How do u make buttercream frosting?!
Answers: that has egg whites in it?
3 egg whites beaten
i tablespoon vanilla
4 cups sugar
2 cups butter
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: Makes about 3 cups.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes
BUTTERCREAM FROSTING
1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk
Food coloring (optional)
In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.
Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.
CREAMY FROSTING
3 CUPS POWDERED
1/3 CUP MARGARINE OR BUTTER, SOFTENED
1 1/2 TEASPOON VANILLA
ABOUT 2 TABLESPOONS BUTTERMILK OR MILK
MIX POWDERED SUGAR AND BUTTER. STIR IN VANILLA AND MILK, BEAT UNTIL SMOOTH AND OF SPREAD CONSISTENCY