WILTON BUTTERCREAM ICING
A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!
Provided by Shandibear
Categories Dessert
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and shortening with mixer.
- add vanilla.
- gradually add sugar, one cup at a time, beating on medium speed.
- scrape sides and bottom of bowl often.
- when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- refridgerate leftover icing in an airtight container.
- Rewhip before using.
- *****For chocolate icing.
- Add cocoa powder or melted chocolate when adding the sugar.
Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8
QUICK VANILLA BUTTERCREAM FROSTING
Whip up a top-rated, five-star recipe for Quick Vanilla Buttercream Frosting that's fluffy, light and a versatile addition to any cake.
Provided by Food Network
Categories dessert
Time 12m
Yield 10 to 12 servings
Number Of Ingredients 4
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.
BUTTERCREAM ICING
Make and share this Buttercream Icing recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 5m
Yield 6 Cups
Number Of Ingredients 8
Steps:
- Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
- Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
- Makes enough buttercream to frost 36 cupcakes.
- For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
- * Any flavours/extracts may be used to suit your taste.
Nutrition Facts : Calories 1283.1, Fat 69, SaturatedFat 19.7, Sodium 4.3, Carbohydrate 170.5, Fiber 1.3, Sugar 163.2, Protein 1.3
BUTTERCREAM ICING
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
Steps:
- Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
BUTTERCREAM ICING
Make and share this Buttercream Icing recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Cream butter and shortening with mixer.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
- Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
- Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.
Nutrition Facts : Calories 1206.2, Fat 65.2, SaturatedFat 29.5, Cholesterol 82.8, Sodium 278.4, Carbohydrate 160.3, Sugar 156.7, Protein 0.7
SMOOTH BUTTERCREAM FROSTING
This flavorful icing is ideal for decorating. It may be refrigerated in an airtight container for up to a week. Re-whip before using.
Provided by morabam2011
Categories Desserts Frostings and Icings Buttercream
Yield 16
Number Of Ingredients 5
Steps:
- Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy.
- Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 39.2 g, Cholesterol 15.5 mg, Fat 12.3 g, Protein 0.2 g, SaturatedFat 5.3 g, Sodium 42.5 mg, Sugar 38.6 g
EASY BUTTERCREAM ICING
This is the icing recipe I used when taking Wilton cake decorating classes. It works really well. Since it doesn't have butter in it the icing is more stable, and won't melt therefore works great when the cake is going to be left out. You can store it in the fridge in a airtight container for a month, you will just have to whip it again. I've made the recipe for my vegan friends by removing the meringue powder. For a chocolate version mix in 3/4 cup cocoa. Colours very well, but use food colouring gel so you don't change the consistency. The thin consistency recipe will cover about an 8 inch round cake or 24 cupcakes.
Provided by CupcakeAngel
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- For stiff consistency icing (flowers), dissolve salt in water.
- Cream shortening, vanilla and water in a standup mixer.
- Mix the meringue powder into the icing sugar.
- Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
- Whip icing on high for a minute or so until creamy.
- For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
- For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
Nutrition Facts : Calories 1230.5, Fat 68.5, SaturatedFat 19.7, Sodium 53.7, Carbohydrate 159.5, Sugar 156.8
HEAVENLY VANILLA BUTTERCREAM
The smell of powdered sugar makes me gag, so when I came up with this buttercream (loosely adapted from Alton Brown's Buttercream recipe), I knew I could never go the sickly sweet frosting route again for my cupcakes. This frosting is so fluffy and light and buttery and not too sweet. This frosting, however, does not set, so it's not good for piping flowers onto cakes, although is sturdy enough to support decorations made out of royal icing or "Crisco and powdered sugar" buttercream. If you have vanilla bean paste (you can get this at Williams Sonoma for the same price ounce for ounce as vanilla extract), use 1 teaspoon of the paste with 1 teaspoon of extract for that special, delicious effect of vanilla bean specks throughout the frosting.
Provided by jenw1041
Categories Dessert
Time 25m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy-duty saucepan, mix water with sugar until it is of even consistency.
- Put saucepan on low-med heat.
- Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites on medium until they start getting stiff, then opaque. This takes about 45 seconds per egg white.
- When the sugar syrup in the pan goes into a boil for at least a minute (without burning), turn off the heat.
- With the mixer still on medium speed, pour the boiling sugar syrup into the stiffened egg whites, using a funnel. The funnel should aim directly at the egg whites in the bowl, using care not to let the sugar syrup touch the side of the bowl or the whisk, as this could cause stringy sugar crystals to form in the icing, which should be silky smooth.
- Keep the mixer on medium speed for about 10 minutes - scraping the sides of the bowl every 3 minutes or so.
- When the egg whites resembles thick marshmallow fluff, keep the mixer on low to medium speed, and start adding the butter, one half-stick at a time.
- Wait until the entire half stick is incorporated before adding the next.
- When you've added the fifth or sixth stick of butter, the mixture may begin to look watery and lumpy, like cottage cheese. This is alright - simply keep adding the rest of the butter and leave the mixer on.
- Add vanilla.
- Once all the butter has been added, turn the mixer up to medium-high and watch it turn from lumpy, greasy cottage cheese into a silken smooth, dense, whipped cloud of heavenly, delicious, smooth buttercream.
- Use buttercream right away, or it can be refrigerated.
- If refrigerated, let buttercream come to room temperature for at least 2 hours before attempting to re-beat it. Otherwise, you will, once again, have the greasy cottage cheese effect, and it does take considerable effort to rebeat it to the perfect consistency.
Nutrition Facts : Calories 475.4, Fat 43, SaturatedFat 27.2, Cholesterol 113.9, Sodium 330.8, Carbohydrate 22.4, Sugar 22.4, Protein 2.1
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