July 19, 2016 Leave a comment
I’ve seen many recipes for cake frosting that require separating eggs, using ingredients unfamiliar to many people (like cream of tartar), cooking for 7 minutes whisking constantly, using a double boiler, or some other complicated technique. It’s no wonder that so many people have the idea that homemade frosting is very difficult to make! Even when I was growing up, most of my friends’ birthday cakes were decorated with store-bought frosting, or the entire frosted cake was purchased from a supermarket bakery. Manufactured frosting is even more prevalent now at the birthday parties my kids attend–yet their friends always enjoy my homemade cake with homemade frosting, and at some parties their cake-time conversation has been about how gross the supermarket cakes are!
But thanks to my mom, I’ve always known several frosting recipes that are so simple you don’t even have to measure the ingredients! Just use your common sense to work out the proportions and obtain the consistency and color you want. The measurements I give here are suggestions to get you started toward making approximately the right quantity of frosting for your cake. (It’s always better to make too much than too little. If you have too much, you won’t have to skimp on your cake, and then you can put the extra in a tightly-sealed container in the back of the refrigerator, and after the cake is gone you can spread frosting on your whole-wheat toast, if you have been very good.)
These recipes use ingredients that are easy to find in any supermarket. I know, powdered confectioner’s sugar is not a health food! Cake frosting is a special treat, not a staple food that we eat regularly. I make plain white frosting unless the birthday celebrant requests colors–but if he does, I use conventional, artificial food coloring because it’s easy to buy and works reliably. Again, it’s a special treat that only lightly undermines our generally healthy diet. Compared to the crappy ingredients in purchased frosting, these recipes are healthier!
Citrus Frosting is vegan. Basic Creamy Frosting can be made vegan, using coconut oil–refined coconut oil, if you don’t want it to have a coconut flavor–but mixing and spreading it and keeping the consistency firm in warmer weather are difficult; I don’t have enough experience with it to give complete advice. Read more of this post