How do you make buttercream frosting?

Question

Is it simply just butter and icing sugar or are there more ingredients that need to be added? What are the measurements I need?

Answer 1

Butter Cream Frosting
1 cup milk
1/4 cup cornstarch
1 cup butter
1 cup sugar
1 teaspoon vanilla

Cook milk and cornstarch over low heat until pasty.
Remove from heat and cool completely.
Whip butter, sugar and vanilla.
Add milk and cornstarch mixture a little at a time, while whipping at high speed.
Frost cooled cake.
8 servings 15 mins prep

Answer 2

Here is the recipe that I use. It makes 6 cups, so you may need to cut this in half. It is really rich. (It also holds color well if you need to use food coloring). Good luck!

- 6 cups sifted powdered sugar, divided
- 3/4 cup butter or margerine, softened
-1/4 cup vegetable shortening
- 6-8 tablespoons milk, divided
- 1 teaspoon vanilla

->Combine 3 cups powdered sugar, the butter, the shortening, the vanilla, and 4 tablespoons of the milk in a large bowl. Beat with electric mixer until smooth. Add remaining powdered sugar; beat until light and fluffy, adding more milk as needed for good spreading consistency {1 tablespoon at a time}.

Answer 3

Buttercream Frosting

INGREDIENTS
1 cup butter (no substitutes), softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup milk

DIRECTIONS
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency

Answer 4

Here's the recipe. It says you need CLEAR vanilla extract, that's just because they're really strict about their icing being bright white. It'll just make it off-white, no big deal.

It also calls for sifted powered sugar. C&H Powered Sugar in the clear and blue bag is pre-sifted.

It's half shortening (Crisco)/half butter but I've used all Crisco and it tastes just fine. (I've never used all butter, but I don't see why you couldn't)

Answer 5

Buttercream Frosting

1 cup Butter-Flavored or Golden Crisco ( solid vegetable shortening )
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 fluid ounces heavy cream
gel or paste food coloring (optional)


Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended. Add salt, vanilla, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. If desired, divide frosting into several small bowls and stir in food coloring to create various colors of buttercream frosting.

Variations:

For a pure white frosting, use white shortening and clear vanilla.

For a whiter colored frosting that uses real butter but still holds up well at room temperature, use 1/2 cup white shortening and 1/2 cup unsalted butter.


Buttercream Frosting

3/4 cup unsalted butter
1/4 cup shortening
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 lbs confectioners' sugar (powdered sugar)

Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
Beat at low speed until combined.
Gradually add the other pound of sugar.
Stop and scrape sides.
Beat on high until mixture is light and fluffy.
Keep covered with plastic wrap to prevent crusting.
Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.

8-12 servings


Chocolate Buttercream Frosting

6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup cocoa
1/3 cup milk
1 1/2 teaspoons vanilla

Place butter in a bowl and beat until creamy.
Add sugar and cocoa, mixing well.
Stir in milk in portions, stirring each time.
Add vanilla.
Spread on cooled cake or other items needing frosting.

Makes 3 3/4 cups



French Buttercream Frosting

8 ounces sugar
2 ounces water
3 ounces egg yolks
10 ounces butter, softened
3/4 teaspoon vanilla
3 ounces sweet chocolate or 1 1/2 ounces unsweetened chocolate (optional)

Combine the sugar and water in a saucepan.
Bring to a boil while stirring to dissolve the sugar.
Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
Continue to beat until the mixture is completely cool and the yolks are very thick and light.
Whip in the butter a little at a time.
Add it just as fast as it can be absorbed by the mixture.
Beat in the vanilla.
If the icing is too soft, refrigerate it until it is firm enough to spread.
Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
Blend with about one quarter of the buttercream, then blend this mixture into the rest.
For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.

1 1/2 lbs



Marshmallow Buttercream Frosting

1 cup unsalted butter, softened
1 (7 1/2 ounce) jar marshmallow cream (such as Marshmallow Fluff or Creme)
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Beat butter in a large bowl with mixer on high speed until creamy.
Beat in marshmallow creme.
Reduce speed to low, and beat in confectioners' sugar and vanilla.
Increase spead to high; beat until fluffy.

Makes 1 cake

Answer 6

i know! i make it ALLthe time

2. sticks of butter (depends how many people, always use 1 stick or more)

3 cups of sugar

4 tablespoons of half & half (milk)

mix on medium for 3 min or more

there u have it buttercreme frosting!!!!!!

Answer 7

This one is very easy. Try it.

http://fooddownunder.com/cgi-bin/recipe.cgi?r=39294