Best Basic Buttercream Frosting Recipes

VEGAN BASIC VANILLA FLUFFY BUTTERCREAM FROSTING

Steps:

• Beat the shortening and margarine together until well combined (about 5 minutes).
• Add the sugar, and beat for about 3 more minutes.
• Add vanilla and soy milk.
• Beat an additional 5-7 minutes until fluffy!
• This is enough to frost your average 13x9 cake, or at least 12 cupcakes.

BASIC BUTTER CAKE & BUTTERCREAM FROSTING

Steps:

• Preheat oven to moderate.
• Grease & line pan(s).
• Beat butter, vanilla and sugar in small bowl until light and fluffy; beat in eggs one at a time.
• Stir in flour and milk (in 2 batches).
• Spread into tin, and cook for approximately 25 - 35 minutes (until skewer comes away clean).
• Let stand for 5 minutes, then turn onto wire rack.
• Serves 6.
• FROSTING.
• Beat butter in small bowl until as white as possible, gradually beat in half the icing sugar, milk, then remaining icing sugar.
• Add flavoring and coloring as required.

BASIC BUTTERCREAM FILLING AND FROSTING

Steps:

• Beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add sugar 1/2 cup at a time, beating after each addition, until combined, 1 to 2 minutes. Beat in vanilla. Use immediately, or store in an airtight container in refrigerator up to 3 days. Before using, bring to room temperature and beat on low speed until smooth.

BASIC BUTTERCREAM FROSTING

Steps:

• * Note: In Making And Baking Gingerbears, there are three color variations given: Beige Buttercream Frosting * In a small bowl, combine frosting, cocoa powder and food colors until well blended. Add water if needed to thin to spreading consistency. Brown Buttercream Frosting * In a small bowl, combine frosting and cocoa powder until well blended. Red Buttercream Frosting * In a small bowl, combine frosting with enough red food color to reach desired color. In a large mixer bowl at low speed, beat 5 cups of the powdered sugar, shortening, water, vanilla, almond extract and salt until well blended. Beat in enough of the remaining powdered sugar until of piping consistency. Tint with food color if desired.Use for piping flowers, leaves and shells. Frosting does not harden, so do not stack cookies.Brown Buttercream Frosting: Add 1 tablespoon unsweetened cocoa powder to each 3/4 cup of frosting.Note: Both the Basic and Brown Buttercream Frostings can be kept covered in the refrigerator for several weeks.