This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Author: Martha Stewart
Use this recipe to frost your favorite layer cake.
Author: Martha Stewart
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC...
Author: Martha Stewart
Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.
Author: Martha Stewart
This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.
Author: Martha Stewart
Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's rich but...
Author: Martha Stewart
Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
Author: Martha Stewart
Author: Martha Stewart
Gumdrops stud the surface of this domed cake. Icing is piped out in starburst dots. You can't go wrong -- just start piping at the bottom and work your way up.
Author: Martha Stewart
Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.
Author: Martha Stewart
Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's next-level Chocolate Meringue Cake with Coffee...
Author: Martha Stewart
Use this recipe to make our Peanut Butter Whoopie Pies.
Author: Martha Stewart
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.
Author: Martha Stewart
This chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.
Author: Martha Stewart
One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The Dog Cake, Owl Cake, and Fish Cake each require one recipe of the frosting,...
Author: Martha Stewart
This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.
Author: Martha Stewart
Caramel is surprisingly easy to make and imparts a rich, delicious flavor to this buttercream frosting. Use it to decorate our Caramel Layer Cake or Caramel Chiffon Cake.
Author: Martha Stewart
Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat...
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Author: Martha Stewart
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
Author: Martha Stewart
Pair this rich frosting with our Banana Cupcakes.
Author: Martha Stewart
Easy to make, this sweet and basic buttercream recipe is the perfect topper to any birthday cake.
Author: Martha Stewart
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead and have a taste.
Author: Martha Stewart
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
Author: Martha Stewart
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Author: Martha Stewart
Swiss meringue buttercream takes on a nutty, toasted flavor with the addition of coconut oil. Use this coconut buttercream to frost our showstopping Meyer-Lemon and Coconut Layer Cake or a simple vanilla...
Author: Martha Stewart
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe...
Author: Martha Stewart
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.
Author: Martha Stewart
Powdered peanut butter is the secret to this flavorful buttercream. Use it to frost Vanilla Cupcakes or any dessert you fancy, then garnish with chopped roasted peanuts.
Author: Martha Stewart
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Author: Martha Stewart
Use this recipe when making our Gingercake House.
Author: Martha Stewart
This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.
Author: Martha Stewart
Author: Martha Stewart
The white shade of this frosting belies the fresh mint flavor, which is achieved by steeping fresh mint in milk when making the custard base, and then adding extract at the end for extra intensity. Use...
Author: Martha Stewart
Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes.
Author: Martha Stewart
Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Author: Martha Stewart
You only need five ingredients to make this decadent chocolate frosting.
Author: Martha Stewart
Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry.
Author: Martha Stewart
Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special swirl effect.
Author: Martha Stewart
Author: Martha Stewart
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Author: Martha Stewart
Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.
Author: Martha Stewart
Spread this coconut buttercream frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.
Author: Martha Stewart