What Kind Of Frosting Do You Use To Make Cake Pops

Nothing transforms a cake or cupcake from good to heavenly like a light, creamy frosting. But with so many different types of frostings and icings you can make, it's no simple matter to decide which is the best one for topping your treats.

When considering the many different types of frostings there are for cakes, cupcakes, and other baked goods, you can think about them in six broad categories: buttercream frosting, cooked frosting, whipped cream frosting, royal icing, ganaches, and glazes.

Buttercream is by far the most common type of frosting, and it's made by combining a type of fat—usually, but not always butter—with sugar. Buttercream sometimes uses eggs to impart a smooth and airy consistency and the possibilities for adding flavor and color are nearly endless. There are at least five distinct types of buttercream frosting, although it can get confusing since one or two of them are known by multiple names:

Tasty Ways To Make Frosting Without Butter

Seven-minute frosting is the classically cooked frosting and it's made by heating sugar, water, and corn syrup to a boil, then pouring this boiling syrup into a bowl of stiff-peak meringue with the beater going. The trick is adding the hot liquid slowly, aiming for the side of the bowl rather than directly into the meringue.

Heating the meringue through the addition of this hot liquid coagulates the proteins in the egg whites, which stabilizes the meringue and helps the frosting hold its shape.

Seven-minute frostings are delicate and can be absorbed into the cake if not eaten the first day. You can use meringue powder to make seven-minute frosting, but note that pasteurized eggs (including liquid egg whites you buy in a carton) will not form as foamy a meringue.

Favorite Cream Cheese Frosting (recipe)

Whipped cream frostings consist of whipped cream, powdered sugar, and flavorings—what could be simpler? As with buttercream, the cornstarch in the powdered sugar helps stabilize the frosting. It's possible to overbeat this type of frosting, which can cause it to turn grainy, so beat just until firm peaks appear. Cakes, cupcakes, shortcakes, and cookies with this type of frosting must be refrigerated.

Royal icing is a hard, brittle icing used for decorating cakes and cookies. You can make it from scratch, using powdered sugar, egg whites, and liquid, but many bakers prefer using meringue powder, which is available at bakery supply stores and even some grocery stores. The meringue powder is combined with a liquid, then usually tinted with food coloring.

Ganache is simply chocolate melted with heavy cream.This frosting makes a beautiful shiny coating on cakes and cookies. Here's an easy dessert trick to pull off with homemade ganache: If you chill and beat the ganache until it's fluffy and stiff, then form the mixture into balls, you'll end up with truffles. You can also chill and beat a ganache and use the fluffy result to quickly frost a layer cake.

Stabilized Whipped Cream Frosting

Glazes are the simplest frostings. Powdered sugar is combined with a liquid to form a thin consistency. Glazes are usually poured or drizzled over the tops of cakes and cookies. This forms a shiny hard crust when the glaze sets. Melted chocolate can be used as a glaze on its own.

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Made without icing sugar / powdered sugar, this is actually an old fashioned frosting called “Ermine Frosting”. If you’ve never heard of it before, the ingredients and method will intrigue you!

The Perfect Crusting Buttercream Frosting

Sweetness and richness:Much less sweet than buttercreamwith 60% less sugar. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn’t taste rich because of the very fluffy, whipped cream-like texture.

How it sets:At room temperature, it’s soft and fluffy but firm enough to be piped into tall swirls. In the fridge, it will set and become firmer, but not hard like butter. This frosting does not get a crust.

Storage:Keep covered in airtight container or cake dome. On counter on mild days up to about 22°C/71°F. Refrigerate on warmer days that makes butter melt.

The Best Frosting {a.k.a. Magical Frosting}

I call this my “secret” Vanilla Frosting because it’s not a widely known type of frosting and people are always flabbergasted when I tell them how it’s made using butter, milk, flour and sugar.

It’s my best all-rounder that’s a hit with everyone. Take a classic buttercream, in all its rich, sweet glory, and a lightly sweetened vanilla whipped cream, and this Vanilla Frosting sits squarely in the middle.

But unlike buttercream, it’s 100% silky smooth. Andunlike whipped cream which deflates within hours, this Vanilla Frosting will hold a tall piped swirl for days and days.

Grocery Store Frosting Recipe

, none of these names sound particularly flash nor do they capture the magic of this frosting that has a cult following. Some declare it as the best frosting in the world!

Vanilla Cupcake cut open to show plush, tender crumb and how soft this Vanilla Frosting is. Looks like whipped cream but has more structure.

Though the proper name of this frosting is Ermine Frosting, I’m going to continue to call it Fluffy Vanilla Frosting because that’s exactly what it is – and it sounds a lot more flattering than the real name!😂

Types Of Buttercream Frosting

The method by which it is made will sound highly unusual: hot milk, flour and sugar is cooked on the stove until thickened into a thick custard texture, then once cool it becomes a thoroughly unappetising looking bowl of gluey-jelly which is then whipped into butter.

And this is when the ugly duckling transforms into a beautiful swan. Because suddenly, you’re staring into a bowl of what looks like whipped cream. Except….. you haven’t used cream at all. You touch it and know that it’s firm enough to pipe into sky-high swirls. You taste it, and it’s silky smooth. A cross between buttercream and whipped cream!

I hear you query. YES. That is what thickens this into a frosting texture. I promise you will not detect even the faintest bit of flour once finished – not in texture and certainly not taste.

Simply The Best Buttercream Frosting

First, we make the roux. It’s just like how we start creamy-sauce savoury foods like Mac and Cheese – except it’s sweet, and we take it much further until it’s very thick.

Cooling the roux / making ahead –I usually cool on counter for 20 minutes then refrigerate for 30 minutes or so to speed things up but don’t let it get fridge cold because otherwise it won’t mix together well with the room temp butter (because the temperatures are too different). You can also leave it overnight in the fridge but take it out about 1 hour prior to dechill it and bring to room temperature.

5. Beat butter until creamy –just for a couple of minutes. We don’t need it to become aerated because we will be whipping the combined mixture like you do whipped cream and at this stage it will fluff up more;

Extra Fluffy Icing

6. Add dollops of the roux, beating as you go. Take about 1 minute to add all the roux in, this will ensure your Frosting stays smooth;

7. Beat, beat, beat – Add vanilla and a pinch of salt for flavour, then beat for another 2 to 3 minutes, just like you’re whipping up a big bowl of cream; and

In fact, this frosting was the traditional frosting used for Red Velvet Cake! It was only in modern times that cream cheese frosting became the frosting of choice for Red Velvet.

Powdered Sugar Frosting Recipe • Love From The Oven

To make itChocolate flavoured, just whip in 1/4 cup cocoa powder at end. Melted chocolate doesn’t work as well because it weighs it down.

The butter in this frosting will require refrigeration if the temperature is warm enough for the butter to start softening – this causes the frosting to droop. I find that up to about 23°/73°F, this frosting is fine out on the counter.

If you are forced to refrigerate, make sure you take cakes out 1 1/2 hours prior to serving and cupcakes out 1 hour prior so they come to room temperature. The frosting firms up in the fridge (because the butter goes hard) which is not very pleasant to eat! You need the frosting to come to room temperature so it’s creamy and soft again. It will soften faster than fridge-cold butter because the fridge-cold frosting is not as hard as butter.

Fluffy Vanilla Frosting Recipe

So, now you know my secret frosting recipe. 🙂 I’ve