EASY BUTTERCREAM FROSTING
Make and share this Easy Buttercream Frosting recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
- Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
- Makes enough for over 16 cupcakes.
Nutrition Facts : Calories 190, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 11.7, Carbohydrate 22.5, Sugar 22.1, Protein 0.1
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.
BASIC FROSTING
Make and share this Basic Frosting recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 5m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Whip all ingredients and beat until smooth.
- Add food coloring if desired.
Nutrition Facts : Calories 1404.1, Fat 36.5, SaturatedFat 23, Cholesterol 98, Sodium 271.1, Carbohydrate 272.2, Sugar 265.3, Protein 1.9
BASIC BUTTERCREAM AND VARIATIONS
Provided by Julie Richardson
Categories Butter
Yield Makes about 5 cups (enough to frost one 8- or 9-inch layer cake)
Number Of Ingredients 6
Steps:
- Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over (not in) a saucepan of simmering water. The egg white mixture will be gloppy and thick, but as the mixture begins to warm up, it will become more fluid. Continue to gently whisk the mixture until it is very hot to the touch (130°F on a candy thermometer).
- Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they have tripled in volume and are thick and glossy and hold stiff peaks (like meringue), 3 to 4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1 to 2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. Stop the mixer every so often to scrape down the escaping buttercream from the sides of the bowl. At some point, the buttercream will take on a curdled appearance; don't worry, this is normal. Just keep on mixing until it comes together. Once all the butter is incorporated and the frosting is fluffy and creamy, blend in the vanilla and salt until fully combined.
- Covered with plastic wrap, buttercream will last 2 days at room temperature or 7 days in the refrigerator. If refrigerated, the buttercream must be brought to room temperature before you use it. Either way, the buttercream must be rewhipped-either by hand if kept at room temperature or with a mixer if refrigerated-before you frost a cake with it.
- Raspberry Buttercream:
- Mash and strain 4 cups (10 ounces) of raspberries, fresh or frozen, through a fine mesh sieve to catch the seeds. (If using frozen berries, measure them before thawing.) Discard the seeds and set aside the puree while you follow the method for making Basic Buttercream. Add the berry puree at the end of the recipe, with the vanilla and the salt.
BASIC CREAM FILLINGS WITH VARIATIONS
BASIC CREAM FILLING CHOCOLATE FILLING COCONUT CREAM FILLING COFFEE FILLING DATE CREAM FILLING Basic Cream Filling:
Provided by Traci Jeff Poole2
Categories < 15 Mins
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, sugar, and salt. Add the scalded milk.
- Cook over oduble boiler until thick.
- About 15 minutes.
- Add the butter.
- Pour this mixture over the egg yolks and stir again.
- Cool.
- Last, add the vanilla.
- Please use the previous recipe for Cream Filling to fulfill for the following recipes: CHOCOLATE FILLING: Following directions for the cream filling; add 2 ounces of baker's unsweetened chocolate to the scalded milk.
- INCREASE the sugar to 1 cup.
- COCONUT CREAM FILLING Following directions for the cream filling, add 1 cup of shredded coconut. COFFEE FILLING Following directions for the cream filling, add 1/4 cup of instant coffee BEFORE scalding the milk.
- DATE CREAM FILLING Following directions for the cream filling, add 1/4 pound of chopped dates and 1 tsp grated lemon rind to milk before it is added to the cream filling recipe.
Nutrition Facts : Calories 1339.9, Fat 53.5, SaturatedFat 30.1, Cholesterol 695.8, Sodium 1007.1, Carbohydrate 190.4, Fiber 1.1, Sugar 134.5, Protein 27.8
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.
CREAMY PEANUT BUTTER FROSTING
This was so easy to make and tastes delicious. I was also able to use some with some red food coloring to decorate the cake. I have had it written on a piece of paper for a long time.. don't know where I got it, but I needed to make a cake today and remembered this. This makes enough to frost and fill a two layer 9 inch cake, or frost a sheet cake.
Provided by CoolMonday
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and peanut butter together.
- Add half the powdered sugar and blend.
- Blend in milk and vanilla.
- Add remaining powdered sugar.
- Stir until smooth and well blended.
More about "basic creamy butter frosting and variations food"
BUTTERCREAM FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (51)Total Time 10 minsCategory Dessert, IngredientCalories 135 per serving
BUTTER FROSTING (WITH VARIATIONS) RECIPE - FOOD.COM
From food.com
Servings 16Total Time 15 minsCategory DessertCalories 169 per serving
BASIC BUTTERCREAM FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (22)Total Time 10 minsCategory DessertCalories 3488 per serving
THE BEST VEGAN CHOCOLATE FROSTING [6 INGREDIENTS] - FOOD SHARING …
From foodsharingvegan.com
3 INGREDIENT CREAM CHEESE FROSTING WITHOUT BUTTER
From frostingandfettuccine.com
BUTTERCREAM FROSTING (WITH VARIATIONS) - COOKISTRY
From cookistry.com
BASIC CREAM CHEESE FROSTING W/VARIATIONS - BIGOVEN.COM
From bigoven.com
PERFECT CREAM CHEESE FROSTING (PLUS 4 FLAVOR VARIATIONS)
From alwayseatdessert.com
25 FESTIVE NO-BAKE CHRISTMAS COOKIES YOU CAN MAKE IN JUST MINUTES
From news.yahoo.com
RED VELVET CREAM CHEESE COOKIES - TO SIMPLY INSPIRE
From tosimplyinspire.com
BASIC WHIPPED CREAM FROSTING AND VARIATIONS RECIPE
From recipegoulash.cc
BASIC BUTTERCREAM FROSTING WITH VARIATIONS - COOKSRECIPES
From cooksrecipes.com
12 EASY BUTTERCREAM FROSTING RECIPES - CHELSWEETS
From chelsweets.com
EASY BOSTON CREAM POKE CAKE - TOP TEEN RECIPES
From topteenrecipes.com
ICING THUMBPRINT COOKIES
From msn.com
BASIC BUTTER FROSTING RECIPE WITH VARIATIONS - FOOD NEWS
From foodnewsnews.com
PEANUT BUTTER FRITOS CANDY (EASY 5-INGREDIENT RECIPE)
From crayonsandcravings.com
EASY CREAMY CHOCOLATE BUTTERCREAM FROSTING - THE FLAVOR BENDER
From theflavorbender.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love