How To Make Cake Icing Smooth?

American Buttercream. American buttercream is the easiest and most common buttercream frosting—and the quickest to make.

How to make icing smooth and even?

Make sure the icing is smooth and even. HINT: You can dip your metal icing spatula in cold water and go over the icing, this will smooth the icing beautifully. Icing is the most important ingredient in cake decorating.

How do you smooth out frosting on a cake?

Place a smooth paper towel on top of the cake and use a fondant smoother to smooth out the frosting. Repeat the process on the sides of the cake. This will help get rid of any bumps and inconsistencies in texture, giving the cake a smooth finish like fondant.

How to fix a crusty icing cake?

Fully cover the top and sides with icing. Don’t worry if it is not totally smooth yet, as the next steps will fix that. Use an icing smoother to further smooth the icing on the cake. This will help fill in any air pockets that may have formed. Make sure that the cake is fully covered in frosting and that there are no gaps.

How to use a metal icing spatula to decorate a cake?

Make sure the icing is smooth and even. HINT: You can dip your metal icing spatula in cold water and go over the icing, this will smooth the icing beautifully. Icing is the most important ingredient in cake decorating. The icing should be quite stiff. If it is too stiff to work with you can always thin it out.

How to soften cake icing?

  • Back Into The Oven! Take an oven-safe dish and fill it with water.
  • Steam It! Place a steamer into a large pot on the stove and fill with water until it ALMOST reaches the base of the steamer.
  • Microwave it!
  • How to make cake icing that hardens?

  • Step One: Place Frosting into Microwave Safe Bowl
  • Using a spatula,scoop half of a can of frosting into a microwave-safe bowl.
  • Step Two: Place the Rest of the Frosting into a Piping Bag with Tip
  • Use the spatula to scoop the rest of the frosting into a piping bag with a fine tip.
  • Step Three: Microwave Frosting
  • How to decorate cake without icing?

  • Quick and easy whipped cream
  • Delicate fresh fruit
  • Chocolate drizzle
  • Chopped nuts
  • Frosting The Cake: How To Make The Icing Smooth and Even

    1. In this article, ″Frosting the Cake: How To Make the Icing Smooth and Even,″ you will learn how to frost a cake, which will be quite beneficial if you are just learning cake decorating abilities. To become an expert in cake decorating, you will need to undergo extensive instruction and put in a lot of hours of practice. Once you have mastered the methods of cake design, you may find yourself becoming well-known in the cake-making profession. When it comes to cake designing, if you are a creative person, you might perform quite well and advance much farther in your career. Even someone who is completely new to this type of baking will make an effort to make their cake seem attractive. For birthday cakes, my mother would just bake them and ice them
    2. she could have sprinkled some on top or scribbled a happy birthday message in icing on the other side of the cake. That was the end of it! Those were the cupcakes we had! They may not have been visually appealing, but they were delicious. This article will provide you with ideas and strategies to make your cake seem far nicer than the one your mother used to create. When you are baking the cake, make sure that the batter is evenly distributed throughout the pan before placing it in the oven. To ensure that the cake bakes evenly, check on it every 20 minutes for the first 20 minutes. The cake will rise equally if you turn the pan around if you see that one side of the cake is significantly taller than the other. If you see that one side of your cake has baked more evenly than the other, use a knife to balance it out. This should be done while the cake is still warm. The cake should be allowed to cool for at least one day before you consider icing it or beginning any cake decoration. Even if the exterior of the cake may be chilly, the inside of the cake may remain warm for several hours. If you frost the cake before it has completely cooled, it will destroy your decorative efforts. Turn the cake upside down on a cake board once it has cooled
    3. this will result in fewer crumbs in the final product. When frosting the cake, apply a thin layer of icing on the top to prevent crumbs from accumulating. Once you have coated the cake with a thin coating of frosting, you may top that layer with a thicker layer of icing to complete the look. Make certain that the frosting is smooth and consistent. HINT: If you dip your metal icing spatula in cold water and run it over the icing, the frosting will be wonderfully smoothed. When it comes to cake decorating, icing is the most crucial element. The frosting should have a firm consistency. If the material becomes too stiff to work with, it may always be thinned. Make a large batch of the frosting when you’re making it for the cake. The remaining embellishments on the cake will need its use. Keep lots of food coloring on hand since you will need it to color the frosting for the many cake embellishments that you will be making. When you are ready to begin decorating your cake, you will require a few pieces of equipment. These are the items listed below. A pastry bag and the icing tips you will be utilizing for the decorating will be required for this project, as well as a few extra pastry bags. Craft stores and cake decorating supply stores have a variety of these goods for purchase. To begin, select the tip that you will be employing in the first instance. Hold the pastry bag with the opening facing down and insert the tip as far as possible into the bag. You should put roughly a cup of frosting in the bag at a time, and you should start with a dish of icing. As a result, you’ll have the ability to thicken the frosting with a little milk if necessary before placing it in the icing bag. Ensure that the icing is thin enough to pass through the tip while yet being thick enough to create the designs you desire. You should try making the embellishments on waxed paper first before attempting to place them on the cake if you are a complete newbie at the art of cake decorating. In order to properly frost the cake, you will need to hold the frosting bag with both hands and apply consistent pressure. Applying consistent pressure ensures that the icing will come out in a single, uniform stripe. It is not necessary to position the bag near to the cake before beginning to squeeze and count to three. After three counts, stop squeezing and carefully take the tip of the bag away from the cake. Moving on to the next decoration if this one is exactly what you wanted
    4. if it isn’t quite perfect, keep practicing until you achieve the desired results. If the cake decoration retains its original shape after being iced, the icing has reached the proper consistency. Icing that is too thin will not keep together while frosting that is too thick will break the cake decoration or will be difficult to push through the tip will fail to hold together. Before you begin, you can obtain a list of the equipment that will be required for cake decorating. It is possible to find the list at craft stores or bakery supply stores. To get started, you’ll need multiple pastry bags, icing tips, and a coupler to keep the tips in place in the bag. Because they swivel, you will discover that a cake stand will be of great assistance. When icing the cake, this allows you to access all sides of the cake while also raising it and bringing it closer to you. Several different sizes of cake pans, a rubber spatula, two different lengths of metal cake icing spatula, an ice cream scoop, a sharp knife, and a baking tray should also be on hand. These are merely the bare necessities. Although cake decorating can be tedious at times, it can also be quite fulfilling when you realize that the gorgeous cake on the stand is something you designed and baked yourself. With a little perseverance and a positive ″can-do″ attitude, you may become an experienced cake designer. More items of comparable interest may be found at the following links: Are you thinking of starting your own cake decorating business?
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    How To Make Icing Smooth Like Fondant

    Do you want your cake to have a nice finish?Are you trying to stay away from fondant?If that’s the case, you’ll want to know how to produce icing that’s silky like fondant.Despite the fact that fondant provides cakes a lovely and flawless look, not everyone like the flavor of fondant.Furthermore, it might be difficult to deal with at times.

    Unfortunately, you will not be able to get a flawless finish on your cake without using icing.When you have the correct equipment and experience, you can expertly design your cake so that it has a flawless finish without having to use any fondant.Icing may be a fantastic and delicious method to decorate your cakes and give them a beautiful appearance.When you follow this procedure, getting that flawless finish is more easier than you would believe.

    What You Will Need to Make Icing Smooth Like Fondant

    • You want your cake to have a smooth finish. A fondant-free cake is what you’re looking for! If this is the case, you’ll want to know how to prepare icing that is smooth, like fondant, before proceeding. Although fondant provides cakes a gorgeous, flawless look, not everyone like the flavor of fondant frosting on top of cakes. Aside from that, it is difficult to deal with. Unfortunately, icing cannot be used to provide a flawless surface on your cake. When you have the correct equipment and experience, you can expertly design your cake so that it has a flawless finish without having to use fondant. A beautiful design on your cake may be achieved using icing, which is both delightful and appetizing. This procedure makes it more simpler than it appears to be to get a smooth surface finish. Using this lesson, you may make a filled or stacked cake in whatever shape you like, including round or rectangular. Almost any style of frosting will work, but American buttercream is the finest choice.

    Cake Decorating Supplies Kit for Beginners with 150 Pieces

    Step by Step Instructions

    First and foremost, apply a crumb coat to your cake.To make a crumb coat for your cake, apply a thin layer of icing over the edges and top of your cake using an offset spatula.Allow the cake to cool in the refrigerator for 10-15 minutes after the frosting has been applied.When you are decorating your cake, the crumb coat serves as a foundation for your work.Step Two: Apply the Frosting to the Cake If you want to ice your cake while it is still on the turntable, wait until the crumb coat has dried completely before doing so.

    Icing should be used to completely cover the top and sides of the cake.Don’t be concerned if things aren’t running perfectly smooth just now; the next stages will correct this.Use an icing smoother to smooth out the cake in Step Three.To make the frosting on the cake even smoother, use an icing smoother to smooth it out more.

    1. If you don’t have access to a smooth paper towel, wax paper can be used.
    2. This trick, on the other hand, will work best with a smooth paper towel, such as the Viva brand.
    3. Step Five: Pipe Layouts and Designs Once your cake has a nice surface, it will provide an excellent basis for decorating with designs.
    4. To make detailed designs, you can use a piping bag and a nozzle of your choosing.
    1. You can either leave the cake plain or decorate it with sprinkles if you so choose.

    Tips and Tricks to Make Icing Smooth

    • Trimming the top of your cake with a serrated knife will help to ensure that it has a smooth surface. In this way, the cake is given a polished and professional appearance. When preparing a cake with layers, it is important to trim each layer in order to get a balanced appearance. As soon as your cake is finished decorating, you can either serve it immediately or preserve it in an airtight container in the refrigerator. Your cake will keep for 2-4 days in the refrigerator, and any leftovers should be stored in the refrigerator as well. For the best results while decorating a cake, the frosting should be at room temperature. As a result, it will be much simpler to deal with because the texture will be more easily disseminated. If it begins to melt while you are working with it, place it in the refrigerator for 5-10 minutes to cool it down further. Using a crusting buttercream, such as an American buttercream recipe, is recommended when attempting this tutorial’s techniques. American buttercream is recommended since certain other varieties of frostings may somewhat adhere to the paper towel when used in this manner. More delectable dishes may be found by visiting this link: Traditional Ina Garten Birthday Cake with Vanilla Buttercream
    • Delicious Vanilla Cake from Scratch with Pudding Mix
    • Traditional Ina Garten Birthday Cake with Chocolate Buttercream

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    How to Ice a Cake Smoothly without Fondant

    If you want to make your cake look smooth, you don’t have to worry about attempting to do it using fondant.Following the instructions in this article, you will be able to utilize buttercream to produce an exquisite, glossy finish.Not only will this look fantastic, but it will also taste fantastic because it is made entirely of buttercream.Although it may take some effort to get the hang of this technique, your cakes will seem as if they were freshly baked from scratch once you master it.This approach is excellent for decorating cakes for any occasion since it provides a flat surface on which to adhere any embellishments or lettering that you like.

    Is there anything more you’d like to know about making the icing smooth like fondant?If so, please ask them in the comments section below, and please spread the word about this post if you found it useful.More information on How to Make a Lego Cake Without Fondant may be found here.Do you think this article is interesting?

    How to make cake icing smooth

    Do you want a simple conclusion to your cake?You’re attempting to stay away from the use of fondant.If that is the case, it would be beneficial to understand how to prepare icing that is simple, such as fondant.Although fondant gives truffles a delectable and straightforward appearance, not everyone appears to enjoy the way it tastes.Additionally, it might be difficult to deal with.

    Fortunately, you’ll be able to still obtain a simple finish to your cake with icing if you’re quick.How to make cake icing smooth (with pictures) With the proper equipment and information, you’ll be able to expertly decorate your cake so that it has a straightforward finish without using fondant.Icing, in general, is a fantastic and visually appealing method for giving your truffles a stunning look.When you use this strategy, getting to that straightforward conclusion is much easier than you may expect.

    What You Will Have to Make Icing Easy Like Fondant

    • Tools Icing of your choice
    • cake that has been completely cooled
    • turntable cake stand
    • paper towels or parchment paper that is simple to use
    • icing smoother
    • fondant smoother
    • A spatula with an offset
    • Piping bag and nozzle (which may be ordered separately)

    Newcomers can take advantage of a package that includes 150 pieces of cake decorating.

    Step by Step Directions

    Article post on:

    First and foremost, apply a crumb coat to your cake.Spread a thin layer of frosting around the borders and on the top of your cake using an offset spatula to form a crumb coat.Allow the cake to rest in the refrigerator for a minimum of 10-quarter-hour after it has been used.When it comes to decorating your cake, the crumb coat serves as a foundation.More information may be found at: can you create a jelly roll out of a box of cake mix?

    Step Two: Apply the Frosting to the Cake After the crumb coat has been applied, use an offset spatula to apply the frosting to your cake while it is still on the turntable.Using frosting, completely cover the top and sides of the cake.Don’t be concerned if it isn’t quite straightforward; the actions that follow will correct this.Step Three: Smooth the icing on the cake with an icing smoother.

    1. This may help to eliminate any lumps and irregularities in texture, resulting in a cake with a smooth finish similar to fondant.
    2. If you don’t have access to a simple paper towel, you may make do with wax paper.
    3. However, for this hack, a simple paper towel, such as the Viva type, will be the most effective solution.
    4. Step 5: Pipe Layouts and Designs As soon as your cake has a simple finish, it has an outstanding basis upon which to build additional designs.
    1. A piping bag with an appropriate nozzle for your design should be used to produce detailed patterns.
    2. You can either leave the cake plain or decorate it with sprinkles if you so choose.

    Suggestions and Methods to Make Icing Easy

    • Learn more about how to create turkey cake pops by reading this article. To ensure that your cake has a level surface, you should use a serrated knife to trim the top of the cake. This gives the cake a more sophisticated appearance. When preparing a cake with many layers, each layer must be trimmed in order to provide a visually balanced appearance. Once your cake has been decorated, you can either serve it immediately or store it in an airtight container in the refrigerator for later use. If you store your cake in the refrigerator, it will last 2-4 days, and any leftovers should be stored in the refrigerator as well. When decorating your cake, make sure your frosting is at room temperature before you begin. This may make it a lot easier to deal with because the feel is more easily unfolded in this manner. It is recommended that you place it in the refrigerator for 5-10 minutes if it begins to soften while you are working with it. When following this guide, it is recommended that you use a crusting buttercream, which is similar to an American buttercream recipe. Other types of frostings may only barely adhere to the paper towel, so it’s best to stick with American buttercream when possible. More delectable dishes may be found by visiting this link: Conventional Ina Garten’s Birthday Cake with Vanilla Buttercream
    • Scrumptious Vanilla Cake from Scratch with Pudding Combine
    • Ina Garten’s Birthday Cake with Vanilla Buttercream

    How one can Ice a Cake Easily with out Fondant

    You don’t have to be concerned about attempting to give your cake a simple appearance by covering it with fondant.In order to get a fashionable, finished finish, you must use buttercream, as demonstrated in this recipe.The use of buttercream will not only make this look beautiful, but it will also taste fantastic.Although it may take some practice to master this technique, if you get the hang of it, your truffles will seem as if they were freshly baked in your kitchen.This method is excellent for beautifying truffles for any occasion since it gives a flat surface to which you can adhere any decorations or writing that you like without difficulty.

    Do you have any queries on how to make fondant icing as simple as possible to work with?If that’s the case, please ask them in the comments section below and feel free to share this article if you enjoyed it.Learn more about How to Make a Lego Cake Without Fondant in this article.More information may be found at: how to make almond cake from scratch.

    Icing a Cake Smoothly

    It is possible that this content contains affiliate links.Please take the time to read my privacy statement and disclosure.The process of icing a cake to achieve a perfect finish may be rather difficult for a beginner to master.It is, nevertheless, well worth the effort investment to learn how to do it correctly.Perseverance and practice are required in large quantities.

    Patience and perseverance are required in large quantities.Because a round cake is the most straightforward form to cover with icing, it is recommended that you begin by practicing on a round cake.Other forms, such as the square or the hexagon, might be a little more difficult to create.A slow susan, a metal spatula, an icing bag, and the key to a flawless cake – a plastic spackle tool – are the tools you’ll need for frosting your cake.

    1. Even for an hour after baking, placing it in the freezer will assist it to firm up more quickly.
    2. Making ensuring the cake is properly covered in cling wrap before freezing it is critical to success.
    3. I normally freeze it overnight and then reheat it the next morning.
    4. I don’t recommend storing food in the freezer for an extended period of time since it can develop freezer burn and lose its flavor.
    1. When thawing the cake, keep the plastic wrap on since it will assist to keep the moisture in the cake.
    2. This is the recipe I use for buttercream.
    3. Make sure you have plenty of icing on hand; it’s preferable to have a little extra than to run out and have to make more in the middle of decorating the cake.
    4. I’m not sure how well the other shortening-based frosting will work with the secret tool, but I’m hoping it will.
    5. In the meanwhile, I’m going to explore with it.

    Whether or not the cake will be stacked will determine which cake board should be used.If the cake is only one layer, use a cake board that is just a little bit larger in diameter than the cake.If the cake will be stacked, a cake board that is the same size as the cake should be used to support it.

    • TO TORTURE A CAKE Place the cake on the slow susan and turn it over.
    • Using a serrated knife, trim the top to make it more level.
    • In order to torte the cake, run the knife down the side of the cake..
    • Using a back and forth motion with the knife, slowly move the cake to make it look like it is turning.
    • If you like, you may make the cake even more layered.
    • Place the top half of the cake on the cake board and attach it with a dab of frosting to the board.
    • This will aid in the ″gluing″ of the item into place.
    • Using the icing bag with no tip, pipe a dam of buttercream around the edge of the cake.
    • Fill with your favorite filling.
    • This will aid in preventing the filling from spilling and also keep the cake from bursting out of the pan.
    • Try not to lift the spatula too much to avoid getting any crumbs on your hands.
    • If you do get crumbs, simply wipe them off onto a clean bowl and use them for the filling instead.
    • Depending on your preference, you can spread some of the icing towards the side of the cake and remove some of the excess icing..
    • Take a small amount of icing with your spatula, hold it against the side at a 90-degree angle, and spread it evenly around the cake, covering it completely.
    • While you’re doing this, use your other hand to rotate the lazy susan.
    1. It might take a couple of round trips before you get it smoothed out.
    2. Using the metal spatula, gently push the overhanging edges of the cake towards the center of the cake.
    3. Repeat the process all the way around, wiping away any excess buttercream into the bowl.
    4. Ensure that your borders are neat and tidy.
    5. Use a clean spatula and run it across the top of the cake to level it out.

    Using a spatula that has been dipped in hot water will also aid in smoothing out the cake’s surface.The heat aids in the melting of the buttercream to a certain extent.And there you have it: a gorgeous, smooth cake that is ready to be decorated!You may also be interested in: Icing a Cake Top Home Cake Decorating Techniques & Tips Cake Decorating Techniques & Tips Putting Icing on a Cake The photographs, lessons, and other content of are protected by intellectual property rights laws and regulations.DO NOT disseminate or reproduce the content unless you have received explicit permission from the author.

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    How to Frost a Cake with Buttercream – Step-by-Step Tutorial (Photos)

    The focus of today’s video is on how to frost a cake that is smooth.Making that wonderful, smooth finish on a cake can take some experience, but I’ve been asked so many times about how I get such a flawless finish that I’ve finally put up a set of instructions that I think will be useful.Just keep in mind that you must be patient.My very first cake did not resemble any of my current creations.It takes time and effort — as well as the correct tools.

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    Do you want to learn how to frost cupcakes?See my tutorial on how to decorate your cupcakes with a gorgeous icing!Take a look at the transcript


    So to start, let’s talk about the tools you’ll need:

    Wilton 789 icing tips (for icing the sides and Ateco 844 icing tips for decorating the border) Bags for icing Turntables are used for a variety of purposes (I use Wilton Trim-N-Turn Ultra Cake Decorating Turntable) Smoother for icing (I strongly prefer the Ateco Decorating Comb above any other product).a spatula with an offset of 9 inches (I use Wilton Angled Spatula) Smoothing agent for fondant (I use Wilton Easy Glide Fondant Smoother) Viva las toallas de papel (Viva brand specifically) For the time being, let’s speak about that icing smoother that you mentioned.It’s an Ateco smoother, and it’s less than $5, as I said above in my previous post.A tool like this is the greatest money I have ever spent on a tool of any kind.When I first started baking, I used another mixer that was large and clumsy, and I had no clue how much it was interfering with my ability to make a good, smooth cake until I used this one.

    It’s compact, lightweight, and simple to operate.It goes without saying that you’ll need a cake and frosting in addition to these equipment and supplies.I used standard American Buttercream for this project (American Buttercream recipe here).I go through roughly 2 1/2 recipes worth of ingredients for my cakes of this size and shape.

    1. I use an icing tip and bag to make the icing, which helps to prevent crumbs from mixing into it.

    How to Frost a Cake

    Consequently, to get started, you’ll need an icing bag equipped with the Wilton789 icing tip and some icing to work with to get started.Starting at the bottom of the cake, pipe frosting around the perimeter, making sure to apply even pressure to the bag to ensure that the layer of icing is even across the whole cake.Depending on the height of your cake, you’ll have various layers of piped frosting to work with.The top layer of the cake must protrude above the top border of the cake.This will be necessary later on in order to smooth out the top edges and corners of the cake.

    The frosting should be smoothed after it has been applied to the sides of the cake, once you have finished applying it.Here’s when the icing smoother comes in handy.It should be placed against the side of the cake.You want to keep it as straight as possible up and down, and as straight as possible up and down.

    1. Because the extra icing is pulled around the cake and fills in gaps more effectively when the angle is closer (as illustrated), As you turn the turntable a few more times, you’ll discover certain gaps that are deeper than the others and that should definitely be closed.
    2. It’s most noticeable at the ″seems,″ which are the areas where the three layers of icing were piped on.
    3. At this stage, you may use your offset spatula to fill in the gaps with some icing.
    4. In order to avoid having too much icing, you should have a small amount of surplus frosting.
    1. Begin smoothing the sides of the cake once again, pushing the extra icing around the cake to fill in any gaps, and wiping away the excess frosting with an icing smoother as necessary.
    2. Continue working your way around the outside of the cake, pulling the icing and then scraping it off of the frosting to make it more even and smooth.
    3. It is possible to fill in more gaps if necessary; simply continue working the sides until you are satisfied.
    4. If all goes according to plan, you should end up with something like this.
    5. It has mostly smoothed out on the edges, but there is still some leftover icing on the top that is sticking out above the cake.

    In certain locations, you may notice small microscopic holes in the icing caused by air bubbles.Your holding angle for the icing smoother might make a difference in how many of those you wind up getting.Once again, a closer angle is preferable.

    • In addition, some of them will fill in when we smooth the sides with a paper towel later on in the process.
    • The next step is always the most terrifying!
    • The top edges/corners are what I’m talking about.
    • It was considerably more difficult to complete these tasks while snapping photographs.
    • Because the entire icing process took longer than usual, my frosting began to crust a little, making it appear a little drier in the images than it should have been at this stage.
    • You want to get your task done as fast as possible.
    • When the icing begins to crust, it becomes more difficult to work with.
    • You may use either the icing smoother or the offset spatula to finish the edges of the cake.
    • I use either one, depending on my mood, however I find that the offset spatula provides me a little more control on occasion.
    • Pull the frosting in toward the centre of the cake, so that the corner is level with the top of the cake (see photo).
    • Continue to work the icing on the top of the cake using the offset spatula, making sure to level the top edges as you go.
    • Do not make any changes to the sides or side portions of the corners just yet.
    • Simplest method is to make the top as smooth as possible; the sides should already be perfectly smooth.
    • Following that, we’ll use the paper towel to smooth out any irregularities that were left over from using the offset spatula.
    • As previously said, I only use Viva paper towels for this purpose.
    1. It is necessary to use the fondant smoother in conjunction with your paper towel.
    2. Place the paper towel on top of the cake, smoothest side down, and use the fondant smoother to smooth out the icing in small circular motions to make it as smooth as possible.
    3. Firmly and evenly press down, but do not press too hard.
    4. Do the same thing with the sides of the cake, smoothing out any lumps or air holes that may have formed.
    5. To aid in the creation of sharper edges, lay the paper towel on top of the cake and let it to hang over the edge and down the side of cake.

    Using the fondant smoother, carefully push the icing out towards the edge of the cake, keeping your fingers on the side of the cake to hold the frosting in place.This will help to make the corner more pointed.Put it anywhere you believe the edges may benefit from it.Continue to smooth out the fondant with the paper towel and fondant smoother until you are satisfied with your cake.I next use an offset spatula to remove any extra icing from the bottom of the cake and give it a nice clean edge to finish off the cake.

    • In this case, the spatula is placed at an angle such that nothing really comes into contact with either side and that just the bottom of the spatula side grabs the surplus icing.
    • Then, with your fingers, move the excess away from the cake and towards you.
    • Make a border around your cake with the other icing tip.
    • Tip 844 from Ateco was used in this project, but you could instead use Wilton 1M (which is comparable) or any other tip you want.
    • Toss with some spring confetti sprinkles (I used Wilton Spring Confetti Sprinkles for this!
    • And that’s the end of it!

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    Smooth Buttercream Frosting

    Naples34102 Rating: 5 out of 5 stars 12/10/2013 Basic buttercream frostings are very similar in terms of their components; butter or shortening, powdered sugar, flavoring (typically vanilla), and liquid egg whites are the only variations (usually milk).In the case of the ingredients, they differ in terms of the amount of fat, powdered sugar, and other substances used in the recipe.This recipe gets all of the necessary quantities down pat, and I really like the mix of shortening and butter in it.The shortening was necessary since I was in Naples at the time and it was scorching hot, so I followed the recipe exactly, but I changed the seasoning somewhat – a half teaspoon of vanilla, almond extract, and butter flavor, as well as a sprinkling of salt – to make it more appealing to me.

    • As far as buttercream frostings go, there aren’t too many that I enjoy enough to eat straight from the decorating bag (after I’ve finished with it, of course).
    • Rating: 5 out of 5 stars 09/02/2012I made a red velvet cake with this recipe and brought it to my son’s house for a barbeque.
    • As a substitute for shortening, I used butter flavored Crisco.
    • It was just great.
    1. Rating: 3 out of 5 stars 10/11/2012At first, I could taste the shortening rather strongly.
    2. I increased the amount of van by approximately 2 teaspoons and let it sit at room temperature for a while before mixing it again, and it tasted great.
    3. Due of its excellent hardening properties, I will be utilizing this batch to adorn the cake.
    4. Rating: 5 out of 5 stars 11.24.2012This is my first time making frosting, and I believe I did very good considering it was my first time.

    This dish was basic and straightforward, but it was really wonderful.I did end up adding a bit more milk than the recipe asked for, as well as almond extract because I adore the flavor of it.This recipe turned out nicely since I used shortening with a butter flavoring.I will absolutely make this again because it is far superior to store-bought frosting.Rating: 5 out of 5 stars 05/28/2013 This is fantastic!

    1. By adding 6 teaspoons of Hershey’s baking cocoa powder and increasing the milk to 8 tablespoons, you may make it chocolate-flavored.
    2. Delicious!
    3. Rating: 2 out of 5 stars 02/21/2014 I came upon this recipe and followed it to the letter perfectly.
    4. I couldn’t taste anything except shortening.

    I then used extra vanilla, lemon, and even a vanilla bean to help hide the shortening flavor, and the result was delicious.It’s not going to happen.As of now, it tastes like a delicious vanilla-lemon shortening mixture.Did I mention that it has a shortening-like taste to it?

    • Rating: 5 out of 5 stars 11/01/2012I had to add a couple of tablespoons of milk, but other than that, it was fantastic.
    • It’s a real treat.
    • Rating: 5 out of 5 stars 06/20/2013OMYGOODNESS!
    • Exactly what I was looking for in a recipe!
    • It had a Betty Crocker flavor to it!

    Thank you for sharing the recipe.One of my current favorites.I used a 16-serving setting for this recipe.

    • It made enough frosting to cover a two-layer cake baked in a 9-inch pie plate.
    • Rating: 5 out of 5 stars 07/10/2014I really adore this recipe!
    • The only drawback is that the portions are much undersized (of course, I am piping rather than spreading the frosting, if that makes a difference).
    • Anyway, I made adjustments to the icing in order to ice 24 cupcakes, and in the end, I had enough frosting to frost 60 cupcakes!
    • I’m not complaining because it means I won’t have to make as large a second batch, but if you’re not making that many cupcakes, you should be aware of this.
    • Rating: 5 out of 5 stars 03/03/2014This buttercream is very delicious.
    • Although I was skeptical about it due of the shortening, it turned out to be very delicious.
    • Rating: 5 out of 5 stars 06/29/2013Yummy!
    • Rating: 5 out of 5 stars 01/28/2014 This dish was fantastic.
    • It was just the right quantity to dirty ice a 9×13-inch stacked cake.
    • The proportions of the ingredients were perfect.
    • From now on, this will be my go-to recipe.
    • Rating: 5 out of 5 stars 01/09/2013I absolutely adored this icing!
    • I prefer to stay away from using shortening in recipes, but this combination of butter and shortening is fantastic!
    • The frosting on cupcakes is just stunning.
    • Rating: 5 out of 5 stars 01/01/2014This dish was really delicious!

    The recipe turned out great even though I only used 4 cups of sugar instead of 5.I couldn’t stop myself from devouring it!Rating: 5 out of 5 stars 05/27/2015 This frosting is quite tasty.This is a dish that I will absolutely use in the future!

    Via @:

    Perfect proportions of all components, good flavor, and a consistency that is easy to spread:) I had more than enough to ice and cover two 9-inch pie pans ″a variety of desserts Everyone was enthralled, so thank you for submitting:) Rating: 4 out of 5 stars 12/15/2013This is a smooth and creamy blend.Yum!Rating: 5 out of 5 stars 11/19/2013Highly recommended; this frosting is absolutely delicious!It’s so simple, and it tastes so much better than frosting from a can!Rating: 5 out of 5 stars 05/19/2013I used this recipe to make a birthday cake for my son.It’s fantastic.

    1. Not a big fan of buttercream, but this one is smooth and flavorful without being overly sweet.
    2. Very well done.
    3. This recipe will be used many, many more times in the future.
    4. Rating: 5 out of 5 stars 12/10/2014 Fantastic icing on top!
    5. Any day is better than eating out of a can.
    6. Because we don’t have shortening in Europe, I used all butter in the recipe, and my boys devoured the frosting first, before they even got to the chocolate cake!

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    Rating: 5 out of 5 stars 06/11/2019 Simple, creamy frosting that comes together in a flash, which is perfect when you have an impatient grandchild who needs to frost freshly baked cupcakes right away!Recipe can be found here.I just finished making this today for an after-school treat in blue – we enjoy making our frosting in a different color every time we do it.I use salted butter because the combination of salty and sweet is delicious.Rating: 5 out of 5 stars 09/10/2016 This recipe for buttercream frosting is delicious!

    1. Everything about it was perfect, from the sugar and butter to the texture and flavor.
    2. I can’t think of anything negative to say!
    3. Rating: 5 out of 5 stars 02/10/2016 Made only 1/2 recipe but used 1tsp.
    1. Vanilla flavoring and used 1/2 tsp.
    2. Almond flavoring too.
    3. I added about 3 Tbs.
    4. milk also.
    5. I used it to ice a King Cake and it was delicious!
    • Rating: 5 out of 5 stars 08/29/2016This recipe is Fantastic!
    • Rating: 5 out of 5 stars 05/03/2013FANTASTIC!
    • I used butter flavored shortening and added 1T lemon juice (went over a lemon cake) (went over a lemon cake).
    • I couldn’t stop licking my fingers!

    I’ve made this recipe twice and both times it disappeared before I could take a pic only things I suggest is to cook it at 325 F so it doesn’t brown and keep a close watch Rating: 5 out of 5 stars 12/01/2018 I’ve been making this exact recipe for nearly 40 yrs now.It doesn’t get any better than this especially for Christmas cookies.You can’t go wrong with this recipe and your friends and family will request for years to come!Rating: 5 out of 5 stars 11/23/2018 I made this for the chocolate cake in one bowl 1 and especially for this cake it was perfect.I added another tablespoon so it would spread easier without tearing the cake top but still keeping the integrity of the consistancy.I also added a big pinch of salt l.

    It is my favorite cake from this site and this was an excellent frosting choice.Rating: 2 out of 5 stars 01/16/2019 Wayyyyyyy toooooo sugary no go Rating: 5 out of 5 stars 06/25/2016 Excellent consistency.Rating: 5 out of 5 stars 01/19/2014 very nice taste.not over powering with the sugar.

    it tasted professional, great for my girls 2nd bday cake Rating: 5 out of 5 stars 01/08/2017 I love this icing.I use it anytime I need buttercream.It has great hold and texture!Rating: 3 out of 5 stars 05/20/2016 Easy enough and tasted fine but was thick and hard to spread on a delicate cake.Rating: 5 out of 5 stars 06/15/2019 The recipe was a little hard to understand as you go through it, but it could be because I tweaked it a bit.

    I had frozen so I melted it down and started with that, but as I added the sugar, it turned into fondant, tot he point that I had to take it from the bowl and kneed it like bread dough.I needed to use 2 tablespoons more of milk, but it turned out amazingly good.It wasn’t sickly sweet, but thick and creamy and smooth to apply to cake!

    • Over all, I recommend this recipe!
    • Rating: 5 out of 5 stars 05/16/2014 The only change I made was to use all butter instead of shortening.
    • This icing is sweet, but it’s icing- it’s supposed to be sweet!
    • This recipe made EXACTLY enough to ice an 8 inch double layer cake.
    • It went on smoothly, looked pretty, and tasted great.

    As a novice baker I really appreciate when things are as easy and turn out as well as this buttercream icing has for me.Thank you!Rating: 4 out of 5 stars 12/17/2019Really a good buttercream recipe.I usually mix alcohol in because I make boozy cakes.When I use alcohol I don’t use milk in the recipe.Rating: 3 out of 5 stars 03/11/2014Rather greasy.

    • I needed to doctor it up with more powdered sugar and milk.
    • Rating: 5 out of 5 stars 02/11/2017I love this recipe Rating: 5 out of 5 stars 03/30/2020 Taste is what we like.
    • Easy to make.
    • Rating: 4 out of 5 stars 09/06/2017 It tasted good but a little too sweet for us.

    I used it frost a boxed 13×9 cake and there was plenty left over.I would definitely bake a 2 layer next time.I had so much frosting that it almost was too much that I used on the 13×9 cake.

    Consistency was great (added like half a teaspoon more milk), and flavor was amazing.I am definitely saving this recipe.Made it with my 4 year old and she wanted color added to it.Hence the lavender look.

    • Had to add more than 3 tbsp of milk.
    • Rating: 5 out of 5 stars 01/10/2019Not too sweet nor overly buttery flavoured.
    • Rating: 3 out of 5 stars 12/19/2019I followed the recipe exactly and felt that there was too much icing sugar – next time I will try 3-4 cups.
    • The icing became too stiff and hard to work with.

    I also tasted it and I’m sure my tooth cried a little as to how sweet it was!Rating: 5 out of 5 stars 10/09/2018This delicious I think my mom would make this with the vanilla cupcakes and I think want to go shopping and I am having a Harvest Festival at my church.I think the kids would like it.Rating: 4 out of 5 stars 11/28/2018 It produced an excellent icing Rating: 5 out of 5 stars 03/20/2019 Made according to the directions, it was a good decorator frosting.Rating: 3 out of 5 stars 09/22/2013 I followed the recipe to the letter.It looked lovely and was simple to work with, but it didn’t taste really appetizing.

    I’m not going to do that again.Rating: 5 out of 5 stars 01/02/2019 So delicious, and so simple!Rating: 5 out of 5 stars 10/05/2015 There are so many different kinds of frostings that this one could be my new favorite!

    • Shortening is typically used in buttercreams, however this was not the case in this recipe.
    • Sweet, thick, smooth, and it appeared to keep its form nicely when I tried it.
    • The true flavor will be determined by how it performs here in Florida in July!?
    • Rating: 5 out of 5 stars 04/15/2018 Excellent recipe, although, like the majority of folks, I made a number of modifications.
    • 4 generous cups of powdered sugar, 1 1 2 teaspoons of butter extract, and heavy cream and water instead of milk (4 or 5 teaspoons of cream and 1 teaspoon water-you’ll have to gradually add the cream until you get the consistency that you want, possibly adding more-but I wouldn’t add additional water) were all used in this recipe.
    • It had a wonderful flavor.
    1. I haven’t tried it for decorating yet, but I have used it to spread on a cake in the past.
    2. Rating: 3 out of 5 stars 01/26/2019The flavor of the dish as written might use some improvement; it primarily tastes like a bit of butter and a lot of shortening, for example.
    3. It would be much better if you used butter-flavored crisco or butter flavoring in the recipe.
    1. Because I didn’t have any, I used more vanilla and almond extract, which worked wonders!
    2. This shortening was required since I wanted something with which I could do a little decoration.
    3. However, I would not use this as a frosting to just frost a cake.

    It was all OK.I’ll keep hunting for that one dish that’s a keeper.Rating: 5 out of 5 stars 04/25/2016 I made this recipe and it was absolutely delicious!It was a hit with the entire family!

    1. I just increased the amount of vanilla extract by half teaspoon since I wanted a richer vanilla taste.
    2. This is a fantastic foundation frosting that can be easily customized with different tastes.
    3. This is something I will definitely cook again!
    4. Rating: 5 out of 5 stars 09/27/2018The best buttercream I’ve ever tasted!
    1. Rating: 4 out of 5 stars 05/15/2019 I followed the recipe exactly as written, with the exception of increasing the vanilla.
    2. Vanilla is one of my favorite flavors.
    3. It had a pleasant flavor, if a tad on the sugary side.
    4. Excellent for use in decorating.
    1. Rating: 5 out of 5 stars 11/30/2016 There will be no modifications.
    2. Just keep on beating, and beating, and beating.
    3. WONDERFULR ating: 5 out of 5 stars 01/04/2015This recipe was absolutely delicious!
    4. Because I didn’t have any shortening on hand, I just replaced butter for it.

    It was very delicious!The best frosting recipe ever!Rating: 3 out of 5 stars 30/05/2019This is my first time making my own frosting, and it turned out really well for a first attempt.It didn’t taste too sweet to me, so I increased the amount of vanilla essence by another spoonful.Rating: 5 out of 5 stars 12/10/2017 This was a delicious recipe to make!

    I did add a few more table spoons of milk because I wanted the frosting to be a little thinner than it was originally.Rating: 5 out of 5 stars June 17, 2019I used all butter instead of shortening and a tiny bit more vanilla, and because I only had fat free milk, I used Duncan Doughnuts extra extra cream, but only 3 tablespoons in total.It was light and fluffy, and really wonderful!Rating: 5 out of 5 stars 04/24/2019 This frosting was a hit with us.I made this frosting and used it to decorate a cake.Because I’m allergic to shortening, I made the recipe entirely with butter.

    1. In addition, I beat the frosting for around 7-8 minutes.
    2. According to Naples’ recommendations, I used a half teaspoon of each of vanilla, almond extract, and butter flavoring, as well as a sprinkling of salt.
    3. Rating: 4 out of 5 stars 10/23/2014 It has a nice consistency, however I prefer the flavor of the one I normally use more.
    4. This recipe, on the other hand, I will absolutely keep!
    5. The cupcakes were very adorable!

    The Ultimate Guide to Different Types of Frosting

    No frosting, no matter how light and creamy, can elevate a cake or cupcake from ordinary to extraordinary.However, because there are so many various varieties of frostings and icings that you can prepare, deciding which one is the best for sprinkling over your delicacies is not an easy decision.When it comes to the many different types of frostings available for cakes, cupcakes, and other baked goods, they can be divided into six broad categories: buttercream frosting, cooked frosting, whipped cream frosting, royal icing, ganaches, and glazes.Buttercream frosting is the most common type of frosting used on cakes, cupcakes, and other baked goods.

    • Buttercream frosting may be further subdivided into a variety of varieties, which we’ll cover first in this section.


    • With a light, creamy icing, a cake or cupcake may be transformed from excellent to delicious in moments. Although there are many various varieties of frostings and icings that can be made, deciding which one is the best for sprinkling on top of your goodies is not an easy decision to make. When it comes to the many different types of frostings available for cakes, cupcakes, and other baked goods, they can be divided into six broad categories: buttercream frosting, cooked frosting, whipped cream frosting, royal icing, ganaches, and glazes. Buttercream frosting is the most common type of frosting used for cakes, cupcakes, and other baked goods. As we’ll see later, buttercream frosting may be further separated into several sorts, so we’ll start with those.

    Cooked Frosting

    The traditional cooked frosting, seven-minute frosting, is produced by bringing sugar, water, and corn syrup to a boil in a saucepan, then slowly pouring the boiling syrup into a dish of stiff-peak meringue while continuing to beat with a mixer on high speed.Add the hot liquid gradually, aiming towards the side of the bowl rather than immediately into the meringue, as seen in the photo below.The addition of this heated liquid to the meringue causes the proteins in the egg whites to coagulate, which helps to stabilize the meringue and keep the frosting from crumbling.Seven-minute frostings are fragile and can be absorbed into the cake if they are not consumed within 24 hours after making them.

    • You may use meringue powder to make seven-minute frosting, but keep in mind that pasteurized eggs (even liquid egg whites purchased in a carton) will not produce a meringue that is as frothy as fresh eggs.

    Whipped Cream Frosting

    It doesn’t get much easier than whipped cream, powdered sugar, and flavorings for whipped cream frostings.The cornstarch in the powdered sugar, much like in the buttercream, aids in the stabilization of the frosting.The frosting can become gritty if it is overbeaten.To avoid this, only beat until firm peaks form.

    • Those who use this sort of icing on their baked goods must keep them refrigerated once they are made.

    Royal Icing

    It is used to decorate cakes and sweets because it is a firm, brittle icing that does not melt easily.You can create it from scratch using powdered sugar, egg whites, and liquid, but many bakers prefer to use meringue powder, which can be found at baking supply stores and even certain grocery stores, as opposed to making it from scratch with liquid.The meringue powder is blended with a liquid and then coloured with food coloring, as is traditional.


    Ganache is just chocolate that has been melted and combined with heavy cream.This frosting creates a gorgeous, glistening covering on cakes and sweets that is both delicious and visually appealing.If you have homemade ganache, here’s a simple dessert trick you can pull off: Truffles may be made by chilling and beating the ganache until it is frothy and firm, then forming the mixture into balls and freezing them.Another option is to chill and whip a ganache, then rapidly frost a layer cake with the light and fluffy result.




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