Buttercream frosting recipes like the one used in the bakeries?

Question

tried several and have not been able to find the same recipe as the one used in bakeries. Please Help!

Answer 1

Real Vanilla Buttercream Frosting

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: enough frosting for filling and frosting 1 layer cake

3 cups plus 2 tablespoons sugar
1 cup water
1 cup egg whites
1 1/2 pounds butter (6 sticks), softened
2 teaspoons vanilla extract
Special Equipment: candy thermometer


Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.
While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.

With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.

Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)

If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!

*Cook's Note: It is not advisable to eat raw egg whites due to a risk of salmonella contamination, but in this recipe the egg whites are cooked by the high heat of the sugar syrup.

Answer 2

Following is a recipe that is a Classic Buttercream Recipe.
Silvia Weinstock published the recipe in her book: Sweet Celebrations The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester. (Simon & Schuster)

Buttercream Icing

3-1/2 cups white sugar
13 large egg whites
3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
6 tablespoons clear vanilla extract

In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not caramelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes.

As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat.

Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch.

At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more. The buttercream is now ready to be colored or chilled. (If the buttercream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream is smooth and there are no lumps.)

Makes about 12 cups, more than enough to ice and decorate most cakes; Leftover buttercream can be frozen for up to three months.

Answer 3

BEST BUTTERCREAM FROSTING


A delicious, creamy and satiny white butter frosting which can be easily adapted to other flavorings.

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Preparation time: 10 min
Yield: 3 cups


3/4 cup LAND O LAKES® Butter, softened
6 cups powdered sugar
1/8 teaspoon salt
1/3 cup LAND O LAKES® Half & Half
1 teaspoon vanilla
2 tablespoons light corn syrup


Beat butter in large bowl at medium speed until creamy.

Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup.

VARIATIONS:

Chocolate Frosting: Add 2 to 3 squares melted and cooled unsweetened baking chocolate.

Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange peel.

Creamy Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring.

Answer 4

I do it all the time!

1 1/2 sticks softened butter
2 cups powdered sugar
1 tsp vanilla ext.
about 2 tbsp milk

Mix the sugar and butter together until well Incorporated
Add vanilla, and mix well.
If the frosting is too thick, add one tbsp of the milk, or more or less depending on the consistency you want.

Answer 5

Cream cheese and icing sugar, yumms