Williams Sonoma Vanilla Buttercream Frosting Recipes

ONE BOWL BUTTERCREAM FROSTING

Steps:

• In medium bowl, beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

WILLIAMS SONOMA VANILLA BUTTERCREAM FROSTING

Steps:

• Have all ingredients at room temperature.
• In the bowl of an electric mixer fitted with the flat beater, beat together the confectioners' sugar, butter, the 2 tablespoons milk, the vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, a tablespoon at a time, until it is creamy but still holds peaks.

BUTTERCREAM ICING-2 WAYS

Steps:

• 1. Williams-Sonoma Frosting: In a metal bowl, whisk together the sugar, egg yolks and water. Set the bowl over a saucepan of simmering water. So not allow the bottom of the bowl to touch the water. Whisk constantly until the mixture reaches 170^ on a candy thermometer, about 4 minutes.
• 2. Remove bowl from over the water. Using an electric mixer set on high speed, beat the egg mixture until cool and thick, about 5 minutes. Gradually add the butter, about 1 Tablespoon at a time, beating until smooth after each addition. Beat in vanilla extract. If the buttercream appears broken or lumpy, set bowl back over simmering water for a few seconds, then beat again until smooth.
• 3. To store, cover and refrigerate for up to 2 days. Before using, let stand at room temperature until soft enough to use.Rewarm as above if necessary.
• 4. Mine from a Box: 1 c. solid Crisco shortening 1/2 teaspoon vanilla extract 1/2 teaspoon butter extract 3 Tablespoons powdered coffee creamer 1/4 c. warm water, plus more if needed 4 cups powdered sugar
• 5. Cream shortening in the bowl of mixer with a paddle attachment. Add the vanilla and butter extracts. Add powdered creamer to the water and mix until dissolved and add to the shortening mixture and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar 1 cup at a time,mixing on low speed. You may need a little more water depending on consistency of icing you want. This does not need to be refrigerated.
• 6. For both icings: For coconut flavor: omit 1 Tablespoon of water and whisk in 3 Tablespoons canned sweetened cream of coconut and 1 teaspoon coconut extract and 1/2 cup of toasted shredded coconut.
• 7. For coffee flavor: Stir in 2 teaspoons instant espresso powder --- For Orange flavor: Add 1 Tablespoon grated orange zest and 1 teaspoon orange extract