Classic Vanilla Buttercream Frosting Recipe Recipe For Meatloaf

CLASSIC VANILLA BUTTERCREAM FROSTING

Steps:

• In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature., In a bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.

CLASSIC VANILLA BUTTERCREAM

Steps:

• In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
• Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.

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.

CLASSIC BUTTERCREAM FROSTING

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.

RED, WHITE AND BLUE M&M'S CANDY CAKE

Steps:

• Prepare cake mix according to package. Bake in 2 greased 6-inch round cake pans. Let cool. Fill and frost with but.tercream
• Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
• Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
• *Note: If you don't have heavy cream, you can use milk or water instead. If using milk or water, I would try 3 tablespoons instead of 1/4 cup. If it's too thick, add another tablespoon.
• For the decoration, place M&M's on side of cake in a diagonal line in each color. Start with red, then white, then blue. Repeat until you have gone all around the cake. Pipe swirls of frosting on top using a 1M pastry tip. Add more M&M's to top of cake and paper flags, if desired.

CLASSIC VANILLA BUTTERCREAM FROSTING

Steps:

• In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature.n
• In a mixing bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.n

CLASSIC VANILLA BUTTERCREAM FROSTING

Steps:

• In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature.n
• In a mixing bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.n