Foolproof Buttercream Frosting Recipes

FOOLPROOF SWISS MERINGUE BUTTERCREAM FROSTING

Steps:

• Mix the egg whites and sugar in a mixing bowl. Set the bowl over a pan of simmering water and stir constantly until the sugar is dissolved.
• Whisk the warm mixture until stiff - Then 6 more minutes on high.
• Switch to the paddle attachment. Add the butter in batches while beating on medium-low making sure each batch is well blended.
• Add the vanilla extract and beat on medium-high for 3-5 minutes until smooth. Beat on low for another 2 minutes to remove any air bubbles

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

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.

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.