How can I make an easy awesome buttercream frosting?

Answer 1

EASY BUTTERCREAM FROSTING

1/2 c. Crisco (white)
1/2 c. butter
2 c. powdered sugar
1 egg white
1 tsp. vanilla (pure)

Beat well. The longer it is beaten the fluffier

Answer 2

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.

Answer 3

Buttercream Frosting


INGREDIENTS
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream

DIRECTIONS
In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

Answer 4

Buttercream Frosting recipe at Christmas-Cookies.com, featuring tons of ... bowls and stir in food coloring to create various colors of buttercream frosting. ...

Answer 5

6 Tablespoons Butter (No Substitute)
1 Pound Powdered Sugar
1 Teaspoon Vanilla
2 Tablespoons Milk

Whip the butter until creamy. Gradually mix the powdered sugar in, then add vanilla and milk. You can add a little more milk if you want a creamier consistency.

Answer 6

If you have confectioners sugar there is a recipe for buttercream frosting on the back it's easy and delicious.

Answer 7

PISTACHIO BUTTERCREAM FROSTING:

1 1/4 cups half and half
3/4 cup unsalted pistachio nuts
1/2 cup sugar
4 large egg yolks
2 tablespoons all purpose flour
1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.

Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Makes About 3 Cups.
Bon Appétit