Quick Buttercream Vegan Icing From Longmeadow Farm Food

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.

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.

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.

FAST VANILLA BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the vanilla until combined.

QUICK, BUTTERCREAM (VEGAN) ICING FROM LONGMEADOW FARM

Steps:

• In mixer, cream together sugar, butter, soy milk, and vanilla.
• Beat until completely creamy and spreadable.
• Add 1/4 teaspoon more milk, if *drizzling* is desired, instead of spreading.

VEGAN BUTTERCREAM FROSTING

Steps:

• Beat shortening and vegan butter together with an electric mixer until well combined and fluffy. Add powdered sugar and beat for about 3 minutes more.
• Add hemp milk and vanilla extract; continue beating until fluffy, 5 to 7 minutes.

BUTTERCREAM

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.

VEGAN FLUFFY BUTTERCREAM FROSTING

Steps:

• Beat the shortening and margarine together until fluffy. Add the sugar and beat for 3 more minutes.
• Add the vanilla. Add the soy milk/creamer slowly. You should be left with a light fluffy frosting.
• You can also stir in a 1/2 cup of crushed cookies, or vegan chocolate cream filled sandwich cookies.

PERFECT BUTTER ICING

Steps:

• Cube the butter and soften in the microwave for 15 seconds.
• Cream in a mixing bowl for 3-5 minutes with a hand mixer.
• Sift half of the icing sugar into the mixing bowl with the butter and mix for 2 minutes and sift in the remaining icing sugar.
• Mix for another 2 minutes add in the milk and mix for at least 5 minutes until pale and creamy. Enjoy icing your cakes!