Classic Buttercream Frosting Recipes

CLASSIC BUTTERCREAM FROSTING

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.

CLASSIC BUTTERCREAM FROSTING

Steps:

• Assemble your ingredients making sure they are room temperature. I suggest setting out the butter and cream the night before.
• Assemble your utensils. You will need one large mixing bowl, a set of measuring spoons, dry measuring cup, liquid measuring cup, soft spatula, a standard hand mixer.
• With your hand mixer beat butter in a large bowl on high speed until creamy.
• Add heavy cream and extracts (or liqueurs if desired). Beat on high for five minutes.
• Add powdered sugar one cup at a time, beating on high until light and fluffy. Scrape the sides of the bowl to ensure an even incorporation of all the sugar. .
• Your end product should be light and airy.
• Frost your favorite cake, cookie, or fill your favorite doughnut or pastry.
• FOR MOCHA OR CHOCOLATE: Substitute 1.5 cups of powdered instant coffee of your choice, or powdered cocoa in place of 1/2 cup of powdered sugar. I use Hershey's or Ghiradelli. Both work beautifully. You may also add a coffee or chocolate liqueur, both which are fantastic. Again, this recipe is very versatile. If you want a stronger and richer coffee or chocolate, you can add more powders or liqueurs to taste. Texture may vary slightly with additional ingredients. Use your discretion.

CLASSIC BUTTERCREAM FROSTING

Steps:

• In double boiler stirring constantly cook flour and milk, to a soft or med paste, do not worry ! It will be OK if it gets thick to. You can do this step the night before also. I have even forgot to do this and put the recipe "on hold" until I had this done and cooled.
• Put paste in bowl, cover, cool in refrigerator, about 1/2 hour or until cooled.
• Put paste in mixer bowl, add sugar,butter, vanilla, salt and mix. Scrape and mix some more.
• Mix some more until granulated sugar is dissolving. Let rest for 10-15 minutes. I know this sounds funny but the granulated sugar has to dissolve. Add any of your optional flavors now.
• Mix for another minute, test for sugar granules between your index and thumb if no sugar crystals your done if not mix a short while longer.
• If you use powdered sugar you do not have to mix as long, it will dissolve instantly.
• optional, ways I have changed this recipe extract of your choice:.
• 1/2 of a lemon zest and 2 teaspoons lemon juice.
• 1/4 cup cocoa powder and / or 1 teaspoon instant coffee or espresso powder, more or less to your taste.

CLASSIC VANILLA BUTTERCREAM FROSTING

Steps:

• In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature., In a bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.