7 Ways to Customize Cupcake Frosting

Take your favorite frosting and buttercream recipes to new heights with these clever toppings and mix-ins.

Photo by: Matt Armendariz ©2012, Television Food Network, G.P.

Matt Armendariz, 2012, Television Food Network, G.P.

Jam
Swirl 3 tablespoons of your favorite jam or preserves into 2 cups of Vanilla American Buttercream or Swiss Buttercream. (We love apricot and raspberry!) Makes 2 1/2 cups.

Peanut and Pretzel
Stir 1/3 cup chopped honey-roasted peanuts into 2 cups of Seven-Minute Frosting. Pipe onto cupcakes and garnish with pretzel sticks and more peanuts. Makes 2 cups.

Cherry
Simmer 1/2 cup cherry jam, 1/4 cup finely chopped maraschinos and 2 tablespoons each maraschino liquid and water until thickened, 8 minutes. Add 1/4 teaspoon almond extract. Cool. Make Vanilla American Buttercream without milk. Beat in cherry mixture. Makes 2 3/4 cups.

Toasted Almond
Melt 2 tablespoons butter in a skillet with 1/2 cup sliced almonds, 2 tablespoons sugar and 1/4 teaspoon salt. Cook, stirring, until golden. Cool. Save some for garnish. Coarsely chop the rest and beat into Vanilla American ButtercreamMakes 2 3/4 cups.

Stout Syrup
Simmer 15 ounces stout with 1/3 cup sugar in saucepan until syrupy, 15 minutes. Whisk in 1 tablespoon butter away from heat. Cool. Beat 2 tablespoons syrup into 2 cups Chocolate Swiss Buttercream. Frost cupcakes and drizzle with more syrup. Makes 2 cups.

Blueberry
Heat 2 cups blueberries with 1/2 cup sugar in saucepan on medium heat, mashing to release juices. When sugar dissolves, reduce heat and simmer until syrupy, 25 minutes. Whisk in 1 tablespoon lemon juice. Cool. Beat into 2 cups Swiss ButtercreamMakes 2 1/2 to 3 cups.

Honey
Beat 2 tablespoons of spun or whipped raw honey into 2 cups Swiss Buttercream (we love this on our frangipane cupcake). Garnish with a piece of candied honeycomb if desired (our chocolate-almond bees also make a great garnish). Makes 2 cups.

Next Up

How to Proof Yeast

A guide to when you need to test yeast and how to do it.

This Shapeshifting Cake Batter Is the Ultimate Party Trick

With this genius base recipe, if you can make one cake flavor, you can make six — and just by adding, never subtracting or swapping.

How to Freeze Cake

A complete guide on freezing layer cakes, bundt cakes, wedding cakes and more.

Everything You've Ever Wanted to Know About Making a Bundt Cake

Including how to make sure it releases in one beautiful piece.

10 Ways to Crimp Pie Crust

A step-by-step guide to rolling out, shaping and crimping pie dough.

7 Tips for Simplifying Baking, According to a Decidedly Unfussy Cookbook Author

Because the best bake is one that you can snack quickly — and won’t leave your sink full of dishes.

What Is Confectioners’ Sugar?

Confectioners’ Sugar. Powdered Sugar. Icing Sugar. 10X Sugar. Is there a difference?

Bleached Flour vs Unbleached: What’s the Difference?

What is bleached flour and is it bad for you?

A Comprehensive Guide to Baking at High Altitudes

Did you know you should you use less baking soda at higher altitudes?

Check Out Our

Get a sneak-peek of the new Food Network recipe page and give us your feedback.

See it Now!