SPICED BUTTERCREAM
Spiced buttercream is the perfect frosting to pair with pumpkin, chocolate or vanilla cake! With cinnamon and nutmeg, is this a great fall spice frosting!
Provided by Beth
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes.
- Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you!
- Use on cupcakes, cake or cookies. Store in an air tight container for up to 2 days. Makes enough frosting to frost 24 cupcakes or one 9x13 inch cake.
Nutrition Facts : ServingSize 2 tablespoons, Calories 120 kcal, Carbohydrate 15 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 1 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g
CHRISTMAS SPICE BUTTERCREAM
Take your Christmas cupcakes to the next level with a frosting made using our festive spice. Perfect for adding seasonal cheer to your standard bakes
Provided by Miriam Nice
Categories Condiment, Treat
Time 5m
Yield Makes 650g
Number Of Ingredients 4
Steps:
- Tip the butter into a large bowl and whisk with an electric hand whisk. Add the icing sugar, milk and festive spice mix. Mix well, first with a spoon, then with the electric beaters until smooth and fluffy. Makes enough for 1 x 20cm sandwich cake or 12 cupcakes.
Nutrition Facts : Calories 291 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 33 grams sugar, Sodium 0.4 milligram of sodium
BEST BUTTERCREAM FROSTING
Best buttercream frosting--great for Aunt Mary's Chocolate Cake!
Provided by Jennifer
Categories Desserts Frostings and Icings Buttercream
Yield 18
Number Of Ingredients 5
Steps:
- In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
- With an electric mixer, beat butter and sugar until fluffy.
- Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 13.1 g, Cholesterol 28.2 mg, Fat 10.5 g, Protein 0.7 g, SaturatedFat 6.7 g, Sodium 78.3 mg, Sugar 11.8 g
HONEY AND SPICE BUTTERCREAM FROSTING
This recipe was in a cooking magazine. They showed it on top of bread and a cake. It looked awesome. I have not made it myself. This was used with a Honey Pumpkin cake.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Combine gelatin and 2 tablespoons water and let set for at least 10 minutes.
- Bring honey and sugar + 2 tablespoons water to a boil in a small saucepan.
- Reduce heat to low and simmer 5 minutes.
- Remove from heat and let cool 3 minutes.
- Stir 2 tablespoons of honey mixture into gelatin mixture until dissolved.
- Whisk remaining honey syrup along with salt and cinnamon into this mixture.
- Strain into a medium size bowl and beat, using an electric mixer on high speed until double in volume and completely cool, about 10 minutes.
- Add butter, 2 tablespoons at a time, while continuously beating.
- Stir in vanilla and use immediately of chill.
- Rewhip before spreading on cake or bread.
Nutrition Facts : Calories 945.6, Fat 80.6, SaturatedFat 51, Cholesterol 213.5, Sodium 866, Carbohydrate 61, Fiber 0.7, Sugar 60, Protein 1.5
FESTIVE SPICE
Our Christmas spice mix can bring festive cheer to many dishes and drinks. Mix into a latte, sprinkle into your biscuit dough, or stir into buttercream
Provided by Miriam Nice
Categories Condiment
Time 5m
Yield Makes 100g
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl and mix.
- Now you can use the spice mix in other recipes, including our orange spice chicken wings, Christmas spice latte, honey spice cookies, or a fluffy Christmas buttercream for frosting your cakes with.
Nutrition Facts : Calories 6 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1.1 grams fiber, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
CHRISTMAS SPICE MIX
Wonderfully versatile, this gift is seasoned for both sipping and sniffing. When mixed with fruit juices, it's a delicious winter warmer-upper. Boiled in water, it makes a "scentsational" potpourri that will add a heavenly fragrance to the whole house!
Provided by Taste of Home
Time 25m
Yield 1 spice bag.
Number Of Ingredients 11
Steps:
- Combine spice mix ingredients; place in the center of two 6-in. square pieces of cheesecloth. Bring corners together and tie with kitchen string. Yield: 1 spice bag. , To use as a room scent: Place spice bag in a 2-cup microwave-safe measuring cup filled with hot water. Microwave on high for 3-4 minutes or until water boils. Continue to microwave at 30% power to add fragrance to the whole house. (Add more water if microwaved for additional time.) , To prepare cranberry wassail: Combine juices, sugar and spice bag in a 2-qt. microwave-safe bowl. Cover with plastic wrap and cut a vent. Microwave on high for 8-9 minutes or until mixture boils. Microwave at 50% power 3 minutes longer.
Nutrition Facts :
CLASSIC BUTTERCREAM FROSTING
Make and share this Classic Buttercream Frosting recipe from Food.com.
Provided by Christine
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
- Beat at low speed until combined.
- Gradually add the other pound of sugar.
- Stop and scrape sides.
- Beat on high until mixture is light and fluffy.
- Keep covered with plastic wrap to prevent crusting.
- Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.
BASIC BUTTERCREAM AND VARIATIONS
Provided by Julie Richardson
Categories Butter
Yield Makes about 5 cups (enough to frost one 8- or 9-inch layer cake)
Number Of Ingredients 6
Steps:
- Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over (not in) a saucepan of simmering water. The egg white mixture will be gloppy and thick, but as the mixture begins to warm up, it will become more fluid. Continue to gently whisk the mixture until it is very hot to the touch (130°F on a candy thermometer).
- Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they have tripled in volume and are thick and glossy and hold stiff peaks (like meringue), 3 to 4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1 to 2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. Stop the mixer every so often to scrape down the escaping buttercream from the sides of the bowl. At some point, the buttercream will take on a curdled appearance; don't worry, this is normal. Just keep on mixing until it comes together. Once all the butter is incorporated and the frosting is fluffy and creamy, blend in the vanilla and salt until fully combined.
- Covered with plastic wrap, buttercream will last 2 days at room temperature or 7 days in the refrigerator. If refrigerated, the buttercream must be brought to room temperature before you use it. Either way, the buttercream must be rewhipped-either by hand if kept at room temperature or with a mixer if refrigerated-before you frost a cake with it.
- Raspberry Buttercream:
- Mash and strain 4 cups (10 ounces) of raspberries, fresh or frozen, through a fine mesh sieve to catch the seeds. (If using frozen berries, measure them before thawing.) Discard the seeds and set aside the puree while you follow the method for making Basic Buttercream. Add the berry puree at the end of the recipe, with the vanilla and the salt.
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