Buttercream Frosting Recipes

ITALIAN BUTTERCREAM

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.

QUICK VANILLA BUTTERCREAM FROSTING

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.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

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.

BEST BUTTERCREAM FROSTING

Steps:

• In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
• With an electric mixer, beat butter and sugar until fluffy.
• Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

VANILLA BUTTERCREAM FROSTING

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.

BUTTERCREAM ICING

Steps:

• In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

SIMPLE AND DELICIOUS BUTTERCREAM FROSTING

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.

THE BEST BUTTERCREAM FROSTING RECIPE

Steps:

• Get out the salted butter! Trust me and use salted butter, it's the secret ingredient!
• Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn't creamy you can get lumps in the icing.
• Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
• Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
• Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
• Add the vanilla then keep mixing it until fluffy and thoroughly combined.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

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

SMOOTH BUTTERCREAM FROSTING

Steps:

• Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy.
• Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.