Simple And Delicious Buttercream Frosting Recipes

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.

Steps:

• Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

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.

Steps:

• cream together butter and sugar until smooth.
• Add the vanilla extract and whipped cream.
• mix until smooth and creamy.

Steps:

• Cookie directions:.
• Flour cutting board well.
• Roll out 1/3 of dough out at a time (if using cutouts).
• If not using cutouts, roll into small balls and place onto a large cookie sheet.
• If using cutouts, use cookie cutouts and use a spatula to place on a large cookie sheet.
• Bake at 350°F for about 8-10 minutes, or until slightly browned.
• Wait until cooled to put frosting on.
• Frosting directions:.
• Mix powdered sugar and butter.
• Stir in milk and vanilla.
• Beat until frosting is smooth and of spreading consistency.
• Yield: frosting makes enough to frost a 9 by 13-inch cake.

Steps:

• Put butter, milk, and vanilla in the bowl of a stand mixer (if you don't have a stand mixer, a hand mixer will do).
• Mix on low speed until it just starts to come together, about a minute.
• Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute.
• Increase mixer speed to medium high and beat for about another or minute or so.
• Add powdered sugar (and cocoa, if using). Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.
• Check your consistency. This is very important because if your frosting is too thick, it will not spread well.
• If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.
• When the frosting is just holding its shape, it is too thick (if you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl).
• Add another tablespoon of corn syrup and beat on medium for 30 seconds.
• Repeat until the frosting seems to be of a good spreadable consistency (you don't want it too runny, or it will slide off the cake/cupcakes).
• Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.

Steps:

• BEAT butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy.
• Add milk, beating until spreading consistency. Stir in vanilla.