3 Ways to Cover

Table of contents:

3 Ways to Cover
3 Ways to Cover

Want a dessert from the gods to enjoy after meals? How about preparing your own coverage? For a classic and sweet topping version, beat in sugar and melted butter. If you prefer something with more flavor and less sweetness, add some cream cheese. To make a light, butter-free frosting, beat fresh cream with sugar. You can add a personal touch to any of the recipes by adding cocoa powder or different flavor essences.


Simple coverage

  • 1 ½ cup of melted unsalted butter.
  • 2 ¾ of icing sugar.
  • 2 teaspoons of vanilla essence.
  • ¾ teaspoon of coarse salt.
  • 6 scoops of sour cream.
  • ¾ cup of unsweetened cocoa powder (optional).

Makes 4 cups of topping.

Quick topping with cream cheese

  • ½ cup of soft cream cheese.
  • ½ cup of melted unsalted butter.
  • 3 cups of icing sugar.
  • 1 teaspoon of vanilla essence.
  • ⅛ teaspoon of salt.
  • ½ cup unsweetened cocoa powder (optional).
  • 1 tablespoon of heavy cream or whole milk (optional).

Makes 3 cups of topping.

Fresh cream topping

  • 1 cup of cold fresh cream.
  • ½ teaspoon of vanilla essence.
  • 1 to 4 tablespoons of refined sugar.
  • 2 tablespoons of cocoa powder (optional).

Makes 2 cups of topping.


Method 1 of 3: Making a Simple Coverage

Make Frosting Step 1

Step 1. Put 1 ½ cup butter in a bowl and sift the sugar over the top

Place the melted butter in a separate bowl or in the mixer bowl. Then fit a fine mesh strainer on top and add 2 ¾ cups of icing sugar. Gently beat to sift the ingredient.

It is important to melt the butter before adding the sugar. If the butter gets cold, the frosting can become lumpy

Chocolate option:

add less sugar (2 ½ cups) and add ¾ cup cocoa powder. It may be necessary to use 1 or 2 tablespoons of heavy cream at the time of beating.

Step 2. Beat butter and sugar on low speed for 30 seconds

Use an ordinary whisk or electric mixer to mix the ingredients well. Continue until the sugar is fully incorporated into the butter.

If you don't have a hand mixer or whisk, you can also use a wooden spoon

Step 3. Mix 2 teaspoons vanilla essence to ¾ teaspoon salt

Leave the mixer on at the lowest speed and beat the topping until the vanilla and salt are incorporated, which can take about ten seconds.

You can substitute vanilla essence for your favorite aromatic option. For example, try adding coffee, banana or lemon essence

Step 4. Beat the topping on medium speed for five to six minutes

Keep beating until it is light and soft. Stop every two minutes and clean the sides of the bowl with a spatula.

If you don't beat the frosting long enough, it becomes thick, heavy and difficult to spread on cake or cupcakes

Step 5. Pour 6 scoops of fresh cream into bowl and continue beating on low speed

Add it slowly while the mixer is running at the lowest speed. The cover should come loose and become aerated.

At this point, taste and add more vanilla essence or salt if desired

Make Frosting Step 6

Step 6. Spread the icing on top of cupcakes, cakes or cookies

It spreads easily and is very soft, which makes it easy to use. If you need to thicken it, add about ¼ cup of icing sugar for a firmer consistency.

  • Store leftovers in an airtight container in the refrigerator for up to five days.
  • When using this type of butter icing on a cake, it is possible to leave it at room temperature, unless the filling contains fruit or custard.

Method 2 of 3: Making a quick topping with cream cheese

Step 1. Place the softened cream cheese together with the melted butter in a bowl

Take a large bowl or mixer bowl and add ½ cup of softened cream cheese and ½ cup of melted unsalted butter.

It is important to add the melted ingredients, otherwise the coating is full of hard to dissolve lumps

Step 2. Beat the butter together with the cream cheese on high speed for three minutes

You can use a whisk or an electric mixer to mix the ingredients. Continue until you get a smooth, creamy, even mixture.

  • If you don't have beaters or a mixer, use a wooden spoon.
  • Stop tapping to scrape the sides of the bowl every now and then.

Step 3. Add icing sugar, vanilla and salt on low speed

Slow down the mixer and slowly add 3 cups icing sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Beat everything until the sugar is incorporated, which takes about 30 seconds.

  • If you forget to reduce the speed of the mixer, the icing sugar will fly out of the bowl.
  • Try other flavors when making a cream cheese topping, such as cinnamon, cloves, ginger, nutmeg, or a little of each.

Chocolate option:

to make a tastier topping, add ½ cup unsweetened cocoa powder and 1 tablespoon fresh cream or whole milk. Then keep tapping.

Step 4. Increase speed and beat for another two minutes

Continue beating the ingredients until the topping thickens and becomes smooth. Stop occasionally to scrape the sides of the bowl.

If you prefer a thicker icing, add a little more sugar. Add ¼ cup more and see if the consistency has improved

Make Frosting Step 11

Step 5. Use cream cheese icing on cakes, cupcakes or breads

Spread it out straight away or cover the bowl and store it in the refrigerator for up to five days. If you use it in a cake, keep leftovers in the fridge as cream cheese spoils at room temperature.

To keep it longer (up to three months), freeze the topping in an airtight container. When defrosting, leave the container in the refrigerator for at least a day and then beat the topping again before using it

Method 3 of 3: Making a Fresh Cream Topping

Make Frosting Step 12

Step 1. Place the bowl and whisks in the freezer for at least 15 minutes

Put all items that will be used to beat the frosting in the freezer so that they are very cold.

With the bowl and cold whisks, the fresh cream gains the consistency of whipped cream faster and becomes more voluminous

Step 2. Remove the bowl from the freezer and add the fresh cream, vanilla and sugar

Ready to cover? Then take the bowl and beaters out of the freezer. Add 1 cup of ice cream, ½ teaspoon of vanilla essence and 1 or 2 tablespoons of refined sugar.

The cream must be fresh to reach the consistency of whipped cream, as it has more fat than the cream in a box or can. It is also possible to use cream, but it needs to be diluted with a little milk

Chocolate option:

mix a little heavy cream with 2 tablespoons of cocoa powder to form a paste. Add another 1 or 2 tablespoons of refined sugar to the bowl, placing the paste with the rest of the icing. Then keep tapping.

Step 3. Beat ingredients on high speed for one minute

Turn the mixer on at the highest speed to be able to mix the sugar and vanilla. As the ingredients are beaten, the fat in the cream thickens the paste and forms hard peaks. When the coating is thick, turn off the mixer.

If you beat the cream too long, it starts to turn to butter. To correct the problem, add a little more until the whipped cream dissolves

Make Frosting Step 15

Step 4. Spread the whipped cream on top of pies, cakes or fresh fruit

Place the topping on top of your dessert or add a few spoonfuls to the side of the plate. If you want to decorate a cake, fill a pastry bag and make the shapes you like.

If you whip the whipped cream in advance, close the bowl tightly and store it in the refrigerator for up to eight hours. If it separates a little, tap it again until firm


  • Use fresh cream in recipes.
  • To make a colored topping, add a few drops of liquid coloring to your preferred shade.
  • Replace vanilla essence with another option if you want to vary in flavor. For example, try an almond, coffee, coconut, lemon or mint essence.
  • You can add grated coconut, crushed mint leaves or even biscuit pieces to add to the icing.

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