The Best Stiff Buttercream Frosting For Cake Decorating Pipping Buttercream Flowers 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 HOMEMADE VANILLA BUTTERCREAM FROSTING

Steps:

• Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally.
• Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.
• Gradually add small amounts of cream or milk or water at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.
• (Optional) Add a pinch of salt if too sweet and mix until completely dissolved.

THE BEST STIFF BUTTERCREAM FROSTING FOR CAKE DECORATING PIPPING BUTTERCREAM FLOWERS

Steps:

• Have all ingredients at room temperature.
• In the bowl of a stand mixer with the paddle attachment, cream butter until creamy - about 30 seconds.Pro tip - unlike my other buttercreams in this one you want to avoid incorporating too much air, otherwise you will have air pockets when piping.
• Then, add the whipping cream, salt, and pudding mix - combine well but don't over mix. Scarp the sides and bottom of the bowl for any butter that may have got stuck.Pro tip - make sure you have no lumps - if necessary add a bit of the powdered sugar to help it combine.
• Next, add the powdered sugar in two batches. Again combine well but don't over mix. Pro tip - the mixture will look dense now but do not add any more liquid yet.
• Once all the sugar is in, scrape the sides and bottom of the bowl again. Add the vanilla extract and almond extract
• Then, whip for 2 full minutes - check to make sure it's not too stiff and not too gritty. If necessary add 1 or 2 tbsp whipping cream or milk to adjust consistency. Mix some more if necessaryPro tip - while we do not want to make this too light and airy we still want to ensure it's delicious and not gritty.
• The total mixing time for this buttercream should not be more than 5 minutes. Pro tip - If you find that you have over whipped the buttercream. Stir it with a flat silicone spatula using a spreading motion. This will break some of the air pockets
• You can divide the buttercream into the number of colors required. Take note that colors will also affect the consistency of your buttercream.Pro tip - always use gel food colors, not water-based colors as it will make the buttercream too soft to pipe or spread. If water-based colors are all you have, omit liquid in the recipe so you start with a stiffer buttercream consistency.

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!