa and beat until smooth. 3. Add the powdered sugar a cup at a time, alternating with the milk. 4. Beat in the melted chocolate, vanilla and salt. 5. Beat 2 minutes until fluffy. 6. Spread right away for a glossy finish.

Swiss Meringue Buttercream, the Silkiest of All Frosting Recipes

Bakers love Swiss meringue buttercream because it is silky, stable and much less sweet than the powdered sugar kind. You warm egg whites and sugar together, whip them into a glossy meringue, then beat in soft butter. If it looks curdled halfway through, keep beating: it always comes together. It also holds up well in warm rooms. Would you try it?

You will need: 4 large egg whites, 1 cup sugar, 1 1/2 cups butter (soft, cut in pieces), 2 tsp vanilla, a pinch of salt.

How to make it: 1. Whisk the egg whites and sugar in a heatproof bowl over simmering water until the sugar dissolves and it reaches 160 F. 2. Move to a mixer and whip 8 to 10 minutes until thick and cool. 3. Switch to the paddle. 4. Add the butter a piece at a time. 5. Keep beating until silky. 6. Beat in the vanilla and salt.

Grandma’s Ermine Frosting, the Cooked Milk Classic

Before tubs and powdered sugar, many grandmas made ermine frosting: milk and flour cooked into a pudding, cooled, then whipped with butter and sugar. It tastes like whipped cream and vanilla ice cream had a baby, and it is the original frosting for red velvet. King Arthur Baking has a helpful breakdown of almost every frosting style if you want to compare. Have you ever had it?

You will need: 1 cup whole milk, 5 tbsp flour, 1 cup sugar, 1 cup butter (softened), 1 tsp vanilla, a pinch of salt.

How to make it: 1. Whisk the milk and flour in a saucepan over medium heat. 2. Cook, whisking, until very thick like pudding. 3. Press plastic wrap on top and cool completely to room temperature. 4. Beat the butter and sugar 5 minutes until fluffy. 5. Add the cooled pudding a spoonful at a time. 6. Beat in the vanilla and salt until smooth like whipped cream.

Seven-Minute Frosting, the Marshmallowy Cloud

Seven-minute frosting gets its name from the time you spend beating it over simmering water. The result is a glossy, marshmallow-like cloud that is perfect on coconut cake and chocolate cupcakes. It is fat free and fun to swirl into big peaks. Leave the peaks snowy white or press shredded coconut all over for a classic coconut cake.

You will need: 2 egg whites, 1 1/2 cups sugar, 1/3 cup cold water, 1/4 tsp cream of tartar, 1 tsp vanilla, a pinch of salt.

How to make it: 1. Put the egg whites, sugar, water, cream of tartar and salt in a heatproof bowl. 2. Set over a pan of simmering water. 3. Beat with a hand mixer on high for about 7 minutes. 4. Keep going until stiff, glossy peaks form. 5. Remove from heat and beat in the vanilla. 6. Swirl onto the cake right away.

Whipped Cream Frosting That Holds Its Shape

Plain whipped cream melts and slides off a cake within an hour. A little cream cheese or instant pudding mix stabilizes it so it holds swirls for days in the fridge. It is light, not too sweet and perfect for strawberry cakes and icebox desserts. Of all the frosting recipes here, this one is the lightest. Strawberries on top?

You will need: 2 cups cold heavy cream, 4 oz cream cheese (softened), 1/2 cup powdered sugar, 1 tsp vanilla.

How to make it: 1. Chill the bowl and beaters for 10 minutes. 2. Beat the cream cheese, sugar and vanilla until smooth. 3. With the mixer running, slowly pour in the cold cream. 4. Beat on medium high until stiff peaks form. 5. Do not overbeat or it turns grainy. 6. Frost the cake and keep it chilled.

Brown Butter Frosting for Fall Cakes

Browning the butter first gives this frosting a toasty, nutty, almost caramel flavor that is amazing on spice cake, pumpkin bars and banana bread. The only trick is to chill the browned butter until it is soft and spreadable again before you beat it. Once you try it, plain buttercream may feel a little boring. Spice cake or banana cake?

You will need: 1 cup butter, 3 cups powdered sugar, 3 to 4 tbsp milk, 1 1/2 tsp vanilla, 1/4 tsp salt.

How to make it: 1. Melt the butter in a light colored pan over medium heat. 2. Swirl until the milk solids turn golden brown and it smells nutty, 5 to 8 minutes. 3. Pour into a bowl with all the brown bits. 4. Chill about 1 hour until soft but solid. 5. Beat with the sugar, milk, vanilla and salt. 6. Beat 2 minutes until fluffy.

Peppermint Frosting Recipes for Christmas Cupcakes

Pink swirls of peppermint frosting make chocolate cupcakes look like a holiday party. A little peppermint extract goes a long way, so start small and taste. Top with crushed candy canes just before serving so they stay crunchy. These are the frosting recipes kids beg to help with. Is peppermint your favorite Christmas flavor, or is it gingerbread?

You will need: 1 cup butter (softened), 4 cups powdered sugar, 3 tbsp heavy cream, 1/2 tsp peppermint extract, 1/2 tsp vanilla, a drop of red or pink gel coloring, 1/4 cup crushed candy canes.

How to make it: 1. Beat the butter 2 minutes until pale. 2. Add the powdered sugar 1 cup at a time. 3. Beat in the cream, peppermint and vanilla. 4. Tint with a tiny bit of gel color. 5. Pipe onto cooled cupcakes with a star tip. 6. Sprinkle with crushed candy canes right before serving.

Maple Cream Cheese Frosting

Real maple syrup turns plain cream cheese frosting into something that tastes like a fall morning. It is wonderful on carrot cake, spice cake, apple cake and pumpkin cupcakes. Use pure maple syrup, not pancake syrup, and add a little maple extract if you want the flavor to really stand out. Which cake would you pair it with?

You will need: 8 oz cream cheese (cold), 1/2 cup butter (softened), 1/3 cup pure maple syrup, 3 cups powdered sugar, 1/2 tsp maple extract (optional), a pinch of salt.

How to make it: 1. Beat the butter until creamy. 2. Beat in the cream cheese just until smooth. 3. Add the maple syrup and extract. 4. Add the powdered sugar 1 cup at a time on low. 5. Beat on medium for 30 seconds. 6. Chill 20 minutes before frosting.

Salted Caramel, One of the Best Frosting Recipes for Fall

Salted caramel frosting is sweet, buttery and a little salty, which keeps you going back for another bite. Make the caramel sauce first and let it cool completely, then beat it into the butter. It is perfect on apple spice cake, chocolate cupcakes and brownies, and it keeps well in the fridge for a week. Do you love salty and sweet together?

You will need: 1/2 cup sugar, 2 tbsp water, 1/3 cup heavy cream (warm), 1 cup butter (softened, divided), 1/2 tsp sea salt, 3 cups powdered sugar, 1 tsp vanilla.

How to make it: 1. Cook the sugar and water in a saucepan, without stirring, until deep amber. 2. Carefully whisk in the warm cream and 2 tbsp butter. 3. Stir in the salt and cool completely. 4. Beat the remaining butter until fluffy. 5. Beat in the powdered sugar and vanilla. 6. Beat in the cooled caramel until smooth.

Royal Icing Tops Our Frosting Recipes for Christmas Cookies

Royal icing dries hard and smooth, so you can stack and gift decorated cookies without smudging. Meringue powder makes it safe and easy. Thick icing outlines the cookie, thinner icing floods the middle. It is the classic choice for snowflakes and gingerbread men. For cookies that keep their shape, see our Christmas sugar cookies that hold their shape. Do you outline and flood, or just drizzle?

You will need: 4 cups powdered sugar, 3 tbsp meringue powder, 1/2 tsp vanilla or almond extract, 9 to 12 tbsp warm water, gel food coloring.

How to make it: 1. Beat the sugar and meringue powder on low. 2. Add the extract and 9 tbsp water. 3. Beat 5 minutes on medium until glossy and stiff. 4. For outlining, keep it thick. 5. For flooding, stir in water a few drops at a time until it smooths out in 10 seconds. 6. Tint, bag and decorate, then dry 6 hours.

Simple Vanilla Glaze for Bundt Cakes

Sometimes a cake only needs a drizzle. Simple glaze is two ingredients, takes one minute and makes a plain Bundt cake look like it came from a bakery. Thick glaze drips slowly in pretty ribbons; thin glaze soaks in. Try lemon juice or orange juice instead of milk for a bright twist. Sprinkles or no sprinkles?

You will need: 2 cups powdered sugar, 3 to 4 tbsp milk (or lemon or orange juice), 1/2 tsp vanilla, a pinch of salt, sprinkles (optional).

How to make it: 1. Sift the powdered sugar into a bowl. 2. Add 3 tbsp milk, the vanilla and salt. 3. Whisk until smooth. 4. Add more milk a teaspoon at a time for a thinner glaze. 5. Spoon over a completely cooled cake. 6. Add sprinkles right away before it sets.

Grocery Store Bakery Frosting

That sweet, super white, extra fluffy frosting on supermarket sheet cakes is one of the most requested frosting recipes online. The secret is part shortening, which keeps it bright white and stable at room temperature, plus clear vanilla and a little almond. It pipes beautifully. Admit it: you always wanted the corner piece with the most frosting.

You will need: 1/2 cup butter (softened), 1/2 cup vegetable shortening, 4 cups powdered sugar, 2 tbsp milk, 1 tsp clear vanilla, 1/4 tsp almond extract, a pinch of salt.

How to make it: 1. Beat the butter and shortening until smooth. 2. Add the powdered sugar 1 cup at a time on low. 3. Add the milk, vanilla, almond and salt. 4. Beat on high 5 minutes until very fluffy and white. 5. Add a teaspoon more milk if too stiff. 6. Pipe or spread on cupcakes and sheet cakes.

Peanut Butter Frosting for Chocolate Cake

Peanut butter frosting on a chocolate cake is the candy bar combination in cake form. Use regular creamy peanut butter, not natural, so it stays smooth and does not separate. A little heavy cream makes it light and fluffy. It is also great on banana cupcakes and brownies, and it is one of the easiest frosting recipes to make. Chocolate and peanut butter fans, raise your hand.

You will need: 1 cup creamy peanut butter, 1/2 cup butter (softened), 2 cups powdered sugar, 3 to 4 tbsp heavy cream, 1 tsp vanilla, a pinch of salt.

How to make it: 1. Beat the peanut butter and butter until smooth. 2. Add the powdered sugar a cup at a time. 3. Add the cream, vanilla and salt. 4. Beat 2 minutes until light. 5. Add more cream if too thick. 6. Frost a chocolate cake or cupcakes.

How to Fix Runny or Grainy Frosting

Every baker has had frosting slide off a cake. Runny buttercream usually means the butter was too warm: chill the bowl 15 minutes, then beat again. Grainy frosting means the sugar was not sifted or the mix needs a splash more liquid. Too sweet? Add a pinch of salt. These quick fixes save all the frosting recipes on this list. Which tip will you use first?

You will need: Runny frosting: 15 minutes in the fridge and up to 1/2 cup more powdered sugar. Grainy frosting: 1 to 2 tbsp milk or cream. Too sweet: a pinch of salt or 2 tbsp cream cheese. Broken buttercream: a hair dryer or a warm towel around the bowl.

How to make it: 1. Check the butter: it should hold a fingerprint, not be greasy. 2. If runny, chill the bowl 15 minutes. 3. Beat again on medium for 1 minute. 4. Add powdered sugar 2 tbsp at a time if still loose. 5. If grainy, beat in milk 1 tsp at a time. 6. If curdled, warm the bowl slightly and keep beating.