Frosting Recipe For 4 In Grams And Ml Measurements

Frosting Recipe For 4 In Grams And Ml Measurements

Frosting Recipe For 4 In Grams And Ml Measurements

Frosting, or buttercream or icing, is a tasty and adaptable ingredient in various baked items and desserts. It provides a final flavor to cakes, cupcakes, cookies, and pastries and enhances their appearance, taste, and texture. From sweet and velvety smooth to buttery and rich, frostings are available in various flavors and styles, permitting you to express your imagination in confectionery.

Frosting is an extra layer of protection and an ornamental element, turning ordinary baked goods into stunning and delicious sweets. It gives a soft and luscious layer that locks in moisture and keeps the baked cake fresh while extending its shelf life. Additionally, it gives you endless options for creative expression that allow the creation of intricate designs, vivid colors, or even distinctive flavors to take your desserts to a new level.

Frosting History Of The Dish

Frosting History Of The Dish

Ancient Beginnings

The origins of the frosting are traceable to ancient civilizations when sweeteners such as sugar and honey were mixed with water to make basic sweet glazes. The first frostings were utilized to enhance the taste and appearance of baked goods, setting the foundation for the lavish frostings to follow.

Medieval Innovations

In the Middle Ages, frosting evolved with the advent of ingredients like sugar and egg whites, which became more readily available. Pastry chefs started experimenting with various methods using egg whites, whipping them to make fluffy and airy frostings that decorated their desserts. The delicate frostings gave an elegant touch to medieval feasts and banquets.

Renaissance Refinements

At the time of the Renaissance, when frosting was a popular art, it increased in sophistication, driven by the imaginative minds of pastry chefs and their desire for awe. The richer frostings made of cream, butter, and egg yolks gave them a more smooth and indulgent taste. The frostings did not just enhance the flavor of the cakes but also provided an opportunity to express your creativity through the intricate piping patterns and decorative designs that adorned the cakes.

Buttercream Revolution

The 19th century saw the world of frosting reach a new level thanks to the creation of buttercream. This smooth and creamy frosting, made by mixing powdered sugar and butter, was popular among confectioners and bakers. The versatility of buttercream allowed for various flavors and shades and made it the preferred frosting choice for cakes, cupcakes, and other baked products.

Modern Marvels

In recent years, decorating with frosting has evolved thanks to the development of innovative techniques and ingredients, from glossy ganache to silky cream cheese frostings. Possibilities have gotten more diverse, allowing greater imagination in decorating desserts. Fondant, a flexible icing composed of gelatin and sugar, has gained much attention for its ability to create stunning and stylized designs.

The story of Frosting’s history is a testimony to the creativity and skill that pastry chefs and bakers have displayed at home through the centuries. In the present, frosting is a cherished part of desserts, bringing elegance and sweetness to parties and everyday indulgences.

Suppose you indulge in a beautifully decorated cake or a flawlessly decorated cupcake. In that case, you should reminisce about the years of culinary innovations that have created this delicious art form. Let the past of frosting encourage you to try different flavors, techniques, and styles as you design your delicious masterpieces, providing a sweet touch to any event.

Frosting Recipe For Four Persons


  • 250 gram of unsalted butter, softened
  • 500 gram powdered sugar
  • 60 ml of whole milk or heavy cream
  • 5 ml vanilla extract


  • Mix the butter that has been softened in a mixing bowl using an electric mixer at moderate speed until smooth and smooth.
  • Gradually introduce the powdered sugar into the butter, roughly one teaspoon (100g) at one time, and then beat it thoroughly every time. This will result in the butter being smooth and fluffy.
  • Add the heavy cream, milk, or vanilla extract after the sugar powder is in place in the frosting. Continue beating at a moderate rate until the frosting becomes soft and smooth. Scrape on the edges of the bowl when required to ensure a uniform mixing.
  • When the frosting has become too thin, add more cream or milk, one teaspoon, until it is at the consistency you want. If the frosting is too thin, you can add some powdered sugar. Add a teaspoon at a time until it thickens.
  • When the frosting is at an appropriate consistency, whip it at medium-high speed for 1 to 2 minutes to become even more fluffy and light.
  • The frosting made of buttercream is all set to be used. Spread it over cupcakes, cakes, or cookies with a spatula, or pipe it on your preferred desserts with a piping bag and decorating techniques.

You can personalize the frosting with buttercream by adding food coloring, flavor extracts, or other ingredients like cocoa powder or melted chocolate to create different flavors.

This frosting recipe, which is measured in milliliters and grams, guarantees accuracy and allows us to achieve consistent and precise results. Its silky, creamy texture, paired with a perfect balance of sweetness, makes it the perfect option for decorating and adding flavor to your baked desserts. Take pleasure in creating this traditional frosting, and let your creative flair shine while you decorate the dessert you serve with a tasty and beautiful piped masterpiece of buttercream.



The frosting is the perfect finishing touch that takes baked products to new levels of elegance and sweetness. From its early beginnings to modern advancements, frosting has grown into a diverse and indispensable ingredient in confectionery art. The history of frosting shows the creativity and ingenuity of bakers over time who explored various methods, ingredients, and flavors to produce that perfect frosting.

This recipe for buttercream frosting, which is measured precisely in milliliters and grams, provides consistency and accuracy when making a smooth and fluffy texture. The mixture of softened butter, powdered sugar, milk or cream, and vanilla extract makes delicious frosting that can be altered to match diverse desserts. If you spread it evenly on a cake or pipe it in decorative designs, the buttercream frosting will add sweetness to each bite.


Can I use salted butter instead of unsalted butter?

It’s recommended to use unsalted butter in frosting recipes to have better control over the overall flavor. However, if you only have salted butter, you can use it, but omit any additional salt in the recipe.

Can I substitute another liquid for milk?

Yes, you can use other liquids like heavy cream or plant-based milk (such as almond milk or soy milk) as a substitute for milk in this recipe. Keep in mind that it may slightly alter the taste and texture of the frosting.

How can I add color to the frosting?

To add color to the frosting, you can use food coloring gels or liquids. Add a small amount at a time and mix until you achieve the desired color. Gel-based food colorings are often more concentrated, so you’ll need less compared to liquid ones.

Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Before using it, allow the frosting to come to room temperature and give it a quick stir to make it smooth again.

How much frosting should I use per cake or cupcake?

The amount of frosting needed can vary depending on personal preference and the size of the cake or cupcake. As a general guideline, for a single-layer cake or 12 cupcakes, you can start with approximately 250-300 grams of frosting.

Can I freeze the frosting?

Freezing the frosting is not recommended as it can affect the texture and consistency. It’s best to prepare the frosting fresh or store it in the refrigerator for a short period if needed.