Basic Frosting Recipes

BASIC VANILLA FROSTING

Steps:

• Combine ingredients and beat on medium speed until smooth and fluffy.

BASIC FROSTING

Steps:

• Whip all ingredients and beat until smooth.
• Add food coloring if desired.

BASIC GLAZE ICING

Steps:

• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

VANILLA FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

EASY NUTELLA BUTTERCREAM FROSTING

Steps:

• Beat butter and nutella on medium high speed until creamy about 2 mins.
• Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed.
• After every 1 cup of powdered sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds.
• Add vanilla, heavy cream, and hazelnut extract.
• Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge.
• Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

VANILLA BUTTERCREAM FROSTING

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.

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

VANILLA FROSTING

Steps:

• In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.

BASIC BUTTERCREAM

Steps:

• Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

EASY POWDERED SUGAR ICING RECIPE

Steps:

• Mix powdered sugar and 4 tsp. of the milk until well blended.
• Stir in remaining 1 tsp. milk, if necessary for desired consistency.