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Buttercream Frosting


Chocolate-Orange Cupcakes with Pistachio Buttercream. 7 Ratings. Champagne Cake With Buttercream Icing. 26 Ratings. Easy Swiss Meringue Buttercream. 2 Ratings. Brownie Cupcakes with Hazelnut Buttercream. 15 Ratings. Black Walnut Frosting. Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.


1. 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. 2. 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. Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract. Add milk and beat for an additional 3 to 4 minutes.


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The Best Buttercream Frosting Recipe  Adventures of Mel

This simple buttercream frosting is just so easy, but we still give you the little tips and tricks that make this an amazing treat to frost any cake. Yield Makes about 2 1/2 cups. Show Nutrition Ingredients. 1 cup . unsalted butter, softened. 3 1/2 to 4 cups . powdered sugar. 1 teaspoon . vanilla extract. 1 to 2 tablespoons.


With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated. Add in vanilla and cream or milk and mix on low speed until incorporated. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.


Directions. Watch how to make this recipe. 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.


Instructions. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.


Swiss Meringue Buttercream. 620. This all-purpose buttercream is our go-to frosting. Swiss meringue buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be be piped into perfect peaks and patterns. It turns out very light, airy, and white—but easily adapts to tinting with your desired tone.


Buttercream Frosting. Wilton is your one-stop-shop for the best buttercream frosting recipes. These easy-to-follow recipes for chocolate, vanilla or other buttercream frostings are perfect for topping-off cakes and other treats. Reset. 36 Results.


directions. 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.


Vanilla buttercream frosting is a versatile base, making it easy to change the flavor with the addition of one or two ingredients. For a quick fix, substitute the vanilla extract with extract flavors such as peppermint, almond, coconut or maple. However, for flavors that don't have easy to find extracts, such as peanut butter or chocolate, try.


Medium Consistency: Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff frosting. For pure white frosting, add up to 2 tablespoons of clear liquid. Medium consistency is best for borders such as stars, dots, rosettes and shells, and other decorations that remain relatively flat. Thin Consistency: Add 2 teaspoons of.


Step 1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Advertisement.


To make the buttercream frosting even less sweet use about 1/2 cup less powdered sugar, but add 1-2 ounces more heavy cream. Make sure to beat the frosting the entire 7 minutes so the heavy cream becomes stiff and stabilized. This will counteract the lessened powdered sugar amount.


How to Make Buttercream Frosting. In the bowl of an electric stand mixer, using the paddle or whisk attachment, whip butter on medium-high speed until nearly white and very fluffy, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to.


Add in vanilla and cream or milk and mix on low speed until incorporated. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.


Instructions. With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.


Whip the butter for a good 3-5 minutes before adding any liquid or powdered sugar. The butter will grow in volume and look very light in color. Whip the buttercream for 1-2 minutes at a time after adding each cup of powdered sugar and again at the end for a couple of minutes.


Instructions. In the bowl of a stand mixer fitted with the whisk attachment (or handheld electric mixer), beat butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed. Meanwhile, sift 4 1/2 to 5 cups of powdered sugar.


This buttercream icing is still is amazing, melt in your mouth, whippy, ultimate swirly cupcake worthy. It was fantastic on the homemade chocolate cake I made to go with it the very first time I whipped it up. The cake was dense and moist, and paired with a light as air buttercream icing… heaven. Angels dancing on your taste buds.


Makes enough icing to fill 1 medium cake, 6 cupcakes or 12 fairy cakes Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar.


Directions. Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe.


6. ERMINE FROSTING. Also known as boiled frosting or flour buttercream, Ermine buttercream is smooth, rich and tastes similar to cream cheese frosting (though it does not contain cream cheese). Made by first cooking the flour and sugar, this buttercream has great texture and taste that works best with red velvet or chocolate cake.


Instructions. Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth. Add 1 cups (125g) of powdered sugar, vanilla extract, and salt and turn mixer to low speed¹ and stir until combined.


Method. Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp 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.



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