Butter Cream Punch 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

Quick and Almost-Professional Buttercream Icing image

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

Ingredients

½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed

THE BEST BUTTER CREAM

This is so tasty light and creamy and not sickly and too sweet!

Provided by Iggs

Time 10m

Yield Makes Enough to fill and cover a 7" sandwich cake

Number Of Ingredients 0

The best Butter cream image

Steps:

Cream the butter adding the icing sugar slowly
Gradually beat in the milk
Continue to beat until light and fluffy
(Stir in the vanilla essence) chill until a little thicker, keep refrigerated before use.

Ingredients

BUTTERSCOTCH CREAM PIE

This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!

Provided by Colleen

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Butterscotch Cream Pie image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g

Ingredients

2 cups milk
⅓ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
3 egg yolks
3 tablespoons butter, melted
½ teaspoon vanilla extract
6 egg whites
¼ teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust

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CREME MOUSSELINE, HOW TO MAKE GERMAN BUTTERCREAM

Web Apr 25, 2019 Instructions. Place the milk in a saucepan over medium heat and bring to a simmer. Meanwhile, in a medium mixing bowl whisk …
From bakerbettie.com
4.6/5 (20)
Estimated Reading Time 5 mins
Servings 6
Total Time 1 hr 25 mins

Meanwhile, in a medium mixing bowl whisk together the sugar, cornstarch, and eggs until well combined.
Slowly pour about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl so you can whisk with one hand.
Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over medium/low heat, whisking continuously, until the mixture thickens and comes to a boil. Once the mixture is boiling, turn the heat to low, and continue whisking vigorously for 2 minutes. The mixture will look lumpy at first but will smooth out as it cooks. This will be a very thick custard.

Butter Cream Punch 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.

THE BEST BUTTER CREAM

This is so tasty light and creamy and not sickly and too sweet!

BUTTERSCOTCH CREAM PIE

This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!

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