Cake Pop Frosting and Coating

5 from 25 votes

Cake Pop Frosting and Coating

This recipe for homemade cake pop frosting and coating is simple and straightforward. It will give you icing options, without candy melts, that are deliciously smooth. To give you some variety, I have 2 options for frosting and 2 options for coating.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 198kcal

Author: Joss Dyckson

Equipment

Electric hand mixer

Ingredients

Cake Pop Buttercream Frosting

½ cup butter softened
2 ½ cups powdered sugar
2 tablespoons milk
1 ½ teaspoons vanilla extract

Cake Pop Cream Cheese Frosting

½ cup unsalted butter softened
8 ounces cream cheese softened (1 brick)
1 teaspoon vanilla extract
2 cups powdered sugar
zest of 1 lime optional

Coating Option #1 - Cake Pop Icing

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

Coating Option #2 - Chocolate Coating

8 ounces chocolate bar broken into chunks (can be white, milk, dark or ruby chocolate)
1 teaspoon coconut oil

US Customary - Metric

Instructions

For the Cake Pop Buttercream Frosting

Place the softened butter in a bowl. Beat it on low speed with an electric mixer for about 1 minute or until smooth and fluffy.
½ cup butter
Add the icing sugar, about ½ cup at a time, and continue mixing on low speed until fully combined.
2 ½ cups powdered sugar
Add the milk and vanilla and mix on medium speed until smooth and fluffy, 2 to 3 minutes. You can add adjust the thickness by adding more milk if it is too stiff, or adding more icing sugar if it is too runny. (Your cake pop buttercream is ready to use. This frosting will be mixed with a crumbled cake to form the cake pop balls.)
2 tablespoons milk, 1 ½ teaspoons vanilla extract

For the Cake Pop Cream Cheese Frosting

Combine the softened butter and cream cheese with an electric mixer on medium speed, until smooth, creamy and lump free.
½ cup unsalted butter, 8 ounces cream cheese
Whisk in the vanilla extract.
1 teaspoon vanilla extract
Gradually add the powdered sugar, with the electric mixer on low speed, until fully combined.
2 cups powdered sugar
If using lime zest, you can mix it in now. (This is a second frosting option, to be mixed with crumbled cake.)
zest of 1 lime

For the Cake Pop Icing

Combine the powdered sugar, milk and vanilla in a medium bowl with a whisk, until smooth. This icing/glaze is to be used as the cake pop coating.
2 cups powdered sugar, 5 tablespoons milk, 1 teaspoon vanilla extract
Adjust the thickness as needed by adding more powdered sugar for a thicker icing or adding more milk for a thinner glaze.
After dipping the cake pops in the coating, you can dry them at room temperature or in the fridge if you are in a rush. It will take about 30 minutes or more.

For the Chocolate Coating

In a microwaveable dish, such as a mug or measuring glass, add the chocolate bar chunks and coconut oil. Melt in the microwave at 20 second intervals, stirring each time until fully melted. It will continue to melt as you stir.
8 ounces chocolate bar, 1 teaspoon coconut oil
This is a second option for coating the cake pops, instead of the icing. After dipping the cake pops, it will need to set in the fridge for about 20 to 30 minutes or longer at room temperature (1 hour or more).

Video

Notes

For the Frosting Options: Buttercream is the best for most cake pop flavors. When it comes to red velvet, carrot cake, pumpkin spice, etc., cream cheese is the way to go.
Nutrition: Nutrition information is for the frosting/icing combined, per serving.
Serving size: This recipe makes about 2 cups frosting and just over 1 cup icing/coating, which should be enough for approximately 18 cake pops.
Icing color tip: If you're coloring the icing, it is best to use clear vanilla extract so that it doesn't affect the color. You can add food coloring to the icing if desired.
Chocolate coating color: If you use a white chocolate coating, you can also add some food coloring to it to make it whatever color you choose.
Thinning the coating: The coconut oil thins the chocolate out so that it is easer to coat the cake pops but be careful not to thin it out too much or it won't stick to the cake pops as well.
Melting the chocolate: Careful not to overcook the chocolate in the microwave or it will get clumpy and hard.
What to do with leftover frosting: Use as much frosting as your cake pop recipe calls for. If there is left-over frosting, it can be frozen for later use in an airtight container.
Texture of the icing: When the cake pop icing sets, it is not going to result in a hard, crunchy coating like chocolate or candy melts would. Think of the texture of glazed donuts--it's going to be more like that.
Chill the stand. If using a plastic stand, chill it in the freezer for 20 to 30 minutes before using it. This helps the chocolate coating set quicker.
Cake pop storage:
- Your finished made-from-scratch cake pops with the buttercream frosting: can be stored at room temperature for up to 2 days, in the fridge for up to a week or in the freezer for up to 3 months.
- If you used cream cheese frosting: store in the refrigerator for up to a week. Storing them in the freezer is also possible for up to 3 months. Thaw them the night before serving in the refrigerator.

Nutrition