VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 2 1/3 cups (enough for 12 cupcakes)
Number Of Ingredients 5
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.
BUTTERCREAM
Provided by Food Network
Categories dessert
Time 20m
Yield 6 to 8 cups servings
Number Of Ingredients 5
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.
QUICK VANILLA BUTTERCREAM FROSTING
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
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.
AMERICAN BUTTERCREAM
Provided by Food Network Kitchen
Time 20m
Yield about 5 cups
Number Of Ingredients 5
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.
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.
FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM
This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake-but the mocha frosting takes it over the top.
Provided by Tara O'Brady
Time 2h
Yield Makes one 8"-diameter cake
Number Of Ingredients 20
Steps:
- Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
- Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
- Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
- Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
- Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
- Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
- Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
- With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
- Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
- Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)
WILTON BUTTERCREAM ICING
A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!
Provided by Shandibear
Categories Dessert
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and shortening with mixer.
- add vanilla.
- gradually add sugar, one cup at a time, beating on medium speed.
- scrape sides and bottom of bowl often.
- when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- refridgerate leftover icing in an airtight container.
- Rewhip before using.
- *****For chocolate icing.
- Add cocoa powder or melted chocolate when adding the sugar.
Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8
BUTTERCREAM FROSTING
My aunt would make this for all the family get togethers, I could hardly wait to dig in, She always served it on a dark chocolate cake. It is better than whipped cream. Cook time is cooling time.
Provided by MelinOhio
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 336.5, Fat 24.1, SaturatedFat 15.3, Cholesterol 65.3, Sodium 218.2, Carbohydrate 30.1, Sugar 25, Protein 1.2
BUTTERCREAM
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!
BUTTERCREAM ICING
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
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
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 VANILLA BUTTERCREAM
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Smooth, fluffy, and creamy, it's ideal for all kinds of cakes, from cupcakes to multi-layered confections.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 5m
Yield Makes enough for 30 cupcakes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
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
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.
BUTTERCREAM FROSTING
Start with this simple Buttercream Frosting recipe and then spread it on-or change up the dessert topping with your choice of additional ingredients.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat butter, cream cheese spread and vanilla in large bowl with mixer until blended.
- Add sugar gradually, beating after each addition until blended.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
GERMAN BUTTERCREAM
This German buttercream frosting is super silky and buttery. It's pleasantly sweet, but not overly sweet like some American buttercreams can be. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
Nutrition Facts : Calories 51 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 36mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
More about "buttercream food"
HOW TO MAKE BUTTERCREAM - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
BUTTERCREAM FROSTING RECIPES | ALLRECIPES
From allrecipes.com
VANILLA-SCENTED CORNMEAL CAKE WITH OLIVE OIL BUTTERCREAM RECIPE
From foodandwine.com
AMERICAN BUTTERCREAM - THE PIONEER WOMAN
From thepioneerwoman.com
BEST SOFT BUTTERCREAM SUGAR COOKIE FROSTING | THE FOOD CHARLATAN
From thefoodcharlatan.com
THE BEST STRAWBERRY BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
BASIC BUTTERCREAM - HOW TO MAKE BUTTERCREAM | QUEEN FINE FOODS
From queen.com.au
HOW TO MAKE BUTTERCREAM FROSTING: THE EASIEST METHOD - KITCHN
From thekitchn.com
RED FROSTING - THE SECRET TO MAKING SUPER RED BUTTERCREAM FROSTING
From chelsweets.com
BUTTERCREAM FOOD | ETSY
From etsy.com
WHITE CHOCOLATE BUTTERCREAM RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
BUTTERCREAM ICING RECIPES - BBC FOOD
From bbc.co.uk
EASY BUTTERCREAM FROSTING - ERREN'S KITCHEN
From errenskitchen.com
BUTTERCREAM FROSTING RECIPE: HOW TO MAKE FRENCH BUTTERCREAM
From masterclass.com
BEST VANILLA BUTTERCREAM RECIPE - HOW TO MAKE VANILLA BUTTERCREAM
From goodhousekeeping.com
THE BEST BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
COMPARING TYPES OF BUTTERCREAM FROSTING - BAKER BETTIE
From bakerbettie.com
FIND THE BEST GEL FOOD COLORING FOR BUTTERCREAM - DESIGN COLLECTIVE
From designcollectivempls.com
VANILLA BUTTERCREAM ICING - CANADIAN LIVING
From canadianliving.com
BUTTERCREAM ICING | RECIPES - GOODTOKNOW
From goodto.com
BUTTERCREAM - FOOD NETWORK
From foodnetwork.co.uk
HOW TO MAKE WHITE BUTTERCREAM: EASY, 5-INGREDIENT RECIPE
From chelsweets.com
FAVORITE VANILLA BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BUTTERCREAM FROSTING - RECIPE | COOKS.COM
From cooks.com
HOW TO COLOR BUTTERCREAM FROSTING - BEYOND FROSTING
From beyondfrosting.com
THE BEST LEMON BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
BASIC BUTTERCREAM ICING RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE BUTTERCREAM | SUPER EASY RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
PERFECT BUTTERCREAM ICING RECIPE - NEW IDEA FOOD
From newidea.com.au
FRENCH BUTTERCREAM RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
BEST CHOCOLATE BERRY CAKE WITH ITALIAN BUTTERCREAM RECIPES | FOOD ...
From foodnetwork.ca
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