does anyone know a good frosting recipie that goes good with white cake?

Answer 1

Old fashioned recipe; soften a stick of margarine and mix in alot of powdered sugar...or use cream cheese and powdered sugar; and a dash of vanilla.

Answer 2

I traditionally use a French Buttercream. It is rich and delicious and really goes well with the white cake.

1 pound, 8 ounces (680g) granulated sugar
1/2 cup (120ml) water
12 egg yolks (1 cup/240ml)
2 pounds (910g) soft unsalted butter
2 teaspoons (10ml) pure vanilla extract

1. Place the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and boil until the sugar syrup reaches 240ºF (115ºC) on a candy thermometer.
2. While the syrup is boiling, whip the egg yolks until light and fluffy. Lower the speed on the mixer, and then carefully pour the hot syrup into the egg yolks, pouring it in a steady stream between the whip and the side of the bowl. Whip at high speed until the mixture is cool and light in texture.
3. Turn to low speed and gradually add the softened butter, adding it only as fast as it can be absorbed. Mix in the vanilla.

Note: You can omit the vanilla extract and use almond extract or you could add some freshly grated lemon zest - perfect for summer, especially if you place fresh raspberries or a blueberry filling between the layers of the cake with the buttercream as well.

I am a pastry chef in Toronto, Ontario, Canada. I hope that this recipe helps you. It is a bit more involved than a basic frosting, but the effort is so worth it. Good Luck!

Answer 3

Buttercream Recipe
courtesy Alton Brown
Prep Time: 25 minutes
Cook Time: 3 minutes
Yield: enough for 1 (2-layer) 9-inch

4 eggs, room temperature*
1/2 cup sugar
1/2 cup dark corn syrup
10 ounces butter, cubed and at room temperature

In a large mixing bowl, whip the eggs until light and fluffy.
In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.

Answer 4

Alton Brown's buttercream recipe is my favorite. Be sure to follow the direction about lubricating the inside of your bulb baster with oil, and not adding more butter until what was already there is completely incorporated.

*4 eggs, room temperature
1/2 cup sugar
1/2 cup dark corn syrup
10 ounces butter, cubed and at room temperature

In a large mixing bowl, whip the eggs until light and fluffy.
In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.

Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.

Answer 5

Ya I DO,

"This traditional frosting goes well with almost any type of cake. It is quick and easy to make."
Original recipe yield: 4 cups.
Prep Time:30 MinutesReady In:30 MinutesServings:12 (change)

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INGREDIENTS:
1 cup milk
1/4 cup all-purpose flour
1/2 cup shortening
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract

OR

This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake."
Original recipe yield: 1 frosting for two layer 8 or 9 inch round cake.
Servings:12 (change)

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INGREDIENTS:
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract

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DIRECTIONS:
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

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DIRECTIONS:
In a small saucepan, combine the milk and flour. Cook over medium high heat until boiling. Remove from heat and set aside to cool.
When the milk mixture is cool, add the butter, shortening, sugar and vanilla. Beat with an electric mixer for 10 to 12 minutes, scraping the bottom of the bowl occasionally. Keep frosted cakes refrigerated until 1/2 hour before serving.

I hope u like it

Answer 6

start with a cup of margarine, add 2 cups powdered sugar, 1/2 teaspoon vanilla, table spoon water, and whatever flavoring you want, I like using hersheys cocoa about 1 Tablespoon. start with this and just half or double to make enough frosting for your cake

Answer 7

Strawberry icing or Orange icing goes excellent - you can use a simple recipe or buy Duncan Hines ready made & whip up a great dessert in minutes

Answer 8

skip the frosting and break out the strawberries and whip cream!