EASY VANILLA BUTTERCREAM FROSTING
After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Diana Wilson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield About 3 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
EASY BUTTERCREAM FROSTING
Make and share this Easy Buttercream Frosting recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a bowl, using an electric mixer, beat together butter, vanilla and salt until creamy.
- With mixer on low speed, beat in powdered sugar, ½ cup at a time. Increase speed to medium-high and beat until light and fluffy.
EASY BUTTERCREAM FROSTING
Make and share this Easy Buttercream Frosting recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
- Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
- Makes enough for over 16 cupcakes.
Nutrition Facts : Calories 190, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 11.7, Carbohydrate 22.5, Sugar 22.1, Protein 0.1
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
REALLY, REALLY GOOD (AND EASY!) BUTTERCREAM FROSTING
First off, I have to give all credit to the Confessions of a Cookbook Queen blog, because that's where I found this recipe. It is the best country (non-cook) buttercream frosting that I have ever had. If you're decorating a cake or cupcakes, it also holds up well. I guessed on the yield, but this recipe will easily frost 24 cupcakes.
Provided by Greeny4444
Categories Dessert
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Put butter, milk, and vanilla in the bowl of a stand mixer (if you don't have a stand mixer, a hand mixer will do).
- Mix on low speed until it just starts to come together, about a minute.
- Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute.
- Increase mixer speed to medium high and beat for about another or minute or so.
- Add powdered sugar (and cocoa, if using). Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.
- Check your consistency. This is very important because if your frosting is too thick, it will not spread well.
- If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.
- When the frosting is just holding its shape, it is too thick (if you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl).
- Add another tablespoon of corn syrup and beat on medium for 30 seconds.
- Repeat until the frosting seems to be of a good spreadable consistency (you don't want it too runny, or it will slide off the cake/cupcakes).
- Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.
Nutrition Facts : Calories 1431.9, Fat 74.1, SaturatedFat 46.9, Cholesterol 196.9, Sodium 658.4, Carbohydrate 198.2, Sugar 190.1, Protein 1.2
SIMPLE AND DELICIOUS BUTTERCREAM FROSTING
I decided on a whim yesterday that I wanted to make cupcakes for Canada Day. I didn't have time to buy frosting before getting ready for the fireworks show, so I ended up making my own with ingredients I already had. I was shocked at how quick and easy this was! This basic vanilla recipe makes enough to cover a dozen cupcakes, but feel free to double it (for cakes), triple it, add food coloring or different flavor extracts. If you find this too sweet, you can add a dash of salt to the milk or the vanilla. Personally I like it sweet, and I used salted butter, so I didn't find it necessary.
Provided by Denise
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 21 g, Cholesterol 12.9 mg, Fat 10.2 g, Protein 0.1 g, SaturatedFat 4.4 g, Sodium 35.4 mg, Sugar 20.6 g
EASY BUTTERCREAM FOR SUNFLOWER CUPCAKE CAKE
The name says it all for this quick, three-ingredient frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 10m
Yield Makes 5 cups (enough for one 5-inch cake and 75 cupcakes)
Number Of Ingredients 3
Steps:
- Beat butter and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add sugar, 1 cup at a time, beating well after each addition. Raise speed to high, and beat until well combined, 10 to 20 seconds more. Transfer to a bowl, and cover with plastic wrap until ready to use.
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EASY BUTTERCREAM FROSTING - ERREN'S KITCHEN
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Ratings 17Calories 344 per servingCategory Dessert
- If using a food processor, mix on high for 30 seconds. Scrape the bowl and mix again until smooth (this should only take 30 seconds-1 minute).
- If using a mixer, start on low (to avoid a mess), and once the sugar starts to look mixed into the sugar, finish with a higher speed until smooth.
- Transfer to a covered bowl or container until needed. When stored properly, buttercream frosting can last in the fridge for up to a week in the refrigerator or up to 3 months in the freezer.
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