Amazing Gigis Frosting Recipes

VANILLA BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
• You can control the consistency at this point- add up to 1/2 cup more confectioners' sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

GIGI'S BLACK SPICE CAKE AND CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees and grease and flour 13 x 9 in pan.
• In a large bowl, sift together flour, cocoa, baking soda, cinnamon, cloves and nutmeg. Set aside.
• In a medium bowl, cream butter and sugar until light and fluffly, about 1 minute.
• Add eggs one at a time, beating well after each addition. Beat in vanilla.
• Fold in mayonnaise.
• Add flour mixture and buttermilk alternatively in 3 additions, beginning and ending with flour. Beat until just mixed.
• Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
• Cool for 1-2 hours until no longer warm to touch and frost.
• Frosting: In a medium bowl, Sift together powdered sugar and cocoa.
• Add melted butter and coffee and beat until smooth.
• Stir in vanilla.
• Frost cooled cake.