# Has cake frosting changed? **URL:** \ **Category:** Cafe Society\ **Created:** [January 20, 2016, 2:06pm UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673 "2016-01-20T14:06:38Z")\ **Posts on this page:** 10\ **Page:** 2
**Author:** ![Lightlystarched](https://avatars.discourse-cdn.com/v4/letter/l/eb8c5e/32.png) [@Lightlystarched](https://boards.straightdope.com/u/Lightlystarched)\ **Post date:** [January 21, 2016, 2:31am UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/21 "2016-01-21T02:31:59Z")
For very thick chocolaty frosting my favorite is chocolate ganache. Its like having a mound of fudge on top of your cupcake. And then you can just throw away the cake part. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 21, 2016, 3:23am UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/22 "2016-01-21T03:23:38Z")
Nutella makes a luscious chocolate frosting! :o By that I mean _it is_ a luscious chocolate frosting. ---
**Author:** ![Rhiannon8404](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rhiannon8404/32/17929_2.png) [@Rhiannon8404](https://boards.straightdope.com/u/Rhiannon8404)\ **Post date:** [January 21, 2016, 3:26am UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/23 "2016-01-21T03:26:40Z")
> [@Baker](#): > > My buttercream recipe is as follows: To equal amounts of butter and shortening add powdered sugar to double the weight… For every 16 ounces of powdered sugar add 1 teaspoon almond flavoring. Blend at low speed until sugar is mixed in, then whip at high speed. This icing will still be somewhat firm, it’s idle for piped roses and flowers though. For easier spreadability add milk or cream by the tablespoon, whipping constantly for smooth consistency. > > So, eight ounces firm shortening, eight ounces butter, 32 ounces powdered sugar, 2 teaspoons almond flavor, milk/cream as needed. This is how my mother made frosting and this is how I make it (only sometimes vanilla instead of almond). Nothing better. ---
**Author:** ![eulalia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eulalia/32/457_2.png) [@eulalia](https://boards.straightdope.com/u/eulalia)\ **Post date:** [January 21, 2016, 6:18am UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/24 "2016-01-21T06:18:32Z")
My mom used to make that gooey, marshmallowish stuff from egg whites in a double boiler. Good stuff, but I never see it anymore. The best icing I’ve had lately has been the cream cheese kind. ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [January 21, 2016, 7:25am UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/25 "2016-01-21T07:25:33Z")
In my case, the caramel frosting of my youth, using caramelized sweet condensed milk, is fast disappearing. Now, bakeries mix in some egg-based cream that dilutes the sweetness and reduces shelf life: “Consume on day of purchase.” :rolleyes: ---
**Author:** ![kiz](https://avatars.discourse-cdn.com/v4/letter/k/7feea3/32.png) [@kiz](https://boards.straightdope.com/u/kiz)\ **Post date:** [January 21, 2016, 10:45am UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/26 "2016-01-21T10:45:09Z")
My mother used to use the Jiffy white frosting mix when I was a kid. It came in the same type of box as the corn muffin mix, which is still around. I haven’t seen the frosting mix in eons, but oh, I loved it! **Baker** ’s recipe is standard baker’s buttercream. I make the same if I’m doing a cake at home except I usually use vanilla instead of almond and sometimes use liquid coffee creamer for the milk/cream, depending on what flavor profile I want. I also sometimes use another recipe which uses mostly shortening but also adds an envelope of Dream Whip topping mix for the creaminess factor. You can’t even tell it’s in there. Somebody asked about chocolate. It’s been ages since I’ve made chocolate frosting from scratch. I used to use a recipe which was basically melted fudge (not ganache) which was whipped until it was spreadable. I’d have to go through my books to see if I still have it. Oh, and canned frostings are the utter devil. They’re good in a pinch, but only for a pinch. I’d never ice an entire cake with it. YMMV. ---
**Author:** ![GrumpyBunny](https://avatars.discourse-cdn.com/v4/letter/g/bc8723/32.png) [@GrumpyBunny](https://boards.straightdope.com/u/GrumpyBunny)\ **Post date:** [January 21, 2016, 10:57am UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/27 "2016-01-21T10:57:55Z")
> [@eulalia](#): > > The best icing I’ve had lately has been the cream cheese kind. I love cream cheese frosting. Put it on REAL red velvet cake…yum. ---
**Author:** ![Wednesday\_Evening](https://avatars.discourse-cdn.com/v4/letter/w/b2d939/32.png) [@Wednesday\_Evening](https://boards.straightdope.com/u/Wednesday_Evening)\ **Post date:** [January 21, 2016, 7:31pm UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/28 "2016-01-21T19:31:38Z")
I’ve been an amateur cake baker for many years. I have never and will never use canned frosting. I just can’t do it. I also don’t like whipped cream frosting. Gimme some good buttercream! As for chocolate frosting, this is my go-to recipe. It is delicious and super easy and quick (although it needs a couple of hours to set). You do need a blender though. And it is pretty soft - not good for detailed decorating. [Rosie’s Fudge Frosting](http://www.yankeemagazine.com/new-england-food-cooking/the-best-chocolate-frosting#_) ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [January 21, 2016, 7:59pm UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/29 "2016-01-21T19:59:10Z")
I don’t have a can of frosting handy to check but do they use High Fructose Corn Syrup for sweetener now instead of sugar? That would really suck. ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [January 21, 2016, 8:25pm UTC](https://boards.straightdope.com/t/has-cake-frosting-changed/743673/30 "2016-01-21T20:25:26Z")
> [@iiandyiiii](#): > > What about chocolate? I add equal amounts of cocoa powder and powdered sugar, and when it comes to thinning it I add Hershey’s syrup. For a fudgy style icing I use a comepletely different recipe. [Previous page](https://boards.straightdope.com/t/has-cake-frosting-changed/743673.md?page=1)