6 Frosting Flavors

{ Caramel, Chocolate Sour Cream, Lemon, Coffee, Vanilla, and Chocolate Ganache }

Via realsimple.com

Caramel Frosting

Makes 4 1/2 cups| Hands-On Time: 05m | Total Time: 10m

Ingredients

  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
  • 1/2 cup prepared dulce de leche
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt

Directions

  1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

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Chocolate Sour Cream Frosting

Makes 5 cups| Hands-On Time: 10m | Total Time: 25m

Ingredients

Directions

  1. Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
  2. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.

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Lemon Frosting

Makes 4 1/2 cups| Hands-On Time: 05m | Total Time: 10m

Ingredients

  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 2 tablespoons finely grated lemon zest
  • 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
  • pinch kosher salt

Directions

  1. Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.

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Coffee Frosting

Makes 4 1/2 cups| Hands-On Time: 05m | Total Time: 10m

Ingredients

  • 1 tablespoon instant espresso powder
  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt

Directions

  1. In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

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Vanilla Frosting

Makes 4 1/2 cups| Hands-On Time: 05m | Total Time: 10m

Ingredients

  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt

Directions

  1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

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Chocolate Ganache Frosting

Makes 4 1/2 cups| Hands-On Time: 05m | Total Time: 5hr 10m

Ingredients

Directions

  1. Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)