Best Sanders Buttercream Frosting Recipe 465 Recipes

SANDERS COLONIAL BUTTERCREAM LAYER CAKE

Steps:

• Set oven to 350 degrees Fahrenheit (180 degrees C). Cake pans should be greased and dusted with flour.
• Salt, baking soda, baking powder, and flour should all be combined.
• In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add the sugar and eggs and mix until light and fluffy.
• Cream the butter in the bowl of your electric mixer by beating it at a medium speed. Mix till frothy after adding the sugar and eggs.
• Milk is given a vanilla extract addition. Start and end with the flour mixture as you add the milk to the butter combination while the mixer is running on low speed.
• Bake the batter for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Distribute the batter evenly between the prepared pans.
• Beat the butter in the bowl of your electric mixer on medium speed until creamy to make the buttercream frosting. Blend in the confectioners' sugar after adding it. Incorporate the milk, vanilla extract, and 1/2 cup (120 ml) of chocolate ganache into the frosting. Blend until uniform.
• Put one of the cake layers on a serving plate to start assembling the cake. Add 1/2 cup (120 ml) of the chocolate ganache on the surface. Add the second layer of cake on top, then frost the cake's top and sides with buttercream.
• In a small saucepan over medium heat, bring the cream to a boil in order to make the chocolate ganache. Add the chopped chocolate after taking the pot from the heat. After 5 minutes, whisk until smooth. Pour over the cake's top, letting it run down the edges as it does so. Serve right away.

SANDERS BUTTERCREAM FROSTING RECIPE - (4.6/5)

Steps:

• Scald milk and sugar and let cool. Beat egg white til stiff and gradually add the cooled milk mixture. In another bowl, cream butter and Crisco til very creay. Gradeully add egg white ixture. Add vanilla, fold together and shill in refriger) ator (15-30 minutes Covera a 9x13 inch sheet cake or filla dn frosts a two layer cake.

VANILLA BUTTERCREAM FROSTING

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.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

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.