Easy Buttercream Icing Food

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.

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.

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.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

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.

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.

FLUFFY BUTTERCREAM FROSTING

Steps:

• Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.

BASIC BUTTERCREAM ICING

Steps:

• Beat the room temperature butter with hand-held beaters or a stand-mixer (see notes) in a bowl until pale and fluffy (approximately 3-4 minutes).
• Slowly add the icing sugar, milk/cream and optional vanilla extract, pinch of salt and food colouring and continue to beat until smooth and creamy.
• Spread the buttercream frosting over a cooled cake or cupcakes and serve.
• Store the iced cake or cupcakes in an airtight container at room temperature for up to 4 days.
• Place the icing sugar into the Thermomix bowl and mix for 10 seconds, Speed 9.
• Add the butter, cream/milk and optional vanilla extract, pinch of salt and food colouring to the bowl. Mix for 30 seconds, Speed 4 (scraping down the sides occasionally).
• Spread the buttercream frosting over a cooled cake or cupcakes and serve.
• Store the iced cake or cupcakes in an airtight container at room temperature for up to 4 days.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth, pale and creamy, about 5 - 8 minutes.
• Add half of the confectioners' sugar. Reduce mixer speed to low and mix until incorporated.
• Once incorporated, add the remaining confectioners' sugar, vanilla, and salt; mix to incorporate.; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 - 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
• Test the consistency of your buttercream with a spatula. The buttercream should be smooth and spreadable. Adjust if needed: You can control the consistency at this point- If the buttercream is too thick, beat in the liquid of your choice, one tablespoon at a time. If frosting is too thin, add up to 1/2 cup more confectioners' sugar.
• If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.

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.

AMERICAN BUTTERCREAM

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.

EASY WHITE ICING

Steps:

• In a mixing bowl, cream butter until smooth.
• Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

EASY BUTTERCREAM ICING RECIPE

Steps:

• Measure out all the ingredients and leave the butter to soften or bring to room temperature.
• Add the butter in a mixing bowl then use hand or stand mixer to whip on high speed for about 1 minute or till butter is light.
• Add half of the icing sugar and mix on low speed for a minute till it comes together then add the remaining icing sugar. Mix at low speed till it comes together then add flavoring and milk.
• Whip on high speed for 5 minutes until light and fluffy then it's ready to use.

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.

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.