Buttercream Shots Food

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QUICK VANILLA BUTTERCREAM FROSTING



Quick Vanilla Buttercream Frosting image

Whip up this fan-favorite Quick Vanilla Buttercream Frosting recipe. It's fluffy, light and the perfect professional finish to any cake or cookie.

Provided by Food Network

Categories     dessert

Time 12m

Yield 10 to 12 servings

Number Of Ingredients 4

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

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.

BUTTERCREAM ICING



Buttercream icing image

Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities

Provided by Caroline Hire - Food writer

Categories     Afternoon tea, Dessert

Time 10m

Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake

Number Of Ingredients 7

600g icing sugar, sifted
300g unsalted or salted butter, softened
finely grated lemon zest
finely grated orange zest
a dash of vanilla extract
few drops food colouring
cocoa powder, to taste

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.

Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium

BUTTERCREAM ICING



Buttercream Icing image

An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste. If you use liquid coloring, you may need to add more confectioner's sugar.

Provided by Sharon Gerstman

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 20

Number Of Ingredients 5

½ cup butter, softened
½ cup shortening
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Steps:

  • In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 24 g, Cholesterol 12.3 mg, Fat 9.8 g, Protein 0.1 g, SaturatedFat 4.2 g, Sodium 33.6 mg, Sugar 23.6 g

VANILLA BUTTERCREAM



Vanilla Buttercream image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 1/3 cups (enough for 12 cupcakes)

Number Of Ingredients 5

2 sticks (1 cup) unsalted butter, at room temperature
4 cups powdered sugar (1-pound box)
Pinch fine salt
2 teaspoons pure vanilla extract
2 to 4 tablespoons milk

Steps:

  • Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.

BUTTER CREAM FROSTING I



Butter Cream Frosting I image

This is a frosting I normally put on birthday cakes. Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best.

Provided by Carol

Categories     Desserts     Frostings and Icings     Buttercream

Time 30m

Yield 8

Number Of Ingredients 6

½ cup butter, softened
⅛ teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk

Steps:

  • Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 60.2 g, Cholesterol 82 mg, Fat 12.7 g, Protein 0.9 g, SaturatedFat 7.7 g, Sodium 122.3 mg, Sugar 59 g

CHOCOLATE BUTTERCREAM FROSTING... SHOTS?



Chocolate Buttercream Frosting... Shots? image

I was reading a feature in our paper on frosting shots- yes, frosting shots! Apparently in some cities this is catching on quite fast. I clipped this recipe and have been moving it from here to there for a month. I thought I better post it for safe keeping. I personally would use this on a chocolate cake, but for the brave, pipe into small paper souffle cups and toss it back like a shot! I was able to frost a 9x13 cake and I believe this would be enough to frost 24 cupcakes or as the article stated, 30 frosting shots.

Provided by Brenda.

Categories     Dessert

Time 15m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 7

1/2 cup butter, room temperature
8 ounces marshmallow cream
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 cups powdered sugar
1 -2 teaspoon milk (optional) or 1 -2 teaspoon cream (optional)

Steps:

  • In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
  • Using an electric mixer, beat on high until well mixed.
  • Beat in the cocoa powder on low speed just until incorporated.
  • Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
  • If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
  • Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.

BUTTERCREAM



Buttercream image

Flexible butter cream recipe

Provided by Recipes Galore

Time 10m

Yield Makes 1 batch

Number Of Ingredients 0

Steps:

  • Put the butter or margarine into a large bowl and beat well until soft and fluffy.
  • Sift the icing sugar into the bowl and stir it in.
  • Add the milk and the essence and beat well until you get a pale and fluffy mixture. If desired add 2-3 drops of food colouring.

BASIC BUTTERCREAM



Basic Buttercream image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 cups

Number Of Ingredients 5

Scant 1/2 cup water
2 1/4 cups plus 3 tablespoons granulated sugar
5 large egg whites
2 1/4 cups plus 1 tablespoon cold unsalted butter, cubed
Raspberry jam, for assembly

Steps:

  • The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
  • Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
  • The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired.
  • The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.

CHOCOLATE BUTTERCREAM FROSTING SHOTS



Chocolate Buttercream Frosting Shots image

At a handful of cupcake storefronts around the country, the frosting shot has emerged as a short-but-sweet pick-me-up for urbanites and college students. The gist is generally the same bakery to bakery: For a small fee, customers get a dollop of their favorite frosting in a paper or plastic cup, about the size of a frozen yogurt sample. While some bakeries keep the frosting shot a strictly must-ask-for item, several cupcake shops have made it an official menu offering. Using marshmallow creme as the base of this faux buttercream frosting is a great cheat. This frosting whips up thick and chocolately and is great served as shots garnished with shaved dark chocolate. These are great for parties. Recipe is from a newspaper article.

Provided by CookingONTheSide

Categories     Dessert

Time 15m

Yield 30 shots, 30 serving(s)

Number Of Ingredients 6

1/2 cup butter, room temperature
8 ounces marshmallow creme
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 cups confectioners' sugar

Steps:

  • In large bowl, combine the butter, marshmallow creme, salt and vanilla.
  • Use an electric mixer with the whisk attachment on high to beat until well mixed.
  • Add the cocoa powder and mix on low until just incorporated.
  • Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.
  • (Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding).
  • Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
  • Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.

Nutrition Facts : Calories 88.1, Fat 3.3, SaturatedFat 2.1, Cholesterol 8.1, Sodium 38.3, Carbohydrate 15.1, Fiber 0.5, Sugar 11.7, Protein 0.4

BUTTERCREAM CAKE FROSTING



Buttercream Cake Frosting image

A touch of red food coloring gives this buttercream frosting recipe a lovely pink hue.

Provided by Judy Wattenbarger

Categories     Desserts     Frostings and Icings     Buttercream

Yield 15

Number Of Ingredients 7

¾ cup butter
6 cups confectioners' sugar
⅓ cup milk
1 ½ teaspoons vanilla extract
¼ teaspoon salt
2 tablespoons milk
7 drops red food coloring

Steps:

  • Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners' sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner's sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting pink with 6 to 8 drops of red food coloring.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 48.2 g, Cholesterol 25 mg, Fat 9.4 g, Protein 0.3 g, SaturatedFat 5.9 g, Sodium 107.7 mg, Sugar 47.4 g

BASIC BUTTERCREAM ICING



Basic Buttercream Icing image

Provided by Food Network

Categories     dessert

Time 15m

Yield 6 cups

Number Of Ingredients 5

1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed)
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar

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.

BUTTERCREAM SHOTS



Buttercream Shots image

A shot of frosting? Wait till the girls all hear about this!! They are served in the small paper candy cups, shot glass or similar. Serving size is based on small paper candy cups. The given time is a complete guesstimate as I haven't made this. This is supposed to make 20 but I have my doubts about that.

Provided by Annacia

Categories     Candy

Time 20m

Yield 20 serving(s)

Number Of Ingredients 5

1/4 cup sugar
1 large egg white
6 tablespoons butter, softened (add pinch of salt if using unsalted butter)
1/4 teaspoon vanilla
1 tablespoon powdered sugar

Steps:

  • Whisk egg whites and sugar [and salt if using unsalted butter] together in a big metal bowl over a pot of simmering water.
  • Whisk frequently until you can't feel the sugar granules when you rub the mixture between your fingers.
  • Transfer mixture into the mixer and whip until it turns white and about doubles in size (here's a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl that was over the water so that no water gets into the egg whites. This can keep them from whipping up properly.).
  • Add the vanilla and powdered sugar.
  • Finally, add the butter a pat at a time and whip the daylights out of it.
  • Transfer frosting to cake decorating piping bag, pipe individual shots into paper candy cups, shot glass or similar. Serving size is based on small paper candy cups.

Nutrition Facts : Calories 42.8, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.2, Sodium 27.3, Carbohydrate 2.9, Sugar 2.9, Protein 0.2

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING



White Chocolate Pudding Buttercream Frosting image

The most perfect balanced buttercream you will ever make! Absolutely the BEST frosting ever!!! Source- wherefloursbloom.com

Provided by gentryk

Categories     Dessert

Time 10m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 6

1 (3 5/8 ounce) box hershey's instant white chocolate pudding and pie filling mix
1/2 cup skim milk, cold, plus extra for thinning
1/2 cup unsalted butter, room temperature
1/2 cup shortening (can use all butter if desired)
1 cup powdered sugar
1 teaspoon vanilla

Steps:

  • Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it's not very long.
  • Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
  • Add powdered sugar & blend again.
  • Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
  • Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
  • Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.

AMERICAN BUTTERCREAM



American Buttercream image

Provided by Food Network Kitchen

Time 20m

Yield about 5 cups

Number Of Ingredients 5

4 sticks unsalted butter, at room temperature
1/2 teaspoon salt
5 cups confectioners' sugar
1/4 cup whole milk
1 tablespoon pure vanilla extract

Steps:

  • Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes.
  • Reduce the speed to low and beat in the confectioners' sugar 1 cup at a time, increasing the speed to medium high. Repeat with the remaining 4 cups. Beat until fluffy, about 3 minutes. Beat in the milk and vanilla until smooth.

PINK REINDEER CAKE



Pink Reindeer Cake image

Make and share this Pink Reindeer Cake recipe from Food.com.

Provided by Lyndsay Sung

Categories     Dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 15

1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
1 cup Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (I used two shots of espresso topped up with hot water equal to 1 cup)
2 1/2 cups unsalted butter, at room temperature
6 cups icing sugar
1 1/2 teaspoons peppermint extract
1/8 teaspoon pink food coloring, gel

Steps:

  • CHOCOLATE CAKE:.
  • Preheat the oven to 350 degrees. Prep three 8 x 2 inch round cake pans by spritzing with vegetable oil and lining with parchment paper circles.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  • Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
  • Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • PINK PEPPERMINT BUTTERCREAM:.
  • Cover the bowl of your stand mixer with the ingredients inside with a damp tea towel. In the bowl of a stand mixer, beat the butter, icing sugar and peppermint extract until light and fluffy, about two minutes. Remove and reserve an 1/8 cup of buttercream to tint green for piped leaves. Tint the rest of the buttercream with the pink gel colour - beat the colour into the buttercream until shade achieved, about twenty seconds.
  • To build the cake:.
  • Frost and layer your cakes. Add a small dollop of buttercream to a cake board or cake plate. Place the first cake layer on top, pressing gently to adhere. Using an offset spatula, apply a generous layer of buttercream to the layer. Place the second layer on top of the first. Add another layer of buttercream. Finally, place the third layer on top and press gently to adhere. Frost the entire exterior of the cake, using a cake bench scraper or offset set spatula to smooth.
  • Fill a large 18 inch piping bag with a large multi-opening grass tip, such as Wilton #234, with the remainder of the pink peppermint buttercream.
  • Begin piping lines of "fur" on the outside of the cake. Hold piping bag at a 90 degree angle against the cake and squeeze piping bag and pull away, creating a short "spurt" of fur. Cover the entire cake with fur. Practice the piping method first on a plate or piece of parchment paper, then move to the cake once you feel comfortable.
  • Make the fondant pieces: using commercial store-bought fondant, with clean and completely dry hands, mold the antler pieces and the triangular ears. Place wooden skewers cut to size into the bottoms of the antlers and ears and set aside to firm up.
  • Make the face - roll fondant to ¼ inch thick, then using a circular cookie cutter or glass, punch out a circle shape and gently coax it into an oval shape using your fingers. Set aside. Using black fondant, make a nose and a smiley face. Make the eyes by rolling a 1 inch piece into a ball, flattening it gently and cutting off the bottom to curve it.
  • Use a very tiny amount of water to stick the black nose and smile to the white face piece. Let dry.
  • Apply the fondant to the cake! Decide what the front of your cake will be. Then, gently press the face piece and eyes into the buttercream to create the face. Place the ears and antlers into the top. Pipe fur around the ears.
  • Optional: add drop stars, sprinkles and piped leaves! Add a little remaining pink buttercream into a small bowl and add a few more drops of pink gel colour to darken. Place into a piping bag fitted with an open star tip.
  • Colour the reserved buttercream with a little green gel colour for leaves. Place the green buttercream into a piping bag fitted with a leaf piping tip.
  • Pipe drop stars and leaves along the antlers and ears, adding a few sprinkles here and there for colour and festive sparkle!

Nutrition Facts : Calories 10649.6, Fat 594.9, SaturatedFat 317.4, Cholesterol 1601.9, Sodium 5713.9, Carbohydrate 1350.2, Fiber 34.5, Sugar 1119.3, Protein 65.2

BUTTERCREAM



Buttercream image

Buttercream is a pretty richly flavoured topping for cakes.

Provided by LeDarkKnightess

Time 10m

Yield Makes Enough for 8 reasonably siized muffins.

Number Of Ingredients 0

Steps:

  • After weighing out ingrediants, put them all in the bowl.
  • Mix it all until it is pretty stiff.
  • Now you can put it on your cake! (Or just eat the buttercream by itself, I don't really recommend it though...)
  • Don't forget the washing up!

AMERICAN BUTTERCREAM



American Buttercream image

I grew up calling American buttercream "frosting." It wasn't until a few years ago that I discovered that this "frosting" I'd been eating and making f

Categories     dessert     main dish

Time 15m

Yield 12 servings

Number Of Ingredients 4

1 1/2 c. Salted Butter, Shortening, Or A Combination (I Recommend 1 Cup Butter And 1/2 Cup Shortening)
1 tsp. Vanilla Extract
2 lb. Powdered Sugar, Sifted
6 tbsp. To 8 Tablespoons Milk, As Needed

Steps:

  • Cream the butter/shortening until completely smooth. Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired. The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed. Use immediately, or press plastic wrap onto the icing and refrigerate. Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired.

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Estimated Reading Time 6 mins


BOOZY IRISH CUPCAKES & JAMESON PUDDING SHOTS - BRIT + CO
And, of course, some whiskey buttercream frosting for the top. Now let’s get to baking. We recommend starting with the Bailey’s chocolate pudding since it takes the longest to set, then make the Guinness Chocolate Cupcakes, and whip up the Jameson Buttercream Frosting while the cupcakes are in the oven.
From brit.co
Author Caitlin Ball
Estimated Reading Time 4 mins


BEST BUTTERCREAM RECIPES AND BUTTERCREAM COOKING IDEAS
The tastes of the stout beer blend well with the chocolatey devil's food cake mix. The Irish cream buttercream frosting adds a nice sweet factor to the bitterness in the cupcake.Recipe courtesy of Betty Crocker. View Recipe . 4.5. Rainbow Trees Cake. Rainbow trees are made from sugar cones and placed on top of this eggnog layer cake, which is made to resemble a winter …
From thedailymeal.com
4.5/5


WHITE BUTTERCREAM FROSTING RECIPE - GRACE PARISI | FOOD & WINE
In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed ...
From foodandwine.com
3/5
Total Time 15 mins
Servings 1.25


THE BEST BUTTERCREAM RECIPE EVER @ NOT QUITE NIGELLA
Variation: replace water with coffee for a coffee flavoured buttercream. Step 1 - Beat butter in the bowl of an electric mixer until as white as possible on a low speed of about 3 out of 10 where 10 is the fastest. About 5 minutes. Step 2 - …
From notquitenigella.com
5/5 (4)


13 DREAMY FROSTING RECIPES | FOOD & WINE
13 Dreamy Frosting Recipes. By Food & Wine Updated November 07, 2018. Skip gallery slides. Start Slideshow. Classic Carrot Cake with Fluffy Cream Cheese Frosting. Credit: Tina Rupp. More than just ...
From foodandwine.com
Estimated Reading Time 4 mins


REMEMBERING ROMULO YANES, WHO SHOT THESE ICONIC FOOD ...
Dark chocolate wedding cake with orange buttercream frosting for Gourmet magazine’s September 1996 cover. Photo by Romulo Yanes. Location shoots were also great fodder for stories. In the late ...
From bonappetit.com


THE BEST STORE-BOUGHT FROSTINGS, RANKED
Not to toot my own horn, but in my pre-food-writer life, I was a bit of a legend in buttercream circles. (Seriously, I ... a shot of liquor, or whatever else your cake may fancy. Advertisement. 3 / 6. Best Cream Cheese Frosting: Duncan Hines Creamy Cream Cheese Frosting . List slides. Best Cream Cheese Frosting: Duncan Hines Creamy Cream Cheese …
From thetakeout.com


FOOD | WARRENTON, VA - MANTA.COM
Food. Manta has 8 businesses under Food in Warrenton, VA. Featured Company Listings. Totally Cookies and Cakes. 6510 Lancaster Drive. Warrenton, VA (540) 252-9105. Visit Website. CLAIMED Birthday. Cookies. Cookies. Parties. Wedding Cakes ...
From manta.com


BUTTERCREAM FROSTING RECIPES | ALLRECIPES
Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.
From allrecipes.com


13 DESTINATION BAKERIES - CONDé NAST TRAVELER
The next time you’re in the Cleveland area, take a 40-minute drive out of the city to visit Kiedrowski’s Simply Delicious Bakery, founded by Tim and Terri Kiedrowski in …
From cntraveler.com


HOW DO YOU FLAVOR ITALIAN BUTTERCREAM? - FOOD52
Food Drinks52 Home52 ... I've used pretty much any liquid to flavor buttercream but my usual method is to pull out a small amount of the buttercream and whisk liquid into it (like concentrated instant coffee) before incorporating it back in. With fruit flavorings, however, its tough to pack a lot of fruit flavor into the buttercream without watering it down. I would …
From food52.com


HOW TO MAKE BUTTERCREAM - GREAT BRITISH CHEFS
Buttercream is simple and quick to make as long as your butter is soft and your icing sugar is sifted. Buttercream always requires a longer whisking than you’d think for really smooth and soft results. Food writer and cake baker extraordinaire, Victoria Glass, tells …
From greatbritishchefs.com


10 BEST BUTTERCREAM FLAVORS RECIPES - YUMMLY
Peppermint Buttercream Shortbread Sandwich Cookie Confessions of A Mommyaholic. powdered sugar, butter, cornstarch, red food coloring, butter and 5 more. Apple Cupcakes with Caramel Buttercream Adventure. Gather. Eat. apple, salt, butter, baking powder, buttercream, butter, orange zest and 13 more.
From yummly.com


ANGEL FOOD CAKE WITH STRAWBERRY BUTTERCREAM - SAFEWAY
Increase speed to high and beat until light and fluffy, about 1 min. Fold 1/2 cup (125 mL) reserved strawberry sauce into frosting. Chill frosting in refrigerator about 10 min. to firm up. Step 3. Place cake on serving platter. Spread frosting over top and sides of cake. Hull the 12 whole strawberries; halve lengthwise. Arrange around top of cake.
From safeway.ca


ESPRESSO BUTTERCREAM FROSTING - A FOOD LOVER'S KITCHEN
Dissolve the espresso powder in the vanilla in a bowl or cup and set aside. In the bowl of a stand mixer add in the butter and beat with a whisk attachment on high for five minutes. Reduce the speed to low and slowly add the powdered sugar- ½ cup increments are good- and let each addition completely combine.
From afoodloverskitchen.com


CHOCOLATE BUTTERCREAM FROSTING... SHOTS? | JUST A PINCH ...
I was reading a feature in our paper on frosting shots- yes, frosting shots! Apparently in some cities this is catching on quite fast. I clipped this recipe and have been moving it from here to there for a month. I thought I better post it for safe keeping. I personally would use this on a chocolate cake, but for the brave, pipe into small paper souffle cups and toss it back like a shot! I was ...
From justapinch.com


CHOCOLATE PEANUT BUTTER AND JAM CAKE WITH SWISS-MERINGUE ...
1 cup freshly brewed hot coffee (I used 2 shots of espresso topped up with hot water equal to 1 cup) For Peanut Butter Frosting and Jam Filling: 1 1/2 cups unsalted butter 1 cup supermarket peanut butter 2 cups icing sugar, sifted 1 tsp. pure vanilla extract Dash of milk 1 cup raspberry jam preserves, divided in half For Raspberry Swiss-Meringue Buttercream: …
From oprah.com


ITALIAN MERINGUE BUTTERCREAM - FOOD52
Italian Meringue Buttercream I am a bread/pastry baker by trade, but I do cakes as a little side business. When it comes to baked goods I believe flavor is paramount, so I'm partial to using meringue-based buttercreams instead of the typical confectioners' sugar frostings. I have a client who's requesting a cake for a baby reveal party. She will be 5 or 6 months pregnant at …
From food52.com


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