Extra Special Buttercream Icing Recipes

Steps:

• Cream butter and shortening until fluffy.
• Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
• Add salt, flavorings and enough whipping cream to make the consistency you need.
• Beat at medium speed until icing is fluffy.
• You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
• I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
• The meringue powder gives the icing a light crust, but it remains soft underneath.

Steps:

• Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
• Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

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.

Steps:

• cream all items together in mixing bowl.
• Mix well at a low to medium speed. Should take 5-7 minutes.
• Finished product should be light and fluffy.
• Room temperature stable 5-6 hours.
• Keeps in fridge up to 4 weeks or you can freeze.

Steps:

• Cream shortening and butter until fluffy.
• Add sugar and continue creaming until well blended.
• Add salt, flavoring, and cream and blend on low speed until moistened.
• Beat at high speed until fluffy.
• Note: If adding more flavoring, the flavoring with the cream should be 1/4 to 1/2 cup.

Steps:

• In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
• Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

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.