BUTTER CREAM ICING (BUTTERCREAM FROSTING)
I use Recipe #95416 when I'm decorating a cake but we like this version on brownies, cookies or undecorated cakes. I cut the recipe in half for brownies. Goes really well on Recipe #2496. Freezes well also. (If you have leftovers, put it between graham cracker for a delicious snack or dessert. My kids love it that way!)
Provided by Marg CaymanDesigns
Categories Dessert
Time 12m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
- Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
Steps:
- Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
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
Provided by Food Network
Categories dessert
Time 20m
Yield 6 to 8 cups servings
Number Of Ingredients 5
Steps:
- In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
FAST VANILLA BUTTERCREAM FROSTING
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the vanilla until combined.
BASIC BUTTERCREAM ICING
Steps:
- Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers.
ITALIAN BUTTERCREAM
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
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
Buttercream is a pretty richly flavoured topping for cakes.
Provided by LeDarkKnightess
Time 10m
Yield Makes Enough for 8 reasonably siized muffins.
Number Of Ingredients 0
Steps:
- After weighing out ingrediants, put them all in the bowl.
- Mix it all until it is pretty stiff.
- Now you can put it on your cake! (Or just eat the buttercream by itself, I don't really recommend it though...)
- Don't forget the washing up!
DECORATOR BUTTERCREAM ICING
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
Provided by Marg CaymanDesigns
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Cream butter and shortening then add vanilla.
- Add sugar a cup at a time beating on medium speed.
- Add milk 1 Tbls. at a time and beat on high until completely blended.
- TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
BUTTERCREAM FROSTING
Start with this simple Buttercream Frosting recipe and then spread it on-or change up the dessert topping with your choice of additional ingredients.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat butter, cream cheese spread and vanilla in large bowl with mixer until blended.
- Add sugar gradually, beating after each addition until blended.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
EASY BUTTERCREAM FROSTING
Make and share this Easy Buttercream Frosting recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
- Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
- Makes enough for over 16 cupcakes.
Nutrition Facts : Calories 190, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 11.7, Carbohydrate 22.5, Sugar 22.1, Protein 0.1
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