DECORATOR BUTTERCREAM ICING
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
Provided by Marg CaymanDesigns
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Cream butter and shortening then add vanilla.
- Add sugar a cup at a time beating on medium speed.
- Add milk 1 Tbls. at a time and beat on high until completely blended.
- TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
DECORATOR'S BUTTERCREAM
Want to make your own Buttercream Icing right at home? Here's Buddy Valastro's favorite recipe.
Yield About 6 cups
Number Of Ingredients 5
Steps:
- Put the sugar, shortening, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and padded at a low-medium speed until the mixture is smooth, with no lumps (approximately 3 minutes). With the motor running, add water in a thin stream. Continue to paddle until absorbed (approximately 3 minutes).
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
Steps:
- Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY
This buttercream recipe is perfect for making beautiful decorations for cakes, cupcakes, and even cookies. It works especially well for piping flowers. Give it a try and impress your friends!
Provided by Katie Aubin
Categories Desserts
Time 1h30m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
- Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
- Divide the frosting and add gel food coloring as desired.
- Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
- Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
- Enjoy!
CAKE WITH BUTTERCREAM DECORATING FROSTING
This sweet creamy frosting made with real butter is easy to blend together and holds its shape nicely when used to decorate a special layer cake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the vanilla, salt and enough milk to achieve spreading consistency. , Place 1/4 cup frosting each in three small bowls; tint one blue, one yellow and one green. Set aside 2-1/4 cups of remaining frosting for basket weave decoration and shell border. Spread remaining frosting between layers and over top and sides of cake., To decorate, cut a small hole in the corner of pastry or plastic bag; insert medium basket weave tip. Fill the bag with reserved white frosting. Decorate sides of cake using basket weave pattern (see diagrams at right). Change to medium star tip to pipe shell border along bottom and top edges of cake., For writing, use medium round tip and blue frosting to pipe desired greeting off-center on top of cake. Use medium round tip and green frosting to pipe vines around writing. Switch to medium leaf tip to pipe green leaves along vines. Use small flower tip to pipe yellow and blue flowers along vines. Leftover frosting can be frozen for up to 3 months.
Nutrition Facts :
DECORATOR FROSTING I
This is a pure white wedding cake frosting. You can double the recipe if you have a sturdy mixer. Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake. Remove what you need for decorating before you thin the rest down for frosting.
Provided by Jean Higginbotham
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 41.9 g, Cholesterol 0.4 mg, Fat 17.2 g, Protein 0.2 g, SaturatedFat 4.3 g, Sodium 2.5 mg, Sugar 41.2 g
WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING
This is the recipe directly from Wilton's website for their chocolate buttercream decorating icing. You can make it soft and spreadable or as stiff as you need by adjusting the amount of milk or water you add. Just follow the directions and it'll come out perfect every time.
Provided by Realtor by day
Categories Dessert
Time 10m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
- Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
- Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
- For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Nutrition Facts : Calories 322.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 20.9, Sodium 70.2, Carbohydrate 43.1, Fiber 1, Sugar 39.2, Protein 1.2
DECORATOR'S BUTTERCREAM ICING
Steps:
- 1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
- 2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
- Storage: Store the icing in an airtight container and freeze for up to 3 months.
- Yield: 2 1/2 quarts (2.37 L)
- MASTER CHEF'S HINT
- Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.
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