The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Author: Martha Stewart
Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about the decadent cake topper, which is inspired by Edgar...
Author: Martha Stewart
The name says it all for this quick, three-ingredient frosting.
Author: Martha Stewart
The white shade of this frosting belies the fresh mint flavor, which is achieved by steeping fresh mint in milk when making the custard base, and then adding extract at the end for extra intensity. Use...
Author: Martha Stewart
Author: Martha Stewart
Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Author: Martha Stewart
Use this recipe when making our Gingercake House.
Author: Martha Stewart
This mocha buttercream is the perfect icing for Mocha Majolica.
Author: Martha Stewart
Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.
Author: Martha Stewart
Raise the woof with this 3-D canine cake, which is baked in two standard 9-by-13-inch baking pans. A pastry bag fitted with a large, plain round tip is all you need to create his curly coat.
Author: Martha Stewart
Use this recipe as the frosting and/or filling for a decadent chocolate dessert, such as our Chocolate Caramel Layer Cake.
Author: Martha Stewart
This recipe for delicious buttercream is courtesy of Marlo Scott of Sweet Revenge and should be paired with Sweet Revenge's "Pure" Cupcakes.
Author: Martha Stewart
Use this rich chocolate frosting to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Author: Martha Stewart
Use this bright green buttercream to make our Football Cupcakes.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this recipe for both the Salted-Caramel Whoopie Pies and the Powdered-Sugar Coconut Layer Cake.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes.
Author: Martha Stewart
Making frosting poppies is easier than you'd think. Use our step-by-step photos as reference as you pipe the blooms with a petal tip onto a flower nail. Use these buttercream poppies to decorate Orange-Poppy...
Author: Martha Stewart
Templates make it easy to build this aquatic creature. Just cut out the parts, assemble them, and frost. When you bring this cake to the table, we guarantee you won't have to fish for compliments.
Author: Martha Stewart
This frosting goes with our Movie Star Cake.
Author: Martha Stewart
Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting...
Author: Martha Stewart
Use this recipe when making our Nesting Baby Bluebirds cupcakes.
Author: Martha Stewart
This fluffy frosting is the perfect canvas for the Sprinkle Cake's rainbow of tiny candies.
Author: Martha Stewart
Swiss meringue brings a silken smoothness to buttercream.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our Lamb Cake with White-Chocolate Buttercream.
Author: Martha Stewart
Don't worry if your buttercream appears curdled after all the butter has been added; simply continue beating with the whisk attachment until it is smooth again. If you don't want alcohol in your buttercream,...
Author: Martha Stewart
Author: Martha Stewart
This delicious caramel buttercream is the perfect frosting for a regal Lion Cake.
Author: Martha Stewart
This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe.
Author: Martha Stewart
Make sure the butter is at room temperature; cold butter will cause the buttercream to have a curdled appearance. Use this to make our Gingerbread Town-Square Cake.
Author: Martha Stewart
We use this caramel butttercream in alternating layers of yellow genoise cake to make our rich Dobos Torte.
Author: Martha Stewart
Author: Martha Stewart
Color us impressed. We've always wanted a natural way to tint frosting any shade, and new plant-based food dyes let us go Technicolor.
Author: Martha Stewart
Use this recipe when making our Butter Cake I and Butter Cake II. Practice makes perfect. Pick your colors, whip up a bunch of frosting, and unleash your flower power.
Author: Martha Stewart
Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes.
Author: Martha Stewart
Author: Martha Stewart
Use this to make our Mother-Hen Cake.
Author: Martha Stewart
Use this decadent frosting to decorate our creepy Haunted-House Cake. Egg whites keep it light and fluffy and melted semisweet chocolate make every bite taste rich and decadent.
Author: Martha Stewart
Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about the decadent cake topper, which is inspired by Edgar...
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
Author: Martha Stewart
Use this meringue buttercream to make Cake Power founder Kate Sullivan's Puppy Cupcakes.
Author: Martha Stewart
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC...
Author: Martha Stewart