Smooth Creamy Frosting Recipes

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SMOOTH BUTTERCREAM FROSTING



Smooth Buttercream Frosting image

This flavorful icing is ideal for decorating. It may be refrigerated in an airtight container for up to a week. Re-whip before using.

Provided by morabam2011

Categories     Desserts     Frostings and Icings     Buttercream

Yield 16

Number Of Ingredients 5

½ cup vegetable shortening
½ cup butter
1 ½ teaspoons vanilla extract
5 cups confectioners' sugar
3 tablespoons milk

Steps:

  • Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy.
  • Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 39.2 g, Cholesterol 15.5 mg, Fat 12.3 g, Protein 0.2 g, SaturatedFat 5.3 g, Sodium 42.5 mg, Sugar 38.6 g

CREAMY FROSTING



Creamy Frosting image

A creamy white icing that looks like whipped cream.

Provided by Carol

Categories     Desserts     Frostings and Icings

Yield 15

Number Of Ingredients 5

1 cup milk
2 tablespoons all-purpose flour
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
  • Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 14.9 g, Cholesterol 33.8 mg, Fat 12.6 g, Protein 0.8 g, SaturatedFat 8 g, Sodium 93.9 mg, Sugar 14.1 g

SMOOTH & CREAMY FROSTING



Smooth & Creamy Frosting image

This is so, well, smooth and creamy! The recipe is passed down from my mother-in-law. I've seen similar recipes, but none this simple, fast and tasty. It's good on just about everything, but not suitable for decorating. It's just very spreadable. We particularly love it on a refrigerated Jell-o cake during the summer. Also, any flavor of instant pudding is a hit with this one! Our favorites are vanilla, lemon and chocolate. Covers the *top* of a 9x13 cake very well.

Provided by Jeffs Girl Way Out

Categories     Dessert

Time 5m

Yield 3 Cups, 12 serving(s)

Number Of Ingredients 4

3 1/2 ounces instant pudding mix
1/4 cup powdered sugar
1 cup cold milk
8 ounces non-dairy whipped topping (Cool Whip)

Steps:

  • Beat pudding mix, powdered sugar and cold milk on med speed until well-blended.
  • Fold in whipped topping.
  • Refrigerate frosted item(s) and any leftover frosting.
  • Serving size is for a frosted 9x13 cake, and yield is approximate.

EASY VANILLA BUTTERCREAM FROSTING



Easy Vanilla Buttercream Frosting image

After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Diana Wilson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield About 3 cups.

Number Of Ingredients 4

1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk

Steps:

  • In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

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

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.

SMOOTH AND CREAMY CHOCOLATE FROSTING



Smooth and Creamy Chocolate Frosting image

I've made many chocolate frostings over the years, and this one is my favorite. I always made it with an uncooked and beaten egg, but with those concerned about eating raw eggs, I've listed a subsitution using EggBeaters. My personal preference is to still use an egg, though. I like to add the lemon juice and salt because I prefer a frosting that is not "overly-sweet" tasting.

Provided by TasteTester

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup butter (no substitutes)
2 ounces unsweetened chocolate
1 beaten egg (or 1/4 c. Eggbeaters)
1 pinch salt
1 teaspoon lemon juice
1 teaspoon vanilla
2 1/4 cups confectioners' sugar (use more or less depending on how thick you want your frosting)

Steps:

  • Melt the butter and chocolate together in a small pan over low heat. Pour mixture into a medium-size mixing bowl.
  • Add the beaten egg (or Eggbeaters), salt, lemon juice and vanilla.
  • Combine with mixer on low speed. Add confectioners' sugar, using as much as you want to make the desired consistency of frosting. Scrape down sides of bowl and then beat at medium-high speed until thoroughly mixed.
  • Spread onto cooled cake.
  • (Makes enough to frost a 13x9-inch pan. Double recipe for a 2-layer 8" cake.).

Nutrition Facts : Calories 279.4, Fat 15.9, SaturatedFat 9.8, Cholesterol 56.9, Sodium 111.9, Carbohydrate 35.9, Fiber 1.2, Sugar 33.2, Protein 1.8

CREAMY VANILLA FROSTING



Creamy Vanilla Frosting image

This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .

Provided by Allysa Torey

Categories     Milk/Cream     Mixer     Dessert     Vanilla     Birthday     Chill     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough for one 3-layer 9-inch cake

Number Of Ingredients 5

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

Steps:

  • In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
  • In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
  • Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately.

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