Buttercream Dream Icing Recipes
BUTTERCREAM ICING
An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste. If you use liquid coloring, you may need to add more confectioner's sugar.
Provided by Sharon Gerstman
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 24 g, Cholesterol 12.3 mg, Fat 9.8 g, Protein 0.1 g, SaturatedFat 4.2 g, Sodium 33.6 mg, Sugar 23.6 g
BUTTERCREAM DREAM (BY AGENTCAKEBAKER)
I got this recipe from a cake site and can't stop making it. It is the best buttercream recipe that I have found. I modified my recipe to include Almond Extract, but you can use just about any extract. I've done clear vanilla and raspberry with rave reviews. I use this recipe for all my cakes and cupcakes. It colors nicely. If you want a stiffer buttercream for roses and such, omit or add very little milk. If you want a thinner buttercream, add more than 6 tbs of milk.
Provided by Trixyinaz
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Bring butter to room temperature.
- In a mixing bowl, whip butter and crisco together.
- Add the extract and whip.
- Slowly add the powdered sugar and mix well.
- Add one tbs milk at a time until you get your desired stiffness.
- Whip for 5-10 minutes until fluffy.
Nutrition Facts : Calories 1763.5, Fat 98, SaturatedFat 42.4, Cholesterol 124.7, Sodium 219.9, Carbohydrate 227.6, Sugar 222.3, Protein 1.1
BUTTERCREAM DREAM ICING
I am pretty picky when it comes to butter cream icing. I find that most are hard to pipe or are kind of gritty. This is the best icing I have ever come across and so easy to make. It actually looks like whipped cream if you add all 6 tablespoons milk and it is super white if you use the clear vanilla.
Provided by mr_mrs_casson
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Cream unsalted butter, salt, and shortening with an electric mixer.
- Add vanilla, mix well.
- Slowly add icing sugar, mixing thoroughly after each addition.
- Once all the sugar is thoroughly mixed, begin adding the milk one tablespoon at a time, mixing thoroughly after each addition. Continue to add milk until icing reaches desired consistency.
Nutrition Facts : Calories 1761.3, Fat 97.8, SaturatedFat 42.3, Cholesterol 124.2, Sodium 57.3, Carbohydrate 227.4, Sugar 222.3, Protein 1
BASIC BUTTERCREAM ICING
Steps:
- Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers.
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
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
BUTTERCREAM ICING
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
Steps:
- Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
BUTTER CREAM ICING (BUTTERCREAM FROSTING)
I use Recipe #95416 when I'm decorating a cake but we like this version on brownies, cookies or undecorated cakes. I cut the recipe in half for brownies. Goes really well on Recipe #2496. Freezes well also. (If you have leftovers, put it between graham cracker for a delicious snack or dessert. My kids love it that way!)
Provided by Marg CaymanDesigns
Categories Dessert
Time 12m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
- Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
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