Class Buttercream Icing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING



Quick and Almost-Professional Buttercream Icing image

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

½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed

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

CLASSIC BUTTERCREAM FROSTING



Classic Buttercream Frosting image

Make and share this Classic Buttercream Frosting recipe from Food.com.

Provided by Christine

Categories     Dessert

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 6

3/4 cup unsalted butter
1/4 cup shortening
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 lbs confectioners' sugar (powdered sugar)

Steps:

  • Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
  • Beat at low speed until combined.
  • Gradually add the other pound of sugar.
  • Stop and scrape sides.
  • Beat on high until mixture is light and fluffy.
  • Keep covered with plastic wrap to prevent crusting.
  • Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.

CLASS BUTTERCREAM ICING



Class Buttercream Icing image

My friend took a cake decorating class, and this is the most delicious frosting I've ever had. She said you have to buy professional extracts instead of the store brand or it will change the color and the taste. She got hers at a craft store. She said for the best flavor to use whole milk instead of a low-fat milk or water, but if you want to use milk you'll have to refrigerate the cake. She says the salt keeps the frosting not tasting too sweet, and it's a must. The best part about this frosting the taste and texture stay good for weeks. Serving size is estimated.

Provided by AmyZoe

Categories     Dessert

Time 30m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 9

1 cup vegetable shortening (solid white)
1 teaspoon almond flavoring (Wilton) or 1 teaspoon butter flavor extract (Wilton)
7 -8 teaspoons milk or 7 -8 teaspoons water
1 lb confectioners' sugar (pure cane)
1 tablespoon meringue powder (Wilton brand, you can skip if you are allergic to eggs)
1 pinch salt
1/4 cup cocoa
3 ounces unsweetened chocolate squares, melted
1 -2 tablespoon water

Steps:

  • Cream shortening, flavoring, and water.
  • Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
  • Blend an additional minute or so, until creamy.
  • For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.

Nutrition Facts : Calories 411.6, Fat 25.3, SaturatedFat 8.8, Cholesterol 0.5, Sodium 20.3, Carbohydrate 49.2, Fiber 1.8, Sugar 44.4, Protein 1.6

BASIC BUTTERCREAM ICING



Basic Buttercream Icing image

Provided by Food Network

Categories     dessert

Time 15m

Yield 6 cups

Number Of Ingredients 5

1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed)
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar

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.

BUTTERCREAM ICING



Buttercream icing image

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

600g icing sugar, sifted
300g unsalted or salted butter, softened
finely grated lemon zest
finely grated orange zest
a dash of vanilla extract
few drops food colouring
cocoa powder, to taste

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

BUTTERCREAM ICING



Buttercream Icing image

Make and share this Buttercream Icing recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 10m

Yield 3 cups

Number Of Ingredients 5

1/2 cup vegetable shortening
1/2 cup butter
1 teaspoon vanilla extract, clear
4 cups confectioners' sugar
2 tablespoons milk

Steps:

  • Cream butter and shortening with mixer.
  • Add vanilla.
  • Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  • When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
  • Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
  • Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.

Nutrition Facts : Calories 1206.2, Fat 65.2, SaturatedFat 29.5, Cholesterol 82.8, Sodium 278.4, Carbohydrate 160.3, Sugar 156.7, Protein 0.7

WILTON BUTTERCREAM ICING



Wilton Buttercream Icing image

A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!

Provided by Shandibear

Categories     Dessert

Time 10m

Yield 3 cups, 18 serving(s)

Number Of Ingredients 6

1/2 cup vegetable shortening
1/2 cup softened butter
1 teaspoon wilton clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk or 2 tablespoons water
3/4 cup cocoa powder, for baking or 3 ounces unsweetened chocolate squares, melted

Steps:

  • Cream butter and shortening with mixer.
  • add vanilla.
  • gradually add sugar, one cup at a time, beating on medium speed.
  • scrape sides and bottom of bowl often.
  • when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
  • refridgerate leftover icing in an airtight container.
  • Rewhip before using.
  • *****For chocolate icing.
  • Add cocoa powder or melted chocolate when adding the sugar.

Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8

More about "class buttercream icing recipes"

BUTTERCREAM MASTERCLASS: HOW TO MAKE PERFECT …
buttercream-masterclass-how-to-make-perfect image
Web Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time? Well now you can ...
From youtube.com
See details


BUTTERCREAM FROSTING RECIPES
buttercream-frosting image
Web Sarah's Italian Meringue Buttercream 1 Rating Fluffy Chocolate Buttercream Frosting 2 Ratings Vegan Buttercream Frosting 1 Rating French Chocolate Buttercream 1 Rating One Bowl Buttercream …
From allrecipes.com
See details


BEST HOMEMADE VANILLA BUTTERCREAM FROSTING - OUR …
best-homemade-vanilla-buttercream-frosting-our image
Web Jan 11, 2022 Buttercream Consistencies This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots. However, it will need to be thinned for frosting birthday cakes …
From blog.wilton.com
See details


WILTON CLASS DECORATING BUTTERCREAM ICING - BIGOVEN.COM
Web Jan 1, 2004 DIRECTIONS: Sift the powdered sugar and meringue powder into a large mixing bowl and set aside. Cream shortening, flavorings and water. Gradually add sifted …
From bigoven.com
5/5 (2)
Total Time 1 hr
Category Desserts
Calories 995 per serving
See details


WILTON CLASS BUTTERCREAM RECIPE - BOSSRECIPES.COM
Web WILTON CLASS DECORATING BUTTERCREAM ICING <divnot set cream cheese pretzel.Provided by: BigOven CooksTotal time: 1 hours Prep time: 30 minutesCook time: …
From bossrecipes.com
See details


VEGAN BUTTERCREAM FROSTING RECIPE - 2023 - MASTERCLASS
Web Feb 15, 2023 2. Gradually add the powdered sugar to the mixing bowl one cup at a time, increasing the speed each time. 3. Add three tablespoons of dairy-free milk and a …
From masterclass.com
See details


WILTON CLASS BUTTERCREAM ICING RECIPE : TOP PICKED FROM OUR EXPERTS
Web Wilton Class Buttercream. Cream Shortening, Flavoring and Water. Add Powdered Sugar and Meringue Powder. Mix together 2 - 3 minutes until creamy. Make about 2.5 cups of …
From recipeschoice.com
See details


WILTON CLASS BUTTERCREAM RECIPES ALL YOU NEED IS FOOD
Web Buttercream icing recipes are so much easier to make homemade than you may have thought. Provided by Crystal VanTassel-Lopez Total Time 15 minutes Prep Time 5 …
From stevehacks.com
See details


WILTON BUTTERCREAM FROSTING RECIPES | WILTON
Web Buttercream Frosting Wilton is your one-stop-shop for the best buttercream frosting recipes. These easy-to-follow recipes for chocolate, vanilla or other buttercream …
From wilton.com
See details


WILTON CLASS BUTTERCREAM | AMY'S CAKE SITE
Web Cream Shortening, Flavoring and Water. Add Powdered Sugar and Meringue Powder. Mix together 2 – 3 minutes until creamy. Make about 2.5 cups of stiff. consistency. …
From amyswiltonsite.wordpress.com
See details


BUTTERCREAM FROSTING RECIPE: HOW TO MAKE FRENCH …
Web Mar 1, 2023 1 cup (2 sticks) unsalted butter, room temperature 1 Make the French buttercream. In a small saucepan over medium heat, combine sugar with six …
From masterclass.com
See details


CLASS BUTTERCREAM ICING | MY HUMBLE CAKE CLASS
Web Ingredients: 1 cup solid vegetable shortening (such as Crisco) 1 teaspoon Wilton flavor (vanilla, almond, or butter) 7-8 teaspoons water or milk 1 lb. pure cane confectioner's …
From myhumblecakeclass.wordpress.com
See details


THE BEST BUTTERCREAM FROSTING RECIPE - COOKING CLASSY
Web Apr 8, 2018 How to Make Buttercream Frosting In the bowl of an electric stand mixer, using the paddle or whisk attachment, whip butter on medium-high speed until nearly …
From cookingclassy.com
See details


Related Search