Spiced Buttercream For Roses Recipes
SPICED BUTTERCREAM
Spiced buttercream is the perfect frosting to pair with pumpkin, chocolate or vanilla cake! With cinnamon and nutmeg, is this a great fall spice frosting!
Provided by Beth
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes.
- Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you!
- Use on cupcakes, cake or cookies. Store in an air tight container for up to 2 days. Makes enough frosting to frost 24 cupcakes or one 9x13 inch cake.
Nutrition Facts : ServingSize 2 tablespoons, Calories 120 kcal, Carbohydrate 15 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 1 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g
SPICED BUTTERCREAM FOR ROSES
Provided by Molly Yeh
Categories condiment
Time 10m
Yield enough for 24 cupcakes
Number Of Ingredients 5
Steps:
- Add the butter to a stand mixer fitted with the paddle attachment and beat until smooth, about 2 minutes. Add the powdered sugar in stages, turning the mixer off to add, then turning back on to beat on low speed. Add the pumpkin spice and salt, then the heavy cream and mix until light, fluffy and smooth, adding more powdered sugar or heavy cream as necessary for the right consistency.
BUTTERCREAM FOR PIPED ROSES
Steps:
- Cream the butter in a stand mixer fitted with the paddle attachment until creamy, 3 to 5 minutes. Gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and cream until lightened in color and fluffy, 5 to 7 minutes. Mix in the vanilla extract.
ROSE-FLAVORED BUTTERCREAM FROSTING/ICING FOR CUPCAKES
Rosewater has the same potency as vanilla extract and can be easily subbed 1:1 in recipes that use vanilla, but has a stronger flavor. I love buttercream frosting and wanted to share this discovering by sharing my stand-by recipe fixed for making it a rose flavor. Makes enough to frost about 24 cupcakes. This is a nice change from vanilla frosting! Prep time doesn't include butter softening time.
Provided by the80srule
Categories Dessert
Time 15m
Yield 24 cupcake servings, 24 serving(s)
Number Of Ingredients 5
Steps:
- If you use unsalted butter-- add a couple shakes of table salt. It helps bind the frosting better and make it hold shape and last longer. Make sure the butter is good and soft too or else it won't mix right!
- With an electric mixer, cream the butter with 1 cup confectioners sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater.
- Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
- Add a few drops of red food coloring to dye it pink.
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- Brown butter: In a light bottomed saucepan, add equal-ish sized cubes of butter and melt on medium. Let it brown for about 7-10 minutes or until there’s brown bits at the bottom and it smells nutty. Stir or swirl the pan occasionally. It will froth a bit, but that’s normal. Let the brown butter cool for 5 minutes, meanwhile, make the rest.
- Cream together: Add all the other ingredients to a large bowl and mix using either a stand mixer or hand mixer. Mix 2-3 minutes before adding in the brown butter. Mix until creamy.
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