Best Ways to Make frosting

Mix 3 teaspoons of corn starch in some water and set aside. Add a cup of milk in a saucepan and combine 4 tablespoons or 60 grams of granulated or powdered sugar.

Add 65 grams of bittersweet melted chocolate or 4 tablespoons of cocoa powder and start stirring the mixture at low heat. Add half a teaspoon of vanilla extract or 5 drops of rose water. Keep stirring until small bubbles form at the sides of the saucepan. Now add the cornstarch mixture and stir. After a good stir when the cornstarch mixture is well combined, remove from heat. The consistency of the frosting should be thick.

If it is not thick, mix another tablespoon of cornstarch with some water in a bowl and add it to the saucepan. Whisk well on low heat and remove from heat quickly when the mixture thickens.

Transfer the mixture to a bowl and place in the refrigerator to cool. It will thicken further when chilled. Fill a piping bag and frost the cake or brownies as desired.

Whisk 200 grams of butter and powdered sugar in a bowl. Always use confectioneries sugar or grind regular sugar and sift. If you are using unsalted butter, add a pinch of salt.

The quantity of sugar depends on the sweetness you desire but 4-6 tablespoons should be enough. Add 30grams of cocoa powder or melted and cooled dark chocolate.

Use a spatula to scrape the sides of the sides and fold in. Whisk until everything is combined. When the buttercream increases in size and forms soft peaks, the frosting is ready.

To make buttercream frosting, use an electric mixer or hand beater for a fluffy texture. You can also whisk by hand but you will be whisking for half an hour and it will be very tiring.

Start by adding butter to a bowl. The butter should be at room temperature or removed from the refrigerator at least half an hour before processing. Sift in a few tablespoons of confectionaries’ sugar and start whisking. Add a few drops of vanilla extract and a pinch of salt. Let it whisk for 10-12 minutes.

When the buttercream forms soft peaks, turn off the processor and taste it. Add more sugar if you like to have extra sweet frosting. Use a spatula to scrape off the sides and combine everything. If the butter feels runny, whisk it again until it’s ready. 

German buttercream is a wonderful, although laborious, alternative to American buttercream. German buttercream is made by creaming together butter with creme patisserie for a luxurious icing that's not too sweet.

First, you'll need creme patissiere. This is also known as pastry cream, or creme pate. This is essentially custard and is used in many different baking applications.

Start by mixing together 2/3 cup of sugar with 1/4 tbsp cornstarch, 2 eggs, and a half cup of milk until smooth. Set aside. Heat up 1.5 cups of milk and a splash of vanilla extract gently in a saucepan until it just starts to simmer. Add a splash of the hot milk to the egg mixture and whisk vigorously to combine. Then slowly add the rest of the hot milk, still whisking to ensure there are no lumps. Then return the whole thing to a saucepan and whisk until it comes to a boil. Let cool to room temperature.

Once cooled, take 2 cups of room temperature butter and beat until light and fluffy. Slowly add in the custard and mix until well-combined and silky-smooth. There you have it, german buttercream!

With the right ingredient and some minutes of effort, you can make your frosting. Mix powdered sugar and butter with a spoon or using a low-speed electric mixer. Then stir in the vanilla and a tablespoon of milk. Slowly beat in the remaining milk to smoothen the frosting. Once you are done, and you noticed the frosting is very thick, add more milk; however, add little powdered sugar if it is too thin.

Cream cheese frosting is a great alternative to classic buttercream, as the cream cheese provides an extra depth of flavour without being cloyingly sweet.

To make cream cheese frosting, cream together one part butter with two parts cream cheese. Using an electric mixer, mix until creamy. Beat in three parts powdered sugar until everything’s completely mixed in. Adjust the consistency to your liking, adding in a little bit more powdered sugar at a time to make it thicker. Beat in a splash of vanilla and a pinch of salt. Use to frost any cakes, cupcakes, or sweets of your choosing.

Swiss meringue buttercream is a great alternative to American buttercream, as it holds its shape beautifully for decorating and isn't as cloyingly sweet as its Western counterpart. It takes a bit more time, but the result is well worth the effort.

Start by beating together 6 egg whites and 2 cups of sugar in a large metal bowl over a pan of water set on medium heat. Beat the egg whites and sugar together just until the sugar granules dissolve, making sure that the egg whites aren't cooking at all. Remove the bowl from heat and beat with an electric mixer until they get light and fluffy and hold a peak. Place bowl in fridge until cool.

Once the meringue has cooled, beat 3 sticks of softened butter, a tablespoon at a time, until thoroughly combined. Add in a teaspoon of vanilla and a pinch of salt, mix, and you're done! Use for frosting cakes, cupcakes, or whatever you'd like.