does anyone have a great recipe for buttercream frosting?
This is a really good, easy, yummy recipe and it spreads and pipes very well. I have made a chocolate version by adding melted baking chocolate squares in with the cream (4 oz for a 1/2 scaled recipe). I usually make a half portion of this recipe – this seems to be enough for a regular sized layer cake with a bit of piping. I have also made the full quantity and froze the unused portion successfully. This is my choice recipe for homemade icing. 1 cup butter 1 cup shortening 8 cups confectioners’ sugar 1/2 teaspoon salt 2 teaspoons vanilla extract 1 cup heavy whipping cream In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended. Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.
I have a great recipe for buttercream frosting. This will make a TON of frosting – I can usually frost two batches of cupcakes with it, and if you don’t make that much it freezes really well. You’ll need: 1 cup shortening (I always use regular Crisco veg. shortening, you don’t want the butter flavored stuff) 1 cup butter (NOT margarine) 1 cup heavy whipping cream 8 cups confectioner’s sugar 2 teaspoons vanilla extract 1/2 teaspoon salt food coloring (optional) In a bowl with a hand mixer, cream together the butter and shortening. Gradually add the sugar in until everything is well blended, smooth and creamy. Add the vanilla, salt and whipping cream. (Now is the point where you’d add coloring if you used it). You might want to enter the whipping cream gradually as well in case you don’t need all of it. Beat the mixture until the frosting is fluffy and can be used right away. This is my FAVORITE frosting for yellow cupcakes. Good luck!
Recipe Box Buttercream Icing (Medium Consistency) Ingredients: * 1/2 cup solid vegetable shortening * 1/2 cup butter or margarine, softened * 1 teaspoon Clear Vanilla Extract * 4 cups sifted confectioners’ sugar (approx. 1 lb.) * 2 tablespoons milk In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: Makes about 3 cups. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1
Recipe Box Buttercream Icing (Medium Consistency) Ingredients: * 1/2 cup solid vegetable shortening * 1/2 cup butter or margarine, softened * 1 teaspoon Clear Vanilla Extract * 4 cups sifted confectioners’ sugar (approx. 1 lb.) * 2 tablespoons milk In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: Makes about 3 cups. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1
