how do you make frosting?

Answer 1

Buttercream Icing I

Makes about 3 ½ pounds

2 sticks butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon vanilla (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered cane sugar
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)*
Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.

Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.

Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

Chocolate Buttercream Icing:
I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing. If you want a darker brown color, you can also add a little brown food coloring.

Answer 2

Simple buttercream frosting...

I grew up with it and I still make it to this day. I have people just wanting a bowl of that frosting to lick!

1 stick of salted butter (make sure it is soft)
3 3/4 Cup of powered sugar (imperial brand is best)

mix them, it might be a little dry, so add vanilla (1 to 2 tsp) (mexican kind is best)

if it is still dry, add milk slowly and couple dashes of salt.

The frosting should be creamy and delicious. Add Coca as you go for chocolate frosting.

Good luck!

Answer 3

Amaretto Buttercream Frosting:

2 tablespoons butter or margarine, softened
1 cup sifted powdered sugar
3 tablespoons amaretto

Beat all ingredients at medium speed with an electric mixer until smooth.

Yield: about 2/3 cup

Answer 4

the best way to make frosting is to check the Williams Sonoma Website ... they are always full of ideas! Or Martha Stewart.
She never skimps.

Based upon three little beliefs:
1. you only live once
2. it is later than you think
3. of all the creatures on earth, only Man does not know that
life is meant to be enjoyed!

Answer 5

easy one, 2-cups white powdered sugar
1teas of vanilla
stir add milk untill frosting suits you,
1-stick of butter
Vanilla frosting=just add coca to taste if you want chocolate

Answer 6

1/4 cup Crisco shortening
1/4 cup sweet (unsalted) butter ( @ room temp)
1-lb confectioners' sugar (1 regular box)
1 tsp vanilla extract ( or desired flavoring)
1-2 tbsp milk (to get desired thickness)
*** just beat until creamy all ingredients with a hand mixer, exept for the milk. Once all creamy add some milk bit by bit until you reach desired consistency.

Answer 7

I usually just open that can from Betty Crocker and there it is already made. I have done the from-scratch with tons of sugar and butter and lots of micing but it doesn't seem worth the effort.

Answer 8

here is the best chocolate frosting recipe ever!

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Here is also a great cake recipe :-)

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Answer 9

Just buy its so much easier but home made does taste better

Answer 10

it has to be minus 1 or bellow. hows that?