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Home » Recipes

Easy Homemade Frosting

Cupcakes

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Both of my daughters typically request yellow birthday cake over chocolate, which consistently leaves me wondering if there was a mix up at birth. Almost every year we have the same conversation where I ask, "What kind of cake do you want for your birthday...chocolate or yellow?" and the answer I get is "yellow."

Then I immediately follow up with, "Are you sure? You don't want chocolate???" But no matter how hard I try I can't win them over, although one year I did get my older daughter to agree to a yellow AND chocolate marbled cake, which turned out to be a win-win for everyone. :)

So as promised (on Facebook a couple weeks ago), click here for the yellow cake/cupcake recipe we've been using. And while the recipe (originally from Joy of Cooking) contains sugar and some white flour - both against our real food rules - I recognize this is WAY better than the store bought boxed version that many have relied on for years and that unfortunately contains a lot of unwanted additives (like hydrogenated oils)!

And for the homemade frosting (below) I even used all natural beet juice for the pretty pink color you see in the photos. For a less girly look feel free to experiment with small amounts of other colored juices as well (I froze the leftover juice in an ice cube tray since it didn't take much).

So for those occasions which are truly special - like birthdays! - we hope you enjoy this homemade treat with your loved ones.

I am admittedly horrible at decorating cakes so here are some links to the supplies that helped me pull these together:

  • "Fancy" cupcake holders (I got the pictured ones at Michael's but there are similar cute ones online as well)
  • Cake stand (or tall tower for a larger crowd)
  • Frosting decorator (pictured below - this thing is a must)
  • Non-artificial chocolate sprinkles (optional)
Icing Cupcakes

Click for the yellow cake/cupcake recipe.

finve vanilla cupcakes on a stand with strawberry frosting on top

Easy Homemade Pink Frosting #1

Similar to Traditional Icing - and directly from my friend Trang the master cupcake maker! This stuff is deeeelicious!
3 Reviews / 5 Average
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Course: Treats
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 20 cupcakes
Save Recipe Saved!

Ingredients
  

  • 2 sticks butter (unsalted, at room temp)
  • 3 cups powdered sugar
  • 1 ½ teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • 3 teaspoons milk (or heavy cream)
  • 5 teaspoons beet juice (optional)
  • strawberries (for top (optional))

Instructions
 

  • Using an electric mixer combine the butter, sugar, vanilla, and salt until the consistency is smooth. 
  • With the mixer still going slowly add in the milk and juice until you reach the desired consistency. Stop and scrape the sides of the bowl if necessary. 
  • Frost the cooled cupcakes just before serving. 
    FYI - if you refrigerate the frosting for later it will harden back to the consistency of cold butter. 
  • Top with strawberries (or other fruit) if desired.

Notes

Nutrition Facts
Nutrition Facts
Easy Homemade Pink Frosting #1
Amount Per Serving
Calories 152 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 24mg8%
Sodium 96mg4%
Potassium 3mg0%
Carbohydrates 18g6%
Sugar 18g20%
Protein 1g2%
Vitamin A 280IU6%
Calcium 4mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out
finve vanilla cupcakes on a stand with strawberry frosting on top

Easy Homemade Pink Frosting #2

This version is basically just sweetened whipped cream, but an easy stand-by (and what is pictured above).
3 Reviews / 5 Average
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Course: Treats
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 20 cupcakes
Save Recipe Saved!

Ingredients
  

  • 2 ¼ cups heavy cream
  • 5 teaspoons beet juice (optional)
  • 6 tablespoons sugar (or powdered sugar)
  • strawberries (for top (optional))

Instructions
 

  • Using an electric mixer whip the cream, juice and sugar together until stiff peaks form. 
  • Frost cooled cupcakes and top with strawberries (or other fruit) if desired.

Notes

Nutrition Facts
Nutrition Facts
Easy Homemade Pink Frosting #2
Amount Per Serving
Calories 106 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 37mg12%
Sodium 10mg0%
Potassium 20mg1%
Carbohydrates 4g1%
Sugar 4g4%
Protein 1g2%
Vitamin A 395IU8%
Vitamin C 0.2mg0%
Calcium 17mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out
Cupcakes Lit

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5.2K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Claudia Ochoa says

    May 23, 2017 at 1:57 pm

    is there anyway to make the frosting ahead of time and leave for later. you mention that if you leave in the fridge it will harden. Does that mean you cannot make the frosting ahead of time?

    Reply
  2. Tara Oliver says

    January 05, 2017 at 11:50 pm

    5 stars
    I added some cocoa powder to this to make it chocolate and it was delicious!!!

    Reply
  3. Gianna says

    June 06, 2016 at 8:46 pm

    Hello. Just wondering if raw turbinado sugar would work in this recipe?

    Reply
    • Amy Taylor (comment moderator) says

      June 10, 2016 at 1:00 pm

      Hi. I really think that you need powdered sugar for this one.

      Reply
  4. Agata says

    May 26, 2016 at 9:02 pm

    The frosting with butter is way to sweet! I decreased from 3 cups to 2 and I still couldn't handle it. I just threw it away. Making the one with whipped cream now.

    Reply
  5. Damiane Handa says

    May 24, 2016 at 9:45 pm

    I accidentally did all ingredients at once and it was too soft so i added a tsp or two of powdered sugar To thicken it up and also, I put 1tbl of cocoa powder instead of beet juice. And it was delicious.

    Reply
  6. Amy Taylor (comment moderator) says

    February 12, 2016 at 10:32 am

    Heavy cream. :)

    Reply
  7. Rosey says

    February 08, 2016 at 7:27 pm

    Do you prefer milk or heavy cream?

    Reply
  8. sarah oconnell says

    November 25, 2015 at 8:43 am

    How can turn one of these into chocolate frosting?

    Reply
    • Amy Taylor (comment moderator) says

      November 30, 2015 at 9:57 am

      Hi Sarah. We've not tried. Let us know if you do.

      Reply
      • Kathy says

        September 20, 2019 at 9:07 am

        I just add cocoa powder with the same recipe 1/2 cup or more depending on how much of a chocolate taste you prefer.

    • Cee says

      August 14, 2016 at 3:02 pm

      Just add some powdered cocoa to the powdered sugar when you are mixing it in. maybe 1/4 a cup of more. You can also melt some and add it in with the liquids.

      Reply
  9. Jacque says

    September 11, 2015 at 2:02 pm

    Hi, have you ever sweetened your whipping cream frosting with honey or syrup? If so, how much do you start with? Also, any idea of a natural add in to make it brown?

    Reply
    • Amy Taylor (comment moderator) says

      September 16, 2015 at 2:09 am

      Hi Jacque. No, we've not. Both of Lisa's frosting recipes have sugar as the sweetener.

      Reply
    • Brandy says

      January 14, 2016 at 10:52 am

      I have used this recipe before, not for cake though. I used it in Eclair. I was really good! I am going to try it to frost cupcakes for my daughter's birthday next week!

      Reply
      • Brandy says

        January 14, 2016 at 10:53 am

        http://www.popsugar.com/food/Honey-Whipped-Cream-24273214

    • [email protected] says

      March 22, 2017 at 6:35 pm

      I use maple syrup instead of sugar all the time to make whipped cream and it comes out perfect. Just whip the cold cream 2/3rd of the way before adding the maple syrup toward the end.

      Reply
  10. Robin says

    May 20, 2015 at 6:21 pm

    Do you think frozen (and then pureed) strawberries can be used instead of beets? If so, how much do you think should be used, as to not change the consistency of the frosting? Thanks in advance. :)

    Reply
    • Amy Taylor (comment moderator) says

      May 26, 2015 at 2:39 pm

      Hi there. That is not something we have tried and I can't really give an educated guess. Let us know if you give it a go. :)

      Reply
      • Robin says

        May 26, 2015 at 4:39 pm

        5 stars
        I did use strawberries! If you don't mind it actually tasting like strawberry (which we didn't), then it is really, really good! My daughter LOVED the horse cupcake cake I made her using Lisa's cupcake and frosting recipes. Thanks so much!

      • Adi says

        April 15, 2016 at 10:20 pm

        This sounds like a great idea, Robin. Can I ask how much of the strawberry puree you used? Did you just substitute 5 tsp of the puree for 5 tsp of beet juice? Thanks!

  11. Mandy says

    March 28, 2015 at 5:49 pm

    I just made the cupcakes and frosting recipe today. OMG...they are deeeeelishus!! Thank you for posting your recipes!

    Reply

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