Macadamia Nut Butter Buttercream Icing Recipes

BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING

Banana Cake with White Chocolate Macadamia Frosting image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 15

Ingredients

1 3/4 teaspoons baking powder
2 tablespoons banana pudding mix
1 cup white sugar
1/2 cup buttermilk
1 ripe banana, mashed
1/2 cup butter
2 eggs
Buttercream Frosting, recipe follows
2 teaspoons vanilla extract
Macadamia nuts, dry roasted and finely chopped
1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, at room temperature
2 to 3 cups confectioners' sugar
1/8 to 1/4 cup melted white baking chocolates
1/2 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan.
In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool.
To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts.
Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy.

MARSHMALLOW BUTTERCREAM FROSTING

Marshmallow Buttercream Frosting image

Perfect for any cake!

Provided by Staci Lambert

Categories Desserts Frostings and Icings White

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups butter, softened
2 ½ cups confectioners' sugar
1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme

Steps:

Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

Nutrition Facts : Calories 708.7 calories, Carbohydrate 75.3 g, Cholesterol 122 mg, Fat 46.2 g, Protein 0.8 g, SaturatedFat 29.2 g, Sodium 364 mg, Sugar 59.9 g

MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING

Magnolia Bakery's Buttercream Vanilla Icing image

From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong? It's simple, but spectacular. It goes great with their cupcake recipe, but it plays nice with almost any cake.

Provided by Susan Campos

Categories dessert

Time 10m

Yield yields about 4 1/4 cups icing, enough for 24 cupcakes

Number Of Ingredients 5

Ingredients

1 cup (2 sticks) unsalted butter, softened
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Food coloring (optional)

Steps:

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 12 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 59 grams, TransFat 0 grams

PEANUT BUTTER BUTTERCREAM FROSTING

Peanut Butter Buttercream Frosting image

This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 4 cups.

Number Of Ingredients 5

Ingredients

1 cup butter, softened
1 cup peanut butter
4 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract

Steps:

In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

MACADAMIA NUT BUTTER BUTTERCREAM ICING

Macadamia Nut Butter Buttercream Icing image

This icing is to die for. My friends and I created it for a wedding cake, but is tastes amazing on chocolate cupckes! I find you have to play with the flavour when it comes to adding the macadamia nut butter. Start with the half cup and taste. Slowly increase until you reach the intensity you like. You could defintely change the nut butter to a different nut if you preferred. To make this recipe vegan, leave out the meringue powder.

Provided by CupcakeAngel

Categories Dessert

Time 15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 cup vegetable shortening, white
1 teaspoon clear vanilla
5 tablespoons water
6 teaspoons water
4 cups icing sugar
1 tablespoon meringue powder
1 pinch salt
1/2-3/4 cup macadamia nut butter

Steps:

Dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
Add the macadamia nut butter and mix on high for another minute or so.

Nutrition Facts : Calories 1230.5, Fat 68.3, SaturatedFat 19.7, Sodium 56, Carbohydrate 159.8, Sugar 156.7

CHOCOLATE MACADAMIA NUT CAKE FROSTING

Chocolate Macadamia Nut Cake Frosting image

This is a wonderful frosting for a chocolate cake, almost like German Chocolate Frosting but with a twist. My kids will eat this before I can put it on cupcakes or spiced cakes.

Provided by Vseward Chef-V

Categories Dessert

Time 25m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
1/2 cup butter
1/2 cup cocoa, such as hersheys
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped macadamia nuts

Steps:

Combine milk, sugar, egg yolks, butter, cocoa and vanilla in a saucepan.
Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
This frosting will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake or 24 cupcakes.

Nutrition Facts : Calories 150.6, Fat 10.9, SaturatedFat 5.1, Cholesterol 36.8, Sodium 50.5, Carbohydrate 13.2, Fiber 1.2, Sugar 10.4, Protein 2

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