Wegmans Butter Cream Frosting Recipes
DELICIOUS COPYCAT WEGMANS WHIPPED CREAM FROSTING RECIPE
For many of those living on the east coast, Wegmans is a staple in groceries, deli products and baked goods. They are well known for their scrumptious whipped cream frosting, which recently has been improved to include no artificial colors. Fortunately, this recipe for whipped cream frosting you can make in your own kitchen.
Provided by admin
Categories Dessert
Number Of Ingredients 2
Steps:
- In a chilled metal mixing bowl with whisk attachment, add the heavy whipping cream. Beat on medium-high for one minute or until the cream becomes stiff.
- Slowly add the powdered sugar into the mix. Beat the mix on high speed until the frosting reaches a stiff form. Use the frosting immediately or put it in the fridge.
- Make sure the frosting is stiff, otherwise the texture will not hold together.
- This frosting comes out white, so you can add food coloring to it to reach your desired shade.
- You may also add up to one stick of butter if you prefer a creamier texture. One tablespoon of vanilla may also be added to achieve more flavor in the frosting.
WEGMANS BUTTER CREAM FROSTING RECIPE
Provided by mmcspencer
Number Of Ingredients 6
Steps:
- 1.Add butter and vanilla extract to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed. 2. Add powdered sugar, milk powder and 3 Tbsp water. Mix until light and creamy; adding an additional Tbsp of water if needed for desired consistency.
KIM MORRISON'S REAL VANILLA BUTTERCREAM FROSTING
Provided by Food Network
Categories dessert
Time 1h40m
Yield enough frosting for filling and frosting 1 layer cake
Number Of Ingredients 5
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!
BEST BUTTERCREAM FROSTING
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
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
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