What is a good recipe for buttercream frosting?

Answer 1

Here is the best buttercream frosting recipie out there. It is great, I promise, but hard to make...give it a try!

INGREDIENTS:
1 cup butter, softened
1 cup white sugar (regular granulated sugar, not confectioners)
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

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DIRECTIONS:
1. In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.

2. With an electric mixer, beat butter and sugar until fluffy.

3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about an hour, until it is of spreading consistency.

Answer 2

Kathy Henricks' Buttercream Frosting

1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla


Beat 5 to 10 minutes with a power mixer until very smooth. Water down
a small amount for a crumb coat if frosting a cake. After 20 minutes
(when set), frost with remainder of frosting. When set, use paper
towel or typing paper to set desired surface texture. This is fluffy
enough to frost easily, yet stiff enough for keeping its shape for
decorating.


SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. It
is usually not necessary to thin this icing for frosting cakes. Do so
accordingly if you prefer a thinner consistency for spreading. It has
a firm quality making it good for wedding cake decorations and flat
surface or flower nail flowers. Air dry decorations for 24 hours.


2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring


Combine water and meringue powder; whip at high speed until peaks
form. Add 4 cups of sugar, one cup at a time, beating after each
addition at low speed. Alternately add shortening and remainder of
sugar. Add salt and flavorings; beat at low speed until smooth.


Yield: 7 cups icing.


Recipe may be doubled or cut in half; however, if cut in half, yield
is only 2-1/2 cups.


BUTTERCREAM ICING RECIPE

Buttercream icing is creamy textured and the best tasting of all the
decorating icings. It is ideal for frosting and filling cakes as well
as making borders, leaves and some flowers.


1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb)
2 tablespoons milk


Cream butter and shortening 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 icing 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. Re-whip before using.


Yield: 3 cups


* Add 3-4 tablespoons milk per recipe to thin for icing cakes.

Answer 3

I would add one cup of buttercream to 20 pounds of frosting.

Voila!

Answer 4

1 pound (3 cups) of 10X confectioner's sugar
1/4 cup of butter(softened) or shortening
2 tsp of vanilla
2 tbsp of milk or cream (you can add more if needed)

Mix all ingredient together on high (watch out for flying sugar) and add more milk if needed to reach the desired consistancy. You can add cocoa, Dissolved instant coffee, flavor extracts or even tang or kool-aid to the frosting to add flavor.

Answer 5

lots of real butter and use canned everapord milk for real creamy
flavor and little extra vanilla. VERY GOOD

Answer 6

Here is one from Reader's Digest

Answer 7

go to allrecipes.com

Answer 8

GET A THERAPIST!!!