Let’s get one thing straight: We love chocolate frosting and could never complain about anything frosting-related. It’s just that in fall and winter when the holidays start up, we’re in full-on baking ...

Let’s all be honest: When we reach for a slice of cake, we’re in it for the frosting more than anything else. There’s nothing that can transform a cake from just OK to practically heavenly like a ...

This homemade butterscotch frosting is rich, smooth, and made with dark brown sugar, butter, and cream. It comes together in ...

We’ve worked with (and eaten!) enough cream cheese frosting to know what makes the very best batch. Cream cheese frosting should be tangy, rich and velvety, with a texture that’s smooth enough to ...

These copycat Starbucks Cranberry Bliss Bars are just as good as the real thing, all the way from the cranberry-packed ...

Cream cheese as Americans know it dates back to the late 1800s, when a businessman named William Lawrence started the brand Philadelphia. A hundred-plus years later it’s become all but synonymous with ...

Q: I saw your July 24th column (“Rye bread recipe lost … and found,” Good Eating) in which you tracked down a missing beloved rye bread recipe. Could you work that magic again? I had a Trib recipe for ...

A few weeks ago, a reader named Barbara asked for a replacement recipe for frosting that used condensed milk and Cool Whip. I have to admit this was a harder request than I expected. My frosting ...

Canned frosting is undeniably convenient, but it simply doesn’t hold a candle to homemade frosting. Common critiques of store-bought frosting include tasting too sweet, lacking a light, fluffy texture ...