Pioneer Woman Best Frosting Recipes

AMERICAN BUTTERCREAM

American Buttercream image

I grew up calling American buttercream "frosting." It wasn't until a few years ago that I discovered that this "frosting" I'd been eating and making f

Time 15m

Yield 12 servings

Number Of Ingredients 4

Ingredients

1 1/2 c. Salted Butter, Shortening, Or A Combination (I Recommend 1 Cup Butter And 1/2 Cup Shortening)
1 tsp. Vanilla Extract
2 lb. Powdered Sugar, Sifted
6 tbsp. To 8 Tablespoons Milk, As Needed

Steps:

Cream the butter/shortening until completely smooth. Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired. The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed. Use immediately, or press plastic wrap onto the icing and refrigerate. Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired.

ROYAL ICING

Royal Icing image

Provided by Ree Drummond : Food Network

Time 10m

Yield 4 cups

Number Of Ingredients 3

Ingredients

2 pounds powdered sugar, sifted, plus more if needed
1/3 cup whole milk
2 egg whites

Steps:

In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" and not run when piped.

FROSTING CREAM RECIPE

Frosting Cream Recipe image

Provided by Amelia

Categories dessert

Time 10m

Number Of Ingredients 3

Ingredients

200 g fresh spreadable cheese
100 g fresh liquid cream
70 g sugar

Steps:

In a bowl with an electric whisk, I whip the cream, I recommend the cream must be very cold so at least for a day let's keep it in the fridge in the cooler section.
In another bowl, whip the sugar with the fresh cream cheese. Then I combine the two doughs and mix them well.
Finally, I divide the dough into different bowls, as many as the colors we want to create.
Well our frosting cream is ready now I proceed with the pastry bag to decorate the cupcakes or our cake.

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