Decorators Buttercream Icing Food

DECORATOR BUTTERCREAM ICING

Decorator Buttercream Icing image

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

Ingredients

1/2 cup shortening
1/2 cup real butter
1 1/2 teaspoons clear vanilla extract
1 dash salt (optional)
5 cups confectioners' sugar
2 -3 tablespoons milk

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.

DECORATOR'S BUTTERCREAM

Decorator's Buttercream image

Want to make your own Buttercream Icing right at home? Here's Buddy Valastro's favorite recipe.

Yield About 6 cups

Number Of Ingredients 5

Ingredients

7½ cups powdered (10x) sugar
2¼ cups vegetable shortening
6 tablespoons (¾ stick) unsalted butter
1½ tablespoons pure vanilla extract
¼ cup plus 2 tablespoons cold water

Steps:

Put the sugar, shortening, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and padded at a low-medium speed until the mixture is smooth, with no lumps (approximately 3 minutes). With the motor running, add water in a thin stream. Continue to paddle until absorbed (approximately 3 minutes).

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Quick and Almost-Professional Buttercream Icing image

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

Ingredients

½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed

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

DECORATOR FROSTING I

Decorator Frosting I image

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

Ingredients

1 cup shortening
4 cups confectioners' sugar
4 tablespoons milk
1 ½ teaspoons almond extract

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

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

Ingredients

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 FROSTING FOR DECORATIONS RECIPE BY TASTY

Buttercream Frosting For Decorations Recipe by Tasty image

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

Ingredients

1 cup unsalted butter
1 tablespoon milk
1 teaspoon vanilla extract
½ teaspoon salt
5 cups powdered sugar, sifted

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!

MY FAVORITE BUTTERCREAM ICING FOR DECORATING

My Favorite Buttercream Icing for Decorating image

This wonderful icing is used for icing cakes and cookies as well as for borders and art work on cakes. It makes a delicious filling also between the layers of cakes and under Fondant Icing. You can make roses but it takes 3 or more days to dry them depending on the humidity. There are many versions of "Buttercream" icing. Some are made with eggs and all butter. Some varieties, you have to cook your sugar to a softball stage. Others are 100% shortening or a combination of shortening and butter. Each decorator has his or her favorite. I personally think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch. BUT.... I live in a state that can easily be a 100 degrees for days on end during the summer and you know what butter does on hot days. It melts! A greasy puddle of melted icing on a cake plate is not something I want to look at or eat. Your top notch decorators have a few options we don't. They have huge refrigerators to store their cakes in, and refrigerated vehicles that they can use to deliver decorated cakes. I even know a few that refuse to deliver at all. If you want their cake, you come and get it and it's your responsibility if it melts. These decorators don't even turn on their ovens for a wedding cake for less than $2000. The following recipes for Buttercream Icing hold up pretty well in the heat and humidity, but if you know that your cake will be out in very high temperatures, then don't use any butter and use only a high quality shortening. Shortening: Solid Shortenings definitely have their place in baking. So I'm going to talk taste tests. Crisco is the hands down winner. It has a clean taste with the melting point of 106 degrees. Butter melts somewhere between 88 and 98 degrees F. depending on the amount of fat in the brand. You can see that if you need to serve a pure buttercream decorated cake, on a hot August afternoon, you could have melted roses (and I do mean greasy puddles) on the tablecloth. This is when a good quality shortening will be a great blessing. I have been told by decorator friends that some of the warehouse brand shortenings leave a grainy consistency to the icing no matter what you do. Powdered (Confectioner's) Sugar: Regarding Powdered Sugar. Please use a Cane Sugar. I prefer C&H Powdered (confectioners) Sugar. Many of the cheaper brands use sugar beets for their base. I don't know the chemistry behind it but you definitely get different textures to your icing that can vary from batch to batch. I spent a few months being very frustrated with the quality of my icing until a kind lady did a bit of trouble shooting for me. She recommended the cane sugar and I've been blessing her ever since. Top-Quality Brands: Please be safe, buy a quality brands and then stick with it for the best results. A friend of mine, who is a wonderful cook and baker, travels a lot and she often prepares treats for her hosts. She's learned to ask the host to have her favorite shortening and flour on hand. She has even made up a little makeup type case that carries her favorite extracts and precious spices. That way she knows what she is working with, how it handles, and what tastes she can expect for the finished product. Some surprises are NOT pleasant. Storing Buttercream Icing: If you are not going to be using the icing right away, place it in a clean, sealable bowl. Store it in the refrigerator but please don't place it next to the marinating salmon, garlic or broccoli. You do NOT want those flavors in your icing! I like to use my icing within a few days but it will hold in the cold refrigerator for a couple of weeks if necessary. I often make a double batch of icing the night before I have a baking project. That way I know that I have plenty of icing, it's fresh and I don't have to make it while I'm in the middle of baking the cakes. The extra can always be used for a batch of cupcakes. When you remove the icing from the refrigerator, you might notice that the icing has taken on a sponge like texture. Do yourself a favor and place the icing in a bowl and mix by hand using a back and forth, smashing motion with a spoon or icing spatula. What you want to do is to smash the bubbles out of the icing. This extra step will help to give you the smoothest icing for a pretty top and sides of the cake. I have found that you will get an even better texture of icing if it is at room temperature before you try to do your icing. Bad Buttercream Icing Days: One thing that seems very silly but is true. There are Bad Buttercream Days! I've asked quite a few decorators about this and every one says "Yes, there are lousy days". I'm not sure what causes the problem. It could be that every human has bad days so they blame the buttercream. It may be the humidity or that there is a low pressure system hanging over your town. I just know why but it is a perceived fact. The way I have handled the problem is that I changed the decoration on the cake. I couldn't get the smooth top or sides as I originally planned. Writing a greeting on a messy top would look awful so I changed the design idea and put flowers everywhere. I could have also done a basket weave technique around the sides. Just go with the flow, and don't get frustrated. Aunt Martha won't chuck the cake at you if you don't write her name on the top this time. Remember that you are creating something that is to be eaten so have fun with it. Different Mixers: If you have a heavy duty counter mixer, you can prepare a whole batch at one time. If you are using a hand mixer, divide the recipe in half. If you notice the mixer getting hot, please stop and let the machine cool off. I also prefer to mix the buttercream on a low setting. It seems that the higher setting do the job faster but you also will get a spongy texture to the icing. I don't want that quality in my final ice coating or flowers on the cake. Using Weight Scales: 1 cup of Crisco weighs 6 ounces. I put a piece of wax paper on my scale and start plopping spoons of shortening on until I get the desired weight. It really saves on the cleanup. Recipe from Peggy at WhatsCookingAmerica.net

Provided by chefRD

Categories Dessert

Time 30m

Yield 3 1/2 lbs

Number Of Ingredients 9

Ingredients

1 cup butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton's makes the best flavored version)
1 teaspoon pure vanilla extract (I use Wilton's Clear Vanilla)
1/2 teaspoon almond extract
2 lbs confectioners' sugar, pure cane
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)
water, as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your ne)

Steps:

* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.
You can make roses, but the drying time is 3 or more days depending on the humidity.

Nutrition Facts : Calories 2514, Fat 169.8, SaturatedFat 62.6, Cholesterol 139.4, Sodium 800.6, Carbohydrate 258.9, Sugar 253.8, Protein 0.6

BUTTERCREAM DECORATOR ICING

Buttercream Decorator Icing image

This icing can be used to frost any cake or cupcakes and it's also Gr8 for piped decorations!

Provided by Anna

Categories Dessert

Time 10m

Number Of Ingredients 5

Ingredients

4 cups confectioner's sugar (sifted or whisked to break up any big lumps)
1 cup solid shortening
2 teaspoons vanilla extract (clear vanilla is best, if you can find it. Brown vanilla will tint the icing ever so slightly.)
Pinch of Salt
4-6 Tablespoons milk (any kind, I've even used cream in a pinch.)

Steps:

In the bowl of a stand mixer, on high speed, cream your shortening or butter until well softened.
Add the confectioner's sugar one cup at a time and continue to beat. Frosting will be thick, but don't worry.
Add vanilla and salt and beat until incorporated.
Add milk one Tablespoon at a time until frosting is the desired consistency.
If the frosting becomes too thin, add more confectioner's sugar. If it is too thick, add more milk.
Use as desired.

Nutrition Facts : Calories 312 kcal, Carbohydrate 40 g, Protein 1 g, Fat 17 g, SaturatedFat 4 g, TransFat 2 g, Cholesterol 1 mg, Sodium 4 mg, Sugar 39 g, ServingSize 1 serving

BUTTERCREAM FROSTING (DECORATOR'S ICING)

Buttercream Frosting (Decorator's Icing) image

Make and share this Buttercream Frosting (Decorator's Icing) recipe from Food.com.

Provided by byZula

Categories Dessert

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

1 cup vegetable shortening
1 teaspoon salt
1 tablespoon vanilla
2 (16 ounce) packages confectioners' sugar
1/2 cup water

Steps:

In large mixing bowl, beat together shortening and salt. Gradually add vanilla, confectioner's sugar and water. Beat constantly until fluffy. (Icing will be stiff.) Cover bowl with a damp cloth while using so it doesn't dry out. Food coloring or color paste may be added to match wedding colors.
Use a decorator bag and tips to pipe desired shapes onto cookies. Use writing tips for initials and highlights. Use leaf tip for flowing wedding gowns etc.

Nutrition Facts : Calories 4302.9, Fat 164, SaturatedFat 47.3, Sodium 1878.7, Carbohydrate 725.4, Sugar 711.2

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting image

This is the recipe directly from Wilton's website for their chocolate buttercream decorating icing. You can make it soft and spreadable or as stiff as you need by adjusting the amount of milk or water you add. Just follow the directions and it'll come out perfect every time.

Provided by Realtor by day

Categories Dessert

Time 10m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup vegetable shortening
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted)
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3 -4 tablespoons milk (or water)

Steps:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and 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, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Nutrition Facts : Calories 322.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 20.9, Sodium 70.2, Carbohydrate 43.1, Fiber 1, Sugar 39.2, Protein 1.2

DECORATOR'S BUTTERCREAM ICING

Decorator's Buttercream Icing image

Provided by Toba Garrett

Categories Dessert No-Cook Wedding

Number Of Ingredients 8

Ingredients

Ingredients
2 cups (1 pound or 454 gram) unsalted butter, room temperature
1 cup (230 gram) vegetable shortening or hi-ratio shortening
1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract
3 lbs (1.36 kilograms) 10X confectioners' sugar
1/2 cup + 1 Tbsp (4 1/2 fl ounces or 135 mililiter) water, milk, or clear liqueur
3 Tbsp meringue powder (see, Epicurious Editors' Notes)
1 tsp salt

Steps:

1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
Storage: Store the icing in an airtight container and freeze for up to 3 months.
Yield: 2 1/2 quarts (2.37 L)
MASTER CHEF'S HINT
Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

DECORATOR FROSTING

Decorator Frosting image

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

Ingredients

⅔ cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
4 drops red food coloring

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

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Decorators Buttercream Icing Food

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.

DECORATOR'S BUTTERCREAM

Want to make your own Buttercream Icing right at home? Here's Buddy Valastro's favorite recipe.

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.

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.

BUTTERCREAM ICING

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

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!

MY FAVORITE BUTTERCREAM ICING FOR DECORATING

BUTTERCREAM DECORATOR ICING

This icing can be used to frost any cake or cupcakes and it's also Gr8 for piped decorations!

BUTTERCREAM FROSTING (DECORATOR'S ICING)

Make and share this Buttercream Frosting (Decorator's Icing) recipe from Food.com.

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

This is the recipe directly from Wilton's website for their chocolate buttercream decorating icing. You can make it soft and spreadable or as stiff as you need by adjusting the amount of milk or water you add. Just follow the directions and it'll come out perfect every time.

DECORATOR'S BUTTERCREAM ICING

DECORATOR FROSTING

A frosting that's perfect for sugar cookies.

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