Ultimate Butter Cream Frosting Recipes

BEST BUTTERCREAM FROSTING

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.

KIM MORRISON'S REAL VANILLA BUTTERCREAM FROSTING

Steps:

• Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.
• While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.
• With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.
• Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)
• If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!

ULTIMATE BUTTER CREAM FROSTING

Steps:

• Cream powdered sugar, butter, vanilla, and salt. While mixer is running, slowly add a portion of the cream to the mixture. Continue adding the cream to make the frosting of a good spreading consistency. You may need a little less or a little more of the cream called out in the recipe to achieve your desired consistency.

BUTTERCREAM FROSTING

Steps:

• In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired 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!

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
• With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
• Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.