Frosting and Icing Recipes

A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

This is an alternative to the classic recipe that calls for powdered sugar. We use it to frost cocktail cake. Try it on applesauce, spice, banana, or carrot cakes too.

An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste. If you use liquid coloring, you may need to add more confectioner's sugar.

Great flavor and so creamy. Great on Daffodil cake.

This is a boiled fudge-like icing

This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.

Easy to make filling that isn't too sweet.

This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.

Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.

Best buttercream frosting--great for Aunt Mary's Chocolate Cake!

Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.

I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!

Perfect icing for your gingerbread houses!

A homemade cherry pie filling! You can use fresh or frozen tart cherries.

When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.

This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.

A quick and simple recipe to turn fresh picked-strawberries into a decadent pie filling. Use to make pies, top cheesecakes, or just simply serve over ice cream.

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

This recipe makes an ideal buttercream for frosting cakes and decorating them with borders.

Bavarian Cream taken from my Great-Grandmother's recipe book.

The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.

This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.

Add food coloring to decorate your favorite sugar cookies.