Recipe: 7 Frostings and Toppings for Cupcakes

7 FROSTINGS AND TOPPINGS FOR CUPCAKES

PEANUT BUTTER FROSTING

6 tablespoons butter
1/4 cup sifted confectioners' sugar
3/4 cup smooth peanut butter

In a bowl, with an electric mixer on low speed, beat ingredients together until smooth and combined, about 2 minutes. Scrape down the sides of the bowl and beat again until smooth.

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MERINGUE FROSTING

3 egg whites
3/4 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

In a large, clean, heatproof bowl, combine egg whites, sugar, 2 tablespoons water and corn syrup. Set the bowl over (but not touching) simmering water in a saucepan and heat, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch. Remove bowl from the saucepan and with an electric mixer on high speed, beat until glossy and voluminous, about 5 minutes. Beat in vanilla extract.

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MARSHMALLOW FROSTING

2 egg whites
1 cup sugar
6 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon cream of tartar
a pinch of salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

In a large, clean, heatproof bowl, combine egg whites, sugar, 6 tablespoons water, corn syrup, cream of tartar and a pinch of salt. Set bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch. Remove bowl from the saucepan and with an electric mixer on medium-high speed, beat the mixture until soft peaks form. Reduce speed to low and add marshmallows and vanilla extract. Continue beating until marshmallows are melted and frosting is smooth.

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HONEY WHIPPED CREAM

1 cup cold heavy (whipping) cream
2 tablespoons honey

In a chilled bowl, combine heavy cream and honey. Using an electric mixer on low speed, beat until slightly thickened, 1 to 2 minutes. Gradually increase speed to medium-high and beat until cream holds soft peaks, 2 to 3 minutes.

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GERMAN CHOCOLATE TOPPING

3/4 cup evaporated milk
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter (cut into 9 pieces)
1 1/3 cups shredded coconut
1 cup toasted, chopped pecans
pinch of salt

In a small saucepan over medium-high heat, combine evaporated milk, brown sugar and butter and bring to a simmer, stirring occasionally. Remove the pan from heat. Stir in coconut and pecans and a pinch of salt. Let cool to room temperature before using.

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GOOEY CHOCOLATE GLAZE

2/3 cup sweetened condensed milk
8 ounces chopped semisweet chocolate
2 tablespoons unsalted butter (cut into two pieces)

In a small saucepan, combine sweetened condensed milk, semisweet chocolate and butter. Warm the mixture over medium-high heat, stirring occasionally, until the chocolate is melted and the mixture is bubbly, 3 to 4 minutes. Remove from heat and let the glaze cool slightly before using.

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MAPLE GLAZE

1 cup confectioners' sugar (plus more, if needed)
1 tablespoon whole milk (plus more, if needed)
2 teaspoons maple extract

In a bowl, whisk together confectioners' sugar, milk and maple extract until smooth. If it's too thick, whisk in additional milk, a few drops at a time. If it seems too thin, whisk in additional sugar, 1 teaspoon at a time.

Each recipe makes about 1 cup frosting
From: Bill Pitcher to The Bergen Record, October 26, 2008
Adapted from source: Cupcakes: Luscious Bakeshop Favorites From Your Home Kitchen by Shelly Kaldunski