Buttercream Icing For Cakes And Cupcakes Recipes
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
BUTTERCREAM ICING FOR CUPCAKES (VANILLA AND CHOCOLATE)
The best buttercream icing for cupcakes and cakes. Includes both vanilla and chocolate frosting recipes. You only need 4 ingredients: butter, confectioners sugar, vanilla and milk. Recipe will frost 24 cupcakes or a 9x13 cake.
Provided by Pamela
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Add butter into a large bowl and cream with electric hand mixer for 1 minute. Add powdered sugar into the bowl, one cup at a time, and mix until fully combined. Add vanilla and milk and continue to mix until very fluffy, about 2-3 more minutes.
- Spread (or pipe) on cupcakes, cake or sugar cookies. Enjoy!
BUTTERCREAM ICING FOR CAKES AND CUPCAKES
This a recipe for making stiff to thin buttercream icing. Stiff icing is used to make the hard roses found on cakes. Medium icing is used for piping and thin icing is used for piping, crumbing and icing the cake. Direction follow for how to make correct consistency. This is enough icing to cover 1/2 sheet pan or 30 cupcakes and decorations needed.
Provided by snowflake.9999
Categories Dessert
Time 10m
Yield 3 cups, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- 1.In a large mixer (kitchenAid is best for the power needed), mix the shortening until smooth and soft on high speed.
- 2.On low speed slowly add the meringue powder, water, flavoring and salt, scraping the sides as needed.
- 3.Start on medium speed to add the confectioner's sugar in small batches. The more sugar added the stiffer the icing gets and you will need to use high speed for the last few cups of confectioner's sugar.
- Now you have stiff icing to change the consistency take the finished stiff icing and --
- For medium icing add 1t water to 1 cup of icing, or if turning the whole recipe to medium icing, add 3 t of water to the recipe.
- For thin icing add 2t of water to 1 cup of icing, or if turning the whole recipe to thin icing, add 6t of water to the finished recipe.
Nutrition Facts : Calories 3574.5, Fat 205.2, SaturatedFat 51.3, Sodium 160.2, Carbohydrate 451.8, Sugar 444.1
BUTTERCREAM ICING
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
Steps:
- Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
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