Buttery Decorator Icing Recipes

Steps:

• In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
• Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
• Divide the frosting and add gel food coloring as desired.
• Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
• Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
• Enjoy!

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:

• Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

Steps:

• Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.

Steps:

• In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
• Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

Steps:

• Cream butter and shortening then add vanilla.
• 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.
• TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.

Steps:

• 1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
• 2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
• Storage: Store the icing in an airtight container and freeze for up to 3 months.
• Yield: 2 1/2 quarts (2.37 L)
• MASTER CHEF'S HINT
• Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

Steps:

• 1. In large bowl, combine butter and shortening beat until light and fluffy. Add vanilla and salt mix well.2. Add powdered sugar 1 cup at a time, beating well after each addition. Beat in enough milk at high speed until light and fluffy and of desired spreading consistency.TIP: Icing can be made up to 2 weeks in advance and stored in tightly covered container in refrigerator. Bring to room temperature and rewhip before using.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 270 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 6 g 30% * Cholesterol: 20 mg 7% * Sodium: 105 mg 4% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 0 g 0% * Sugars: 39 g * Protein: 0 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 2 1/2 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 Fat