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Creamy Frosting

Creamy Frosting

Ingredients

  • 1 box (16 ounces) confectioners sugar
  • ½ Cup Buttery Spread
  • 1 Teaspoon vanilla extract
  • optional, food coloring

Directions

To make an easy and delicious frosting, beat 1 box (16 oz.) confectioner sugar, ½ cup Spread and 1 tsp. vanilla extract in large bowl with electric mixer until fluffy – about 3 minutes.


The Best Buttercream Frosting

I hate, loathe and despise store bought frosting. I understand that it is super convenient, but I think it ruins what could otherwise be a delicious dessert. I am proud to say I have never used a can of frosting. Does that me a frosting snob? Probably. I have been using this recipe forever. It is easy and makes whatever you are putting it on better. I promise!!


SNAPSHOT: My Secret Fluffy Vanilla Frosting

Texture: Light and fluffy. Sits between buttercream and whipped cream, but more towards lightness of whipped cream. 100% smooth.

Sweetness and richness: Much less sweet than buttercream with 60% less sugar. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn’t taste rich because of the very fluffy, whipped cream-like texture.

Uses: Piped or spread onto cakes and cupcakes, or used in place of cream to dollop onto or on the side.

How it sets: At room temperature, it’s soft and fluffy but firm enough to be piped into tall swirls. In the fridge, it will set and become firmer, but not hard like butter. This frosting does not get a crust.

Storage: Keep covered in airtight container or cake dome. On counter on mild days up to about 22°C/71°F. Refrigerate on warmer days that makes butter melt.

Best served at: room temperature. If too cold, the frosting is firmer than ideal.


Recipe Summary

  • 1 cup shortening
  • 1 ½ teaspoons vanilla or clear vanilla*
  • ½ teaspoon lemon extract, orange extract, or almond extract
  • 4 ½ cups sifted powdered sugar (about 1 pound)
  • 3 tablespoons milk

In a medium mixing bowl beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency. This frosts the tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.) Makes about 3 cups.


Image Source: https://pinchofyum.com/homemade-dog-treats

Note: This frosting dries hard.

Ingredients:

Preparation Instructions:

  1. Place chips and coconut oil in a microwave safe bowl and heat on high for 30 seconds. Stir.
  2. Microwave for another 30 seconds. Stir again until smooth.
  3. Decorate or simply dip the dog treats. Place on wax paper and let dry.

Image Source: https://www.willcookforfriends.com/2014/07/pumpkin-peanut-butter-pupcakes-happy-birthday-neko.html


The Best Homemade Buttercream Frosting Recipe

Using a mixing bowl and hand mixer or stand mixer, add butter and sugar to bowl. Cream together for about 10 seconds until combined. Add vanilla and cream, and mix again until smooth.

For chocolate frosting, add unsweetened cocoa, and mix together

Spread buttercream frosting on cupcakes, cake, or cookies, as desired.

Love to bake and want a buttery creamy frosting recipe?

Check out how to make the best buttercream frosting recipe! It&rsquos so good, and takes just a few minutes to whip up. When you&rsquore in the mood to bake cupcakes, cakes, and homemade sugar cookies, keep this recipe on hand for fail-proof frosting that&rsquoll taste 100% better than any store-bought version!

This recipe amount could easily frost an entire cake, or 12 cupcakes if piping on frosting using a pastry bag. If you were to simply spread a flat layer of frosting on a cupcake, I&rsquom sure it&rsquod go a lot further and perhaps even frost 24 cupcakes.


Creamy White Cake with Buttercream Frosting

There is just something about a white cake. This creamy white cake with buttercream frosting is a really moist cake with a delicious buttercream frosting. I originally wanted to have a filling between the layers, but I wasn&rsquot able to find decent raspberries so, I made this cake with layers of buttercream, which I love! There is nothing better than a good buttercream frosting to top your cake with.

You could make this creamy white cake with buttercream frosting with any type of filling. Lemon would be absolutely delicious. Blueberry, cranberry, cherry, strawberry, and mango would also be good to use depending on the season.

When you pour this into your pans, just spread the batter around to fill the bottom of the pan. It doesn&rsquot seem like there is enough, but trust me, there is and it will work perfectly.


How to Make This Heritage Frosting Recipe

You let it cool completely. You can even do this step ahead of time and refrigerate it until you’re ready to use it!

While you’re cooking the milk and flour, you have to whisk it CONSTANTLY. You do NOT want any lumps, because once they’re there, there’s no turning back…trust me I’ve tried.

Basically you’ll end up with lumpy frosting and that’s just gross. Once the flour mixture is cooled, you mix together butter and sugar.

Here’s where I went a little off-script. My mom’s recipe (and most of the ones I have found online) call for granulated sugar. I have made it that way and it’s good. That’s the way my mom made it, and it’s probably the traditional way to make this frosting. HOWEVER.

This is my website and I get to make the rules. Please feel free to try it with granulated sugar, if you wish… but since I think you come to me for MY favorites, I actually like making this with powdered sugar.

Sorry, it’s just what I prefer.

I feel like the powdered sugar gives it a silkier texture…and actually it’s a little less sweet, in my opinion. I will include the granulated sugar adaptation in the recipe, so you can make your own choice.

Mix the cooled flour mixture in with the butter and sugar until it’s fluffy and silky!

Seriously how gorgeous is that?!

Now, another tip I will give you…

When I was testing this recipe, I made a few batches. One batch I used immediately on a cake and it was amazing. The other batch I saved and refrigerated to use on a cake later that week.

When I was ready to use the frosting, I pulled it out of the fridge and let it come up to room temperature. I re-whipped it, so it would be fluffy and creamy. But it just didn’t work. The frosting became thin and curdled-looking…and just kid of goopy.

Anyhow, I tried it again the following week, with the same results. So I don’t recommend making this in advance. I would make it and frost your cake or cupcake the same day. Once it’s on the cake, I had no trouble with the texture, although it does soften up the longer it sits, but it is still completely tasty.

You can absolutely pipe this frosting, but I would not use it for piping flowers or anything you would like to hold a clean shape. I like this best spread on, but that’s just my opinion!

Stay tuned for my Red Velvet Cake recipe!


Add 8 oz of softened Cream Cheese and 1/2 cup of softened butter to the mixer.

Then add 2-3 teaspoons of vanilla. I start with 2 teaspoons now and then add more at the end if I think I need it.

Mix the Cream Cheese, Butter and Vanilla just until it is fully incorporated.

I use my food scale to measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.)

You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.

Add the powdered sugar to the bowl.

Start your mixer (or electric beater) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.

ALWAYS ALWAYS ALWAYS taste your frosting. You want to decide if the frosting is the right consistency or if you need to add a little bit more vanilla.

If you are adding food coloring now is the time to do it. Make sure the food coloring gets fully incorporated.


Special equipment

This recipe will work equally well with other types of freeze-dried fruit, although some may require sifting to remove pesky seeds. With other fruits, the type of spice and liqueur may need to be adjusted. For example, blueberry pairs well with coriander and limoncello cherry can be highlighted by amaretto mango works well with cardamom and tequila strawberry is intensified by Chinese five-spice powder and elderflower liqueur. Let your own intuition and cravings be your guide, or consult a book like the The Flavor Thesaurus for more ideas on flavor pairings.