VANILLA BUTTERCREAM FROSTING
For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
VANILLA-BUTTERCREAM FROSTING AND POPPIES
Making frosting poppies is easier than you'd think. Use our step-by-step photos as reference as you pipe the blooms with a petal tip onto a flower nail. Use these buttercream poppies to decorate Orange-Poppy Seed Cupcakes with Buttercream Poppies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 2h50m
Yield Makes 5 cups frosting
Number Of Ingredients 6
Steps:
- Heat sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water, whisking constantly, until sugar dissolves and mixture reaches 140 degrees on an instant-read thermometer, about 2 minutes.
- Whisk with mixer on medium-high speed until fluffy and cooled, about 10 minutes. Whisk until stiff, glossy peaks form, about 2 minutes more.
- Reduce speed to medium-low, and add butter, 1 tablespoon at a time, beating well after each addition. Beat in vanilla.
- Switch to the paddle attachment, and raise speed to medium. Beat buttercream until smooth, 1 to 2 minutes.
- Pipe the poppies: Transfer one-quarter of the buttercream to a bowl (reserve remainder for frosting cupcakes), and tint with food coloring until you reach desired color for poppies. Transfer to a pastry bag fitted with a large petal tip. Cut out twenty 2-by-3-inch rectangles of parchment. Adhere 1 parchment rectangle to a flower nail with a dab of buttercream. Holding the piping bag at a 45-degree angle, pipe 1 petal. Pipe a second petal, overlapping the first by 1/2 to 3/4 inch. Making a tighter turn with the nail, overlap the second petal to pipe a third.
- Sprinkle poppy seeds in the centers of flowers to create the look of stamens. Gently remove parchment from nail, and transfer to a baking sheet. Repeat with remaining parchment and tinted buttercream. Refrigerate poppies for at least 2 hours.
- Gently remove poppies from parchment using an offset spatula. Place 1 on top of each cupcake.
QUICK VANILLA BUTTERCREAM FROSTING
Whip up a top-rated, five-star recipe for Quick Vanilla Buttercream Frosting that's fluffy, light and a versatile addition to any cake.
Provided by Food Network
Categories dessert
Time 12m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 2 1/3 cups (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.
VANILLA BUTTERCREAM FROSTING
A recipe from The Taste of Home Cookbook. I made it to decorate cupcakes. It was great. I made the recipe for 12 cupcakes.
Provided by Boomette
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
- Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.
- Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.
- Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.
- Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.
- Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.
- Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.
Nutrition Facts : Calories 990, Fat 31.2, SaturatedFat 19.8, Cholesterol 83.3, Sodium 285.6, Carbohydrate 181.1, Sugar 177.6, Protein 1.1
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