Bakery Famous Icing Recipes

BAKERY STYLE VANILLA FROSTING

Steps:

• In the bowl of a stand mixer with the paddle attachment, or hand mixer, cream butter and shortening for about a minute, on medium speed, until light and fluffy.Pro tip - The color of the butter will get lighter in color and will blend with the shortening completely.
• Combine water with cornstarch and vanilla extract. Add it to the creaming mixture and whip until smooth. Pro tip - Water will create a glue effect with the cornstarch when combined with the fat. It will also take away that starchy taste from the cornstarch.
• Next, start adding the powdered sugar one cup at a time. Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.Pro tip - Whipping for no less than 3 minutes will give a light and airy whipped cream frosting consistency.
• This buttercream is ready to use. You can use it to frost cakes ad as well as cupcakes. Pro tip - If you have air pockets while frosting the cake, use a paddle motion with a spatula when frosting. This usually will take care of the air pockets.

BEST BAKERY BUTTERCREAM FROSTING

Steps:

• Combine butter & shortening in your mixer bowl & beat on high until creamy.
• Beat in confectioners sugar, 1 cup at a time on low until well incorporated.
• Stir in vanilla & then hot water.
• Increase speed to med-high & beat well - until light & fluffy.

BAKERY FROSTING

Steps:

• In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

MAGNOLIA BAKERY VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

BAKERY FAMOUS ICING

Steps:

• 1. Blend shortening, butter, powdered sugar and vanilla together thoroughly.
• 2. Add milk to mixture until icing is to a spreading consistency. May be stored in refrigerator for about a week. If desired.

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.

MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING

Steps:

• Preheat oven to 350°.
• Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Divide batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in the pans for 10 minutes.
• Remove from pans and cool completely on wire rack.
• If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• When cake has cooled, ice between the layers, then ice top and sides of cake.
• To make the icing - place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• If desired, add a few drops of food coloring and mix thoroughly.
• Use and store icing at room temperature, as icing will set if chilled.
• Can store in an airtight container for up to three days.

THE BEST BAKERY STYLE BUTTERCREAM FROSTING

Steps:

• Place butter, shortening, sugar, salt, vanilla and 2 tablespoons milk in a chopper and pulse 4 or 5 times for about 10 seconds each time.
• Add additional milk 1 tablespoon at a time and pulse until your reach the desired consistency.
• Make enough frosting for a 2 layer cake or one 9 x1 3 cake.

AUTHENTIC NO REFRIGERATION BAKERY FROSTING/ICING

Steps:

• In a large mixing bowl beat the shortening creamer and extracts.
• Gradually beat in the confectioners sugar.
• Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.
• Add in food coloring until the desired shade is achieved.

MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING

Steps:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.