White Buttercream Frosting Food

WHITE BUTTERCREAM FROSTING

Steps:

• Beat 2 cups of unsalted butter on a medium-high speed (6-8 on a KitchenAid) for 2 minutes with a paddle attachment / stand mixer or a hand mixer. It should become lighter in color and look white once it's been whipped up.
• Mix in 1 Tbsp vanilla extract and 1/2 tsp salt on a low speed until incorporated.
• Gradually add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Half way through add in 3 Tbsp of heavy cream to make it easier to mix. I like to place a kitchen towel over my mixer to help contain any powdered sugar clouds.
• Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If your buttercream isn't as white as you'd like at this point, you can mix in a tiny drop of purple gel food coloring or 1 tsp of titanium dioxide powder on a low speed to brighten it.

SUPER WHITE VANILLA BUTTERCREAM

Steps:

• Beat the butter in a stand mixer, using the balloon whisk attachment, or if using a hand-held mixer then beat the butter in a medium sized bowl. Beat on high for at least five minutes, scraping down the sides with a spatula every minute or so. The butter should be light, fluffy, and very very pale when it is whipped enough. Add the sifted icing sugar in three or four stages, beating for at least a minute in between additions. Once all the icing sugar has been beaten in, add between 2 and 4 tablespoons of milk or cream (depending on what consistency you need your frosting to be), as well as the vanilla extract and icing whitener, and mix well again.

WHITE BUTTERCREAM ICING

Steps:

• Cream together in mixer water, flavorings, Crisco and butter.
• Add powdered sugar a cup at a time.
• Beat on medium speed until light and fluffy.
• Add more water to thin or more powdered sugar to thicken.
• DO NOT add more creme bouquet flavoring if making a double batch.

WHITE FROSTING

Steps:

• Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
• Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

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:

• 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.

PURE WHITE ROYAL BUTTERCREAM

Steps:

• Combine all ingredients in a bowl and mix at slow speed until smooth. Add a few drops of water, if needed.;

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
• Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
• Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
• Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.

BUTTERCREAM FROSTING

Steps:

• In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

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.

EASY WHITE ICING

Steps:

• In a mixing bowl, cream butter until smooth.
• Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

WHITE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
• Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
• Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.

SNOW-WHITE FLAVOURED BUTTERCREAM ICING

Steps:

• Combine water and Meringue Powder.
• Whip at high speed until peaks form.
• Add four cups sugar, one cup at a time, beating after eash addition at low speed.
• alternately add shortening and remainder of sugar.
• add salt and flavourings.
• beat at low speed until smooth.

FLUFFY WHITE FROSTING

Steps:

• In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
• In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

REGULAR WHITE ICING (ADD BUTTER TO MAKE BUTTERCREAM ICING)

Steps:

• Mix powdered sugar and vanilla.
• Add milk teaspoon by teaspoon until desired consistency.
• Dash salt.
• Note: Do NOT pour in the milk.
• Trust me.
• Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
• (If you are icing everything in your home, then go right ahead).