Thebestbakerystylebuttercreamfrosting Recipes

BEST BUTTERCREAM FROSTING

Best Buttercream Frosting image

Best buttercream frosting--great for Aunt Mary's Chocolate Cake!

Provided by Jennifer

Categories Desserts Frostings and Icings Buttercream

Yield 18

Number Of Ingredients 5

Ingredients

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

Steps:

In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
With an electric mixer, beat butter and sugar until fluffy.
Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 13.1 g, Cholesterol 28.2 mg, Fat 10.5 g, Protein 0.7 g, SaturatedFat 6.7 g, Sodium 78.3 mg, Sugar 11.8 g

BEST BAKERY BUTTERCREAM FROSTING

Best Bakery Buttercream Frosting image

Wondering how to make the Best Bakery Buttercream Frosting? I'm the daughter of a professional baker & I can tell you, THIS is the ULTIMATE frosting!

Provided by Gina Kleinworth

Categories Dessert

Time 11m

Number Of Ingredients 5

Ingredients

1 cup butter - room temperature ((2-sticks))
1 cup vegetable shortening
5 cups confectioners sugar
1½ tbsp HOT water
2 tsp vanilla extract

Steps:

Combine butter & shortening in your mixer bowl & beat on high until creamy.
Beat in confectioners sugar, 1 cup at a time on low until well incorporated.
Stir in vanilla & then hot water.
Increase speed to med-high & beat well - until light & fluffy.

THE BEST BAKERY STYLE BUTTERCREAM FROSTING

The Best Bakery Style Buttercream Frosting image

If you are looking for a frosting that tastes just like the frosting you get on cakes from the bakery then you will love this recipe. This is a light, creamy, fluffy frosting that spreads and pipes well. It's sweet but yummy.

Provided by Heather Reynolds in

Categories Dessert

Time 5m

Yield 12-16 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup butter, softened
1/2 cup Butter Flavor Crisco
2 cups powdered sugar
1 dash salt
1 teaspoon vanilla
2 -4 tablespoons milk

Steps:

Place butter, shortening, sugar, salt, vanilla and 2 tablespoons milk in a chopper and pulse 4 or 5 times for about 10 seconds each time.
Add additional milk 1 tablespoon at a time and pulse until your reach the desired consistency.
Make enough frosting for a 2 layer cake or one 9 x1 3 cake.

Nutrition Facts : Calories 225.1, Fat 16.3, SaturatedFat 8.4, Cholesterol 25.5, Sodium 68.9, Carbohydrate 20.1, Sugar 19.6, Protein 0.2

SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting image

These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!

Provided by Kim

Categories Cupcakes

Time 1h55m

Yield 18

Number Of Ingredients 17

Ingredients

1 ⅓ cups white sugar, divided
2 teaspoons ground cinnamon
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon cream of tartar
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, softened
1 large egg, at room temperature
1 tablespoon vanilla extract
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 teaspoons vanilla extract
1 ¼ teaspoons ground cinnamon
¼ teaspoon salt
4 tablespoons heavy cream

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 48.7 g, Cholesterol 56.1 mg, Fat 17.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 10.7 g, Sodium 147.8 mg

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