This Buttercream Recipe Is So Good It's Hard To Resist Licking The Bowl
In every delicious cake, the frosting is the true hero, whether it’s a fancy three-layered wedding cake or petite red velvet cupcake. No matter how moist and sweet the batter may be, without the proper flavor of your frosting, the cake will not survive against other sweet competitors.
Here is a way to knock them all out with this special frosting recipe! Light, fluffy and of course sweet, this is totally different from any frostings you have ever dealt with!
Whipped Vanilla Buttercream is absolutely delicious!
It is compacted in a perfectly well balanced sweetness so that it’s just the RIGHT amount: not bland or sweetness overload with foreshadowing cavities.
Absolutely easy to make with a help of a mixer. And what’s more beneficial is if you make more than enough, you get to store it in the refrigerator for up to 2 weeks!
To Find Out How To Make This Simple & Enjoyable Cupcake Or Cake Topper-Treat Please Go To Page (2)…
Love it
OLD
Home made frostings are always better than canned. My generation always made our own icing in our earlier years.
Just google a plain vanilla whipped icing. It should not be hard to find some.
I use this as a base for my wedding cake frosting but I add white chocolate ganache to stabilize it and it is AMAZING!!!!!
Grace Fergie
Hate can frosting
Can’t get the recipt.
I have made buttercream for years. I use real butter, powdered sugar, real cream and my homemade clear vanilla. I use a stand mixer and beat it on high speed until light and fluffy. Wedding cake icing is half butter and half shortening, confectioners sugar, cream and vanilla. The ratio of butter to sugar is what makes it best plus beating it until fluffy.
Above someone said it’s on the powdered sugar box
They say it’s on the powdered sugar box
hmmm
Oh yummy !!!
Here you go…… Buttercream Frosting
Ingredients To Whip Up:
1 cup (2 sticks) butter, softened
2 teaspoons McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Pure Almond Extract
32 ounces (4 cups) confectioners’ sugar, sifted
2 tablespoons 2% or whole milk
pinch salt
Before you start mixing everything together; you have to remember that frosting does take a lot of preparation. There is a step-by-step process that you have to follow.
If you eagerly start throwing things together your frosting will come out really thick or worse… too thin.
Instructions To Stir In:
Beat butter in bowl of stand mixer with whisk attachmenton 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.
Just got a stand mixer!
1 cup of solid crisco..add 1/2 cup of water mix with mixer keep on lower speed gradually add one bag of confectionary sugar speed it up add vanilla keep beating till fluffy bakery recipe
Get what ever box of instant pudding you like I like the white chocolate mix it with half the milk required after it starts to thicken add 1 tub of cool whipp really good not too sweet an u can get diet for diabetics
Its good
SPAM!
Jake Autum Rogers
I put 2 tablespoons of cream cheese in my homemade whipped cream and it lasts for 2 week without becoming runny. I put it in just as the peaks are beginning to form
This is exactly how I make my butter cream. I never buy frosting in a can.
I do it all the time! Don’t ever by fake!
Would you plz share recipe
F
Yummy
nothing like homemade icing. canned always tastes like plastic, no matter the brand/variety
thank you Brenda, good too know I have a friend that watches her sugar intake.
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Rebeccah Morrison
Ok where’s the recipe
I so not love the chemical taste of canned frosting. It is amazing how many people have not had homemade…sigh
Lindsey Kanyo, Aubrey Murphy!!
Can is GROSS
@vickie Holleman
Will you share your recipe?
Icing sugar, butter and vanilla extract .. Whip until firm peeks .. Easy and scrummy
Yum!! Never have liked canned frosting!!!
Yes I would Nichole. First you take 3 Tablespoons of flour and 3/4 cup of milk. You cook it an very low. You have to stir or wish it constantly so it forms a paste. If little lumps appear just smash them along the side of the pan. When you get a paste put it in the refrigerator to cool. Then you mix 3/4 cup of granulated sugar. 6 Tablespoons of butter or margarine, 6 Tablespoons of shortening (like Crisco) and a teaspoon of vanilla. Mix the cooled paste in with it. It is delishous. The only pain in the butt is stirring that milk and flour constanly. It tastes like a good whipped cream frosting. I never use any other frosting. It is just sweet enough. Let me know if u try it or have any other questions.
Very similar to the recipe I use.
Ashley Praska-Bodin
I use the recipe with butter, powdered sugar & cream. I must be doing something wrong tho. It’s creamy while I’m piping it, but after alil bit it hardens & falls off my cupcakes or sides of my cake. If anyone here could help me out with this problem it’d be GREATLY appreciated! 🙂
This frosting with paste is the best I don’t use shortning tho only butter
Oh really. How much butter?
I have a sensitive taste bud…I only eat natural and avoid preservatives or I’ll ruin my taste and tummy!
Marion Sims Blalock
I do not use canned frosting!
yes I have; I have had Cassie Parr’s
http://www.handletheheat.com/how-to-make-the-best-buttercream/
Follow this perfect every time.