Yummy Buttercream Frosting Recipes

SIMPLE AND DELICIOUS BUTTERCREAM FROSTING

Steps:

• Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

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!

FLUFFY AND YUMMY BUTTERCREAM FROSTING

Steps:

• Cream Butter in a mixing bowl with an electric mixer.
• Add shortening and cream together.
• Add powdered sugar, vanilla, milk or water.
• Mix on low for one minute.
• Scrape the sides of your bowl with a plastic spatula.
• Mix on high till light and fluffy (about 5 minutes).

YUMMY BUTTERCREAM FROSTING

Steps:

• cream shortning and flavring with 2 tablespoons of water then slowly add powderd sugar.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING

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.