Simple 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:

• 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.

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

Steps:

• In a bowl add sugar then add butter. Beat till blended. Next add salt.
• Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

Steps:

• Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.

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.

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:

• 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:

• 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:

• 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.