Best 4 Rose Flavored Buttercream Frostingicing For Cupcakes Recipes
Indulge in a delightful culinary experience with our selection of irresistibly smooth and flavorful buttercream frosting recipes, crafted to elevate your cupcakes to new heights of decadence. From the classic allure of vanilla buttercream to the tantalizing tang of lemon, and the unique charm of rose-infused buttercream, each recipe promises a unique symphony of flavors that will leave your taste buds in awe. Whether you prefer a rich and creamy texture or a light and airy cloud-like frosting, our recipes offer a range of consistencies to suit your preferences. Dive into the realm of buttercream artistry and let your creativity soar as you transform ordinary cupcakes into extraordinary treats that will steal the spotlight at any gathering. Prepare to embark on a delightful journey of sweet exploration with our curated collection of buttercream frosting recipes.
Check out the recipes below so you can choose the best recipe for yourself!
ROSé WINE CUPCAKES
These easy Rosé Wine Cupcakes start with boxed cake mix and spike it with rosé! The fluffy vanilla cupcakes get a flavor upgrade with everyone's favorite pink wine. And you'll love the Rosé Buttercream on top!
Provided by Sharon Garofalow
Categories Dessert
Time 26m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Line a cupcake pan with cupcake liners and set aside.
- In a bowl (stand mixer or batter bowl with hand mixer), whip up the butter and egg until fluffy (around 3 minutes).
- In 3 additions add the cake mix, buttermilk and rosé (beginning and ending with the cake mix).
- Divide the batter between the cupcake liners.
- Bake for 16 minutes or until done.
- Remove from oven and place on a cooling rack to cool completely.
- In a large bowl whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
- Add half the confectioners sugar and whip until fluffy.
- Add vanilla extract and half the heavy cream and mix until fluffy.
- Repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it's light and airy.
- Add the rosé wine and food coloring and mix well.
- Decorate cupcakes with frosting and finish with sprinkles.
Nutrition Facts : ServingSize 1 cupcake, Calories 571 kcal, Carbohydrate 70 g, Protein 3 g, Fat 31 g, SaturatedFat 18 g, TransFat 2 g, Cholesterol 83 mg, Sodium 492 mg, Fiber 1 g, Sugar 55 g, UnsaturatedFat 11 g
ROSé WINE CUPCAKES
These pretty pink cupcakes are made with rosé wine and a raspberry filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.
Nutrition Facts : Calories 280, Carbohydrate 52 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 42 g, TransFat 0 g
VANILLA BUTTERCREAM FROSTING
For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
Steps:
- Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
Tips:
- Use unsalted butter for the best flavor and texture.
- Bring the butter to room temperature before creaming it. This will help it incorporate air more easily, resulting in a light and fluffy frosting.
- Gradually add the powdered sugar to the butter, beating well after each addition. This will help prevent the frosting from becoming gritty.
- Add the rose extract and milk one tablespoon at a time, until the desired consistency is reached. If the frosting is too thick, add more milk. If it is too thin, add more powdered sugar.
- For a stronger rose flavor, use rose water instead of milk. You can also add a drop or two of rose oil for an even more intense flavor.
- If you do not have rose extract, you can use a combination of vanilla extract and almond extract. This will give the frosting a similar floral flavor.
- Pipe the frosting onto your cupcakes or cake using a piping bag fitted with a star tip. This will give the frosting a beautiful swirl design.
- Top the frosting with a sprinkle of rose petals or edible glitter for a festive touch.
Conclusion:
Rose-flavored buttercream frosting is a delicious and versatile frosting that can be used on a variety of desserts. It is easy to make and can be customized to your own taste. Whether you are a fan of roses or just looking for a new and exciting flavor to try, rose-flavored buttercream frosting is a great option. So next time you are baking a cake or cupcakes, give this frosting a try!
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