Versatile Buttercream Frosting Recipes
EASY VANILLA BUTTERCREAM FROSTING
After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Diana Wilson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield About 3 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
VERSATILE BUTTERCREAM FROSTING
This is a copycat recipe from another one I saw on here-- but not a duplicate, because this is intended to be made for frosting than for bonbons (though it certainly could be used that way.) By "extract", vanilla extract is the most commonly used one for traditional buttercream flavor. But this is a versatile recipe: you want almond-y buttercream? Use almond extract. Fruity buttercream? Try orange, strawberry, or pineapple extract. Why not chocolate extract or peppermint extract! Chocolate and vanilla extracts together taste great too. Frosts about 20-24 cupcakes or one 8" two-layer cake.
Provided by the80srule
Categories Dessert
Time 30m
Yield 4 1/2 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Put butter, cream, and salt into a pot and heat almost to a simmer, stirring often.
- Turn off the stove and place the pot on a trivet where you'll be working.
- Add 3/4 tsp extract of your choice and stir.
- If using food coloring, add it now and also stir.
- Add 4 cups powdered sugar.
- Stir, then knead until smooth and all the powdered sugar has been absorbed.
- Put the whole thing into a large container for now and wait for it to cool to room temperature. (DO NOT REFRIDGERATE! This will cause it to set.).
- After it has cooled enough, put into a pastry bag for decorating or large-nozzle one to frost cupcakes. Or frost your cake with it. (Or eat it out of the container if having a sugar fit.).
Nutrition Facts : Calories 109.3, Fat 3.5, SaturatedFat 2.2, Cholesterol 10.2, Sodium 25.7, Carbohydrate 20, Sugar 19.6, Protein 0.1
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