Best 4 Classic Buttercream Icing Recipes
**Classic Buttercream Icing: A Versatile Delight for Bakers of All Levels**
Welcome to the realm of classic buttercream icing, a staple in the world of baking that has captivated taste buds for generations. This versatile frosting is the perfect companion for cakes, cupcakes, cookies, and more, adding a touch of sweetness and elegance to any dessert. Whether you're a seasoned baker or just starting your culinary journey, this collection of recipes will guide you through the art of creating this timeless frosting. Discover the secrets to achieving a smooth, creamy texture, the perfect balance of sweetness, and endless possibilities for flavor variations. From the traditional vanilla buttercream to more adventurous options like chocolate, cream cheese, and even vegan alternatives, these recipes offer something for every palate. Get ready to elevate your baking game and create desserts that will leave a lasting impression on your friends and family.
WILTON BUTTERCREAM ICING
A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!
Provided by Shandibear
Categories Dessert
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and shortening with mixer.
- add vanilla.
- gradually add sugar, one cup at a time, beating on medium speed.
- scrape sides and bottom of bowl often.
- when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- refridgerate leftover icing in an airtight container.
- Rewhip before using.
- *****For chocolate icing.
- Add cocoa powder or melted chocolate when adding the sugar.
Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8
CLASSIC BUTTERCREAM FROSTING
Make and share this Classic Buttercream Frosting recipe from Food.com.
Provided by Christine
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- 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.
CLASSIC BUTTERCREAM ICING (NO SHORTENING)
Make and share this Classic Buttercream Icing (No Shortening) recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 20m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- Place the butter in a large mixing bowl. Add the condensed milk and beat on the medium speed of an electric mixer until smooth and creamy, about 3 to 5 minutes.
- Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick.
- You can add gel food coloring at this point.
- Make sure to use the icing at room temperature, and cool once the cake is assembled.
Nutrition Facts : Calories 5414.7, Fat 292.5, SaturatedFat 185.2, Cholesterol 795.8, Sodium 2682.5, Carbohydrate 702.5, Sugar 690.7, Protein 17.7
CLASSIC BUTTERCREAM FROSTING
This buttercream frosting can be used for cakes, cookies, and pastries. It can be modified with colors, flavorings, and the use of liqueurs. You will find it to be versatile, providing a gorgeous and delicious base for many baked goods. I use this recipe to frost my cookies and cakes. This recipe will easily frost 24 sugar cookies. It will also frost a four-layer cake between layers and on the outside providing full coverage on the top and sides.
Provided by erin.pavlicek
Categories Dessert
Time 15m
Yield 24 , 24 serving(s)
Number Of Ingredients 5
Steps:
- Assemble your ingredients making sure they are room temperature. I suggest setting out the butter and cream the night before.
- Assemble your utensils. You will need one large mixing bowl, a set of measuring spoons, dry measuring cup, liquid measuring cup, soft spatula, a standard hand mixer.
- With your hand mixer beat butter in a large bowl on high speed until creamy.
- Add heavy cream and extracts (or liqueurs if desired). Beat on high for five minutes.
- Add powdered sugar one cup at a time, beating on high until light and fluffy. Scrape the sides of the bowl to ensure an even incorporation of all the sugar. .
- Your end product should be light and airy.
- Frost your favorite cake, cookie, or fill your favorite doughnut or pastry.
- FOR MOCHA OR CHOCOLATE: Substitute 1.5 cups of powdered instant coffee of your choice, or powdered cocoa in place of 1/2 cup of powdered sugar. I use Hershey's or Ghiradelli. Both work beautifully. You may also add a coffee or chocolate liqueur, both which are fantastic. Again, this recipe is very versatile. If you want a stronger and richer coffee or chocolate, you can add more powders or liqueurs to taste. Texture may vary slightly with additional ingredients. Use your discretion.
Nutrition Facts : Calories 264, Fat 16.3, SaturatedFat 10.3, Cholesterol 44.1, Sodium 136.7, Carbohydrate 30.1, Sugar 29.5, Protein 0.2
Tips for Making Perfect Buttercream Icing:
- Use high-quality butter: The quality of the butter you use will directly impact the taste and texture of your buttercream icing. Opt for unsalted, high-fat butter (at least 80% butterfat) to ensure a rich, creamy flavor.
- Soften butter to room temperature: This is essential for creating a smooth, lump-free buttercream. Allow the butter to soften at room temperature for about an hour before using.
- Gradually add the powdered sugar: Adding the powdered sugar all at once can result in a thick, lumpy frosting. Instead, add it gradually, one cup at a time, while beating on low speed.
- Beat until fluffy and light: Continue beating the buttercream icing until it is light and fluffy. This will incorporate air into the frosting, making it smooth and creamy.
- Adjust the consistency: If the buttercream icing is too thick, add a little bit of milk or cream. If it is too thin, add more powdered sugar.
- Flavor and color: Once you have achieved the desired consistency, you can add flavorings and colors to your buttercream icing. Popular flavorings include vanilla, chocolate, almond, and lemon. Food coloring can be used to create a variety of colors.
Conclusion:
Buttercream icing is a versatile and delicious frosting that can be used to top cakes, cupcakes, cookies, and other desserts. With its smooth, creamy texture and rich flavor, buttercream icing is sure to be a hit with everyone. So next time you're looking for a frosting that will make your desserts look and taste amazing, give buttercream icing a try. You won't be disappointed!
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