WEDDING CAKE FROSTING
I got this recipe some place on the internet. It makes a nice buttercream frosting for wedding cakes. I really like this frosting recipe it does taste just like basic wedding cake frosting. You can use dark vanilla extract but it will discolor the frosting.
Provided by internetnut
Categories Dessert
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cream together softened butter, shortening and milk with an electric mixer.
- Next add the clear vanilla extract.
- Then add the powdered sugar slowly.
- Note: 2 pounds of powdered sugar is 8 cups.
Nutrition Facts : Calories 3637.2, Fat 197.2, SaturatedFat 85.4, Cholesterol 252.6, Sodium 688.8, Carbohydrate 481.5, Sugar 470.6, Protein 3
WEDDING CAKE FROSTING
Buttercream icing for wedding cakes.
Provided by Jeannine
Categories Desserts Frostings and Icings White
Yield 20
Number Of Ingredients 5
Steps:
- Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 50.3 g, Cholesterol 24.9 mg, Fat 19.6 g, Protein 0.3 g, SaturatedFat 8.5 g, Sodium 68.4 mg, Sugar 49.4 g
WEDDING CAKE BUTTERCREAM FROSTING (DOUBLE BATCH)
A simple yet delicious buttercream that is perfect for decorting wedding cakes. Covers well and works well through decorating tips. This batch will frost and decorate a 9" double layer cake with perhaps a bit left for to crumb coat your next cake.
Provided by Oldecowboy
Categories Dessert
Time 15m
Yield 15-25 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients, EXCEPT SUGAR, into a bowl and whip until creamy. Add sugar, a little at a time. Beat on medium speed for 6 minutes. This will be quite firm -- add water and coloring to various bowls of frosting to obtain whatever consistency you need for that particular job. This batch will frost and decorate a double layer 9 inch cake and perhaps leave some over for crumb coating a future cake.
Nutrition Facts : Calories 418.1, Fat 20.6, SaturatedFat 6.2, Sodium 78.3, Carbohydrate 60.3, Sugar 59.3
WEDDING CAKE ICING
Very Easy! Add a little more water to ice the cake and a little less to make the decorations!
Provided by CHAYES100
Categories Desserts Frostings and Icings White
Yield 16
Number Of Ingredients 6
Steps:
- Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)
- Add the rest of the powdered sugar and beat just enough to mix in.
- Add additional water for desired consistency.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 62.5 g, Fat 12.9 g, SaturatedFat 3.2 g, Sodium 73.5 mg, Sugar 61.4 g
BASIC WHITE TWO-LAYER CAKE AND WHITE BUTTERCREAM FROSTING RECIPE
This is hands-down the best made-from-scratch white cake recipe I have ever tried!
Provided by Camille Beckstrand
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees and make sure that the rack is in the center of your oven. Spray two 8" round cake pans very generously with non-stick cooking spray (I used Baker's Joy ).
- In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside.
- In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it's light and fluffy (you can use a standing mixer or an electric hand mixer).
- In a large measuring cup, combine the milk, vanilla, and almond extract.
- Now it's time to add them all together! Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add about 1/2 of the milk mixture and blend again. Add in half of what's left of the flour mixture and blend again. Add in the rest of the milk mixture, blend for a couple of seconds, then the remaining flour mixture and blend at a low speed until the ingredients are barely mixed together (don't over mix!).
- In a separate bowl (or in your stand mixer using the whisk attachment), beat the egg whites on medium-high speed until they reach "firm peak stage" (a.k.a. when the whisk is held sideways, the peaks will hold and the ridges will be distinct - this took about five minutes of whisking for me!). Fold the egg whites into the cake batter.
- Pour the cake batter evenly into the two prepared pans and bake them for 20-26 minutes (mine were done at 25), or until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes, then carefully remove the cakes and let them finish cooling on wire racks.
- Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk. If the frosting is too thin, add more sugar.
- Place one of your cooled, leveled cake layers on your cake stand . Using an offset spatula, place about 1/2 cup of frosting in the middle of the cake. Using your spatula, push the frosting out to the edges until the frosting is about 1/4"-1/2" thick (if you have a rotating cake stand, this step is really easy, but you can do it without it).
- Place the second layer of cake on top. You will now create the crumb coat (a thin layer of frosting that seals in all the crumbs to make it easy to decorate). Using the offset spatula, spread the frosting that has spilled out from between the layers smoothly over the surface. Add more frosting as needed, just keep the layer thin and smooth.
- Place about 1/2 cup of frosting on the top of the cake, pushing the frosting out to the edges until it's a smooth, flat surface.
- Now place the spatula against the edges of the cake and smooth out the excess frosting pushed over from the top of the cake.
- To help the cake firm up, stick it in the freezer for about 1-2 hours.
- From here, drop 1/2 cup frosting on the center of the cake and push it out to the edges as you did before, making the surface nice and smooth.
- Continue adding frosting to the top and edges of the cake until it's the smoothness and thickness you want. (Amanda says that the best way to get smooth frosting is to practice!)
- From there, continue to add more frosting to the top and sides of the cake until it's completely covered. I topped mine off with sprinkles, but you could get fancy and add some frosting decorations
Nutrition Facts : Calories 830 kcal, Carbohydrate 128 g, Protein 6 g, Fat 34 g, SaturatedFat 15 g, TransFat 3 g, Cholesterol 44 mg, Sodium 242 mg, Fiber 1 g, Sugar 104 g, ServingSize 1 serving
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