Buttercream Shots Recipes

BUTTERCREAM SHOTS

A shot of frosting? Wait till the girls all hear about this!! They are served in the small paper candy cups, shot glass or similar. Serving size is based on small paper candy cups. The given time is a complete guesstimate as I haven't made this. This is supposed to make 20 but I have my doubts about that.

Provided by Annacia

Categories Candy

Time 20m

Yield 20 serving(s)

Number Of Ingredients 5

Buttercream Shots image

Steps:

Whisk egg whites and sugar [and salt if using unsalted butter] together in a big metal bowl over a pot of simmering water.
Whisk frequently until you can't feel the sugar granules when you rub the mixture between your fingers.
Transfer mixture into the mixer and whip until it turns white and about doubles in size (here's a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl that was over the water so that no water gets into the egg whites. This can keep them from whipping up properly.).
Add the vanilla and powdered sugar.
Finally, add the butter a pat at a time and whip the daylights out of it.
Transfer frosting to cake decorating piping bag, pipe individual shots into paper candy cups, shot glass or similar. Serving size is based on small paper candy cups.

Nutrition Facts : Calories 42.8, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.2, Sodium 27.3, Carbohydrate 2.9, Sugar 2.9, Protein 0.2

Ingredients

1/4 cup sugar
1 large egg white
6 tablespoons butter, softened (add pinch of salt if using unsalted butter)
1/4 teaspoon vanilla
1 tablespoon powdered sugar

SIMPLE AND DELICIOUS BUTTERCREAM FROSTING

I decided on a whim yesterday that I wanted to make cupcakes for Canada Day. I didn't have time to buy frosting before getting ready for the fireworks show, so I ended up making my own with ingredients I already had. I was shocked at how quick and easy this was! This basic vanilla recipe makes enough to cover a dozen cupcakes, but feel free to double it (for cakes), triple it, add food coloring or different flavor extracts. If you find this too sweet, you can add a dash of salt to the milk or the vanilla. Personally I like it sweet, and I used salted butter, so I didn't find it necessary.

Provided by Denise

Categories Desserts Frostings and Icings Buttercream

Time 15m

Yield 12

Number Of Ingredients 5

Simple and Delicious Buttercream Frosting image

Steps:

Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 21 g, Cholesterol 12.9 mg, Fat 10.2 g, Protein 0.1 g, SaturatedFat 4.4 g, Sodium 35.4 mg, Sugar 20.6 g

Ingredients

5 tablespoons salted butter
5 tablespoons shortening
¾ teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons milk

BASIC BUTTERCREAM

Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes about 4 cups

Number Of Ingredients 3

Basic Buttercream image

Steps:

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Ingredients

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

CHOCOLATE BUTTERCREAM FROSTING... SHOTS?

I was reading a feature in our paper on frosting shots- yes, frosting shots! Apparently in some cities this is catching on quite fast. I clipped this recipe and have been moving it from here to there for a month. I thought I better post it for safe keeping. I personally would use this on a chocolate cake, but for the brave, pipe into small paper souffle cups and toss it back like a shot! I was able to frost a 9x13 cake and I believe this would be enough to frost 24 cupcakes or as the article stated, 30 frosting shots.

Provided by Brenda.

Categories Dessert

Time 15m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 7

Chocolate Buttercream Frosting... Shots? image

Steps:

In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
Using an electric mixer, beat on high until well mixed.
Beat in the cocoa powder on low speed just until incorporated.
Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.

Ingredients

1/2 cup butter, room temperature
8 ounces marshmallow cream
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 cups powdered sugar
1 -2 teaspoon milk (optional) or 1 -2 teaspoon cream (optional)

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