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Butter Cream Frosting recipe

Butter Cream Frosting recipe



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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Buttercream icing

This is a quick and easy buttercream recipe that you can use for birthday cakes, cupcakes and even cake decorating. It is super simple to make and can be coloured with food colouring if desired.

664 people made this

IngredientsServes: 24

  • 110g margarine
  • 110g butter
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 625g icing sugar
  • 4 tablespoons milk

MethodPrep:20min ›Ready in:20min

  1. In a large bowl, cream butter and margarine until light and fluffy. Add salt, vanilla, icing sugar and milk. Beat well.

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Reviews & ratingsAverage global rating:(728)

Reviews in English (612)

by Kara

This is by far the best frosting I have ever had! I made it with butter and butter flavor Crisco and I used whole milk for a more creamy frosting. I have never had so many compliments and it's so simple to make. It's so versatile that I made a double batch and used part to frost a cake and then we frosted sugar cookies. I do recommend making sure that you are beating it long enough so as to eliminate lumps of any kind and if your powdered sugar is lumpy, I would sift it before adding to the mixture. All and all- a most excellent recipe!-23 Nov 2005

by JILLLARS

I made the chocolate version that someone posted in their review, replaced one cup confectioner's sugar with one cup cocoa and increased milk 1/4 cup. It tastes awesome and the texture is great! I worked at a bakery for 2 years and this is just like the frosting there, I am going to frost a cake tomorrow.-26 May 2003

by naples34102

This is a simple but perfect, creamy, easily spreadable frosting that is dependable and just plain good. And it pipes well for decorations too! I just used a tad less sugar than called for, and used half and half rather than milk, which were not major alterations. Great frosting!-07 Nov 2007


How To Make The Best-Ever Vanilla Buttercream Frosting

Nothing beats a good buttercream frosting recipe — it’s one that every baker should have in their back pocket. Here’s the thing, though, mine is so good that I just had to call it the Best-Ever. Just wait until you try it (I mean, just look at all those reviews)!

Working as a professional chef I have learned a lot of tips and tricks over the years. Now I’m going to show you a Bold Baking Basic recipe that I get the most requests for: How to Make the Best Ever Vanilla Buttercream Frosting. Watch my step-by-step video below and get all my best tips on how to make the icing (along with a complete recipe below!).


Dairy-Free Buttercream Frosting for the Icing on the Vegan Cake

Sometimes, it’s hard to find that perfect frosting, but this recipe is it. It includes very simple ingredients and I have some guidance to ensure delicious results.

It’s easy to forget that quality really matters in a recipe with so few ingredients. In this case, the “butter” is key, so be sure to pick one with a flavor that you really like.

We prefer to use buttery sticks in this dairy-free buttercream frosting recipe rather than buttery spread, as it tends to be firmer. The buttery sticks are usually sold next to the buttery spreads, and are made by a few companies. Or, you can use the Bakeable Butter Recipe in my cookbook, Go Dairy Free 2nd Edition.

For a firmer, decorator’s frosting, cutting in some shortening (your choice of type), helps too stabilize the mixture without overwhelming the flavor.

And because dairy-free “butter” can be soften more quickly than dairy butter, it’s important to add the liquid near the end of whipping, and only as needed. This helps to prevent turning your dairy-free buttercream frosting into a runny icing!


DIFFERENT TYPES OF BUTTERCREAM FROSTING

American Buttercream Frosting &ndash This buttercream is fast, simple and what you see on most grocery store cakes. It&rsquos essentially fat (butter, margarine, shortening), confectioners&rsquo sugar, and vanilla extract whipped together.

Swiss Meringue Buttercream &ndash This type of buttercream in made by cooking egg whites and sugar together in a bowl placed on a pot of boiling water.

The mixture is continuously whisked while it reaches 140° F. The egg white and sugar mixture is then removed from the heat and whipped at high speed until it forms stiff peaks and has cooled.

Italian Buttercream &ndash This buttercream is made by adding simple syrup, which is made by heating sugar and water (soft-ball stage) to the egg-whites and allowing the syrup to cook the egg whites and whipped to form stiff peaks.


The Best Homemade Buttercream Frosting Recipe

Using a mixing bowl and hand mixer or stand mixer, add butter and sugar to bowl. Cream together for about 10 seconds until combined. Add vanilla and cream, and mix again until smooth.

For chocolate frosting, add unsweetened cocoa, and mix together

Spread buttercream frosting on cupcakes, cake, or cookies, as desired.

Love to bake and want a buttery creamy frosting recipe?

Check out how to make the best buttercream frosting recipe! It&rsquos so good, and takes just a few minutes to whip up. When you&rsquore in the mood to bake cupcakes, cakes, and homemade sugar cookies, keep this recipe on hand for fail-proof frosting that&rsquoll taste 100% better than any store-bought version!

This recipe amount could easily frost an entire cake, or 12 cupcakes if piping on frosting using a pastry bag. If you were to simply spread a flat layer of frosting on a cupcake, I&rsquom sure it&rsquod go a lot further and perhaps even frost 24 cupcakes.


Easy Homemade Almond Buttercream Frosting Recipe

I have a duplicate recipe listed below that is formatted in a way that makes it easy to print out. So, if you want to easily print just the recipe, scroll down and click on the “print” button at the top of that recipe.

Homemade Almond Buttercream Frosting Recipe Ingredients

  • 1 cup butter, softened
  • 3 cups powdered sugar (confectioners’ sugar), this can be sifted to remove any lumps (I usually don’t, but that doesn’t mean you shouldn’t)
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 – 3 tablespoons milk – you may need more, depending on your desired consistency (but not too much more)

Homemade Almond Buttercream Frosting Recipe Directions

Note: I recommend using a stand mixer, if you have one, if you would like to achieve the super light frosting feel. (This is my stand mixer. She’s nine years old and beautifully shiny red. I love her.) If you don’t have a stand mixer, you can still make super light and airy frosting, it’s just going to involve you standing there with your hand mixer for some time. (So, you might like a padded mat like I have in my kitchen.)

1. In a large mixing bowl, beat the butter until it’s a smooth consistency.

2. Add in the powdered sugar, salt, and both the vanilla and almond extracts. Mix well.

3. Start adding in the milk a little at a time. This should start making the frosting easier to mix, especially if it has becomes too difficult to mix together. Keep adding milk and beating the mixture until you reach your desired consistency.

4. After you’ve added in all of the ingredients, you can add in food coloring, if desired. This is often the point where I continue to mix the frosting to give it a light and airy consistency. (If you aren’t looking for an airy frosting, don’t over whip your frosting.)

If you prefer to have a thicker icing, you’ll want to be careful to add in your milk slowly so you can stop adding milk once you get to your desired consistency. Of course, if you go past that point, just add in some more powdered sugar to try to thicken it up more.

A Note about Food Coloring: If you want really vibrant colors, this is my favorite food coloring for vibrant or difficult to achieve colors with regular food coloring.

To get the printable recipe, just scroll farther down in this post. Thanks!


How to Make Dairy-Free Buttercream Frosting

Ingredients

  • 1 stick vegan butter (1 stick = 1/2 cup // our current preferred brand is Miyokos, but Earth Balance also works)
  • ½ tsp vanilla extract
  • 2 ½ – 3 cups sifted organic powdered sugar (ensure vegan-friendly as needed)
  • 3-4 Tbsp full fat coconut milk or other dairy-free milk (optional // we prefer coconut)

Instructions

Video

Notes

1 ¾ cup frosting
*Nutrition information is a rough estimate calculated with Miyokos dairy-free butter and with lesser amounts of ingredient ranges.

Nutrition (1 of 14 servings)


Part of our Boozy Buttercream series this Baileys Irish Cream Buttercream Frosting is sweet, creamy and delicious with just a hint of Baileys Irish Cream Liqueur.

Baileys Irish Cream reminds us of Christmas. Although neither Laurie or I are drinkers every year we have a Baileys Over Ice before Christmas Eve dinner. So yummy! So this year we added some Baileys Irish Creme into our super delicious Buttercream Frosting and it was a big hit. Our Baileys Irish Cream Buttercream Frosting would be fantastic on so many different desserts (even the non-Christmas ones!)

First step is to measure the powdered sugar. I use my food scale. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.

Add 1 cup (2 sticks) of softened butter. I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will still be better than canned frosting. Then add 2 teaspoons Baileys Irish Cream. Mix the butter and Baileys until it is combined.

Now add the powdered sugar to the mixing bowl. Start your mixer (or electric beater) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.

ALWAYS ALWAYS ALWAYS taste your frosting. You are trying to determine if the consistency is wrong, if it needs more Baileys Irish Cream. That’s all there is to making Baileys Irish Cream Buttercream Frosting. Now you just have to starting thinking of something yummy to put it on.

How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Baileys Irish Cream Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag you should be able to frost 15-18 cupcakes depending on the size of the swirl.

Now you are ready to frost your dessert with a super yummy Baileys Irish Cream Buttercream Frozting that will enhance whatever you put it on!


Replies

I just used this receipt last week for the Easter cake. It turned out so good.

I container of white frosting,add ,1 8oz cream cheese. whip together .
Fold in 8 oz container of cool whip. Frost cake.

Hint I used only about 1/2 of the cool whip,taste to9 your preference. Enjoy
There is a product made by Rich (coffee creamer) called "Bettercreme". It is a liquid that you whip liked whipping cream. I get it at the local bakery supply store. You can check out the Rich website to find an outlet in your area.

Butter Cream Frosting
2 cups granulated sugar
1/2 cup water
3 eggs, beaten
1 1/4 pounds unsalted butter, softened
1/2 teaspoon vanilla extract

Syrup: Place sugar and water in a saucepan. Bring to soft ball stage, 240 degrees F.

Add butter and vanilla extract to the eggs. Add the syrup. Mix with electric mixer until desired consistency is reached.

Butter Cream Decorator Icing
Posted by CookinMom at recipegoldmine.com May 14, 2001

1/2 cup vegetable shortening
1/2 cup margarine
1 teaspoon vanilla extract or flavoring
4 cups confectioners' sugar
2 tablespoons milk* (or water)

Cream margarine and shortening. Add vanilla extract. Gradually add sugar, one cup at a time, beating well. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until cake is iced, or keep in fridge in an airtight bowl for up to 2 weeks.

Bring to room temperature and re-whip before using. Yield 3 cups.

For Chocolate icing: add 3/4 cup cocoa or 3 squares of unsweetened chocolate, melted add an additional 1 -2 tablespoons milk.

Hint: Milk makes the icing "crusty" water will keep the icing soft. You can also add 3-4 tablespoons light corn syrup to make it spreading consistency.

Pineapple flavoring is also excellent.

NOTE: For fancy cake decorating!

-----------
Butter Cream Icing
1 pound confectioners' sugar, divided
1/4 pound soft butter or margarine
1/8 teaspoon salt
1 teaspoon vanilla extract
3 to 4 tablespoons milk

Cream one-third of sugar with butter or margarine and salt in large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.

--------------
White Chocolate Cream Cheese Butter Cream
Posted by Marla at recipegoldmine.com 12/4/2001 6:32 pm

3 (3 ounce) bars good quality white chocolate
12 ounces cream cheese softened
3/4 cup unsalted butter softened
1 1/2 tablespoons lemon juice

Break the chocolate in to squares and place in a microwave safe bowl. Cook on HIGH, stirring every 15 seconds until almost melted. Remove from microwave and stir until completely melted. Allow to cool.

Beat cream cheese until soft and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice. Re-beat at room temperature to insure smoothness before frosting.

Store 2 weeks refrigerated or 2 months frozen

-------
Whipped Cream Frosting
5 tablespoons flour
1 cup milk
1 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract

In a saucepan dissolve flour with milk. Cook until a thick paste forms (this will look like wallpaper paste). Remove from heat and cover with plastic wrap until completely cool.

In a large bowl, add sugar, butter and vanilla extract. Beat with mixer to blend. Add flour paste to this mix and whip until sugar is dissolved. This takes about 10 minutes.


Basic Buttercream Frosting for Cupcakes Recipe

120g (4.23 ounces) or 1/2 cup butter or margarine
2 1/2 cups or 315g (11.11 ounces) icing sugar (icing mixture is fine-it does not have to be pure icing sugar)
0-4 Tbsp or 0-60 millilitres (2.03 fluid ounces (60.03 millilitres)) milk or cream Often when using margarine I don’t use any milk at all.

Leave the butter to soften at room temperature, then beat together with the icing sugar and 1 tablespoon of milk (or cream ) until smooth and light in colour. Add extra spoons of milk one at a time until the desired consistency is reached.

Vanilla Buttercream Frosting for Cupcakes Recipe

Follow the basic buttercream recipe above and add 1 tablespoon of vanilla extract with your first tablespoon of milk.

My Very Vanilla Buttercream Recipe

300 millilitres (10.14 fluid ounces) or 1 cup plus 2 Tbsp cream
2 tsp vanilla
2 1/2 cups or 315g (11.11 ounces) icing sugar

Whip the cream and then continue to whip until it turns to butter. Pour off the liquid, mix slowly for 30 more seconds, pour off any extra liquid – repeat until most of the liquid is gone. Add the vanilla and icing sugar and beat until smooth.

Lemon Buttercream Frosting for Cupcakes Recipe

Swap the milk in the above basic buttercream recipe for freshly squeezed lemon juice. Yum! The tartness of the lemon helps offset the sweetness of the buttercream.

Coffee Buttercream Frosting for Cupcakes Recipe

Dissolve 1/4 teaspoon of instant coffee in 1/4 teaspoon of boiling water. Add it in with your first Tablespoon of milk in the basic buttercream recipe above.

Fresh Raspberry Buttercream Frosting for Cupcakes Recipe

1/2 cup or 70g (2.47 ounces) frozen raspberries
50 millilitres (1.69 fluid ounces) or 3 Tbsp plus 1 tsp freshly squeezed orange juice
Combine in a saucepan and stir over low heat until the raspberries soften and fall apart. Strain through a fine metal seive – you will need to push the pulp through so that you are left with mainly seeds.
Return the raspberry puree to the pan and heat until it reduces in volume down to two tablespoons. Cool completely – to speed up the cooling process you may wish to spread on a plate and place in fridge.
Swap the milk in the basic buttercream recipe for the raspberry puree.

Top cupcakes with a swirl of raspberry buttercream and a fresh raspberry.

Smooth Coconut Buttercream Frosting for Cupcakes Recipe

240g (8.47 ounces) or 1 cup plus 1.5 Tbsp butter
1 cup or 78g (2.75 ounces) shredded coconut
2 1/2 cups or 315g (11.11 ounces) icing sugar
1-4 Tbsp or 15-60 millilitres (2.03 fluid ounces (60.03 millilitres)) milk or cream

Heat butter and coconut in a pan and bring to the boil. Strain through a fine metal sieve – push on the coconut until you have 120g (4.23 ounces) or 1/2 cup of butter. Allow to cool.
Whip the now flavoured butter, icing sugar and 1 Tablespoon of cream until smooth. Add remaining cream one tablespoon at a time until you reach the desired consistency.

Top cup cakes with coconut butter cream and sprinkle with shredded coconut.

Fresh Stem Ginger Buttercream Frosting for Cupcakes

Fresh ginger is such a unique flavour. Here is my recipe (shhh it’s a secret) for infusing that flavour into butter cream.

300 millilitres (10.14 fluid ounces) or 1 cup plus 2 Tbsp cream
10g (0.35 ounces) or 2 tsp peeled and grated fresh ginger
2 1/2 cups or 315g (11.11 ounces) icing sugar

Place the cream and ginger in a saucepan and bring to the boil. Leave to cool completely, this allows the ginger flavour to infuse into the cream.
Strain using a fine wire sieve – pushing on the ginger will give a more intense flavour. Discard the ginger.
Using a stand mixer, beat the cream for approximately 10 minutes. It will thicken and whip and then separate into butter and a milky liquid. Drain off the liquid and beat for another 30 seconds. Repeat this last step until most of the liquid is gone.
Add the icing sugar and beat until smooth.

Popping Sugar Buttercream Frosting for Cupcakes

This one is always popular at kids parties and when the boys take cakes in for cake day at school.

Make the basic vanilla butter cream recipe (or any of the flavours you like) and mix in 2 tablespoons of popping sugar. When the kids, or adults take a bite the popping sugar pops on their tongue.

Banana Buttercream Frosting for Cupcakes Recipe

180g (6.35 ounces) or 3/4 cup plus 1 Tbsp butter
2 really over-ripe bananas, mashed
2 1/2 cups or 315g (11.11 ounces) icing sugar
1-4 Tbsp or 15-60 millilitres (2.03 fluid ounces (60.03 millilitres)) milk or cream
Melt the butter in a pan, add bananas and stir and cook for a minute. Leave for 10 minutes to cool slightly but not set.
Strain through a fine metal sieve – do not push the banana through you just want the butter. Leave the butter to cool completely and set.
Measure 120g (4.23 ounces) of the banana butter and beat with the icing sugar and 1 tablespoon of cream. Add more cream as needed to reach desired consistency.

Pipe onto cupcakes and top with candied fresh banana – for help making candy see sugar decorations post

Chocolate Buttercream Frosting for Cupcakes

120g (4.23 ounces) or 1/2 cup plus 1 Tbsp butter
1 1/3 cups or 168g (5.93 ounces) icing sugar
1/2 cup or 60g (2.12 ounces) cocoa powder
1-2 tsp milk

Leave the butter to soften at room temperature then beat together with the icing sugar and cocoa powder and 1 tsp of milk. Beat until smooth adding an extra tsp of milk if needed. Note for a more intense choc flavour frosting beat this in equal quantities with dark chocolate ganache.

Smooth Buttercream Base Colour for Piping Designs or Flowers

125g (4.41 ounces) or 1 cup icing sugar
25g (0.88 ounces) or 2 Tbsp butter

Melt the butter, add the icing sugar and mix well. It may be a little runny at first, simply allow to cool a little and then place on cupcakes.

Alternatively if you have already made your buttercream you can heat some spoonfuls of it in the microwave and add extra icing sugar to make the desired consistency. Covering the cupcake in the warmed buttercream gives a smooth glossy finish.

N.B Two quantities of this buttercream will cover the top and sides and one inside layer of a cake 20.5cm (8.07 inches) in diameter and 9cm (3.54 inches) tall


Lemon Buttercream Frosting

Buttercream frosting might be impossible to mess up, but some are better than others, and this lemon buttercream is up there with the best! It only has 4 ingredients, so make sure to spring for fresh-squeezed lemon juice to bring out the brightest flavor possible.