what is the best buttercream or vanilla frosting recipe?

Question

i am making chocolate cupcakes and i want a good white frosting that is pretty simple to make.

Answer 1

You should try this:
BUTTERCREAM FROSTING
1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk
Food coloring (optional)
In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.
If you would like to make chocolate buttercream frosting, just add 1/2 cup of Hershey's cocoa.

Answer 2

Butter Cream Frosting recipe

2 cups granulated sugar
1/2 cup water
3 eggs, beaten
1 1/4 pounds unsalted butter, softened
1/2 teaspoon vanilla extract

Syrup: Place sugar and water in a saucepan. Bring to soft ball stage, 240 degrees F.

Add butter and vanilla extract to the eggs. Add the syrup. Mix with electric mixer until desired consistency is reached.

Answer 3

Buttercream Icing I
(My favorite version for decorating)

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.

This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.

You can make roses, but the drying time is 3 or more days depending on the humidity.

Answer 4

This is the best icing:
-1 cup unsalted butter
-4 cups icing sugar (sifted)
-1 teaspoon vanilla (use clear if you want white icing)
-2 tablespoons milk

Make sure the butter is naturally soft (DO NOT microwave it!)

This icing can be frozen if you make too much and it tastes just as good. It is also perfect for decorating cakes as it gets quite stiff.

Answer 5

3/4 cup butter, softened
6 cups powdered sugar
1/8 teaspoon salt
1/3 cup half-and-half cream
1 teaspoon vanilla
2 tablespoons light corn syrup


Beat butter in large bowl at medium speed until creamy.
Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup.

Answer 6

follow the directions on a box of Dominoes Confection Sugar it's classic

Answer 7

1 stick butter 4-5 cups confectioners sugar cream btuter, and slowly add sugar. if it becomes to thick, add milk trust me this will not taste too buttery :)

Answer 8

http://allrecipes.com/Recipe/Vanilla---Chocolate-Powdered-Sugar-Frosting/Detail.aspx

Omit the cocoa if you want vanilla instead of chocolate frosting.