Simple Buttercream Icing Food

BEST BUTTERCREAM FROSTING

Steps:

• Set butter on counter 30-60 minutes before using to soften.
• Beat butter in bowl at medium speed 2 minutes or until creamy and smooth.
• Gradually add powdered sugar and salt alternately with half & half and vanilla, beating at low speed and scraping bowl often, until well mixed. Beat at medium speed 1-2 minutes or until creamy, smooth and fluffy.

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.

BUTTER CREAM ICING (BUTTERCREAM FROSTING)

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.

ITALIAN BUTTERCREAM

Steps:

• Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
• Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
• The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
• Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
• While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
• Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.

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.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

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.

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.

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.

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.

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.

BUTTERCREAM ICING

Steps:

• In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

SIMPLE AND DELICIOUS BUTTERCREAM FROSTING

Steps:

• Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• Add 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 and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
• Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
• Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.

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 VANILLA BUTTERCREAM

Steps:

• Cut the butter (250g) into cubes (about 1″) and beat in an electic mixer until soft.
• Add the icing sugar (500g) and beat until fully combined - I prefer to add the sugar a couple of spoonfuls at a time as this minimises the amount of sugar that flies out all over the kitchen! You'll find that at first it'll start to look lumpy but keep persevering and it'll smooth out.
• Add the vanilla extract (½ tsp) and mix until fully combined.
• (See note about about the required consistency) Take a look at the consistency of the icing, is it spreadable? If not add ½ tsp milk and mix until fully combined. Check the consistency again and repeat until it is just spreadable.
• Once you've got the icing to the right consistency - have fun piping, spreading, or just licking if off the spoon!

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 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.

THE BEST BUTTERCREAM FROSTING RECIPE

Steps:

• Get out the salted butter! Trust me and use salted butter, it's the secret ingredient!
• Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn't creamy you can get lumps in the icing.
• Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
• Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
• Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
• Add the vanilla then keep mixing it until fluffy and thoroughly combined.

SIMPLE BUTTERCREAM

Steps:

• In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

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.