Buttercream Icing 2 Ways Recipes

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

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.

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

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.

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.