Buttercream icing?

Question

Anyone know the recipie for buttercream icing?

Answer 1

I use the one from my old Betty Crocker cookbook.

1/3 cup butter
3 cups powdered sugar
1 tsp. vanilla
about 3 Tbs. milk

Cream together the butter and powdered sugar. Add vanilla and enough milk to get the spreading consistency that you want.

If it needs to be thicker, add more milk by teaspoon. If too thin, put in the refrigerator for 15 minutes. Rewhip. If still not right, add more milk or more confectioners sugar.

Answer 2

Basic Buttercream Icing Recipe courtesy Colette Peters
Show: Cooking Live
Episode: Basics of Celebration Cakes
This recipe is available for a limited time only. Why?





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.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 6 cups

Answer 3

Buttercream Frosting
1/2 c butter
3 cups icing sugar
1 tsp vanilla
start with2 tbsp milk. stir vigorously with a fork
to thin add more milk 1 tbsp at a time.

Answer 4

1/2 cup Shortening
1/2 cup Butter
1 1/2 teaspoon Pure Vanilla Extract
5 cups Confectioner's Sugar
3 tablespoons Milk

Cream butter and shortening with mixer for 3 minutes on high speed. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Mix on high speed for 5 minutes.

Cream in this case means mix together thoroughly, is it gets light and fluffy almost.

Answer 5

1 cup unsalted butter or shortening, softened
1 lb. confectioner's sugar
2 Tbsp. milk
pinch of salt
1 -2 Tbsp. white corn syrup
Cream the butter with mixer on low speed. Add sifted sugar a cup at a time, mixing well on low. Mix in milk and salt. If icing is too stiff, add the corn syrup.

Answer 6

8 c. powdered sugar
1/4 c. cake flour
1/2 c. softened butter
6 oz. white chocolate w/ 4 tbsp cream melted and cooled
1/4 c. water
1 tsp. vanilla extract

Cream all ingredients together, add more water, 1 tbsp. at a time if too thick.

The cake flour helps cut the sweetness and the melted white choc makes your frosting smooth.