Best Frosting Recipes to Try That Aren't American Buttercream

We all adore the classic American buttercream, but why settle for the usual when there are a multitude of exciting options to elevate your cake game? Behold, our handpicked collection of delectable frosting recipes that will transport your taste buds to cloud nine! These recipes are anything but lacklustre and mundane, and they're incredibly simple to make. So, let's dive in and explore the endless possibilities of cake frosting together!


Salted Caramel Buttercream

  1. Beat 250g of room temperature butter in a stand mixer or with a hand mixer for about 5 minutes until it is pale in colour and almost doubled in volume.
  2. Add 3 cups of icing sugar in thirds, scraping down the sides of the bowl until it is fully incorporated.
  3. Add ⅓ cup salted caramel sauce and beat for another minute until mixed.
  4. If the buttercream is too thick add a few tablespoons of milk to thin it out.



Italian Meringue Buttercream

  1. Separate the egg yolks of 4 large eggs from the egg whites.
  2. Beat the egg whites, ¼ teaspoon salt, and ¼ teaspoon cream of tartar in the mixing bowl of a stand mixer, then slowly add in ⅓ cup of sugar and continue beating until soft peaks form.
  3. While the eggs are getting whipped, add the remaining 1 cup sugar and ⅓ cup of water into a medium pot over medium-low heat. Stir until sugar melts and becomes clear and maintain at medium-high heat until temperature reads 235-240F.
  4. Drizzle the sugar into the mixer immediately. At this point, the meringue should be at the soft peak stage.
  5. Run the mixer until the meringue is cool.
  6. Switch to a paddle attachment and add 500 grams of room temperature unsalted butter into the running mixer one tablespoon piece at a time. Add the salt and vanilla if using and beat until the butter is combined and the mixture has reached a silky consistency.




Peanut Butter Whipped Cream

  1. Add ½ cup semi-sweet chocolate chips and ¼ cup creamy peanut butter to a large bowl. Set aside.
  2. In a small saucepan, heat 1 cup heavy whipping cream until hot but not yet simmering.
  3. Pour the heated cream over the chocolate chips and peanut butter. Let sit without stirring for 5 minutes, then gently whisk the mixture until smooth. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until well chilled.
  4. Once the cream mixture is chilled, remove the bowl from the fridge and add 2 tablespoon icing sugar. Using a handheld electric mixer, whip the mixture on low speed until fluffy and a bit lighter in color. Be careful not to over-whip the mixture; it should be smooth and fluffy but thick, and over-whipping will cause it to become lumpy. Use immediately.




White Chocolate Ganache

  1. In a microwave safe dish, microwave 2/3 cup thickened cream for 60-90 seconds or until hot. Pour over 2 cups white chocolate chips and distribute chips so they're completely covered.
  2. Cover bowl with a plate and allow to sit for 5 minutes then stir with a spatula until completely smooth.
  3. Allow ganache to cool to room temperate then add to the bowl of a stand mixer and whip on high until soft peaks form.
  4. Add 1 tablespoon milk and whip to completely incorporate. If needed add more milk to reach the correct consistency.




Strawberry Buttercream

  1. Beat ½ cup room-temperature butter until whipped smooth, add in 3-4 cups icing sugar, start with 3 cups, add more if you want it thicker especially if you're piping it, if you're spreading it with a spatula you may like it softer.
  2. Add 1-2 tablespoons thickened cream and mix on medium until it's all well combined.
  3. Scrape down the sides to be sure everything is well mixed, then on low to medium to mix in 2-4 tablespoons strawberry curd or strawberry syrup.




Ermine Frosting

  1. Place 2 cups sugar, 2 tablespoons all-purpose flour, and salt into a medium saucepan. Whisk to combine.
  2. Add 2 cups milk and 2 teaspoons vanilla, stir to combine. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. Remove from heat.
  3. Pour into a bowl and place plastic wrap directly on top of it to prevent skin from forming.
  4. Cool to room temperature.
  5. Using a stand mixer or hand mixer, beat 2 cups of room-temperature butter on high until pale and fluffy (3 mins).
  6. Add the (room temperature) flour mixture 1 Tbsp at a time, incorporating well after each addition. Add other flavouring (optional). Beat for 2-3mins until smooth and fluffy.
  7. Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow buttercream to come to room temperature and re-whip before using.




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So why settle for a supermarket-bought cake when you can create something truly extraordinary? Whether you're hosting a special occasion or just want to treat your family to something sweet, we've got you covered with our Bake Me Up mud cakes and these amazing buttercream recipes!