FLUFFY BUTTERMILK FROSTING
This is so easy to flavor any way you like. Try adding lemon, peppermint, or orange extract in place of half (or all!) of the vanilla to better match your cake flavor. This easily makes enough to frost 2 1/2 dozen cupcakes. My last batch was lemon, and I added a couple drops of yellow food coloring, along with the lemon extract.
Provided by Hippie2MARS
Categories Dessert
Time 7m
Yield 2 cups
Number Of Ingredients 5
Steps:
- On low speed, cream the butter, sugar and salt (about 2 minutes).
- Add the buttermilk, one tablespoon at a time.
- Add the vanilla (or other flavor extract). .
- Increase speed to high, and whip for three minutes.
Nutrition Facts : Calories 1526, Fat 92.2, SaturatedFat 58.4, Cholesterol 244.6, Sodium 975.3, Carbohydrate 180.6, Sugar 177.1, Protein 1.5
BUTTERCREAM
Provided by Food Network
Categories dessert
Time 20m
Yield 6 to 8 cups servings
Number Of Ingredients 5
Steps:
- In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
BOILED BUTTERMILK GLAZE
I come from a family of frosting haters. So, any glaze or frosting that I use has to be mighty special. It can't be "too sweet" or "too thick"...like Goldilocks, it has to be "just right." This delightful recipe makes a non-too-sweet topping, thicker than a glaze and thinner than a cream cheese frosting. I use it on cakes that require only a tiny amount of additional sweetness to make them perfect. The colour of this glaze turns a caramel colour when cooked, so take that into consideration if using on a white cake. It's good on it's own but when either orange or lemon zest is added, it's even better.
Provided by The_Swedish_Chef
Categories < 15 Mins
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place all ingredients except extracts or zest into a large sauce pan; this boils up to a high level!
- Bring to a boil, stirring constantly, for about 5 minutes, remove from heat and let it sit for 15 minutes at room temperature. Add extract or zests, stir and allow to come to room temperature.
- It gets slightly thicker, like honey, so when it is cool, it stays put on your cake surface. Pour over cake.
Nutrition Facts : Calories 1699.1, Fat 93.2, SaturatedFat 59, Cholesterol 248.9, Sodium 1425.3, Carbohydrate 222.8, Sugar 211.7, Protein 5
BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING
Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.
Provided by melis
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.8 g, Cholesterol 24.6 mg, Fat 9.7 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 20.9 mg, Sugar 24.8 g
BUTTERMILK BROWNIES WITH FROSTING
I made these incredible brownies as my brother's birthday cake (11/2005)--friends still remember the taste and ask for the recipe! Taken from BH&G "New Cook Book", 1989.
Provided by WhoKnew
Categories Dessert
Time 50m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- In mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
- In medium saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup unsweetened cocoa.
- Bring mixture just to boiling, stirring constantly.
- Remove from heat.
- Add chocolate mixture to dry ingredients and beat until thoroughly combined.
- Add eggs, the 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin).
- Pour batter into greased and floured 15x10x1 baking pan. Bake at 350F for about 25 minutes or until toothpick inserted into the center comes out clean.
- FROSTING:.
- In medium saucepan, combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling; remove from heat. Add powdered sugar and 1/2 teaspoon vanilla. Beat til smooth. Pour warm frosting over warm brownies, spreading evenly. Cool in pan on wire rack, then cut into bars.
Nutrition Facts : Calories 163.3, Fat 6.9, SaturatedFat 1.9, Cholesterol 15.3, Sodium 128.7, Carbohydrate 24.9, Fiber 0.6, Sugar 18.8, Protein 1.5
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