6 Scrumptious Frosting Recipes

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
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.

Chocolate Sour Cream Frosting

Ingredients
12 ounces semisweet chocolate, chopped
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 cups confectioners’ sugar
3/4 cup sour cream
pinch kosher salt

Directions
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.
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.

Lemon Frosting

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
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.

Coffee Frosting

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
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.

Vanilla Frosting

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
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.

Chocolate Ganache Frosting

Ingredients
1 pound semisweet chocolate, chopped
2 cups heavy cream
pinch kosher salt

Directions
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.)

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