Making A Bakery Quality White Cake With Buttercream Frosting Recipes
BAKERY FROSTING
This recipe makes it easy to capture the fabulous flavor of cakes from the best bakeries. A big batch of this sweet frosting keeps for 3 months in the refrigerator. -Barbara Jones, Tower Hill, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.
Nutrition Facts : Calories 305 calories, Fat 17g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 0 protein.
MAGNOLIA BAKERY VANILLA BUTTERCREAM
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
MAKING A BAKERY QUALITY WHITE CAKE WITH BUTTERCREAM FROSTING RECIPE
Provided by charlotteh371
Number Of Ingredients 9
Steps:
- . Grease and flour two 8-inch cake pans (I use vegetable shortening to grease the pans and then all-purpose flour to coat.) 2. In a medium bowl, mix the room temperature milk and egg whites along with the vanilla and almond extracts until blended. 3. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt in bowl. Cut the butter into cubes and add it to the bowl then mix well with an electric mixer for 2 minutes until the butter is completely combined. 4. Add the milk mixture and beat for 2 minutes on medium speed. 5. Pour the batter evenly between the two cake pans. 6. Bake at 350 for 27-30 minutes or until a toothpick comes out clean when inserted into the center of the cakes. 7. Cool the cakes to room temperature before icing.
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