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 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
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 FROSTING I
A light tasting whipped frosting suitable for filling a rolled cake or whoopee pies. Great on angel food cake. Never fails as long as you don't let it cool uncovered or a skin will form on the paste.
Provided by Ann
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 19.7 g, Cholesterol 1.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 96 mg, Sugar 17.7 g
VANILLA WHIPPED BUTTERCREAM
I love using this as a frosting or a filling because it is light and creamy, and less sweet than the Classic Americana Icing. It tastes just like whipped cream.
Provided by Sarah Magid
Categories Milk/Cream Mixer Vanilla Organic Butter
Yield Makes 3 1/2 c cups frosting, enough to frost and fill one 8-inch Layer cake or to frost 24 cupcakes
Number Of Ingredients 5
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.
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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