DECORATOR BUTTERCREAM ICING
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
Provided by Marg CaymanDesigns
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Cream butter and shortening then add vanilla.
- Add sugar a cup at a time beating on medium speed.
- Add milk 1 Tbls. at a time and beat on high until completely blended.
- TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
DECORATOR FROSTING I
This is a pure white wedding cake frosting. You can double the recipe if you have a sturdy mixer. Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake. Remove what you need for decorating before you thin the rest down for frosting.
Provided by Jean Higginbotham
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 41.9 g, Cholesterol 0.4 mg, Fat 17.2 g, Protein 0.2 g, SaturatedFat 4.3 g, Sodium 2.5 mg, Sugar 41.2 g
PROFESSIONAL DECORATORS' ICING
I needed an icing to use to make my daughters castle cake. While in Farmer Jack, the woman at the register ahead of me talked about how she decorates cakes. So I took that as my opportunity to ask her what recipe she uses for icing and this is what she gave me. I got lots of raving reviews. This hardens up like the cakes in meijer, etc.... and it's not too sweet.
Provided by mandikaake
Categories Dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the shortening, water and vanilla. This will take some time to mix up but it will eventually.
- Add the meringue powder and powdered sugar.
- Mix well - beat for about 3 minutes
- If this is way too stiff you can add a little water at a time. Just remember you want this to be a little thick so you can spread it.
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
BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY
This buttercream recipe is perfect for making beautiful decorations for cakes, cupcakes, and even cookies. It works especially well for piping flowers. Give it a try and impress your friends!
Provided by Katie Aubin
Categories Desserts
Time 1h30m
Yield 3 cups
Number Of Ingredients 5
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!
DECORATOR'S BUTTERCREAM ICING
Steps:
- 1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
- 2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
- Storage: Store the icing in an airtight container and freeze for up to 3 months.
- Yield: 2 1/2 quarts (2.37 L)
- MASTER CHEF'S HINT
- Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.
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