You do not necessarily have to use Vanilla or Almond Extract. You can experiment with other flavors depending on the cake you need frosted.
Here Is How I Made Everything…
Instructions To Stir In:
- Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
- Add vanilla and almond extract.
- With mixer on low, slowly add in confectioners' sugar , milk, and salt; frequently scrape sides and bottom of bowl.
- Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
- If frosting is too thick to spread, gradually beat in additional milk.
- Store in refrigerator up to 2 weeks. Rewhip before using.
If your whipped buttercream seems to be coming out thicker and heavier than you had thought, simply milk it down to make it more smoothly creamy.
This is definitely one of the best whipped buttercreams that I have ever tasted. It is so good that you would end up eating the whole thing before using it on your cake!
Article Source: I am Baker
Wow
Tina M. Beam me too ..
I make this all the time for my Red Velvet and Carrot cakes.
THXS
Yum
Cheryl Wallace Newman in the baking aisle at Joanna craft stores is where I found it.
Myreen Gelhaus type it in word then add to your docunents
Angy Cox I’ve used plain gelatin will have to try ur cream cheese version
Shanna Stover
Olivia Chamberland
Miss Laura Schwartz i make many cakes using souercream and half Pack of Splenda , no butter and its good
Can we do this with a hand mixer?
Donna Buccheri not sure why not….
Yum
Yummy
Everything is better made from scratch!
This is the way we always did it!
Try making a stable iced whip cream frosting. Sorry I don’t have the recipe
Dang I want to lick that!
Hmm the ingredients do not seem to balance … I’m a Prof Pastry Chef… and this looks very SWEET!
I know a secret that makes this real. Use hot half n half instead of whole milk obit almond flavoring!
I add meringue powder to mine and also a bit of flour. It cuts down on the sweetness. I used to do wedding cakes and this is similar to the icing I made for them.
Ashton Jayde Sanders
I’ve made this for years less the almond extract.
Back in the day , you never found a frosting in a can ! Was easy enough to make and thought never entered our mind to not make our own !
There is no form of buttercream frosting that is healthy for a diabetic.
That also has sugar.
I found this with Stevia . . . . http://wholesomesweet.com/recipe/stevia-buttercream-frosting/
….
2 Damn sticks of Butter !!! You know its fkg Excellent.
This is me after i sat in front of the ole tellie with a spoon late at night.
I make this ,but put a little flour in it to cut the sweetness otherwise it’s too sweet .
I wish they would list the ingredients on the same page as the directions… Also there was one recipe I was sent to some clothing store, not the recipe. Very frustrating.
Bring on the chocolate cake
Who else thinks salad is cool