need a recipe for buttercream frosting?
it is for a cake, please no lemon juice or egg whites. thanks
- Sugar PieLv 71 decade ago
Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
¼ cup milk or less, depends upon thickness desired
2 teaspoons vanilla extract
Place the butter in a large mixing bow and beat until fluffyl. Add 4 cups of the sugar and then half the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the milk. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
- 1 decade ago
Here's a quick and delicious recipe of Vanilla Buttercream frosting ;)
* 3 cups confectioners' sugar
* 1 cup butter
* 1 teaspoon vanilla extract
* 1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.Source(s): Good luck hun;) I make desserts all the time!
- fllady61Lv 61 decade ago
1- 1# pkg. confectioners sugar (approx. 3 3/4 cups)
1/2 cup butter or margarine, softened
3 to 4 Tbls. milk
1 tsp. vanilla
Combine in large bowl with mixer at low speed. Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
Makes enough to fill and frost 2-layer cake or a 13x9x2-inch sheet cake, or 24 cupcakes.Source(s): this was given to me by a friend, and I used it. It is great.
- 1 decade ago
6 tbsp Butter
1/2 cup Unsweetened cocoa
3 cup Powdered sugar
1/3 cup Milk
1 tsp Vanilla
Cream butter in small mixing bowl; add cocoa and sugar alternately
with milk. Beat until mixture is spreading consistently. Blend in
vanilla for a vanilla flavour.
hope this helps
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- Allaiyah WLv 61 decade ago
LOW SUGAR BUTTERCREAM.
2 egg yolks (optional, not needed but adds flavor).
1 box of microwaved cream cheese.
3/4 cube of room temperature butter.
1/4 cup powdered sugar, level
2-4 tablespoons any flavor extract.
2 tablespoons of 1/2 & 1/2.
2 tablespoons melted margarine.
1/4 cup flour.
Keep cold until cake is ready to spread on.
*Plop the cream cheese into a small plastic bowl & microwave for 30 seconds.
*Add butter, melted margarine, sugar, & yolks (optional), mix.
*Add 1 tbs of extract at a time & mix. Taste before adding more.
*Stirl while adding flour until desired thickness is achieved.
~Not recommended for anyone on a diet.
~There's a good change you'll eat half the frosting before it his the cake.
~Cake must be kept in the fridge because of all the dairy.
~If you use Crisco or oil instead of margarine, add a pinch of salt.
- CheddarCheeseLv 71 decade ago
Best Buttercream Frosting
1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
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.
Chocolate Fudge Buttercream Frosting
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract
Cream together the butter or margarine with the shortening.
Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Chai Buttercream Frosting
2 chai tea bags
1/4 cup boiling water
1 cup unsalted butter or margarine, softened
8 cups confectioners' sugar
1/2 cup cold milk
Prepare a very strong tea by steeping the tea bag in boiling water for 10 minutes.
Meanwhile, cream the butter in a large bowl using an electric mixer until fluffy. Add confectioners' sugar, and continue creaming until well blended.
Pour tea into cold milk; beat milk into frosting until incorporated. Continue beating frosting until fluffy.
- Anonymous1 decade ago
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God bless!Source(s): http://recipestoolbarcom