56 buttercream icing recipes

No-bake peanut butter cream pie with a crushed Oreo crust, cream cheese filling, whipped cream, and chopped peanuts on top. Frozen and make-ahead friendly.

Peanut butter cream cheese pies frosted with chocolate pudding and topped with chopped peanuts. The recipe makes two 9-inch pies, with real whipped cream folded into the peanut butter base for serious lift.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

Filled Poppy Seed Cake with Butter Cream Topping recipe

Chocolate-topped peanut butter oatmeal cookies with brown sugar, melted chocolate drizzle, and chopped peanuts. A big-batch cookie recipe that makes six dozen crispy-edged treats.

Bakery-style blueberry muffins pack 2.5 cups of berries into a tender butter-creamed batter with crackly sugar tops. A bursting-with-fruit breakfast classic.

Triple layer brownies stack a fudgy pecan brownie base, a vanilla buttercream middle, and a glossy chocolate drizzle on top. Bake-bar territory, made at home.

Lemon poppy seed cake builds a tender tube cake with butter, cream cheese, lemon juice and zest, whipped egg whites, and poppy seeds, finished with a tart lemon glaze.

Buttermilk currant scones with a tender, lightly sweet crumb and bursts of dried currants. Cut into rounds and baked golden, served warm with butter, cream, and jam in the British tradition.

A no-bake chocolate biscuit pudding, milk-soaked biscuits layered with a rich cocoa butter cream and studded with cashews and raisins, then chilled until sliceable. A Sri Lankan party favorite.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.

"A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. It fills the house with a fragrance that beats the most expensive holiday-scented candle. It will be talked about long after the party is over." Source: The Pastry Queen Christmas, by Rebecca Rather

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.