Buttercreamshots Recipes

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QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING



Quick and Almost-Professional Buttercream Icing image

After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.

Provided by xoshadyxo

Categories     Desserts     Frostings and Icings     Buttercream

Yield 8

Number Of Ingredients 5

½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed

Steps:

  • Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
  • Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g

SIMPLE AND DELICIOUS BUTTERCREAM FROSTING



Simple and Delicious Buttercream Frosting image

I decided on a whim yesterday that I wanted to make cupcakes for Canada Day. I didn't have time to buy frosting before getting ready for the fireworks show, so I ended up making my own with ingredients I already had. I was shocked at how quick and easy this was! This basic vanilla recipe makes enough to cover a dozen cupcakes, but feel free to double it (for cakes), triple it, add food coloring or different flavor extracts. If you find this too sweet, you can add a dash of salt to the milk or the vanilla. Personally I like it sweet, and I used salted butter, so I didn't find it necessary.

Provided by Denise

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 12

Number Of Ingredients 5

5 tablespoons salted butter
5 tablespoons shortening
¾ teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons milk

Steps:

  • Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 21 g, Cholesterol 12.9 mg, Fat 10.2 g, Protein 0.1 g, SaturatedFat 4.4 g, Sodium 35.4 mg, Sugar 20.6 g

BUTTERCREAM FROSTING



Buttercream Frosting image

This basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors-from orange, lemon and mint to chocolate and peanut butter. -Diana Wilson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 4 cups.

Number Of Ingredients 4

1 cup butter, softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 3/4 cup milk

Steps:

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

Nutrition Facts : Calories 453 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 80g carbohydrate (75g sugars, Fiber 0 fiber), Protein 0 protein.

BASIC BUTTERCREAM



Basic Buttercream image

Easy to make, this sweet and basic buttercream recipe is the perfect topper to any birthday cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 10m

Yield Makes 6 cups (enough to frost one 8-inch layer cake)

Number Of Ingredients 3

6 sticks unsalted butter, softened
9 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract

Steps:

  • Beat butter and 3 cups sugar with a mixer on medium speed until combined. Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time. Raise speed to medium-high; add vanilla. Beat until pale and fluffy, about 3 minutes more.

BUTTERCREAM ICING



Buttercream icing image

Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities

Provided by Caroline Hire - Food writer

Categories     Afternoon tea, Dessert

Time 10m

Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake

Number Of Ingredients 7

600g icing sugar, sifted
300g unsalted or salted butter, softened
finely grated lemon zest
finely grated orange zest
a dash of vanilla extract
few drops food colouring
cocoa powder, to taste

Steps:

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

Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium

KIM MORRISON'S REAL VANILLA BUTTERCREAM FROSTING



Kim Morrison's Real Vanilla Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield enough frosting for filling and frosting 1 layer cake

Number Of Ingredients 5

3 cups plus 2 tablespoons sugar
1 cup water
1 cup egg whites
1 1/2 pounds butter (6 sticks), softened
2 teaspoons vanilla extract

Steps:

  • Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.
  • While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.
  • With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.
  • Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)
  • If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!

CHOCOLATE BUTTERCREAM FROSTING... SHOTS?



Chocolate Buttercream Frosting... Shots? image

I was reading a feature in our paper on frosting shots- yes, frosting shots! Apparently in some cities this is catching on quite fast. I clipped this recipe and have been moving it from here to there for a month. I thought I better post it for safe keeping. I personally would use this on a chocolate cake, but for the brave, pipe into small paper souffle cups and toss it back like a shot! I was able to frost a 9x13 cake and I believe this would be enough to frost 24 cupcakes or as the article stated, 30 frosting shots.

Provided by Brenda.

Categories     Dessert

Time 15m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 7

1/2 cup butter, room temperature
8 ounces marshmallow cream
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 cups powdered sugar
1 -2 teaspoon milk (optional) or 1 -2 teaspoon cream (optional)

Steps:

  • In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
  • Using an electric mixer, beat on high until well mixed.
  • Beat in the cocoa powder on low speed just until incorporated.
  • Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
  • If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
  • Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.

EASY VANILLA BUTTERCREAM FROSTING



Easy Vanilla Buttercream Frosting image

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

1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk

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.

CHOCOLATE BUTTERCREAM FROSTING SHOTS



Chocolate Buttercream Frosting Shots image

At a handful of cupcake storefronts around the country, the frosting shot has emerged as a short-but-sweet pick-me-up for urbanites and college students. The gist is generally the same bakery to bakery: For a small fee, customers get a dollop of their favorite frosting in a paper or plastic cup, about the size of a frozen yogurt sample. While some bakeries keep the frosting shot a strictly must-ask-for item, several cupcake shops have made it an official menu offering. Using marshmallow creme as the base of this faux buttercream frosting is a great cheat. This frosting whips up thick and chocolately and is great served as shots garnished with shaved dark chocolate. These are great for parties. Recipe is from a newspaper article.

Provided by CookingONTheSide

Categories     Dessert

Time 15m

Yield 30 shots, 30 serving(s)

Number Of Ingredients 6

1/2 cup butter, room temperature
8 ounces marshmallow creme
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 cups confectioners' sugar

Steps:

  • In large bowl, combine the butter, marshmallow creme, salt and vanilla.
  • Use an electric mixer with the whisk attachment on high to beat until well mixed.
  • Add the cocoa powder and mix on low until just incorporated.
  • Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.
  • (Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding).
  • Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
  • Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.

Nutrition Facts : Calories 88.1, Fat 3.3, SaturatedFat 2.1, Cholesterol 8.1, Sodium 38.3, Carbohydrate 15.1, Fiber 0.5, Sugar 11.7, Protein 0.4

BUTTERCREAM SHOTS



Buttercream Shots image

A shot of frosting? Wait till the girls all hear about this!! They are served in the small paper candy cups, shot glass or similar. Serving size is based on small paper candy cups. The given time is a complete guesstimate as I haven't made this. This is supposed to make 20 but I have my doubts about that.

Provided by Annacia

Categories     Candy

Time 20m

Yield 20 serving(s)

Number Of Ingredients 5

1/4 cup sugar
1 large egg white
6 tablespoons butter, softened (add pinch of salt if using unsalted butter)
1/4 teaspoon vanilla
1 tablespoon powdered sugar

Steps:

  • Whisk egg whites and sugar [and salt if using unsalted butter] together in a big metal bowl over a pot of simmering water.
  • Whisk frequently until you can't feel the sugar granules when you rub the mixture between your fingers.
  • Transfer mixture into the mixer and whip until it turns white and about doubles in size (here's a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl that was over the water so that no water gets into the egg whites. This can keep them from whipping up properly.).
  • Add the vanilla and powdered sugar.
  • Finally, add the butter a pat at a time and whip the daylights out of it.
  • Transfer frosting to cake decorating piping bag, pipe individual shots into paper candy cups, shot glass or similar. Serving size is based on small paper candy cups.

Nutrition Facts : Calories 42.8, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.2, Sodium 27.3, Carbohydrate 2.9, Sugar 2.9, Protein 0.2

BUTTER CREAM SHOT



Butter Cream Shot image

Make and share this Butter Cream Shot recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

1 1/2 ounces butterscotch schnapps
1/2 ounce cream

Steps:

  • Fill glass with cream and pour the schnapps on top.

Nutrition Facts : Calories 41.7, Fat 4.4, SaturatedFat 2.8, Cholesterol 15.9, Sodium 4.9, Carbohydrate 0.4, Protein 0.3

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