Sweet, delicious, sugary frosting.
You know, the kind you had at other children’s birthday parties – or maybe it was your party (lucky you). My mom usually made a bundt cake with powdered sugar or drizzled chocolate on top for us, which I also loved (you can see how I’m eyeing up my brother’s birthday cake here… it wasn’t going to last long), but I did love that sweet frosting too.
And neither will the icing recipe I’m about to share with you. It’s the the kind of icing you just may have eaten all by itself if you could have. The kind where the cake was just an afterthought.
It’s really actually a frosting, as it’s that ‘really-not-very-healthy-for-you-in-any-way’ kind of icing. Instead of butter, it contains shortening & margarine, (the only recipe I use with those products), but in my humble opinion, as an ‘adult’, secretly think it tastes like sweet heaven. I do have to say, I think butter is always better, and there’s nothing like a decadent or even light Swiss Meringue Buttercream or Italian Buttercream, but sometimes, I’m just in the mood for some nostalgic, sugary, birthday party frosting.
It may seem ironic that I chat about health on a blog named Sweetopia, but oddly enough, it’s a topic that’s on my mind a lot. Even though I don’t always manage it (sometimes I can’t say no even after my second {or third – eep} cookie, for example), I try to limit the amount of sweets I eat per day. As I mentioned, it doesn’t always work and some days are better than others, but for the most part I try to live by the ‘everything in moderation’ guideline. So I do have to mention that I don’t think shortening or margarine are the best things to be eating; however, if eaten in small amounts and not on a regular basis, a little bit is okay. (That’s just me though). If you prefer not to share those products with your children, clients, friends, family, etc., you can find other options in my recipe section here or other delicious choices on Melissa’s site, Best friends for Frosting, where she’s rounded up icing recipes from around the net.
I’ve noticed that icing preference seems to fall into two camps – Buttercream as the ‘grown up’ icing and frosting for the kids. Most of the teenagers I teach still prefer the frosting too. Me, well, it depends on my mood. Sometimes a nice light buttercream or a rich chocolatey one, and sometimes, the old frosting favorite.
Frosting Recipe
{Click here to print the recipe}
Making a Cupcake Swirl
And if you’d like a basic guide on how to frost a cupcake with the classic swirl, click here to find my {video} guest post on Food Bloggers of Canada. Ethan of Tastes Better with Friends, who has co-founded FBC alongside Mardi of eat. live. travel. write. and Melissa of Eyes Bigger Than My Stomach, asked me to create a simple how-to video on frosting a cupcake, and you’ll be able to find a host of other great food-related articles there to keep you busy for quite a while!
So, what kind of icing do you like? Does it depend on what you’re making? And since I’ve shared my cupcake swirl video, do you have a favorite piping tip to decorate your cupcakes?
Happy decorating!
xo,
Marian
p.s. Here’s a sneak peek of the next post, my submission for a spring cookie collaboration of sorts. Can you guess what this is supposed to be?
p.s.s. If you’d like to never miss a post, and/or receive more tips on cookie decorating, click on this button below to sign up:
p.s.s.s. 
If I were to use 1/4 or 1/3 of this recipe, could I forgo using a mixer?
HI @ Emma:
I’ve never tried it, but i’m sure you could; it seems like a small enough amount.
I’m making cupcakes for my nephew’s 1st birthday party! Is this frosting recipe okay to add food coloring to?
Yes, @ Caitlan: Absolulety you can!
Thank you so much! @ marian:
Hi Marian – I was wondering if you knew how well this icing would hold up in the heat. I live in the Caribbean and am making cupcakes for a beach party. I’ve learned my lesson to not use buttercream for an outdoor party here! I was worried about the margarine in this recipe.
Thanks!
HI @ Emily: I’m sorry to say, these are sensitive to the heat too!
Good luck with everything! xo
Hola, buenas noches, soy de Argentina me encataria hacer la receta del frosting pero no me doy cuenta las medidas que tengo que usar, me podrian ayudar? muchas gracias saludos!!
Hello,
LOVE your website, you are truly blessed with an amazing talent.
Is there an alternative to using shortening? Here in Cape Town, South Africa…we don’t seem to stock it.
Many thanks
Hi! Just tried this recipe to replace my buttercream and I love it! The kids do too! So, after I swirl my cupcakes, where should I store them until the party? The fridge or is covered on the counter okay? I worry that if I refrigerate, the frosting will get too hard to the touch. Thanks!!
HI @ Haneem: You could substitute both the margarine and shortening with butter; it’ll be a bit different in flavour and texture (more buttery of course), but will work.
HI @ Candy: Yes, put them in the fridge if you’re not serving them right away. Take them out again an hour or so before service, so they can soften a bit.