Delicious Vanilla Buttercream Cupcake Frosting Recipes

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SIMPLE AND DELICIOUS BUTTERCREAM FROSTING



Simple and Delicious Buttercream Frosting image

I decided on a whim yesterday that I wanted to make cupcakes for Canada Day. I didn't have time to buy frosting before getting ready for the fireworks show, so I ended up making my own with ingredients I already had. I was shocked at how quick and easy this was! This basic vanilla recipe makes enough to cover a dozen cupcakes, but feel free to double it (for cakes), triple it, add food coloring or different flavor extracts. If you find this too sweet, you can add a dash of salt to the milk or the vanilla. Personally I like it sweet, and I used salted butter, so I didn't find it necessary.

Provided by Denise

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 12

Number Of Ingredients 5

5 tablespoons salted butter
5 tablespoons shortening
¾ teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons milk

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.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 21 g, Cholesterol 12.9 mg, Fat 10.2 g, Protein 0.1 g, SaturatedFat 4.4 g, Sodium 35.4 mg, Sugar 20.6 g

DELICIOUS VANILLA BUTTERCREAM CUPCAKE FROSTING



Delicious Vanilla Buttercream Cupcake Frosting image

Make and share this Delicious Vanilla Buttercream Cupcake Frosting recipe from Food.com.

Provided by Anita Harris

Categories     Dessert

Time 30m

Yield 24 Cupcakes, 24 serving(s)

Number Of Ingredients 5

1/2 cup Crisco shortening (I actually use Alpine Hi-Ratio Icing Shortening)
1/2 cup real butter, softened (not margarine)
1 teaspoon clear vanilla (I use Wilton's Vanilla or Butter flavoring)
4 cups powdered sugar (sifted)
2 tablespoons milk (use your judgment to adjust to consistency you want or need)

Steps:

  • In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer) beat together shortening and butter.
  • Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently.
  • When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping). Increase mixer speed to medium/medium high and beat for 4-5 minutes.
  • If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks.
  • For thin spreading consistency add 2 tablespoons light corn syrup or milk.
  • For pure white frosting (stiff consistency) omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes.
  • For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.

Nutrition Facts : Calories 150.8, Fat 8.2, SaturatedFat 3.5, Cholesterol 10.3, Sodium 34.8, Carbohydrate 20, Sugar 19.6, Protein 0.1

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