Frostings (Fish, Soy, Egg, Wheat and Nut-Free)

I know there are those of you out there who think that home-made frosting is just way too hard to do and have given up on cake, cupcakes, etc. because of it. Fear not, my friends! Home-made frosting is actually very easy and actually cost effective. These are recipes that I have just very slightly modified from Betty Crocker's New Cookbook. I have used most of them (especially the vanilla and cocoa versions) a thousand times, and they are delicious! I hope you will see how easy it is to make these and never buy a pre-made frosting again! :)

Please note that these recipes are only soy-free if you use all soy-free ingredients, and are fish, egg, wheat and nut-free.

Cocoa Buttercream Frosting

3 Cups powdered sugar

1/3 Cup salted full-fat butter, softened

2 teaspoons vanilla

1/3 Cup cocoa powder

Dash of salt (about 1/8 teaspoon)

2 to 3 Tablespoons milk

1. Mix all ingredients except milk in medium bowl.

2. Stir in milk until smooth and spreadable.

Frosts one 13x9 cake generously or fills and frosts one 8 or 9-inch two-layer cake.

Variation: Mocha Frosting: Stir in 2 1/2 teaspoons instant coffee with the powdered sugar.

Vanilla Buttercream Frosting

3 Cups powdered sugar

1/3 Cup salted, full-fat butter, softened

1 1/2 teaspoons vanilla

Dash of salt (about 1/8 teaspoon)

1 to 2 Tablespoons milk

1. Mix powdered sugar and butter in medium bowl; stir in vanilla and milk.

2. Beat until smooth and spreadable.

Frosts one 13x9 cake or fills and frosts one 8 to 9-inch two-layer cake.

Variations:

• Lemon Buttercream Frosting: Omit vanilla. Substitute lemon juice for the milk. For extra lemon flavor, stir in 1/2 teaspoon grated lemon peel.
• Orange Buttercream Frosting: Omit vanilla. Substitute orange juice for the milk. For extra orange flavor, stir in 2 teaspoons grated orange peel.
• Peanut Butter Buttercream Frosting: Substitute peanut butter for the butter. Increase the milk to 1/4 Cup, adding more if necessary. (Note: This variation is not nut-free, and only soy-free if you use a soy-free peanut butter.)
• Browned Butter Buttercream Frosting: Heat 1/3 Cup butter over medium heat until light brown (Watch it carefully as it tends to brown quickly and you don't want it to burn.). Cool and use in place of the softened butter.
• Maple-Nut Buttercream Frosting: Substitute 1/2 Cup maple syrup (real stuff - that keeps it soy-free) for the vanilla and milk. Stir in 1/4 Cup finely chopped nuts of your choice. (Note: This variation is not nut-free.)

Caramel Frosting

1/2 Cup salted, full-fat butter

1 Cup packed brown sugar

1/4 Cup milk

2 Cups powdered sugar

Dash of salt (about 1/8 teaspoon)

1. Melt butter in 2-quart saucepan over medium heat, stir in brown sugar and heat to boiling, stirring constantly; reduce heat to low.

2. Boil and stir 2 minutes then stir in the milk.

3. Reheat to boiling then remove from heat and cool to lukewarm.

4. Gradually stir in powdered sugar; add salt and mix well.

5. Place saucepan of frosting in bowl of cold water and beat until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly.

Frosts one 13x9-inch cake or fills and frosts one 8 or 9-inch two-layer cake.

(This recipe was originally posted on my original site, Natural and Free.)