{"id":4085,"date":"2014-01-10T18:39:39","date_gmt":"2014-01-10T08:39:39","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=4085"},"modified":"2021-01-01T10:44:44","modified_gmt":"2020-12-31T23:44:44","slug":"best-frosting-recipes","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/best-frosting-recipes\/","title":{"rendered":"7 Best Frosting Recipes Taste Tested"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/best-frosting-recipes\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-5\" style=\"width:80px\"><a href=\"#comments\">5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/ptiFsI0rF4Q?rel=0\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe>\n<\/div>\n<p>&nbsp;<br \/>\n&nbsp;<\/p>\n<p>A good frosting completes the cake.<br \/>\nThe best frosting recipes give that moist mouthfeel, enhanced flavour and burst of indulgence with every bite.<br \/>\nToday we are putting seven frosting recipes to the test to find out which frosting tastes the best and how they stand up in the heat outside in an Aussie summer.<\/p>\n<h3 class=\"fn\">The frosting recipes that were used in this comparison were:<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-09-at-11.07.47-PM-550x299.png\" alt=\"best frosting recipe how to cook that ann reardon\" width=\"550\" height=\"299\" \/><\/p>\n<h3><strong>American Buttercream Frosting Recipe <\/strong><\/h3>\n<p>(<a title=\"Buttercream Cupcake Frosting Recipes\" href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\">recipes for buttercream flavours here<\/a>)<br \/>\n<span class=\"ingredient\"><span class=\"amount\">120g (4.23 ounces) or 1\/2 cup plus 1 Tbsp <\/span> <span class=\"name\">Unsalted Butter<\/span><\/span><br \/>\n330g (11.64 ounces) or 2 1\/2 cups plus 2 Tbsp powdered (icing) sugar<br \/>\n15-30millilitres (1.01 fluid ounces) or 1-2 Tbsp milk<br \/>\nsmall pinch salt<br \/>\n1\/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence<br \/>\nWhip butter until smooth and pale, stir in the icing sugar, milk, vanilla and salt then whip for a further 2 minutes.<\/p>\n<h3><strong>French Buttercream Frosting Recipe<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4098\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/french-buttercream-recipe.jpg\" alt=\"french buttercream how to cook that ann reardon\" width=\"550\" height=\"309\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/french-buttercream-recipe.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/french-buttercream-recipe-300x168.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/french-buttercream-recipe-60x33.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/french-buttercream-recipe-400x225.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>2\/3 cup or 144g (5.08 ounces) superfine (castor) sugar<br \/>\n45millilitres (1.52 fluid ounces) or 3 Tbsp water<br \/>\n5 egg yolks<br \/>\n200g (7.05 ounces) or 3\/4 cup plus 2 Tbsp and 2 tsp unsalted butter, bring to room temperature<br \/>\nsmall pinch salt<br \/>\n1\/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence<\/p>\n<p>Mix together the sugar and water in a saucepan.<br \/>\nWhip the egg yolks on high until they are pale.<br \/>\nHeat the sugar and water in a saucepan until the sugar dissolves and then continue to heat it until it reaches 238F (114.44 degrees Celsius).<br \/>\nWith the mixers running, pour the hot sugar syrup into the yolks. Keep beating and it will thicken up as it cools. Add in the butter a little at a time. Then add the vanilla and salt and keep beating on high for a minute until it is smooth and glossy.<\/p>\n<h3><strong>Italian Meringue Frosting Recipe <\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4101\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/italian-meringue-frosting.jpg\" alt=\"italian meringue how to cook that ann reardon\" width=\"550\" height=\"309\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/italian-meringue-frosting.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/italian-meringue-frosting-300x168.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/italian-meringue-frosting-60x33.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/italian-meringue-frosting-400x225.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n3 large egg whites or 120g (4.23 ounces) pasturized egg whites, they do not make quite as stiff a frosting as fresh but are safer.<br \/>\n1\/4 tsp cream of tartar<br \/>\n1 cup or 218g (7.69 ounces) sugar<br \/>\n1\/4 cup or 63millilitres (2.13 fluid ounces) water<br \/>\nsmall pinch salt<br \/>\n1\/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence<\/p>\n<p>Add the cream of tartar to the egg whites. Beat on high speed until you have soft peaks.<br \/>\nMix together the water and caster sugar, heat, stirring until the sugar is dissolved.<br \/>\nThen add a candy thermometer and heat until its 238F (114.44 degrees Celsius).<br \/>\nTurn your beaters on and pour in the sugar syrup in a thin stream. At first it will make it quite liquidy but keep the mixers running for about 5 minutes and as it cools it will thicken up. Add your vanilla and salt.<\/p>\n<h3><strong>Swiss Buttercream<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4102\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/swiss-buttercream-recipe.jpg\" alt=\"swiss buttercream how to cook that ann reardon\" width=\"550\" height=\"309\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/swiss-buttercream-recipe.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/swiss-buttercream-recipe-300x168.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/swiss-buttercream-recipe-60x33.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/swiss-buttercream-recipe-400x225.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n3 large egg whites or 120g (4.23 ounces) pasturized egg whites, they do not make quite as stiff a frosting as fresh but are safer.<br \/>\n1\/4 tsp cream of tartar<br \/>\n1 cup or 218g (7.69 ounces) sugar<br \/>\n1\/4 cup or 63millilitres (2.13 fluid ounces) water<br \/>\nsmall pinch salt<br \/>\n1\/2 tsp or 2.5ml vanilla essence<br \/>\n250g (8.82 ounces) or 1 cup plus 2 Tbsp and 1 tsp unsalted butter at room temperature<br \/>\nTo make swiss buttercream take cooled italian meringue frosting and add cubes of butter. At first it will look like a curdled lumpy mess but just keep whipping on high and it will come together to form a smooth glossy frosting.<\/p>\n<h3><strong>Ermine Frosting<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4100\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/ermine-frosting-recipe.jpg\" alt=\"srmine frosting how to cook that ann reardon\" width=\"550\" height=\"309\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/ermine-frosting-recipe.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/ermine-frosting-recipe-300x168.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/ermine-frosting-recipe-60x33.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/ermine-frosting-recipe-400x225.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n1 cup or 250millilitres (8.45 fluid ounces) (4%) milk<br \/>\n3 Tbsp or 30g (1.06 ounces) plain or all purpose flour<br \/>\n1 cup or 220g (7.76 ounces) butter<br \/>\n1 cup or 216g (7.62 ounces) superfine (caster) sugar<br \/>\nsmall pinch salt<br \/>\n1\/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence<\/p>\n<p>Beat together butter and superfine (castor) sugar until it is smooth and pale. In a saucepan whisk together the flour and milk, then stir it over heat. The mixture will start to get lumps, keep stirring it the whole time and then it will thicken into a smooth paste. Allow it to cool. Then with the beaters running add one spoonful at a time to the butter mixture. Add the vanilla and salt and beat until light and fluffy.<\/p>\n<h3><strong>Traditional Cream Cheese Frosting<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4099\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/cream-cheese-frosting-recipe.jpg\" alt=\"cream cheese frosting how to cook that ann reardon\" width=\"550\" height=\"309\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/cream-cheese-frosting-recipe.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/cream-cheese-frosting-recipe-300x168.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/cream-cheese-frosting-recipe-60x33.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/cream-cheese-frosting-recipe-400x225.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n500g (17.64 ounces) block or 2 cups cream cheese at room temperature<br \/>\n1\/2 cup or 110g (3.88 ounces) unsalted butter at room temperature<br \/>\n2 1\/2 cups or 315g (11.11 ounces) powdered (icing) sugar<br \/>\nsmall pinch salt<br \/>\n1\/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence<\/p>\n<p>Beat together cream cheese and butter until they are smooth.<br \/>\nStir in your powdered (icing) sugar and then beat on high for 2 minutes.<\/p>\n<h3><strong>White Chocolate Ganache Frosting Recipe<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4103\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/white-chocoalte-ganache-recipe.jpg\" alt=\"white chocolate ganache how to ann reardon\" width=\"550\" height=\"309\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/white-chocoalte-ganache-recipe.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/white-chocoalte-ganache-recipe-300x168.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/white-chocoalte-ganache-recipe-60x33.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/white-chocoalte-ganache-recipe-400x225.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n440g (15.52 ounces) white chocolate (choose real chocolate, check on the ingredients that it contains cocoa butter)<br \/>\n150ml or 1\/2 cup plus 2 tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a><br \/>\nsmall pinch salt<br \/>\n1\/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence<\/p>\n<p>Heat up your cream until it just starts to boil and then pour the hot cream over white chocolate. Let it sit for 30 seconds and then stir. If there are still lumps of white chocolate you can microwave it for 10 seconds and stir it again until its smooth. Leave it to cool overnight. Put it into the bowl of an electric mixer and beat on high for 2 minutes.<\/p>\n<h3><strong>Frosting Taste Test<\/strong><\/h3>\n<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-4094\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-07-at-11.50.52-AM-550x304.png\" alt=\"how to cook that ann reardon frosting\" width=\"550\" height=\"304\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-07-at-11.50.52-AM-550x304.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-07-at-11.50.52-AM-300x166.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-07-at-11.50.52-AM-60x33.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-07-at-11.50.52-AM-800x443.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-07-at-11.50.52-AM-400x222.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-07-at-11.50.52-AM.png 1439w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/div>\n<p>So how did they score on the taste test? Average taste test results are shown below for each frosting. Taste testers did not know which frosting they were tasting. Watch the video to see their reactions and hear their opinions.<\/p>\n<p><strong>4.0 \u00a0<\/strong>White Chocolate Ganache (3,2,5,5,5,4)<br \/>\n<strong>3.8 \u00a0<\/strong>American Buttercream Frosting (5,1,5,4,3,5)<br \/>\n<strong>3.8 \u00a0<\/strong>Ermine Frosting (4,3,4,4,4,4)<br \/>\n<strong>3.3 \u00a0<\/strong>French Butter Cream Frosting (2,4,3,4,4,3)<br \/>\n<strong>3.3 \u00a0<\/strong>Italian Meringue (5,2,4,3,4,2)<br \/>\n<strong>2.6 \u00a0<\/strong>Cream Cheese Frosting (4,4,1,1,1,5)<br \/>\n<strong>2.5 \u00a0<\/strong>Swiss Buttercream Frosting (4,3,1,1,3,3)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-4091\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/IMG_9533-550x189.jpg\" alt=\"frosting tastes best how to cook that\" width=\"385\" height=\"132\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9533-550x189.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9533-300x103.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9533-60x20.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9533-800x276.jpg 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9533-400x138.jpg 400w\" sizes=\"(max-width: 385px) 100vw, 385px\" \/><\/p>\n<p>They were asked to rate frostings using the above scale<\/p>\n<p>1 hate it,\u00a02 not so sure about it,\u00a03 like it,\u00a04 love it and\u00a05 favorite<\/p>\n<p><strong>The Frosting Heat Test<\/strong><br \/>\nWhich frosting is the best to use in hot weather? If you have to take your cupcakes or carefully decorated themed cake outside for the party you do not want it to fall apart. Watch the video for time-lapse footage of the seven frostings outside on a 32C (89.6 degrees Fahrenheit) day.<\/p>\n<p>Which one is your favourite frosting?<\/p>\n<h5 class=\"updated\">by Ann Reardon <a href=\"https:\/\/www.howtocookthat.net\/public_html\/\" title=\"Welcome to How To Cook That\" target=\"_blank\">How To Cook That<\/a><\/h5>\n<p>\u00a9 All Rights Reserved <a href=\"https:\/\/www.howtocookthat.net\" rel=\"noopener\" target=\"_blank\">Reardon Media PL 2020<\/a><\/p>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"7 Best Frosting Recipes Taste Tested\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-09-at-11.07.47-PM-550x299.png\",\n  \"description\": \"A good frosting completes the cake.\nThe best frosting recipes give that moist mouthfeel, enhanced flavour and burst of indulgence with every bite.\nToday we are putting seven frosting recipes to the test to find out which frosting tastes the best and how they stand up in the heat outside in an Aussie summer.\",\n  \"keywords\": \"frosting icing recipe cupcake best\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n      \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"5\",\n    \"reviewCount\": \"58\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"datePublished\": \"2014-01-10\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT5M\", \n  \"totalTime\": \"PT15M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"American Australian French\", \n  \"recipeYield\": \"40\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n  \"recipeIngredient\": [\n    \"750g (26.46 ounces) (26.46 ounces (750.13 grams)) Black fondant (I used Bakels Black Pettinice)\",\n    \"1 kg (2.2 pounds) (2.2 pounds (1 kilogram)) Red fondant (will be just enough if you are new to decorating you may want to get a bit extra) I used Satin Ice RED\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Make up some Simple Syrup using 1\/2 cup or 108g (3.81 ounces) (3.81 ounces (108.01 grams)) sugar amd 1\/2cup or 125mL (4.23 fluid ounces) (4.23 fluid ounces (125.1 millilitres)) water. Heat until the sugar is dissolved then leave to cool. Store excess in the fridge.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Make the fondant details for the car that can be made ahead, see video for instructions\"\n  }]  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/best-frosting-recipes\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-09-at-11.04.37-PM-150x150.png\" class=\"alignleft tfe wp-post-image\" alt=\"beest frosting recipes how to cook that ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-09-at-11.04.37-PM-150x150.png 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-09-at-11.04.37-PM-100x100.png 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/Screen-Shot-2014-01-09-at-11.04.37-PM-300x300.png 300w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"4090\" \/><\/a><p>&nbsp; &nbsp; A good frosting completes the cake. The best frosting recipes give that moist mouthfeel, enhanced flavour and burst of indulgence with every bite. Today we are putting seven frosting recipes to the test to find out which frosting tastes the best and how they stand up in the heat outside in an Aussie summer. The frosting recipes that were used in this comparison were: American Buttercream Frosting Recipe (recipes for buttercream flavours here)<\/p>\n","protected":false},"author":1,"featured_media":4090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[748,1651],"tags":[1657,31,807,1664,946,1662,1661,1655,952,1656,948,1663,1658,1659,1660],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/4085"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=4085"}],"version-history":[{"count":33,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/4085\/revisions"}],"predecessor-version":[{"id":116230,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/4085\/revisions\/116230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/4090"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=4085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=4085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=4085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}