Classic American Buttercream Frosting Recipe Recipe For Stuffed

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AMERICAN BUTTERCREAM



American Buttercream image

I grew up calling American buttercream "frosting." It wasn't until a few years ago that I discovered that this "frosting" I'd been eating and making f

Categories     dessert     main dish

Time 15m

Yield 12 servings

Number Of Ingredients 4

1 1/2 c. Salted Butter, Shortening, Or A Combination (I Recommend 1 Cup Butter And 1/2 Cup Shortening)
1 tsp. Vanilla Extract
2 lb. Powdered Sugar, Sifted
6 tbsp. To 8 Tablespoons Milk, As Needed

Steps:

  • Cream the butter/shortening until completely smooth. Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired. The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed. Use immediately, or press plastic wrap onto the icing and refrigerate. Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired.

AMERICAN BUTTERCREAM FROSTING



American Buttercream Frosting image

American buttercream is simply a combination of butter, powdered sugar, vanilla (or other flavoring), and usually a bit of milk or cream

Provided by Cathe Collins

Categories     Dessert

Time 17m

Yield 12 serving(s)

Number Of Ingredients 5

1 cup salted butter or 1 cup unsalted butter
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2 -3 tablespoons half-and-half or 2 -3 tablespoons milk

Steps:

  • Optional- As mentioned above, I like a cream cheese version of this frosting best. The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit. If desired, for a very light cream cheese flavor add 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above) the same. For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.) of cream cheese. If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.
  • Flavoring options- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla. Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options. In most cases I'll still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring. For zest, add about 1 teaspoon fresh zest. For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.
  • Directions-.
  • * In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth).
  • * Add salt (if needed).
  • * One cup at time, add 2 cups of powdered sugar, beating after each addition.
  • * Add vanilla, or other flavorings and beat to combine.
  • * Add about 1 tablespoon of cream, and continue beating.
  • * Add the remaining 2 cups powdered sugar, one at a time.
  • * Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
  • Troubleshooting-.
  • * If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
  • * If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm. Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up. If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.

Nutrition Facts : Calories 300.9, Fat 16.3, SaturatedFat 10.3, Cholesterol 44.1, Sodium 185.3, Carbohydrate 40, Sugar 39.2, Protein 0.2

FLUFFY BUTTERCREAM FROSTING



Fluffy Buttercream Frosting image

The secret of this light frosting is to mix it with a mixer for the recommended time at high speed. This incorporates air to make it light. 1-1/2 cups frosting is enough to frost the top of one 9 inch cake.

Provided by Dee Akeson

Categories     Desserts     Frostings and Icings     Buttercream

Yield 10

Number Of Ingredients 5

2 cups confectioners' sugar
½ teaspoon vanilla extract
1 egg white
½ tablespoon water
3 tablespoons butter, softened

Steps:

  • Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 24 g, Cholesterol 9.2 mg, Fat 3.5 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 30.4 mg, Sugar 23.6 g

CLASSIC BUTTERCREAM FROSTING



Classic Buttercream Frosting image

This is my great grandmother's recipe. It never forms a "crust", is always soft. Keeps for weeks in the refrigerator.

Provided by Cheri B

Categories     Dessert

Time 45m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 6

5 tablespoons flour
1 cup milk
2 cups granulated sugar or 3 1/4 cups powdered sugar
1 lb butter, softened
1 -2 teaspoon vanilla
1/2 teaspoon salt

Steps:

  • In double boiler stirring constantly cook flour and milk, to a soft or med paste, do not worry ! It will be OK if it gets thick to. You can do this step the night before also. I have even forgot to do this and put the recipe "on hold" until I had this done and cooled.
  • Put paste in bowl, cover, cool in refrigerator, about 1/2 hour or until cooled.
  • Put paste in mixer bowl, add sugar,butter, vanilla, salt and mix. Scrape and mix some more.
  • Mix some more until granulated sugar is dissolving. Let rest for 10-15 minutes. I know this sounds funny but the granulated sugar has to dissolve. Add any of your optional flavors now.
  • Mix for another minute, test for sugar granules between your index and thumb if no sugar crystals your done if not mix a short while longer.
  • If you use powdered sugar you do not have to mix as long, it will dissolve instantly.
  • optional, ways I have changed this recipe extract of your choice:.
  • 1/2 of a lemon zest and 2 teaspoons lemon juice.
  • 1/4 cup cocoa powder and / or 1 teaspoon instant coffee or espresso powder, more or less to your taste.

Nutrition Facts : Calories 639.2, Fat 47.2, SaturatedFat 29.9, Cholesterol 126.3, Sodium 487.3, Carbohydrate 55.2, Fiber 0.1, Sugar 50.1, Protein 2

VANILLA BUTTERCREAM FROSTING



Vanilla Buttercream Frosting image

For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 4

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

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.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g

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