Buttercream Frostings Recipe
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Category: |
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Vanilla Buttercream |
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Ingredients: |
Ingredients: 1 cup softened butter (NOT margarine, real butter only)
5 cups powdered sugar
1/4 cup heavy cream or half n' half (or milk if you must)
2 tsp pure vanilla extract
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Directions: |
Directions:Using your electric mixer beat softened butter for 3-4 minutes, until light and fluffy. Add half the powdered sugar and the vanilla extract, beat well. Add the remaining powdered sugar and all but about a tbsp of the cream, mix on low until the sugar is incorporated. Turn mixer to high and beat for 3-4 minutes until frosting is light and fluffy, adding remaining cream if necessary to make it proper spreading or piping consistency. If you end up with the frosting being too thin, add additional powdered sugar 2 tbsp at a time until proper consistency. |
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Chocolate Buttercream |
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Ingredients: |
Ingredients: 1 cup softened butter (NOT margarine, real butter only)
4-1/2 cups powdered sugar
1/2 to 3/4 cup unsweetened cocoa powder (depending on how dark chocolate you want)
1/4 to 1/3 cup heavy cream or half n' half (or milk if you must)
2 tsp pure vanilla extract
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Directions: |
Directions:Using your electric mixer beat softened butter for 3-4 minutes, until light and fluffy. Add half the powdered sugar, the cocoa powder and the vanilla extract, beat well. Add the remaining powdered sugar and all but about a tbsp of the cream, mix on low until the sugar is incorporated. Turn mixer to high and beat for 3-4 minutes until frosting is light and fluffy, adding remaining cream if necessary to make it proper spreading or piping consistency. If you end up with the frosting being too thin, add additional powdered sugar 2 tbsp at a time until proper consistency. |
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Peanut Butter Buttercream |
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Ingredients: |
Ingredients: 1/2 cup softened butter (NOT margarine, real butter only)
1 cup creamy peanut butter (do not use the grainy, organic, refrigerated kind, your frosting will not emulsify properly and will separate and weep)
5 cups powdered sugar
1/3 cup heavy cream or half n' half (or milk if you must)
1 tsp pure vanilla extract
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Directions: |
Directions:Using your electric mixer beat softened butter for 3-4 minutes, until light and fluffy. Add peanut butter and beat until well combined. Add half the powdered sugar and the vanilla extract, beat well. Add the remaining powdered sugar and all but about a tbsp of the cream, mix on low until the sugar is incorporated. Turn mixer to high and beat for 3-4 minutes until frosting is light and fluffy, adding remaining cream if necessary to make it proper spreading or piping consistency. If you end up with the frosting being too thin, add additional powdered sugar 2 tbsp at a time until proper consistency. |
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Lemon Buttercream |
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Ingredients: |
Ingredients: 1 cup softened butter (NOT margarine, real butter only)
5 cups powdered sugar
1/4 cup heavy cream or half n' half (or milk if you must)
1 tbsp freshly grated lemon zest
1 tsp lemon emulsion (you can use lemon extract, but the emulsion gives a fresher lemon flavor)
1 tsp pure vanilla extract
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Directions: |
Directions:Using your electric mixer beat softened butter for 3-4 minutes, until light and fluffy. Add half the powdered sugar, the vanilla extract and the lemon emulsion, beat well. Add the remaining powdered sugar and all but about a tbsp of the cream, mix on low until the sugar is incorporated. Turn mixer to high and beat for 3-4 minutes until frosting is light and fluffy, adding remaining cream if necessary to make it proper spreading or piping consistency. Add lemon zest, beat for one more minute on high. If you end up with the frosting being too thin, add additional powdered sugar 2 tbsp at a time until proper consistency. |
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Number Of
Servings: |
Number Of
Servings:Will frost 24 cupcakes, an 8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Making your own frosting is SO simple and tastes so much better than that canned frosting (I have never used it myself, but when I have tasted it I have always noticed a chemical taste, I guess from the preservatives). Go ahead and use a cake mix if you want, then add your own homemade frosting, and everyone will rave about your cake/cupcakes.
If you are making cupcakes and using a bag and tip to pipe the frosting on, try chocolate cupcakes with either chocolate/vanilla or chocolate/peanut butter swirl frosting on top (Fit one disposable piping bag with coupler, set aside. Fill another disposable piping bag with 1/2 recipe chocolate buttercream, cut about 3/4 inch off the pointed end, roll the top down to keep the frosting from coming out the back end, and insert it into the bag you have fitted with the frosting tip, being sure to insert the cut end into the very end of the bag and inside the coupler. Flatten the bag containing the chocolate frosting and fill the rest of the original bag with a 1/2 recipe of the vanilla or peanut butter frosting. Unroll the top of the inserted chocolate frosting bag and twist tightly, secure with a rubber band. Squeeze a little frosting out onto a bowl or paper towel until both flavors come out together. Frost cupcakes with a circular, swirl motion.
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This recipe for Buttercream Frostings is from