WHIPPED VANILLA BUTTERCREAM FROSTING
Light and airy vanilla frosting that's perfect for cakes, cupcakes and more!
Provided by Annalise
Categories Dessert
Time 7m
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
- Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
- (Optional Step) The frosting will be very airy with lots of bubbles. To achieve a smooth frosting, beat it with a wooden spoon by hand for 2-3 minutes. This will push all of those air bubbles out.
- Use frosting as desired to cover cakes, cupcakes, cookies, etc. This is enough frosting for a double layer 8 or 9-inch cake, 2 dozen cupcakes, or 2 dozen 4-inch cookies.
- Store frosting at room temperature for 1-2 days, in the fridge for up to 2 weeks or in the freezer for up to several months.
Nutrition Facts : Calories 621 kcal, Carbohydrate 80 g, Protein 1 g, Fat 34 g, SaturatedFat 22 g, Cholesterol 95 mg, Sodium 58 mg, Sugar 78 g, ServingSize 1 serving
This whipped cream buttercream frosting is the lightest airiest and most delicious fluffy white frosting you will ever find: it's buttercream without butter. This crisco shortening- based buttercream icing is very similar to grocery store bakery frosting. Everyone who has ever tried it loves it and agrees it's "not too sweet"! Bonus: you can also make it into CHOCOLATE frosting!
Provided by Terri Gilson
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Add shortening to large bowl and gradually add powdered sugar. Beat with stand mixer for about 5 minutes until mixture is very creamy and fluffy. Set this aside.
- In a very clean bowl mix dry ingredients. Add boiling water and immediately beat with mixer on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add flavoring. * you can use a hand mixer for this part
- Combine both mixtures and beat together for another 8 minutes with stand mixer.
- When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. ***DO NOT REFRIGERATE. Can be stored for up to 2 months at room temperature (I keep it in the pantry).
Nutrition Facts : Calories 286 kcal, Carbohydrate 25 g, Fat 21 g, SaturatedFat 5 g, Sodium 41 mg, Sugar 24 g, ServingSize 1 serving
WHIPPED BUTTERCREAM FROSTING
Whipped buttercream frosting is a light and fluffy version of the traditional buttercream you know and love. This sweet, whipped buttercream is the perfect frosting for cakes, cupcakes, cookies, and brownies.
Provided by Heather
Categories Dessert
Time 7m
Number Of Ingredients 6
Steps:
- In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
- Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Add heavy cream, salt, and vanilla extract (and optional almond extract) and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
- Pipe or spread frosting with a knife onto cupcakes and serve.
Nutrition Facts : Calories 237 kcal, Carbohydrate 30 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 22 mg, Sugar 29 g, ServingSize 1 serving
BEST WHIPPED BUTTERCREAM FROSTING
Super creamy and fluffy, not too sweet, and just 4 ingredients - this is quite possibly the best whipped buttercream frosting recipe ever... A must try!
Provided by Tara Kuczykowski
Categories Desserts
Time 6m
Number Of Ingredients 4
Steps:
- Using a paddle beater, beat the softened butter on medium speed for about 3 minutes or until it's a pale yellow color.
- Add sifted confectioners' sugar and stir on low until incorporated.
- Add pure vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes or until light and fluffy, stopping to scrape the sides once or twice.
- If a thinner frosting is desired, add additional heavy cream 1 tablespoon at a time until desired consistency is reached.
Nutrition Facts : Calories 160 calories, Carbohydrate 20.2 grams carbohydrates, Cholesterol 24.9 milligrams cholesterol, Fat 8.8 grams fat, Fiber 0 grams fiber, Protein 0.1 grams protein, SaturatedFat 5.6 grams saturated fat, ServingSize 2 tablespoons, Sodium 55.6 milligrams sodium, Sugar 19.6 grams sugar
WHIPPED VANILLA BUTTERCREAM FROSTING
Create a confectionary classic, Whipped Vanilla Buttercream Frosting, right at home! Use McCormick® Pure Vanilla Extract for a rich, creamy, traditional vanilla taste. Or add a twist with any of McCormick's signature extracts, including coconut, maple, orange and rum, to name a few. Mix in any of our Nature's Inspiration™ Food Colors to add beautiful hues to your frosted masterpiece.
Provided by McCormick
Categories Frozen,
Yield 16
Number Of Ingredients 4
Steps:
- Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well.
- Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.
Nutrition Facts : Calories 211 Calories
WHIPPED CHOCOLATE BUTTERCREAM
Provided by Food Network
Time 30m
Yield Icing for 1 cake
Number Of Ingredients 6
Steps:
- Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.
WHIPPED BUTTERCREAM ICING
There is a grocery store in the south (the name starts with a P) that has the best tasting buttercream icing ever. This recipe is an attempt to duplicate their icing. Whenever I use this recipe on my cakes, everyone gives the cake rave reviews...
Provided by grneyedmustang
Categories Dessert
Time 20m
Yield 1 cake, 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Combine dream whip, water, and vanilla with a mixer in a deep bowl until combined on low; Increase speed to high and whip until mixture begins to look fluffy (approximately 4 minutes).
- Add shortening, whipping cream, and butter. Combine with mixer on low speed, scraping sides of bowl as needed. Once combined, mix on high for approximately two minutes. It should look like frosting at this point. Add powdered sugar, 1 cup at a time, mixing on low speed after each addition.
- This recipe will frost a 13 x 9 x 2 or two 9" rounds, with icing left over for piping and decorating.
Nutrition Facts : Calories 632.8, Fat 37.5, SaturatedFat 10.9, Cholesterol 7.7, Sodium 12.1, Carbohydrate 76.7, Sugar 75.3, Protein 0.2
BUTTERCREAM FROSTING
My aunt would make this for all the family get togethers, I could hardly wait to dig in, She always served it on a dark chocolate cake. It is better than whipped cream. Cook time is cooling time.
Provided by MelinOhio
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook milk and cornstarch over low heat until pasty.
- Remove from heat and cool completely.
- Whip butter, sugar and vanilla.
- Add milk and cornstarch mixture a little at a time, while whipping at high speed.
- Frost cooled cake.
Nutrition Facts : Calories 336.5, Fat 24.1, SaturatedFat 15.3, Cholesterol 65.3, Sodium 218.2, Carbohydrate 30.1, Sugar 25, Protein 1.2
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