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When you try this awesome concoction, it will forever shame you for having been tempted to buy the artificially flavored icing from the store. French buttercream is distinguished from Italian buttercream by the use of yolks rather than whites. Italian buttercream is the supremely white icing you see on fancy cakes. German buttercream uses pastry cream, which is thickened vanilla sauce. They’re all good, but I like the richness of the yolks in this icing.
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5
Avocado Icing
For the brightest, freshest buttercream, swap the excessive quantities of butter for ripe avocadoes.This recipe is courtesy of Food Network.
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4.5
Meringue Buttercream
Swiss meringue buttercream has a reputation for being challenging to make, but follow this recipe and it won’t be so difficult after all.This recipe is courtesy of Handle the Heat.
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4.5
Perfect vanilla cupcakes with American buttercream
Here’s a simple, delicous and traditional vanilla cupcake recipe to satisfy all of your baking needs! Take things one step further and learn how to frost your cupcakes perfectly with these tips from an expert.This recipe is courtesy of NY Cakes.
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4.4
Give your cakes and cupcakes a little love and make homemade buttercream frosting. This recipe infuses it with coffee grinds for a rich, decadent flavor. 
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4.333335
Coffee
Used to frost the outside of the Bûche de Noël.Adapted from Jacques Torres’ “A Year in Chocolate."
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4
Reliving the same day over and over sounds like a nightmare — until you start to realize, it means you can eat whatever you want. Sign us up! Glazed doughnuts, pecan sticky buns, strawberry milkshakes: Bill Murrary’s stuck-in-time character Phil says, bring it on. However, Rita, his love interest, serves as the voice of reason: “Don’t you worry about cholesterol, lung cancer, love handles?” He shoves an entire slice of white cake with pink frosting into his mouth to show just how much he doesn’t worry. Point: proven. The pale color and tender pliability of the cake could only be one thing: angel food, whose light-as-air batter is mostly meringue, with a bit of flour. Our Groundhog-inspired version — angel food cupcakes with raspberry buttercream — is individually portioned, so, theoretically, you could eat your cake in just one bite. Just please: don’t.     Click here to see 15 Star-Quality Recipes from Famous '90s Movies
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4
Red Velvet
Skip the artificial dye by using vibrant, red beets to color your red velvet cupcakes. The sweet cakes and citrus-flavored buttercream make this red velvet recipe a must-have treat.This recipe is from Diane Morgan's cookbook Roots.
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4
By
These vanilla cupcakes are absolutely sweet buttery and soft and full of rich vanilla flavor. * ½ cups Butter * ⅔ cups Sugar * 1 teaspoon Vanilla * 3 whole Eggs * 1 whole Lemon Zest * 1-½ cup All-purpose Flour * 1-½ teaspoon Baking Powder * ¼ cups Milk * 1 container Buttercream Frosting, 16 Ounce Tub, Or Your Favorite Recipe Using an electric hand mixer beat together the butter, sugar and vanilla in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Set aside. In a separate bowl whisk together the lemon zest, flour and baking powder. Add the creamed egg and sugar mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk (little by little) and mix on low speed until just combined. Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill. Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.) Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. (Use a piping bag with a star nozzle if you have one). I’ve done in the photo above. Serve and enjoy.  
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4
Buttercream Pound Cake
Phyllis Lidert won the Bake-Off for this lemon pound cake with a lovely poppy seed swirl.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1968.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off. 
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3.666665
Vegan Fluff Buttercream Frosting
This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It makes a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it. Serve with the Vegan Banana Split Cupcakes recipe. Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskovitz and Terry Hope Romero.
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3.2
The easiest way to add a dash of pink to your dessert is through the icing. This buttercream recipe transforms itself into a beautiful piece of art with a splash of rose water. 
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2.666665