Classic White Almond Buttercream Frosting Recipes
EASY HOMEMADE ALMOND BUTTERCREAM FROSTING RECIPE
Steps:
- I recommend using a stand mixer, if you have one, if you would also like to achieve the super light frosting feel. Even if you don't have one, you can still get that lightness, it will just involve you standing there with your hand mixer for a lot longer than you might want to stand there.
- In a large mixing bowl, beat the butter until it's a smooth consistency.
- Add in the powdered sugar, salt, and both extracts. Mix these well.
- Start adding in the milk a little at a time, especially if it becomes too difficult to mix the original mixture. Keep adding milk and beating the mixture until you reach your desired consistency.
- After you've added all the ingredients, add food coloring, if desired.
CLASSIC VANILLA BUTTERCREAM FROSTING
This rich, buttery frosting has just the right amount of sweetness. So it's a perfect compliment to any flavor cake.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 155 calories, Fat 13g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 118mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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.
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- Preheat oven to 325 degrees F (165 degrees C). Line the bottom of two springform cake pans (1 pan 10.25 inches, 1 pan 6 inches) with parchment paper and then spray liberally with cooking spray and set aside.
- In the bowl of a stand mixer add the butter and cream it on medium speed for 2 minutes until light and fluffy (you're just mixing the butter adding air to it to make it fluffier, this step is called 'creaming the butter'.) Scrape down the sides of the bowl with a spatula and add in the sour cream and beat for 1 minute. Add vanilla and almond extract. With the mixer on low, slowly add in the confectioners sugar. Scrape the sides and bottom of the bowl a few times to make sure everything is mixed in, then add in 1 teaspoon of milk and let the mixer mix for 2 minutes on medium high. Remove half the frosting and leave the other half in the bowl. Add 2 tablespoons of milk to the frosting for the crumb coat. Beat on medium high for 2 minutes, then turn mixer off.
- Place a layer of parchment paper onto the cake stand. Lay 1st layer of 10.25 inch cake onto the stand. Pipe a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place second layer of cake onto the strawberries. Pip a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place third layer of 10.25 inch cake onto the cake (I usually invert the top layer of baked cake – so the top is touching the strawberries – that way the top of the first tier will be flat). Now pipe a layer of frosting around where the smaller cake tier will go, then place the first layer of 6 inch cake on top of the 10.25 inch cake. Pipe a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of s
- In the bowl of a stand mixer add the butter and cream on medium speed for 2 minutes until light and fluffy. Add vanilla and almond extract. With the mixer on low, slowly add in the confectioners sugar. Scrape the sides and bottom of the bowl a few times to make sure everything is mixed in, then add in milk and let the mixer mix for 2 minutes on medium high. If the frosting seems too thick, add in additional 1 teaspoon of milk at a time and beat until desired consistency is reached. Using a spatula (I like using a special cake frosting spatula) frost the entire cake until smooth. Carefully remove piece of parchment paper and then enjoy your beautiful creation.
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