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easy icing recipe

Buttercream and Ganache Frosting Recipes

Master two foundational frosting recipes to elevate your baked goods: a classic vanilla buttercream and a rich chocolate ganache, both easy to prepare and perfect for cakes and cupcakes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: All
Calories: 200
Ingredients Method Notes

Ingredients
  

Vanilla Buttercream Icing
  • 1 cup unsalted butter, softened to room temperature Approximately 2 sticks of butter.
  • 3.5 cups confectioners' sugar, sifted Powdered sugar.
  • 3-4 tablespoons heavy cream or whole milk Adjust for desired consistency.
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
Chocolate Ganache Frosting
  • 12 ounces high-quality semisweet or bittersweet chocolate chips, or finely chopped chocolate About 2 cups.
  • 1 cup heavy whipping cream
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract (optional)
  • 2 tablespoons unsalted butter, softened (optional, for extra shine)

Method
 

Vanilla Buttercream Icing Preparation
  1. Beat the softened butter in a large bowl on medium-high speed for 4-5 minutes until pale and fluffy.
  2. With the mixer on low, gradually add the sifted confectioners' sugar, about 1/2 cup at a time.
  3. Add the vanilla extract and salt, then increase to medium speed and beat for 2 minutes.
  4. Slowly add the heavy cream one tablespoon at a time until you reach desired consistency. Beat for a final minute.
  5. Use immediately or cover and keep at room temperature if using within a few hours.
Chocolate Ganache Frosting Preparation
  1. Place chocolate chips and salt in a medium heatproof bowl.
  2. Heat cream over medium heat until it starts to simmer. Do not let it boil.
  3. Pour the hot cream over the chocolate and let it sit for 3-4 minutes.
  4. Gently whisk the mixture from the center until smooth.
  5. Add vanilla and butter if using. For a pourable glaze, use immediately, or cool for a thicker consistency.

Notes

Buttercream is perfect for cake decoration, while ganache can serve as both frosting and glaze. Store unused frosting in an airtight container in the refrigerator for up to one week.