It’s time for the next video in our series! How to frost your cake. This is BASIC frosting, nothing fancy. After we finish the basic series we’ll move on to more advanced techniques. I plan on showing you how I “iron” a cake for when I’m not using fondant, along with other frosting idea’s. But for today super basic and fast. Esp for when your covering your cake with fondant (next video!)
My basic rule for frosting thickness on a cake is about 1/4 inch if your not using fondant. 1/4 inch is always too much for frosting haters and never enough for frosting lovers, but a good in between the two camps. I go even thinner when I’m covering a cake with fondant because if you go to thick the fondant will squeeze out quite a lot of the fondant and you’ll be left with a pillowy soft look instead of nice sharpish corners!
I hope this was helpful! Here is a classic buttercream recipe (again- same as the last videos). Any buttercream recipe will work, just remember to use THIN (not thick or medium) for frosting a cake. If your frosting is too thick you’ll get tons of crumbs and basically rip apart your edges. The frosting in this video is on the thin side of thin, you can go a bit thicker and still get great looking frosting!
makes 3 C frosting
1 C shortening
½ tsp vanilla
¼ tsp butter
¼ tsp almond
2 Tbsp water
1 lbs powdered sugar
Pinch of salt
Mix shortening until smooth. Add flavoring and water, mix again until incorporated. Add sugar and salt, mix again until smooth.
This makes 3 C thick icing.
To make medium add 1 tsp for every C of icing.
To make thin add 2 tsp to every C of THICK icing or just 1 tsp for every C of med icing.
For Chocolate butter cream add ¼ C cocoa and about 1 Tbsp of water.
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Basic Cake Decorating Series:
How to prepare a cake board
How to cut a cake layer to prepare for frosting
How to fill a cake
How to frost a cake
How to cover a cake with Fondant part 1
How to cover a cake with Fondant part 2
How to cover a cake board with fondant