Chocolate Butter Frosting

We used this frosting for our Root Beer Chocolate Cake. It’s a simple frosting that works well on any cake.

Ingredients

3/4 cup butter
About 5 cups powdered sugar
2 tablespoons milk
2 ounces unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
Additional milk as required

Directions

Cream the butter. Add half the powdered sugar and two tablespoons milk. Gradually add the remaining powdered sugar, beating as you go. Add the vanilla and melted chocolate. Add more milk as required to reach a spreadable consistency.

Root Beer Butter Frosting

We used this frosting for our Root Beer Spice Cake. It’s a simple frosting that works well on any cake.

Ingredients

3/4 cup butter
About 5 cups powdered sugar
2 tablespoons root beer
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
Additional root beer as required

Directions

Cream the butter. Add half the powdered sugar and two tablespoons root beer. Gradually add the remaining powdered sugar, beating as you go. Add the nutmeg, vanilla, and more root beer as required to reach a spreadable consistency.

Easy Buttercream Frosting

This is an easy, no-cook buttercream frosting that works very well for decorating. Because it has a high butter content, it has a nice flavor and mouth-feel. It is a stable frosting in all but the warmest weather.

Ingredients

1 cup butter, softened
2/3 cup shortening
1 pound powdered sugar
2 tablespoons meringue powder
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
Milk as needed for consistency

Directions

1. With the paddle attachment and your stand-type mixer, beat the butter, shortening, powdered sugar, and meringue powder together.
2. Add the lemon juice and vanilla. Beat the frosting, adding enough milk to reach the desired consistency.

Baker’s notes: You may use one egg white in place of the meringue powder. (Meringue powder is mostly dried egg white.)

Always apply your buttercream frosting at room temperature. Your frosting may be stored in the refrigerator for up to three days.