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
ROLLED BUTTERCREAM ICING
Make and share this Rolled Buttercream Icing recipe from Food.com.
Provided by Trixyinaz
Categories Dessert
Time 30m
Yield 1 9x13 cake, 1 serving(s)
Number Of Ingredients 6
Steps:
- This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
- Place the shortening and corn syrup in a mixing bowl and beat until creamy.
- Add flavorings and salt and beat until blended.
- Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
- Turn incing onto your work surface and knead until smooth and well blended.
- Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
- Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
- To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
- *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
- **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
- To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
- To color samll portions of Icing:Mix the color to the center of a ball of icing.
- Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
- To cover a cake you use the same method as if using rolled fondant.
Nutrition Facts : Calories 5960.9, Fat 205, SaturatedFat 59.1, Sodium 1185.9, Carbohydrate 1073.8, Sugar 903.3
ROLLED BUTTERCREAM FONDANT
Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.
Provided by Kelley
Categories Desserts Frostings and Icings Fondant Recipes
Time 10m
Yield 45
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
- To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 25.7 g, Fat 4.6 g, SaturatedFat 1.1 g, Sodium 30.6 mg, Sugar 21.7 g
ROLLED BUTTERCREAM FONDANT
Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.Update: This is the first time using this recipe it is very easy to use. I got great results.
Provided by shawnajean
Categories Dessert
Time 20m
Yield 45 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
- To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Nutrition Facts : Calories 140.4, Fat 4.6, SaturatedFat 1.1, Sodium 30.8, Carbohydrate 25.9, Sugar 21.8
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
ROLLED BUTTERCREAM ICING
If you want a pretty cake or cupcakes this is the way to go as an alternative to fondant. You can substitute any kind of flavoring instead of the butter flavoring. Use clear Loranne Oil 1/2 tsp or 1/4 tsp each of 2 flavorings. This will cut down on the icing being so sweet. EXAMPLE: Use 1/4 tsp of orange & 1/4 tsp of lemon.
Provided by CONNIE BOLDA
Categories Other Desserts
Time 30m
Number Of Ingredients 6
Steps:
- 1. This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
- 2. Place the shortening and corn syrup in a mixing bowl and beat until creamy.
- 3. Add flavorings and salt and beat until blended.
- 4. To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
- 5. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
- 6. Turn icing onto your work surface and knead until smooth and well blended.
- 7. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes to rest.
- 8. Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.
- 9. To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
- 10. *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
- 11. **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
- 12. To color samll portions of Icing: Mix the color to the center of a ball of icing.
- 13. Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
- 14. To cover a cake you use the same method as if using rolled fondant.
More about "rolled buttercream icing recipes"
ROLLED BUTTERCREAM ICING RECIPE - CAKECENTRAL.COM
From cakecentral.com
Author JennabEstimated Reading Time 50 secs
PERFECT VANILLA ICING (JUST 3 INGREDIENTS) - SALLY'S BAKING …
From sallysbakingaddiction.com
ROLLED BUTTERCREAM ICING RECIPE - CAKECENTRAL.COM
From cakecentral.com
EASY BUTTERCREAM FROSTING RECIPE - YOUTUBE
From youtube.com
HOMEMADE CINNAMON ROLL ICING RECIPE - COOKING …
From cookingwithkarli.com
ROLLED BUTTERCREAM ICING RECIPE - CAKES MANIA
From cakesmania.net
ROLLED BUTTERCREAM RECIPE | CDKITCHEN.COM
From cdkitchen.com
SWISS BUTTERCREAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST BUTTERCREAM FROSTING RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
WHITE CHOCOLATE BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ROLLED BUTTERCREAM | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
ROLLED BUTTERCREAM ICING - CAKECENTRAL.COM
From cakecentral.com
BEST HOMEMADE VANILLA BUTTERCREAM FROSTING - OUR BAKING BLOG: …
From blog.wilton.com
VANILLA SWISS ROLL RECIPE | BAKING MAD
From bakingmad.com
EVERYTHING YOU NEED TO KNOW ABOUT ROLLED BUTTERCREAM FOR COOKIES
From buttercreamparties.com
BASIC BUTTERCREAM ICING RECIPE - BBC FOOD
From bbc.co.uk
WILTON BUTTERCREAM FROSTING RECIPES | WILTON
From wilton.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #desserts #cakes #cake-fillings-and-frostings #number-of-servings
You'll also love