CAKE WITH BUTTERCREAM DECORATING FROSTING
This sweet creamy frosting made with real butter is easy to blend together and holds its shape nicely when used to decorate a special layer cake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the vanilla, salt and enough milk to achieve spreading consistency. , Place 1/4 cup frosting each in three small bowls; tint one blue, one yellow and one green. Set aside 2-1/4 cups of remaining frosting for basket weave decoration and shell border. Spread remaining frosting between layers and over top and sides of cake., To decorate, cut a small hole in the corner of pastry or plastic bag; insert medium basket weave tip. Fill the bag with reserved white frosting. Decorate sides of cake using basket weave pattern (see diagrams at right). Change to medium star tip to pipe shell border along bottom and top edges of cake., For writing, use medium round tip and blue frosting to pipe desired greeting off-center on top of cake. Use medium round tip and green frosting to pipe vines around writing. Switch to medium leaf tip to pipe green leaves along vines. Use small flower tip to pipe yellow and blue flowers along vines. Leftover frosting can be frozen for up to 3 months.
Nutrition Facts :
DECORATOR FROSTING I
This is a pure white wedding cake frosting. You can double the recipe if you have a sturdy mixer. Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake. Remove what you need for decorating before you thin the rest down for frosting.
Provided by Jean Higginbotham
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 41.9 g, Cholesterol 0.4 mg, Fat 17.2 g, Protein 0.2 g, SaturatedFat 4.3 g, Sodium 2.5 mg, Sugar 41.2 g
BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY
This buttercream recipe is perfect for making beautiful decorations for cakes, cupcakes, and even cookies. It works especially well for piping flowers. Give it a try and impress your friends!
Provided by Katie Aubin
Categories Desserts
Time 1h30m
Yield 3 cups
Number Of Ingredients 5
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!
VANILLA FROSTING
Don't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. -Mary Faulk, Cambridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.
Nutrition Facts : Calories 145 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
CAKE DECORATOR'S FROSTING
Tastes just like those wedding cake frostings we've all eaten - ultra-creamy and sweet!!! This recipe came from a cake decorating class I took many years ago. It is an excellent frosting for wedding and birthday cakes, and has the perfect consistency to use with a pastry bag/tube for writing or making colored roses, leaves or other decorations. You can make it any flavor you like! frosts a 2-layer cake plus some
Provided by BeachGirl
Categories Dessert
Time 45m
Yield 1 batch, 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Using electric mixer (prefereably not handheld), cream shortening until very soft.
- Add salt, a little powdered sugar and flavorings.
- Alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
- ***Do not mix on high speed as it will cause bubbles in the finished frosting.
- ***NOTE: This frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
- for the top of the cake.
- DECORATIONS: Roses, leaves and other decorations can be made by adding tasteless food coloring paste (Wilton is one brand) to the frosting.
- Make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
- Freeze for up to 1 month.
- ***If you decide to freeze your frosted cake, DO NOT put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
- ***Defrost cake and decorations separately and then place decorations on the cake.
- VARIATIONS: For chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
- For lemon, omit butter and vanilla flavorings and add 3 tsp.
- lemon extract.
- COLORED FROSTINGS: Frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
- WEDDING CAKES: Five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
- This will serve 50-60 people.
DECORATOR BUTTERCREAM ICING
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
Provided by Marg CaymanDesigns
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 6
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.
PROFESSIONAL DECORATORS' ICING
I needed an icing to use to make my daughters castle cake. While in Farmer Jack, the woman at the register ahead of me talked about how she decorates cakes. So I took that as my opportunity to ask her what recipe she uses for icing and this is what she gave me. I got lots of raving reviews. This hardens up like the cakes in meijer, etc.... and it's not too sweet.
Provided by mandikaake
Categories Dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the shortening, water and vanilla. This will take some time to mix up but it will eventually.
- Add the meringue powder and powdered sugar.
- Mix well - beat for about 3 minutes
- If this is way too stiff you can add a little water at a time. Just remember you want this to be a little thick so you can spread it.
CAKE DECORATING ICING
Make and share this Cake Decorating Icing recipe from Food.com.
Provided by Bekkah
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Cream butter and shortening, and add vanilla.
- Gradually add powdered sugar.
- Add milk by the TBSP until icing is desired consistency.
- Color with food coloring, or icing dye.
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- American buttercream frosting. Perhaps the simplest of all frostings is this uncooked, powdered-sugar-sweetened version of buttercream. It’s the classic type of frosting found on many old-fashioned birthday cakes.
- Swiss meringue buttercream. Making European-style buttercream is slightly more complicated than making American-style: there’s usually some kind of cooking involved, you’re often dealing with hot sugar, and timing matters.
- Italian meringue buttercream frosting. Italian buttercream also relies on egg whites, but it comes together a bit differently. In this case a hot sugar syrup is slowly added to the egg whites while they’re being whipped.
- French buttercream frosting. The method for making French buttercream is very similar to the way you make Italian buttercream, except that instead of whipping egg whites, you whip just the yolks.
- German buttercream (a.k.a. crème mousseline) This version of buttercream starts with a pastry cream or custard—that is, a mixture of cooked egg yolks, milk, sugar, and either cornstarch or flour.
- Whole-egg buttercream frosting. This version of buttercream lands somewhere in the middle of Swiss meringue buttercream and French buttercream. It asks for whole eggs, which means it has the richness of yolk-based buttercreams and lightness of meringue-based.
- Cream cheese frosting. Tangy cream cheese frosting is a natural partner for earthy, sweet carrot cake. Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson.
- Seven-Minute Frosting. Bright white seven-minute frosting is a long-time companion of dark, rich devil’s food cake. If you’re looking for maximum color contrast, it’s the pairing to beat.
- Ermine frosting (a.k.a. flour frosting, a.k.a. magic frosting) Cream cheese frosting may often be spread on red velvet cake these days, but ermine frosting is the original pairing.
- Old-school bakery frosting (a.k.a. grocery store cake–style frosting) For the sugar rush only this classic frosting can bring—the one closest to the icing you’ll find in shelf-stable cans and supermarket pastry cases—look toward American buttercream, but then veer away from butter and use vegetable shortening instead.
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