Recipe for buttercream frosting?

Question

Hi...can you please share your recipe for a good buttercream frosting. I have 1, but I've had better so I was hoping to find a new one. Thank you in advance!

Answer 1

I use this one from Wilton because it is the closest resemblance I've found to bakery buttercream, which everyone likes because it's so light and fluffy.


Extra Special Buttercream Icing

2 cups solid vegetable shortening*
2 lbs. confectioners' sugar (There are 4 cups to a pound)
1/2 tsp. salt
1-2 tsp. clear vanilla or your favorite flavoring
6-8 oz. whipping cream

Cream shortening until fluffy. Add sugar and continue creaming until well-blended.

Add salt, flavoring and whipping cream; blend on low speed until moistened.

Beat at high speed until icing is fluffy.

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.

*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.

Yield: 7 1/2 cups.

Answer 2

Basic Buttercream Icing
1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed)
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.

French Buttercream
10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature
Special Equipment: 5-quart mixer with bowl and whip attachment, and a rubber spatula
*Cook's Note: Make sure to have a completely clean and dry mixing bowl when you start your process. Any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end. The results could be disastrous.
Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.

Answer 3

Buttercream Frosting

Buttercream frosting, handed down from I don't know how many grannies. Very rich, somewhat time consuming, but it's still as tasty and creamy as ever.


16 servings 2 cups 35 min 20 min prep


2 tablespoons cornstarch
3/4 cup sugar
1 1/2 cups milk
2 slightly beaten egg yolks
2 tablespoons butter
1 tablespoon flavored extract (vanilla, almond, lemon, whatever your choice)
1/2lb unsalted butter


In a 2 qrt sauce pan mix the cornstarch and sugar.
Stir in milk and bring to a boil stirring constantly.
Boil about two (2) to three (3) minutes.
Remove from heat and quickly stir 1/4 cup of the hot mix into the stirred egg yolk.
Add egg mixture to hot mix and return to heat, continue boiling for two more minutes.
Add butter and flavor extract.
Stir until well blended.
Cool pudding to room temperature, place some plastic wrap on top of pudding to prevent skin from forming during the cooling process.
Set out butter to bring to room temperature.
Butter and pudding should be the same temperature.
Cream butter in large mixing bowl.
Add pudding to creamed butter 1 tbsp at the time until all pudding is mixed with butter or the frosting has desired spreading consistency.
Will frost two (2) nine inch (9") cakes.

Answer 4

Chocolate Buttercream Frosting:

This recipe goes with Chocolate-Strawberry Basket Cake

2 cups (12 ounces) semisweet chocolate morsels
3/4 cup whipping cream, divided
1 cup butter, softened
10 cup sifted powdered sugar, divided
1 tablespoon vanilla extract

Microwave chocolate morsels and 1/4 cup whipping cream in a 1-quart microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes. Stir until smooth.

Beat butter at medium speed with an electric mixer until fluffy; gradually add 3 cups powdered sugar, beating well. Gradually add chocolate mixture and vanilla, beating until smooth.

Add remaining 7 cups powdered sugar alternately with remaining 1/2 cup whipping cream, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition.

Yield: Makes 7 cups

Answer 5

http://www.recipezaar.com/179255
http://www.christmas-cookies.com/recipes/recipe306.buttercreamfrosting.html
http://allrecipes.com/recipe/french-buttercream-frosting/detail.aspx
http://www.ajc.com/news/content/living/food/goddess04/stories/033006frosting.html

im sure some of the above sites will help you choose the best buttercream frosting.

Answer 6

1 pkg. cream cheese softened
1 stick butter softened
1 lb. powdered sugar
1 t vanilla
1/4 c milk


Cream butter and cream cheese together until smooth. Mix in vanilla until well blended. Add powdered sugar 1/4 cup at a time mixing until smooth alternating with 1T milk until desired consistency is reached.