FROSTING HeLp!!!?!
i really love frosting and i always wanted to make the bakery type that they put on the cake but i don't know how to make it!.
Can you give me instructions and places where to get the ingredientsWww@FoodAQ@Com
Can you give me instructions and places where to get the ingredientsWww@FoodAQ@Com
Answers:
Wilton Buttercream Icing
1 cup solid vegetable shortening
1/2 teaspoon butter extract
2 tablespoons milk
4 cups sifted confectioners' sugar
Cream shortening with electric mixer!. Add butter extract!. 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 icing 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!. Re-whip before using!.
Butterscotch Frosting
3 tablespoons unsalted butter
2 cups confectioners' sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup ground pecans
Heat butter just until it begins to brown!. Stir in sugar; remove from heat!. Add milk and vanilla extract; mix until smooth!. Stir in nuts!.
Frosts 2 (8-inch) layers!.
WHITE CHOCOLATE BUTTER CREAM FROSTING
Yield: 1 Servings
6 oz White Chocolate -- chopped
1/4 c Whipping Cream
1 c Unsalted Butter -- cold, cut
Up
1 c Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1 1/2
minutes or until white chocolate is almost melted, stirring halfway
through heating time!. Stir until white chocolate is completely
melted!. Cool to room temperature!. Beat butter and sugar gradually
into cooled mixture on high speed until light and fluffy!.
Makes enough to frost 2 9-inch cake layers!.Www@FoodAQ@Com
1 cup solid vegetable shortening
1/2 teaspoon butter extract
2 tablespoons milk
4 cups sifted confectioners' sugar
Cream shortening with electric mixer!. Add butter extract!. 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 icing 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!. Re-whip before using!.
Butterscotch Frosting
3 tablespoons unsalted butter
2 cups confectioners' sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup ground pecans
Heat butter just until it begins to brown!. Stir in sugar; remove from heat!. Add milk and vanilla extract; mix until smooth!. Stir in nuts!.
Frosts 2 (8-inch) layers!.
WHITE CHOCOLATE BUTTER CREAM FROSTING
Yield: 1 Servings
6 oz White Chocolate -- chopped
1/4 c Whipping Cream
1 c Unsalted Butter -- cold, cut
Up
1 c Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1 1/2
minutes or until white chocolate is almost melted, stirring halfway
through heating time!. Stir until white chocolate is completely
melted!. Cool to room temperature!. Beat butter and sugar gradually
into cooled mixture on high speed until light and fluffy!.
Makes enough to frost 2 9-inch cake layers!.Www@FoodAQ@Com
To get a butterscotch flavored frosting, substitute Butterscotch Schnapps for the vanilla!.
Butter Cream Frosting
2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3-4 tablespoons milk
With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla!. Combine until well mixed!. Add milk by the tablespoonful until desired constancy is reached!.
For chocolate:
Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk!. Then add milk by the tablespoonful until desired constancy is reached!.
By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting!.
WAWww@FoodAQ@Com
Butter Cream Frosting
2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3-4 tablespoons milk
With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla!. Combine until well mixed!. Add milk by the tablespoonful until desired constancy is reached!.
For chocolate:
Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk!. Then add milk by the tablespoonful until desired constancy is reached!.
By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting!.
WAWww@FoodAQ@Com
also
to make the frosting more stable!.!.!.
add some of the marshmallow fluff!.!.!.!.!.
this is what walmart does with their cake frostings!.!.!.!.
makes it lighter!.!.!.!.Www@FoodAQ@Com
to make the frosting more stable!.!.!.
add some of the marshmallow fluff!.!.!.!.!.
this is what walmart does with their cake frostings!.!.!.!.
makes it lighter!.!.!.!.Www@FoodAQ@Com