I am looking for an excellent Buttercream Icing recipe can you suggest one?

Question

I am making a white cake (tinted pink), for my daughters birthday party, and I would like to make some really yummy icing! Also can you suggest a filling?

Answer 1

Makes 3 1/2 cups, Enough to frost a 2 or 3 layer cake, Prep time: 5 minutes
Buttercream Frosting

8 tablespoons (1 stick) butter, at room temperature (NOT margarine)
3 3/4cups confectioner's sugar, sifted
3 to 4 tablespoons milk
2 teaspoons pure vanilla extract

1. Place butter in large mixing bowl. Blend with electric mixer on low speed until fluffy, 30 seconds. Stop machine and add the confectioner's sugar, 3 tablespoons milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon milk if frosting seems too stiff.

It goes w/ any cake flavor. Or add freshly grated 1tsp lemon zest instead of vanilla and 1/4c fresh lemon juice instead of milk--you'll get lemon buttercream. Add cinnamon--cinnamon buttercream. The cinnamon goes well with carrot or banana cakes--decrease vanilla to 1 tsp adn add 1 tsp ground cinnamon afterwards. Almond: 2tsp almond instead of vanilla.

Answer 2

1/4 lb real butter softened (not microwaved, leave out a while)
1lb box powdered sugar (confectioner's)
2 teap vanilla extract

warm milk, heat 1/4 cup, but only add a couple tablespoons at a time.
Beater, low speed to mix, then high speed, dribble milk in until the right consistency. Be careful, not too much. If you put too much add more powdered sugar, so always save an extra box in the cabinet, or don't use quite a whole box when you make icing.
One or two drops red food coloring for pink

Answer 3

SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. 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.

Answer 4

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.

Strawberries for the filling,

The following URL has several other recipes for Buttercream Icing.

http://www.recipegoldmine.com/cakefrost/cakefrost13.html

Answer 5

4 eggs, room temperature*
1/2 cup sugar
1/2 cup dark corn syrup
10 ounces butter, cubed and at room temperature

In a large mixing bowl, whip the eggs until light and fluffy.
In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Answer 6

Cream Cheese Icing

50g butter
150g cream cheese
1/4 teaspoon Vanilla essence
1 cup icing sugar

Place butter, cream cheese, vanilla and sifted icing sugar into a bowl or food processor. Process until smooth.
Alternatively, beat with a wooden spoon.

Answer 7

INGREDIENTS:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

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DIRECTIONS:
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.