Cake Icing Recipes For All Types Of Cakes

Cake frosting recipes based on buttercream icing recipe. Try the lemon frosting, raspberry frosting, praline frosting, and many more.

These cake icing recipes are all based on the classic or the variation of classic buttercream icing recipe. Below you will find couple of cake frosting recipes, such as coffee frosting, lemon frosting, praline frosting, and more.

For all cake icing recipes below you need to use the buttercream icing recipe.

Lemon Frosting

1. Prepare the buttercream icing, but replace ¼ cup of the water with freshly squeezed lemon juice.
2. After adding the butter, beat in ¼ tablespoon of lemon extract.

Coffee Frosting

1. Prepare the buttercream icing.
2. Dissolve 2 tablespoons instant espresso powder in 1 teaspoon boiling water.
3. Add the coffee paste to the buttercream icing and mix well.
4. If you like, you can add 2 to 4 tablespoons of Kahlua liquor.

Raspberry Frosting

1. Prepare the buttercream icing.
2. Beat ½ cup lightly sweetened raspberry sauce into the buttercream icing.
3. To prevent the color from fading, you can add a few drops of red food coloring.

To make the raspberry sauce you will need:
• 24 oz of frozen raspberries (680 g)
• 2 teaspoons of lemon juice

Prepare the raspberry sauce:
• Defrost the berries and place them in a strainer suspended over a bowl.
• Press the berries to force all the juice out (1 cup – about 250ml).
• Reduce the juice to ¼ of a cup by boiling.
• Pour into a lightly oiled heatproof cup.
• Puree the raspberries and sieve them through a strainer to remove all seeds. You should have around 1 cup of puree (250 ml).
• Mix in the reduced raspberry juice and lemon juice.
• If you want to lightly sweeten the sauce, measure how much you have. If you have 1 1/3 cups of sauce, add ½ cup of sugar, if you have less, add less sugar. Stir until the sugar dissolves.
• You can keep this sauce for couple of months in a freezer. You can use it in many different ways for example as deco, as addition to ice cream, or to whipped cream frosting.

Praline Frosting

1. Prepare the buttercream icing, but decrease the amount of sugar by 1 ½ tablespoons.
2. Beat in ¼ of a cup of praline paste (62 ml). Try to use praline paste where the sugar percentage is only 50%, not more.

Praline Frosting, Alternative

1. Prepare the buttercream icing, but decrease the amount of sugar by 1 ½ tablespoons.
2. Beat in 1/3 of a cup of praline powder (83 ml).

To make the praline powder you need:
• 1 cup of peeled hazelnuts (142 g)
• 2/3 cup of sugar (142 ml)
• ¼ cup of water (62 ml)

Prepare praline powder:
• Bake the hazelnuts at 350°F (177°C) for about 20 minutes until they turn golden brown.
• Take them out from the oven and place them on lightly oiled baking paper.
• In a saucepan, on medium heat, bring water and sugar to boil, stirring constantly.
• Once it boils, let it cook on medium-high heat until the color will begin to look like dark corn syrup and the caramel starts smelling like burnt sugar. The temperature should be 370°F (188°C).
• Immediately pour onto the nuts.
• Let it harden for about 20 minutes.
• Remove the nuts covered in caramel from the baking paper and break into couple of pieces.
• Process the caramelized nuts in a food processor until powdery.

Strawberry Frosting

1. 1. Prepare the buttercream icing.
2. Beat ½ cup unsweetened strawberry puree into the buttercream icing.
3. To prevent the color from fading, you can add a few drops of red food coloring.

To make the strawberry sauce you will need:
• 20 oz of frozen strawberries (567 g)
• 2 teaspoons of lemon juice

Prepare the raspberry sauce:
• Defrost the berries by placing them in a strainer suspended over a bowl.
• Press the berries to force all the juice out (1 1/4 cup – about 312ml).
• Reduce the juice to ¼ of a cup by boiling.
• Pour into a lightly oiled heatproof measuring cup.
• Puree the strawberries. You should have around 1 cup of puree (250 ml).
• Mix in the reduced strawberry juice and lemon juice.
• If you want to lightly sweeten the sauce, measure how much you have. If you have 1 1/4 cups of sauce, add 2 tablespoons of sugar, if you have less, add less sugar. Stir until the sugar dissolves.

I hope that you will enjoy these cake icing recipes. These cake icing recipes came from “The Cake Bible” by Rose Levy Beranbaum

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