Spice cake is a flexible recipe. You can make it using different types of spices as well as frosting. Some people like to serve them without the frosting but frosting does help make them more delicious. BTW also check out the vegan banana bread recipe here. There are many types of frosting for spice cakes. The most popular ones are:
Buttercream frosting is by far the most popular frosting for spice cakes. It can be easily spread on the cake making decorating a done deal. Buttercream frosting is soft, fluffy, sweet and buttery. Mostly it is made up of butter base but that can also be replaced by shortening. Most of these frostings keep their freshness even if not refrigerated for a couple of days.
What’s great about buttercream frosting is that is comes variety of flavors like chocolate, vanilla, cream cheese, browned butter, caramel, fudge and almond. It can also be changed to different colors by adding the desired food color but make sure that you make enough of it the first time because it is almost impossible to get the same color twice.
Whipped Cream Frosting
Whipped cream frosting is made with heavy cream base. The cream is whipped until the desired consistency is obtained for easy spreading on the spice cake. It is sweet, light and has a fluffy texture. Whipped cream frosting works best for spice cakes when it is chilled. Unlike buttercream frosting, it has to be kept refrigerated to maintain the freshness. Usually honey or maple syrup is added to both buttercream and whipped cream frosting for spice cake to give it more succulent.
Boiled frosting works best for layered cakes like spice cake. It has a sticky texture but heartier than butter cream frosting. It is made up of eggs and a sugary mixture consisting of sugar, water and corn syrup. Spread it as soon as it cools because it becomes harder to do so once it sets. Once frosted, the cake can be kept at room temperature but refrigerating it would keep the frosting softer. If extra cake has to be refrigerated, keep it in an airtight container.
Ganache is made up of a mixture of hot cream and melted semi sweet chocolate. For making ganache it is imperative to use high quality chocolate, one that is made up of cocoa and chocolate liquer instead of oil. Once cooled ganche is poured over the spice cake and allowed to drip down the sides. It sounds posh, doesn’t it? This frosting has a luxurious shine which is evident once it hardens.
Glaze is thinner of all the other frostings mentioned. It is not often used with spice cake but if you are looking for a thin frosting, glaze could be your choice. It is flavored with chocolate (white or mint) and orange or lemon. Glaze is brushed to spread or drizzled over the cake.