Culinary Cauldron
Double Batch Buttercream Base This recipe is for making frosting for two different cakes, so does not need to be doubled -it is already. The idea behind this was that sometimes I am making two different cakes for a party and one is chocolate and the other is not. This...
Carob Frosting ½ cup unsalted butter (softened)½ cup coconut oil (room temperature)½ cup carob or cocoa powder¼ cup pure maple syrup¼ cup tapioca starch2 teaspoons pure vanilla extract In a large bowl using a hand mixer, a stand mixer would work too, beat butter and...
I used this frosting for the first time in 2024. Previously I mostly winged frosting, and this really wasn’t much different than what I usually did. One difference was the almond extract – which I liked, but certain family members complained about.
This was a very tasty frosting. It has a similar, but lighter, flavor as the brown sugar frosting that requires heat but much easier to make.
I have not tried this yet. I was looking for a frosting to use on a butter pecan cake and saved this one.
This was a really good chocolate frosting. I used it on the Darn Good chocolate cake recipe for Dakota’s birthday.
Here is a second version of the classic frosting of German Chocolate Cake.
Classic frosting for German Chocolate Cake, which is my father’s favorite cake. We always have it on his birthday.
Again, another recipe for caramel icing. This one is from my grandmother Gladah Childs. The other one is the one we usually use though.
Lynn’s favorite frosting. I have two versions though. This one is from my grandmother Thelma Beatty.
One of the traditional icings that we have used in our family.