A C School Butter Cream Frosting Recipes
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
VANILLA BUTTERCREAM FROSTING
For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
A-C SCHOOL BUTTER CREAM FROSTING
My Mom sent me to a cake decorating class. This isn't that unusual today but this was back in 1987. This is the frosting recipe from that class. So, grateful to my mom for doing this for me.
Provided by gsulleng
Categories Dessert
Time 10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat together 7 - 10 minutes.
- May add 1 tablespoon meringue powder per pound of powder sugar; this helps stablize the icing.
Nutrition Facts : Calories 496.7, Fat 22.8, SaturatedFat 6.9, Sodium 1.8, Carbohydrate 75.5, Sugar 74
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OLD SCHOOL BUTTERCREAM FROSTING - JESSIE SHEEHAN BAKES
From jessiesheehanbakes.com
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low to medium-low until smooth, about 3 minutes.
- Begin adding the sugar, a half cup at a time, keeping the mixer at the same low speed. Once about a third of the sugar is incorporated, stop the mixer and scrape the bowl with a rubber spatula. Return the mixer to the same speed, and add about 1/4 of the cream, mixing until incorporated.
- Continue slowly mixing in this fashion (adding sugar and cream, scraping with a spatula periodically, and taking time to let the mixer run in between additions), until most of the sugar and cream has been incorporated.
- Add the vanilla and salt, mix again and add the remaining sugar and cream. Continue mixing on medium-low (at the highest) for at least 5 to 10 minutes, if not longer, adding the food coloring halfway through the mixing time, if desired. The frosting will be quite light, creamy, and fluffy when it is done.
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- Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
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