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Who Pays for What for the Wedding? Can Rice Water Really Encourage Hair Growth? Buttercream Frosting Recipes These buttercream frosting recipes will deliciously top off any dessert. Find recipes for our famous cream cheese buttercream frosting, to caramel buttercream frosting and chocolate buttercream frosting. We’ll even teach you how to make buttercream frosting flowers. This all-purpose buttercream is our go-to frosting.
Swiss meringue buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns. It turns out very white and light and airy and is great for tinting with color. Ask any pastry chef about frostings and they’ll tell you that there’s nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy’s Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Use this recipe to frost your favorite layer cake. Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes.
This recipe comes from “More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen. Easy to make, this sweet and basic buttercream recipe is the perfect topper to any birthday cake. The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley’s Cupcake Pops. Use this buttercream to frost “Whisk Kid” blogger Kaitlin Flannery’s colorful Rainbow Cake. Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting too sweet.
This recipe for strawberry meringue buttercream from “Martha Stewart’s Baking Handbook” is the perfect frosting for White Cupcakes. These desserts prove that the popular frosting type can be anything you want, from elegant and intricate to simple and rustic. Get the fast facts on the most popular icings, from fondant to ganache. Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes. Whip up homemade buttercream frosting with this classic, quick and easy recipe!
This recipe makes 2 cups of frosting, enough to frost 24 cupcakes. Learn how to make homemade buttercream frosting with this classic, quick and easy recipe! Once you make this light and fluffy vanilla-flavored buttercream frosting recipe, there will be no going back to store-bought frosting. Its creamy consistency is also ideal for piping your favorite decorations. From gathering your ingredients to adding colors and flavors, we’ve gathered our must-know tips and tricks for making, coloring, flavoring and storing your buttercream.
Types of Buttercream Frosting Looking to try a new variation on an old favorite? Dark Chocolate Buttercream We’ve intensified the chocolate flavor using dark cocoa powder or some melted unsweetened chocolate squares to make this decadent dark chocolate frosting really pop! This recipe is an amazing way to finish your layered cake or peanut butter cupcakes. American Buttercream Arguably the most popular of the buttercream recipes, American buttercream is made with butter, shortening, sugar and vanilla. It’s a familiar favorite and is quick and easy to make, well-loved for its flavor and versatility. Butter and flavors are added afterwards, resulting in a soft and fluffy frosting. Made using pasteurized egg yolks and sugar, it’sthis buttercream is great for pastry or cake fillings.
Italian Meringue Buttercream Similar to Swiss buttercream, Italian meringue buttercream uses the same ingredients, but in different proportions. This frosting is a bit sturdier than the Swiss version and is great for both piping and frosting cakes. German Buttercream This buttercream combines custard and butter for a velvety silky texture great for filling and frosting cakes. German buttercream is less sweet than traditional frostings, making it a nice alternative to those who enjoy a less sugary frosting.
If the butter is too cold, it won’t mix properly with the sugar, resulting in a lumpy frosting that may look curdled or separated. Leftover buttercream can be stored in an airtight container in the refrigerator for up to two weeks. Buttercream can also be frozen for up to six months. Before reusing, bring buttercream back to room temperature and rewhip using a paddle attachment until it’s back to the correct consistency.