Creamy White Frosting Recipes

CREAMY FROSTING

Steps:

• Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
• Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

FLUFFY WHITE FROSTING

Steps:

• In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.

CREAMY WHITE FROSTING

Steps:

• Mix the first three ingredients together in a sauce pan.
• Cook over Medium heat until thick, stirring constantly.
• Remove from heat and cool completely.
• Cream sugar, shortening (margarine) and vanilla.
• Add cooled flour/milk mixture by the spoonful beating after each spoonful.
• Frost Cake.

RICH BUTTERCREAM FROSTING

Steps:

• In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth (frosting will be thick). If desired, tint with food coloring.

EASY WHITE ICING

Steps:

• In a mixing bowl, cream butter until smooth.
• Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

CREAMY WHITE FROSTING

Steps:

• 1. With a mixer on medium speed, beat together the shortening, vanilla extract, and lemon extract in a medium bowl for 30 seconds.
• 2. Slowly add half the confectioners' sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk until the icing reaches a spreadable consistency. Store in an airtight container in the refrigerator for 2 or 3 days

EXTRA CREAMY FLUFFY WHITE FROSTING

Steps:

• In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth.
• Add in whipping cream; beat well.
• Add in remaining icing sugar to desired texture; beat until fluffy and creamy.

FLUFFY WHITE FROSTING

Steps:

• Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.