Professional Buttercream Frosting Recipes

THE IDEAL CRUSTING BUTTERCREAM FROSTING

Steps:

• Cream butter and shortening together on medium speed until light and fluffy. This should take about 1 minute.
• Add the vanilla, scraping down the sides of the bowl as needed.
• Gradually add the confectioners' sugar, 1 cup at a time, then beat well. Scrape down the sides of the bowl as needed.
• Once all the sugar is mixed in, gradually add in the milk (or heavy cream or water), a little at a time, until the desired consistency is reached.

BEST BAKERY BUTTERCREAM FROSTING

Steps:

• Combine butter & shortening in your mixer bowl & beat on high until creamy.
• Beat in confectioners sugar, 1 cup at a time on low until well incorporated.
• Stir in vanilla & then hot water.
• Increase speed to med-high & beat well - until light & fluffy.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

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.

BUTTERCREAM

Steps:

• In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

PROFESSIONAL CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• In a large bowl (or KA Mixer) cream together shortening and butter.
• Stop and scrape down, start again till creamy.
• Add cut-up cream cheese and cream again, scraping down sides till fluffy on high.
• Add vanilla extract and blend.
• Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time.
• You may add salt if you need to.
• Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy.
• Also you may have to chill frosting after completed.

BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY

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!

PROFESSIONAL BUTTERCREAM FROSTING RECIPE

Steps:

• Beat 5 to 10 minutes with an electric mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating

MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING

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.

MAGNOLIA BAKERY VANILLA BUTTERCREAM

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.