VANILLA BUTTERCREAM FROSTING
For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
BETTY CROCKER BUTTERCREAM FROSTING
Make and share this Betty Crocker Buttercream Frosting recipe from Food.com.
Provided by QueenJellyBean
Categories Dessert
Time 10m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Beat powdered sugar, butter and shortening on low speed until blended. On medium speed, beat in the milk and vanilla until mixture is smooth.
- You can add small amounts of milk if it is too thick until you get your desired consistency. It takes literally just drops to change the consistency.
Nutrition Facts : Calories 1208, Fat 65.5, SaturatedFat 28.3, Cholesterol 83.2, Sodium 226.3, Carbohydrate 160.2, Sugar 156.9, Protein 0.8
CHOCOLATE BUTTERCREAM FROSTING
Make homemade frosting with just a few ingredients and in just a few minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate.
- Gradually beat in just enough 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.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
SKY-HIGH SALTED CARAMEL CHOCOLATE LAYER CAKE
This is the perfect cake for any occasion! Don't let the many layers intimidate you; it's easier than it looks!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
- In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
- Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.
- Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
- To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
- In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.
Nutrition Facts : Calories 1130, Carbohydrate 132 g, Cholesterol 155 mg, Fat 11 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 81 g, TransFat 1 g
MARSHMALLOW BUTTERCREAM FROSTING
This extraordinarily silky version of buttercream gets its texture and soft sweetness from marshmallow creme and is one of the Betty Crocker™ Kitchen's favorite scratch frostings. Perfect for cakes, cupcakes, layer cakes-or sometimes sneaking a spoonful. We're pretty sure once you try it, you'll feel the same way!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
- Fills and frosts 1 (8-inch) two-layer cake.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 0 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 30 g, TransFat 1/2 g
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