Butter Cream Frosting From The Plaza Recipes

EASY BUTTERCREAM FROSTING

Steps:

• 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.
• Makes enough for over 16 cupcakes.

BEST EVER BUTTER CREAM FROSTING

Steps:

• Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

BUTTER CREAM FROSTING I

Steps:

• Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.

BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY

Steps:

• In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
• Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
• Divide the frosting and add gel food coloring as desired.
• Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
• Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
• Enjoy!

BUTTERCREAM FROSTING

Steps:

• In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

BUTTER CREAM FROSTING FROM THE PLAZA

Steps:

• Combine sugar, water and cream of tartar in a saucepan until the sugar dissolves.
• Cook over medium heat until syrup reaches 230 degrees, or until it spins a thread.
• Beat egg yolks until light and lemon-colored. Gradually beat in syrup until the mixture is stiff and almost white.
• Cut butter into very small pieces and gradually beat into the egg mixture with an electric mixer until the frosting is smooth and creamy.
• Flavor with brandy. Chill until the mixture is firm enough to spread.
• This makes enough to frost 2 9-inch layers of cake.