agave nectar frosting
1/2 c. shortening or butter*
2 tbsp. agave nectar
1 tbsp. honey
1-2 tbsp. milk
4 c. powdered sugar
--
In a large mixing bowl, beat shortening, agave nectar, honey, and milk until blended. Slowly add in sugar and continue to mix on high speed until frosting forms.
featured in: Honey Bee
banana peanut butter frosting
1/3 c. shortening or butter*
1 tbsp. peanut butter
1 tbsp. banana, mashed
2-3 tbsp. coconut water
4 c. powdered sugar
--
Peel, slice, and mash banana until mostly smooth consistency. Beat shortening, peanut butter, mashed banana, and coconut water until blended. Slowly add in sugar and continue to mix. Add water by the tablespoon if frosting is too thick.
featured in: Electrolyte
plays nice with: Chocolate Honey Cake
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bourbon cream cheese frosting
1/2 c. cream cheese
4 c. powdered sugar
1-2 tsp. vanilla extract
1-2 tbsp. bourbon
water or milk as needed
--
Beat cream cheese, vanilla, bourbon, and milk in large mixing bowl until blended. Add powdered sugar into bowl one cup at a time, mixing well after each addition until frosting has thickened. Add water by the tablespoon if frosting is too thick.
featured in: Mardi Gras
plays nice with: Louisiana King Cake, Chocolate Bourbon Cake
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coca cola frosting
1/2 c. shortening or butter*
2-3 tbsp. Coca Cola
2-3 tbsp. Coca Cola syrup
4 c. powdered sugar
--
In a large mixing bowl, beat shortening, Coke, and Coke syrup (see below) until blended. Slowly add in sugar and continue to mix on high until frosting forms.
coca cola syrup
1 c. Coca Cola
--
Heat 1 cup of Coca Cola in a saucepan over medium-high heat for 5 minutes, while stirring constantly to keep it from sticking. Let mixture cool and thicken for 2 minutes until syrup forms.
featured in: Calimocho
plays nice with: Red Wine Velvet Cake, Red Wine Reduction
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eggnog frosting
1/2 c. shortening or butter*
1 tbsp bourbon
5-6 tbsp eggnog, prepared
4 cups powdered sugar
dash of salt
--
Beat shortening, bourbon, eggnog, and salt on low speed until smooth. Slowly add in sugar and beat on high speed until frosting forms. Add more eggnog or bourbon if frosting is too thick.
featured in: Ugly Sweater
plays nice with: Orange Cardamom Fruitcake
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english tea frosting
1/2 c. shortening or butter*
3-4 tbsp. English tea, strongly brewed
4 c. powdered sugar
--
In a large mixing bowl, beat shortening and brewed tea until blended. Slowly add in sugar and continue to mix until frosting forms.
featured in: the Victorian
plays nice with: Butter Scone Layer Cake
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ginger frosting
1/2 c. shortening or butter*
3-4 tbsp. ginger ale
2-3 ginger syrup
4 c. powdered sugar
food coloring (optional)
--
In a large mixing bowl, beat shortening, ginger ale, and ginger syrup (see below) until blended. Slowly add in sugar and continue to mix on high until frosting forms.
ginger syrup
1 c. ginger ale
--
Heat 1 cup of ginger ale in a saucepan over medium-high heat for 5 minutes, while stirring constantly to keep it from sticking. Let mixture cool and thicken for 2 minutes until syrup forms.
featured in: Dark 'n Stormy
plays nice with: Rum Cake, Ginger-Rum Glaze
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honey chili frosting
1/4 c. honey
1 tsp. chili powder
1/4 c. shortening or butter*
1-1/2 c. powdered sugar
food coloring (optional)
--
In a small saucepan over the stove, heat the honey and chili powder for 3-4 minutes until slightly melted and powder is well-incorporated (or heat in the microwave for 15-20 seconds). In a large mixing bowl, beat shortening and honey mixture until blended. Slowly add in sugar and continue to mix on high until frosting forms.
featured in: Santa Fe
plays nice with: Pepperjack Cheesecake
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iced tea frosting
1/2 c. shortening or butter*
3-4 tbsp. iced tea or Arnold Palmer
4 c. powdered sugar
1 tsp. lemon juice
--
In a large mixing bowl, beat shortening, iced tea, and lemon juice until blended. Slowly add in sugar and continue to mix until frosting forms.
featured in: Arnold Palmer
plays nice with: Lemonade-Iced Tea Cake
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lemon frosting
1/2 c. shortening or butter*
4-5 tbsp. lemonade or lemon juice
4 c. powdered sugar
lemon zest (optional)
--
In a large mixing bowl, beat shortening and lemonade until blended. Slowly add in sugar and continue to mix on high speed until frosting forms. You can add in grated lemon zest as well, but I would not use this for frosting you are planning to pipe through a tip.
featured in: Firecracker
plays nice with: Blue Raspberry Cake, Saeng Cream Cake
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lemon-lime frosting
1/2 c. shortening or butter*
4-5 tbsp. Gatorade
4 c. powdered sugar
--
In a large mixing bowl, beat shortening and Gatorade until blended. Slowly add in sugar and continue to mix on high speed until frosting forms.
featured in: Electrolyte
plays nice with: Lemon-Lime Cake
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mint julep frosting
1/2 c. shortening or butter*
1-2 tsp. mint extract (creme di menthe)
1-2 tbsp. bourbon
4 c. powdered sugar
water as needed
--
Beat shortening, mint extract, and bourbon in large mixing bowl until blended. Add powdered sugar into bowl one cup at a time, mixing well after each addition until frosting has thickened. Add water by the tablespoon if frosting is too thick.
featured in: the Derby
plays nice with: Chocolate Bourbon Cake
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mojito frosting
1/2 c. shortening or butter*
2 tbsp. mint syrup (see below)
4 tbsp. rum
1 tbsp. lime juice
4 c. powdered sugar
--
In a large mixing bowl, beat shortening, rum, mint syrup, and lime juice until blended. Slowly add in sugar and continue to mix on high until frosting forms.
mint syrup
mint leaves
1/2 c. water
1/2 c. sugar
--
In a small saucepan on the stovetop, mix water and sugar over low heat for 1 minute, then add in mint leaves. Stir for 5 minutes until the sugar dissolves and a syrup forms (you won't end up using the mint leaves but they will flavor the syrup for the frosting).
featured in: Tri-Melon Mojito
plays nice with: Melon Cake
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peanut-sesame frosting
1/4 c. shortening or butter*
1/4 c. peanut butter
2 tsp. sesame oil
3-4 tbsp. coconut milk
4 c. powdered sugar
--
Beat shortening, peanut butter, sesame oil, and coconut milk in large mixing bowl until blended. Add powdered sugar into bowl one cup at a time, mixing well after each addition until frosting has thickened. Add water by the tablespoon if frosting is too thick.
featured in: Thai Curry
plays nice with: Chocolate Curry Cake
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pomegranate frosting
1/2 c. shortening or butter*
1 tbsp. tequila, optional
3-4 tbsp. pomegranate juice
4 c. powdered sugar
--
Beat shortening, tequila, and pomegranate juice in large mixing bowl until blended. Add powdered sugar into bowl one cup at a time, mixing well after each addition until frosting has thickened.
featured in: Fiesta
plays nice with: Citrus Margarita Cake
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pumpkin ale frosting
1/4 c. shortening or butter*
3 tbsp. heavy cream
1 tbsp pumpkin puree
2 tbsp pumpkin beer or ale
4 c. powdered sugar
1 tbsp cinnamon
1 tsp pumpkin spice
orange food coloring (optional)
--
Beat shortening, cream, pumpkin puree, pumpkin ale, cinnamon, and pumpkin spice on low speed until smooth. Slowly add in sugar and beat on high speed until frosting forms. Add gel food coloring for orange frosting.
featured in: Stumpkin
plays nice with: Chocolate Oatmeal Stout Cake
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root beer frosting
1/2 c. shortening or butter*
1 tbsp. whiskey, optional
5-6 tbsp. root beer
4 c. powdered sugar
--
Beat shortening, root beer, and whiskey on low speed until smooth. Slowly add in sugar and beat on high speed until frosting forms.
featured in: Jessica Hische
plays nice with: Lemon Whiskey Cake
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smirnoff icing
1/2 c. shortening or butter*
1/4 c. Smirnoff syrup (from below)
4 c. powdered sugar
--
In a large mixing bowl, beat shortening and Smirnoff syrup until blended. Slowly add in sugar and continue to mix until frosting forms. Frosting may be a bit runny due to the syrup, so ice the cake and set it in the freezer until just before serving and the frosting will harden into a glaze. If you are going to do any additional decorating, it is best to use a regular (stiffer) buttercream recipe for that icing
smirnoff syrup
1 c. Smirnoff Ice
--
Typically a simple syrup is made by heating equal parts sugar and water until a thick syrup forms. Well, Smirnoff Ice itself is both sugar and water in one bottle, so simply heat the 1 cup of Smirnoff ice in a saucepan over low heat for 5 minutes, while stirring constantly to keep it from sticking. Let mixture cool and thicken for 2 minutes - the volume will be reduced from the original amount.
featured in: Smirnoff Ice
plays nice with: Ice Water White Cake
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tequila lime frosting
1/2 c. shortening or butter*
2-3 tbsp. tequila
2-3 tbsp. lime juice (~ 2 limes, squeezed)
4 c. powdered sugar
dash of salt
--
Beat shortening, tequila, lime juice, and salt in large mixing bowl until blended. Add powdered sugar into bowl one cup at a time, mixing well after each addition until frosting has thickened. Add water by the tablespoon if frosting is too thick.
featured in: Cinco de Mayo
plays nice with: Margarita Cake
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cinnamon whipped cream
2 c. heavy cream
2 tbsp. cinnamon
2 tbsp. powdered sugar
--
Pour heavy cream, powdered sugar, and cinnamon into small medium mixing bowl. With beaters or an electric mixer, beat mixture for 1 minute on low and then 1 minute on high. Whip for another 10-30 seconds until desired texture is reached.
featured in: Pumpkin Spice Latte
plays nice with: Pumpkin Spice Cake
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devonshire cream (whipped cream cheese)
3 oz. cream cheese
1 tbsp. granulated sugar
1 c. whipping cream
--
In a medium mixing bowl, stir cream cheese and sugar together. Pour in whipping cream. With beaters or an electric mixer, beat mixture for 1 minute on low and then 1 minute on high until a whipped cream forms.
featured in: the Victorian
plays nice with: Butter Scone Layer Cake
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whipped vanilla frosting
1/2 c. shortening or butter*
3-4 tbsp. whipping cream
1-2 tsp. vanilla extract
4 c. powdered sugar
--
In a large mixing bowl, beat shortening, whipping cream, and vanilla extract until blended. Slowly add in sugar and continue to mix on high speed until frosting forms. Whipped frosting is very airy and great for the inner layers and coating the outside of the cake - if you are going to do any additional decorating or piping, it is best to use a regular (stiffer) buttercream recipe for that icing.
featured in: Sweet Caroline
plays nice with: Saeng Cream Cake
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ginger-rum glaze
2 tbsp. butter
2 c. ginger ale
1/4 c. rum
1 tbsp. freshly grated ginger
--
Use a knife to peel skin off of a small piece of ginger root and grate the pulp until you have at least a tablespoon of gratings. In a small saucepan on the stovetop, melt butter and pour in ginger ale, and grated ginger. Bring to med-high heat and let mixture boil for 7-8 minutes, then add in rum (heat will burn off alcohol so it's best to add it last). Set aside while you bake the cake.
featured in: Dark 'n Stormy
plays nice with: Rum Cake, Ginger Frosting
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red wine coke reduction
1 c. red wine
1/2 c. Coca Cola
--
Heat wine and Coke in a saucepan over low heat for 20-25 minutes until volume has reduced to about half the original amount. Let cool, and the liquid should thicken slightly.
featured in: Calimocho
plays nice with: Red Wine Velvet Cake, Coca Cola Frosting
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dark chocolate malt ganache
10 oz. dark chocolate / semi-sweet chocolate chips, chopped
1 cup heavy cream
1-2 tbsp. roasted malt powder (see below)
--
In a small saucepan on the stovetop, bring cream and malt powder (see below) to a boil. Remove from heat, added in chopped chocolate, and whisk mixture until blended. Let cool and thicken without hardening, and spread onto cake.
roasted malt powder
1 c. chocolate barley malt
--
Soak barley grains in a bowl of water for 1 hour. Spray baking sheet with nonstick spray and spread wet grains in a thin layer onto the sheet. Roast in oven or toaster oven for 1 hour at 400 degrees F, stirring every once in awhile so grains do not start to burn (your oven may also become smoky as the water releases). Let grains cool and then use a blender or food processor to grind the grains into a fine powder.
featured in: Stumpkin
plays nice with: Chocolate Oatmeal Stout Cake, Pumpkin Spice Cake
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* a note on butter vs. shortening
Now, many people instantly pass over recipes and entire websites that even hint at using the likes of Crisco in frosting - the real thing is called buttercream frosting for a reason, after all. However, hear me out - frosting made with powdered sugar and butter will taste richer and more real than the alternative, so if you are just filling a cake or slathering one with frosting, then please go ahead and use butter for the best possible taste.
But when it comes to decorating, shortening is white and will a) produce the whitest frosting and b) take on food coloring more accurately than butter (which will inevitably tint everything a bit yellow). Also, shortening is stiffer than butter so it will withstand warmer temperatures before melting or bleeding and this makes better frosting for piping and more detailed patterning. Of course, shortening does not have a taste of its own so it will not be as rich as true buttercream.
So it's up to you - determine how you will be using the frosting (covering, filling, piping) and choose butter, shortening, or even a ratio of each to reach the amount specified in the recipe. If you do choose shortening, you can add flavor back in with the liquids, liquors, or syrups in the frosting recipe - or, you can fake the butter altogether and no one's the wiser.