How to make buttercream frosting?!

If you don't have a very strong right arm now, you will be by the time you get finished stirring a batch of butter cream icing.

here is the recipe i use, along with directions on how to make it into Chocolate or Mocha Chocolate iciing.

Doc Hudson

Wilton Butter Cream icing

? Cup solid vegetable shortening
182 Cup Butter or margarine (1 stick)
1 TBS Wilton Clear Vanilla Extract
4 Cups Confectioners Sugar (1 pound)
2 TBS Milk
Wilton Icing Color of choice

Cream butter and shortening with an electric mixer. Add vanilla extract. Gradually add sugar, one cup at the time, beating well on medium speed after each addition. Scrape sides and bottom of bowl frequently. When all the sugar has been mixed in, the icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes 3 cups icing.

At this point you will have a nice white icing. For colors, use Wilton’s Icing Color Paste of powder. Use a toothpick to add the paste to the icing and mix well until the color is even. If you need more color, use a new toothpick for each new addition of color.

Keep the icing covered with a damp cloth until reedy to use. For best results, keep the icing bowl in the refrigerator, with a piece of plastic wrap pushed down to be in contact with the icing, when not in use. Refrigerated in an airtight container this icing can be stored for 2 weeks. Rewhip before use.

For Chocolate Butter Cream icing, ad ? cup cocoa powder or 3 1-ounce blocks of semi-sweet chocolate melted. Mix well a medium speed and ad two tablespoons of milk.

For Mocha Chocolate Butter Cream Icing, substitute two tablespoons of strong brewed coffee for the milk in the Chocolate Butte Cream icing.

I've never used a recipe for this stuff in my life. Mix some softened but not melted butter with some sifted icing sugar and some cocoa or melted semi-sweet chocolate, add a small amount of vanilla, maybe a small spoonful of milk, mix it until it's all blended well, and you're done. Start with a half cup of butter, mix in icing sugar until it's reasonably stiff, mix in the chocolate, mix in the vanilla. If that's not enough, add a bit more of everything until you have enough. Be careful adding milk, it "melts" the sugar very easily. I hardly ever add it but some people do. Depends how thick you want the icing to be.

I have been baking for years, and I just use a fork to mix the softened butter with the powdered sugar and cocoa. However, if you are looking for a fluffy whipped texture, you might have to put a bit of muscle into it. Use a wire whisk or a large spoon to beat it until it is fluffy enough for your taste.
You really don't need to whip the butter prior to adding the sugar, If I do whip it, I do so after the frosting is made already, just to get a lighter texture. If you don't whip it, it will be a bit fudgier and creamier.

first, you have to have softened butter. you won't get anywhere with rock hard cold butter.

once your stick of butter is soft (not melted!) put it in a big bowl. mash it up with a fork and stir until it's creamy. add a half cup of powdered sugar. stir until it's completely blended in. add another half cup of powdered sugar. stir. add a teaspoon of vanilla flavouring. stir. keep adding powdered sugar and stirring until you like the texture of the frosting. if it gets too stiff and you can't stir, add a tablespoon of milk.

frosting is really easy to make, and so much better than that canned crud.

1/2 stick butter
3 T. milk
1 heaping c. confectioners sugar

Combine butter, sugar and milk, bring to boil 1 minute. Drizzle over warm cake.

Throw some softened room temperature butter in a mixxing bowl with some confections sugar and mix it together