DECORATOR BUTTERCREAM ICING
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
Provided by Marg CaymanDesigns
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Cream butter and shortening then add vanilla.
- 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.
- TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
CAKE DECORATOR'S FROSTING
Tastes just like those wedding cake frostings we've all eaten - ultra-creamy and sweet!!! This recipe came from a cake decorating class I took many years ago. It is an excellent frosting for wedding and birthday cakes, and has the perfect consistency to use with a pastry bag/tube for writing or making colored roses, leaves or other decorations. You can make it any flavor you like! frosts a 2-layer cake plus some
Provided by BeachGirl
Categories Dessert
Time 45m
Yield 1 batch, 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Using electric mixer (prefereably not handheld), cream shortening until very soft.
- Add salt, a little powdered sugar and flavorings.
- Alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
- ***Do not mix on high speed as it will cause bubbles in the finished frosting.
- ***NOTE: This frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
- for the top of the cake.
- DECORATIONS: Roses, leaves and other decorations can be made by adding tasteless food coloring paste (Wilton is one brand) to the frosting.
- Make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
- Freeze for up to 1 month.
- ***If you decide to freeze your frosted cake, DO NOT put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
- ***Defrost cake and decorations separately and then place decorations on the cake.
- VARIATIONS: For chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
- For lemon, omit butter and vanilla flavorings and add 3 tsp.
- lemon extract.
- COLORED FROSTINGS: Frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
- WEDDING CAKES: Five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
- This will serve 50-60 people.
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
BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY
This buttercream recipe is perfect for making beautiful decorations for cakes, cupcakes, and even cookies. It works especially well for piping flowers. Give it a try and impress your friends!
Provided by Katie Aubin
Categories Desserts
Time 1h30m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
- Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
- Divide the frosting and add gel food coloring as desired.
- Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
- Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
- Enjoy!
DECORATOR FROSTING I
This is a pure white wedding cake frosting. You can double the recipe if you have a sturdy mixer. Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake. Remove what you need for decorating before you thin the rest down for frosting.
Provided by Jean Higginbotham
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 41.9 g, Cholesterol 0.4 mg, Fat 17.2 g, Protein 0.2 g, SaturatedFat 4.3 g, Sodium 2.5 mg, Sugar 41.2 g
DECORATOR FROSTING II
Especially good for trimming a cake. It can also be used for frosting. Use any flavoring to compliment the flavor of your cake.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 24
Number Of Ingredients 5
Steps:
- Cream butter until very light. Cream in flour. Add water and vanilla. Add sugar until desired consistency is reached. For frosting the cake use a thinner icing. Then add additional sugar to make the icing thicker for putting decorations on the frosted cake.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 4.9 g, Sodium 55 mg, Sugar 39.3 g
DECORATOR FROSTING
A frosting that's perfect for sugar cookies.
Provided by P. Oakes
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 30 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.6 mg, Sugar 29.5 g
ROYAL ICING
The only royal icing you'll ever need! Perfect for decorating cookies, cakes, cupcakes, & gingerbread houses. Easy recipe, pipes smooth, & dries hard.
Provided by Allie {Baking A Moment}
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Place the meringue powder and water in a large mixing bowl, and whip (with the whisk attachment) until foamy (about 3 minutes).
- Add the powdered sugar, and whip on medium speed until very stiff and thick (the royal icing should hold a stiff peak).
- Tint as needed with gel paste icing colors.
- Thin with additional water, a drop at a time, to get the desired consistency.
Nutrition Facts : Calories 51 kcal, Carbohydrate 13 g, Sugar 13 g, ServingSize 1 serving
BUTTERCREAM CREAM CHEESE DECORATOR FROSTING
This is a recipe that I created because I decorate a-lot of cakes and cupcakes. This works well for decorating, and it has lots of flavor. I let whatever I decorate set uncovered for several hours for the frosting to firm up and then I cover it loosely until time to transport or eat. The only problem I seem to have with this frosting is making sure I get enough for my cakes or cupcakes before the kids or my husband hits the bowl!
Provided by Mommy of Five
Categories Dessert
Time 5m
Yield 6 cups approximately, 1 serving(s)
Number Of Ingredients 10
Steps:
- Beat the cream cheese, butter and crisco on medium or high speed for 1 minute or until light and fluffy. Add extracts and flavorings and 3 tablespoons of milk, beat on medium speed until combined. Gradually add the powdered sugar in about six different intervals and beat until well combined between intervals, using a rubber scraper to make sure all ingredients are incorporated. Beat on high speed for approximately 1 minute to increase the volume. Frosting will be light and fluffy, you may need to add up to 1 tablespoons of milk for desired consistency. I usually add up to 1 teaspoons extra of one of the extracts if I am going to use the frosting for use in a decorating bag. I just prefer the flavoring instead of the extra milk.
- If you are going to use this as a colored decorator frosting I've found that adding the gel colors when you add the extracts and milk seems to work the best.
PROFESSIONAL DECORATORS' ICING
I needed an icing to use to make my daughters castle cake. While in Farmer Jack, the woman at the register ahead of me talked about how she decorates cakes. So I took that as my opportunity to ask her what recipe she uses for icing and this is what she gave me. I got lots of raving reviews. This hardens up like the cakes in meijer, etc.... and it's not too sweet.
Provided by mandikaake
Categories Dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the shortening, water and vanilla. This will take some time to mix up but it will eventually.
- Add the meringue powder and powdered sugar.
- Mix well - beat for about 3 minutes
- If this is way too stiff you can add a little water at a time. Just remember you want this to be a little thick so you can spread it.
DECORATING ICING
Categories Condiment/Spread Mixer Egg Christmas Quick & Easy Winter Gourmet
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Beat in food coloring (if using). If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.
GRANDMA'S DECORATOR FROSTING
This is my Grandma's decorator frosting recipe. She used to make and sell cakes for special occasions using the wilton method. Everyone always asks for the recipe, so here it is. If you want to make it non dairy use 2 tablespoons powdered non-dairy coffee creamer dissolved in 1/2 cup water
Provided by CoffeeMom
Categories Dessert
Time 20m
Yield 1-2 cakes
Number Of Ingredients 6
Steps:
- Combine all ingredients in a very large bowl.
- Beat at high speed for 5 minutes.
- If you use the non-dairy creamer this frosting will keep in the fridge for 6 weeks.
- Beat before reusing.
DECORATOR CREAM CHEESE FROSTING
Steps:
- Let cream cheese stand until room temperature.
- In large bowl whip cream cheese until soft; add sugar gradually until fully incorporated. Scrape down sides of bowl and add milk. Mixture will have the consistency of thick cream.
- Add pudding, mix well and let stand for 5 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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