Top 5 simple frostings you will ever need to know to make many of the different Russian cakes out there, or any cake, all using less than five ingredients. Enjoy!
1. Sour cream frosting
2 cups sour cream
2 cups heavy cream (chilled) (substitute: 8 oz of cream cheese)
3/4 cup powdered sugar
1 tsp vanilla extract
Optional: 4 oz (1/2 pkg) of cream cheese
1. Whisk heavy cream until soft peaks form
2. Add powdered sugar, sour cream, and vanilla extract. Whisk until firm peaks appear.
· Optional: Mix cream cheese ~5min in a separate bowl and fold into mixture. Avoid over mixing, or it might become runny.
Refrigerate if not using immediately. Use within 30min -1hr to avoid deflation. Pairs well with cherries, walnuts, and berries.
2. Sweetened condensed milk Russian buttercream
1 cup (2 sticks) unsalted butter (room temperature)
14oz (1 can or 2cups+2tbs) sweet condensed milk (room temperature)
1 tsp vanilla extract
Optional: 8oz of cream cheese
1. Whisk butter 5-7 minutes until it is light and fluffy, approximately 3x its size.
· Optional: add cream cheese in with the butter.
2. Add condensed milk in thirds mixing it minimally, just to incorporate. Avoid over mixing, or it might become runny.
Refrigerate in a ziplock bag if not using immediately. Use as frosting on cakes or cupcakes.
3. Dulce de leche Russian buttercream
2 cups (4 sticks, or 16 oz) unsalted butter
14oz (1 can or 2cups+2tbs) dulce de leche (room temperature) (substitute: 2 cans of condensed milk)
Optional: 2-4 tbs cocoa powder, 2 tbs instant coffee mixed with 2tbs hot water
1. Whisk butter 5-7 minutes until it is light and fluffy, approximately 3x its size.
2. Add dulce de leche in thirds mixing minimally, just to incorporate. Avoid over mixing, or it might become runny.
· Optional: Combine cocoa powder and/or hot water with instant coffee. Let it cool completely before incorporating it in.
Refrigerate in a ziplock bag if not using immediately. Use as frosting on cakes or cupcakes.
4. Chocolate custard buttercream
1 egg yoke
20 g (20ml) of water
120g (4oz) sweet condensed milk
1 cup (2 sticks) of unsalted butter
2 tsp cocoa powder
1. In a saucepan mix egg yoke, water, and condensed milk on low heat until it thickens and you can run your finger on the back of the spoon, creating a clear line. Let the crème mixture to cool to room temperature
2. Whisk butter 5-7 minutes until it is light and fluffy, approximately 3x its size. Add the cooled crème a tablespoon at a time until incorporated.
3. Add cocoa powder.
Refrigerate in a ziplock bag if not using immediately. Use as frosting on cakes or cupcakes.
5. Custard/Pastry cream
3 eggs
1 ½ cup sugar
4 cup milk
1 tbs vanilla extract
3 tbs flour
Optional: 1 cup (2 sticks) unsalted butter, 1.5 cups heavy cream
1. In a saucepan mix (don’t beat) eggs, and sugar on medium-low heat
2. Add milk and flour stirring occasionally until it thickens, like pudding (~15min), and you can run your finger on the back of the spoon, creating a clear line.
· Optional: Mix in heavy cream in the saucepan as well.
3. Let it cool to room temperature (~20min). Add vanilla extract.
· Optional: once cool, add softened butter, and whisk on med-high speed for a few minutes.
Refrigerate if not using immediately. Use as frosting on cakes, éclairs, or even fruit salads. In Russian, this frosting is also called, заварной крем.
What is your favorite frosting?
Photo Source: handletheheat.com
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