I need a easy recipe for butter cream frosting?!
Answers: one that i can add food coloring to to make it different colors
Here is an easy vanilla buttercream recipe
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
1. Place the butter in a large mixing bowl.
2. Add in 4 cups sugar, then the milk and vanilla.
3. On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
4. Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).
5. If desired, add a few drops of food coloring and mix thoroughly.
6. Use and store the icing at room temperature because icing will set if chilled.
7. The icing can be stored in an airtight container for up to 3 days.
8. Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.
enjoy !
Butter Cream Frosting
1 stick butter - softened
2 cups powdered or confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 cup milk
Cream butter, sugar and lemon juice. Add milk one tablespoon at a time until you reach your desired consistency.
The most basic buttercream frosting recipe is 2 parts powdered sugar to 1 part butter/Crisco. You put the fat into a mixer, and slowly add the sugar until fully incorporated and fluffy. Butter will give a slightly yellow tint, while Crisco will keep it pure white. You can go 50-50 on the butter and Crisco, and you can also use vanilla. No matter what you use, you need to store the cake/frosting in the cooler.
For coloring, use paste food coloring (Wilton's product in the craft section at Walmart.) The paste won't thin the frosting like the liquid will.
Orange Butter Cream Frosting:
2 sticks butter
2 1/2 cups powdered sugar
Orange juice
Combine butter and sugar in a medium bowl. Add just enough orange juice to thin the frosting to a spreading consistency.
1/4 cup butter
3/4 cups veg shortening
4 cups confectioners sugar (sifted)
2 teaspoons vanilla
milk
cream butter and shortening, mix in vanilla, add sugar a bit at a time until well blended, add milk as needed to reach right consistency. Add food coloring a little at a time until you have the correct color
you can safely leave this at room temperature for quite a while and any leftovers can be frozen and thawed as needed. Once the cake is iced, if it is put into the fridge, it will "sweat" when removed...