Frosting recipe collection

Pineapple cake with boiled icing is a one-bowl moist sheet cake with crushed pineapple in the batter and a butterscotch-style brown sugar glaze poured over hot. No mixer required, no creaming, no fuss.

Punch bowl cake layered with yellow cake, cherry pie filling, chocolate and vanilla pudding, pineapple, bananas, whipped topping, and nuts. A retro layered trifle for a crowd.

These are nice cupcakes, taste good and very easily to make too.

A two-layer cake with one vanilla and one spiced layer (cinnamon, nutmeg, allspice) topped with fluffy brown sugar seafoam icing. This vintage-style cake is a showstopper for holidays and special occasions.

Sweet fudge frosting cooks a soft-ball sugar syrup, then folds it into melted unsweetened chocolate and butter for a glossy old-school fudge that sets up like candy on top of cake.

Glossy velvet chocolate glaze made with melted unsweetened chocolate, butter, corn syrup, and powdered sugar. Pours smooth over brownies, cakes, and more in 15 minutes.

Three fluffy vanilla layers meet brown-sugar caramel frosting that's silky, not fussy: simple counting-cake proportions topped with butter-toffee sweetness that'll make you swoon.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Fresh strawberry frosting made with real strawberry puree and fluffy beaten egg whites. A light, fat-free cooked frosting with bright berry flavor that holds stiff peaks.

Fresh strawberry glace is a glossy ruby cake topping cooked from macerated strawberries, sugar, lemon, and cornstarch. Pours like syrup, sets like jelly, and turns any plain cake into a centerpiece.

Regular vanilla frosting. Extra things may be added to enhance different flavors if desired.

Orange cake filling made with fresh orange juice, lemon juice, and orange zest cooked over a double boiler. Bright, citrusy, and thick enough to hold between layers.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Original German sweet chocolate cake with Baker's German chocolate, buttermilk, and folded egg whites in three layers. Frost with classic coconut-pecan frosting.