Buttercream is undoubtedly the easiest and most common frosting. It is the go to for most people when decorating or filling a cake but it really doesn't have to be. There are some alternatives that are far more delicious and that are really not any more difficult to make.
Below are four frosting alternatives to buttercream and four of the best, in my opinion. In fact, I seldom use buttercream as it is usually far too sweet and often takes away from the cake itself!
My personal favorite is ermine frosting as it tastes like a cross between buttercream and whipped cream. It is light, fluffy and has just the right amount of sweetness.
Most recipes for yogurt frosting tend to be on the thin side and are therefore not ideal for frosting cakes but I have found that the addition of butter really helps to stabilise it. Also use the thickest yogurt that you can for the best results, I use this one. Flavored yogurt would also work well as long as it is thick enough, although you may need to adjust the amount of sugar in the recipe
Ganache frosting is undoubtedly the easiest and is far less sweet than you would expect. It is so light and pipes beautifully.
Finally cream cheese frosting is another of my favorites. It really makes certain cakes and, by following my recipe, it has the perfect flavor and level of sugar.
All recipes below are to frost 6-8 cupcakes or one double layer cake.
Four Frosting Alternatives To Buttercream
Ermine Frosting
Ingredients:
15g Plain flour
80g Granulated Sugar
Pinch of salt
125ml Whole milk
1/2tsp Vanilla extract
100g Unsalted butter
Method:
In a saucepan, place the flour, milk, sugar and salt.
Using a whisk, mix over a medium heat until thick and smooth.
Remove from the heat and leave to cool completely.
Into the cold flour mixture, add the butter and vanilla and using electric beaters beat until light and fluffy.
Scoop into an icing bag and use as desired
Cream Cheese Frosting
Chocolate Ganache Frosting
Ingredients:
100ml Heavy (double) cream
100g Good quality chocolate (milk or dark depending on recipe and preference)
Method:
Heat the cream in a saucepan until just below simmering point.
Break or chop the chocolate up into small pieces and place in a bowl.
Pour the cream over the chocolate and let it sit for 2-3 minutes.
Stir the chocolate cream until mixed together well. Set in the fridge to set.
Using a hand whisk, beat the cold ganache until lightened in color and fluffy.
Use as desired to decorate cakes
Yogurt Frosting
Ingredients:
85g Butter
100g Icing sugar
200g Thick set yogurt
1/2tsp Vanilla extract
Method:
Cream the butter until very light and fluffy using a hand whisk.
Sift in the sugar and continue to whisk until well combined.
Add in the vanilla and yogurt and beat until light and fluffy.
Place in fridge if the frosting needs to firm up slightly or use straight away.
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