Looking for cake frosting recipes? Try this delicious wedding cake icing recipe.
This classic buttercream icing recipe is extremely creamy, silky smooth and buttery. It can be used on any cake that you want to ice. If you need wedding cake icing recipe, you can use the recipe below.
If you like, you can add any flavors you like to this classic recipe. On my cake frosting recipes page you will find many different possibilities of using the two recipes listed below.
There are plenty of variations of cake frosting recipes using buttercream. Below you will find the classic and a variation of the classic recipe for buttercream icing.
The variation recipe is a little easier to make since you don’t have to pay attention to the temperature of the syrup.
There is one special piece of equipment that you need to have which is a heatproof glass measuring cup.
You need it to stop the boiling process of the syrup needed for the icing.
since you need to stop cooking the syrup at 238°F – 114°C.
This key temperature is attained when you drop some of the syrup into ice cold water and soft ball forms which flattens on removal from the water.
Enjoy these delicious icing recipes.
•	2 to 4 tablespoons of flavoring of your choice (tea, liqueur, strong coffe).
•	When it starts to boil (the whole surface is covered with bubbles), stop stirring and bring it to 238°F – 114°C. You can test the syrup for this temperature by dropping some of the syrup into ice cold water. If a soft ball forms that flattens when taken out of the water, then immediately transfer the syrup to the glass measuring cup. This action stops the syrup from cooking further.
to get all the syrup from the glass measuring cup.
•	Add, if desired, any flavoring.
•	This classic buttercream icing recipe yields 4 cups of icing.
•	Combine the sugar with corn syrup in a small saucepan, if possible with a non stick lining, and bring it to boil stirring constantly.
•	When it starts to boil (the whole surface is covered with bubbles), stop stirring and Immediately transfer the syrup to the glass measuring cup. This action stops the syrup from cooking further.
•	Continue as instructed above.