Bakery Style Vanilla Buttercream Frosting Recipes

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Steps:

• Place butter, shortening, sugar, salt, vanilla and 2 tablespoons milk in a chopper and pulse 4 or 5 times for about 10 seconds each time.
• Add additional milk 1 tablespoon at a time and pulse until your reach the desired consistency.
• Make enough frosting for a 2 layer cake or one 9 x1 3 cake.

Steps:

• In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
• Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
• Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Steps:

• Preheat oven to 350°.
• Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Divide batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in the pans for 10 minutes.
• Remove from pans and cool completely on wire rack.
• If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• When cake has cooled, ice between the layers, then ice top and sides of cake.
• To make the icing - place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• If desired, add a few drops of food coloring and mix thoroughly.
• Use and store icing at room temperature, as icing will set if chilled.
• Can store in an airtight container for up to three days.

Steps:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

Steps:

• Place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
• Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
• Note: You may not need to add all of the sugar.