Buttercream Frosting Food

BEST BUTTERCREAM FROSTING

Steps:

• In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
• With an electric mixer, beat butter and sugar until fluffy.
• Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

THE BEST BUTTERCREAM FROSTING

Steps:

• Add softened butter and vanilla to the mixing bowl and mix until completely combined.
• Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
• Add milk a little bit at a time until frosting is the proper consistency.

BUTTERCREAM ICING

Steps:

• Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
• Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

EASY BUTTERCREAM FROSTING

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.

VANILLA BUTTERCREAM FROSTING

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.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

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.

ITALIAN BUTTERCREAM

Steps:

• Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
• Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
• The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
• Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
• While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
• Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.

BUTTER CREAM ICING (BUTTERCREAM FROSTING)

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.

BASIC BUTTERCREAM ICING

Steps:

• Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
• Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.
• Stir in the food colouring, if using, until well combined.
• For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.
• For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

COFFEE BUTTER FROSTING

Steps:

• In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.

THE BEST BUTTERCREAM FROSTING FOR SUGAR COOKIES

Steps:

• In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2-3 minutes. Remember to scrape down the sides and bottom of the bowl!
• Add half of the powdered sugar and 2 tablespoons cream**. Beat well. Scrape the sides and bottom of the bowl.
• Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
• Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
• Add remaining 1-2 tablespoons of cream, if needed.
• Add gel food coloring if you want to tint the frosting. (liquid food coloring can mess with the consistency.)
• This is enough frosting to do about 2 dozen cookies, but that totally depends on your cookie shape. Frost the cookies (Here's the cookie recipe) and store in a tupperware on the counter for 2-3 days.
• Leftover frosting is great on graham crackers!

BUTTERCREAM

Steps:

• In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHOCOLATE FROSTING

Steps:

• Melt your butter and unsweetened chocolate in short increments in the microwave, or using a double boiler.
• In a large bowl add the powdered sugar, vanilla and the melted chocolate mixture.
• Whip together with a stand mixer or hand mixer until all combined.
• Add in half of the milk and continue mixing, adding more milk if needed to reach fluffy frosting consistency.

BUTTERCREAM FROSTING

Steps:

• Cook milk and cornstarch over low heat until pasty.
• Remove from heat and cool completely.
• Whip butter, sugar and vanilla.
• Add milk and cornstarch mixture a little at a time, while whipping at high speed.
• Frost cooled cake.

BUTTERCREAM FROSTING

Steps:

• Beat butter, cream cheese spread and vanilla in large bowl with mixer until blended.
• Add sugar gradually, beating after each addition until blended.

THE BEST BUTTERCREAM FROSTING RECIPE

Steps:

• Get out the salted butter! Trust me and use salted butter, it's the secret ingredient!
• Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn't creamy you can get lumps in the icing.
• Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
• Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
• Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
• Add the vanilla then keep mixing it until fluffy and thoroughly combined.

BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
• Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
• Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.

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.

RASPBERRY BUTTERCREAM

Steps:

• In a large mixing bowl whip the 3 sticks of butter until light and fluffy.
• Gradually add in the powdered sugar until it is all combined.
• Whip in the vanilla extract and raspberry jam until fully incorporated.
• Whip in the milk 1 tablespoon at a time until desired consistency is reached.