Spiced Buttercream For Roses Recipes

SPICED BUTTERCREAM

Spiced Buttercream image

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

Ingredients

3 sticks unsalted butter (room temperature (1 & 1/2 cups))
5 cups powdered sugar
1 tsp cinnamon
1 tsp nutmeg

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

Spiced Buttercream for Roses image

Provided by Molly Yeh

Categories condiment

Time 10m

Yield enough for 24 cupcakes

Number Of Ingredients 5

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
3 cups powdered sugar, plus additional as needed
1 teaspoon pumpkin spice
Big pinch kosher salt
2 tablespoons heavy cream, plus additional as needed

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

Buttercream for Piped Roses image

Provided by Dan Langan

Categories dessert

Time 5m

Yield 2 1/3 cups

Number Of Ingredients 3

Ingredients

8 ounces unsalted butter, softened
1 pound powdered sugar, sifted
2 teaspoons quality vanilla extract

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

Rose-Flavored Buttercream Frosting/Icing for Cupcakes image

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

Ingredients

1 lb confectioners' sugar (approx 3-4 cups, to be beat in gradually)
1/2 cup salted butter, softened at least 20-30 minutes
1 teaspoon rose water
2 -4 tablespoons milk (approx, see directions)
3 -4 drops red food coloring

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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