Buttercream frosting recipe- on a budget?!
Answers:
Would you eat the frosting- or just practice with it? If you're not going to eat it- then leave out the vanilla extract- that will save you some money. Also, I found out about 6 months ago that the walmart brand of butter, Great Value, won the taste test in Cooking Light mag. So, I've been buying that and it's about half the price as Land O Lakes.
Buttercream Frosting
From The Cake Mix Doctor
8 tablespoons (1 stick) butter, at room temperature
3 ? cups confectioners’ sugar, sifted (this is a 16oz box)
3 to 4 tablespoons milk
2 teaspoons pure vanilla extract
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners’ sugar, 3 tablespoons milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems too stiff.
Ingredients
Try this recipie... If you do not want to use the shortening sub margarine and add 1/4 more sugar
1/2 cup shortening
1/2 cup margarine, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
Directions
1.In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate
Happy Baking
Practice buttercream: 1 cup crisco + 1 lb. powdered sugar + just enough water to get the right consistency . No need to even refrigerate this mixture! Keep it covered so it does not get too crusty. Any dried bits will clog a piping tube.
i agree with super