Easy Peasy Buttercream Recipes

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.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

SIMPLE AND DELICIOUS BUTTERCREAM FROSTING

Steps:

• Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

EASY BUTTERCREAM FOR SUNFLOWER CUPCAKE CAKE

Steps:

• Beat butter and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add sugar, 1 cup at a time, beating well after each addition. Raise speed to high, and beat until well combined, 10 to 20 seconds more. Transfer to a bowl, and cover with plastic wrap until ready to use.

EASY BUTTERCREAM FROSTING

Steps:

• In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
• Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
• Makes enough for over 16 cupcakes.

BUD'S EASY BUTTERCREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.
• Pour the batter into an ungreased 10-inch tube pan.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.
• Cool the cake thoroughly.
• Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.

EASY PEASY BUTTERCREAM

Steps:

• In a large bowl, combine butter, marshmallow cream, salt and vanilla. Use an electric mixer with the whisk attachment on high to beat until well mixed.
• Add the cocoa powder and mix on low until just incorporated.
• Add the powdered sugar and mix on low until just incorporated, stopping to scrape the sides as needed. (Frosting can be refrigerated. Allow 10 to15 minutes after removing from refrigerator before proceeding.)
• Transfer the frosting to a large plastic bag with a corner snipped off, or piping bag fitted with a large icing tip.