Whipped Buttercream Icing Food

WHIPPED VANILLA BUTTERCREAM FROSTING

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.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350°F. Line a muffin pan with paper liners.
• Sift together the powdered sugar and cake flour 3 times. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites, cream of tartar and salt on medium high speed until foamy. Increase the speed to high and slowly add the granulated sugar 1 tablespoon at a time with the mixer running. Beat until glossy and soft peaks form. Stir in the vanilla.
• In 3 additions, sift the dry ingredients over the meringue and gently fold in after each addition. Do not overmix or meringue will deflate.
• Spoon the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
• To make the frosting, either in a stand mixer or with a hand-held mixer, beat the cream cheese, powdered sugar and vanilla together until smooth and creamy. Transfer to another bowl and set aside.
• Add the whipping cream to the mixer bowl (no need to clean) and beat with wire whisk attachment until thickened to soft peaks.
• Add cream cheese mixture in a few additions, and beat until smooth.
• Frost cupcakes with buttercream and top with berries.

WHIPPED BUTTERCREAM FROSTING

Steps:

• In a small saucepan, whisk flour into milk together over medium-low heat, stirring constantly, until it thickens. It will be the consistency of a thick paste2. Make sure that you whisk the flour and milk together well before you begin cooking it to avoid lumps.
• Remove from heat and let it cool to room temperature. This step is key. If your mixture is warm, it will melt your butter, and you'll end up with runny frosting.
• Stir in vanilla.
• While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high-high3, about 5 minutes4. Make sure that you scrape down the sides and really incorporate the butter and sugar to avoid gritty frosting.
• Then add the completely cooled milk mixture.
• Beat it for about 5 more minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.

WHIPPED BUTTERCREAM FROSTING

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.

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.

BEST WHIPPED BUTTERCREAM FROSTING

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.

WHIPPED FROSTING I

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

WHIPPED FROSTING

Steps:

• In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

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.

WHIPPED VANILLA BUTTERCREAM FROSTING

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.

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).

WHIPPED BUTTERCREAM ICING

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.

BUTTERCREAM FROSTING

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.

VANILLA WHIPPED BUTTERCREAM

Steps:

• Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
• In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil. Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken.
• Immediately remove the pan from the heat, but keep stirring. (After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own. If you overheat it and get small lumps, try to whisk vigorously to get them out, or pass the mixture through a fine-mesh sieve.) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool.
• Once the milk mixture has thickened, set it aside to cool to room temperature. You can stick it in the freezer to rush the cooling.
• With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add vanilla to combine.
• Espresso Whipped Buttercream
• This version works beautifully as a filling with a dark-chocolate frosting-you get the best of both worlds: Dissolve 1 heaping teaspoon instant espresso powder in 1 tablespoon boiling water. Combine with the butter-sugar mixture.
• Chocolate Whipped Buttercream
• This light and fluffy chocolate frosting tastes like whipped cream with a hint of chocolate: While the milk mixture is cooling, melt 4 ounces unsweetened or dark chocolate in the top of a double boiler set over simmering water, or in 30-second bursts in a microwave. Cool to room temperature. With the mixer on low speed, combine the chocolate with the butter-sugar mixture.

RASPBERRY BUTTERCREAM

Steps:

• In a large mixing bowl whip the 3 sticks of butter until light and fluffy.
• Gradually add in the powdered sugar until it is all combined.
• Whip in the vanilla extract and raspberry jam until fully incorporated.
• Whip in the milk 1 tablespoon at a time until desired consistency is reached.

EUROPEAN WHIPPED CREAM FROSTING (VIDEO)

Steps:

• Softened butter and cream cheese (or mascarpone( at room temperature for about 30 minutes, until soft to touch but not melted. Place the butter and cheese into mixing bowl and whisk on high speed for 3 to 4 minutes until light and fluffy.
• Add the vanilla extract, pinch of salt (about 1/8 tsp), and sweetened condensed milk. Whisk again for a few minutes until well combined, stopping to scrape down the sides of the mixing bowl.
• Pour the heavy cream into a separate bowl and whisk it on high speed until stiff peaks form, about 4 minutes. Add the cream cheese, butter and milk mixture. Whisk again for about 30 seconds, just until stiff peaks form. Do not over mix! Over mixing will cause the frosting to separate. I recommend mixing on medium speed to avoid separating the mixture.
• If not frosting a cake right away, place frosting into the refrigerator for 30 minutes. This will thicken the frosting further, making it easier to work with. Do not keep at room temperature for too long.

WHIPPED CREAM FROSTING

Steps:

• Use and storage: Use frosting immediately or store in the fridge in an airtight container and use within 3 days.

WHIPPED CHOCOLATE BUTTERCREAM

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.