Best Best Buttercream Frosting Recipes

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

Steps:

• In your mixer, beat the softened butter with the powdered sugar until it is creamy.
• Add in the cocoa powder, vanilla extract & coffee.
• Beat with the mixer until it's nice and fluffy (about a minute or 2)
• This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.

THE BEST BAKERY STYLE BUTTERCREAM FROSTING

Steps:

• Place butter, shortening, sugar, salt, vanilla and 2 tablespoons milk in a chopper and pulse 4 or 5 times for about 10 seconds each time.
• Add additional milk 1 tablespoon at a time and pulse until your reach the desired consistency.
• Make enough frosting for a 2 layer cake or one 9 x1 3 cake.

WILTON'S BEST BUTTERCREAM FROSTING!

Steps:

• 1. Combine shortening, butter flavoring and vanilla together and mix well.
• 2. Add meringue powder....
• 3. Little by little add powdered sugar and continue mixing.
• 4. Start altarnating 1-2 tbls. of water at a time with the powdered sugar until the desired consistency is achieved.

THE ABSOLUTE BEST BUTTERCREAM FROSTING... EVER!

Steps:

• 1. In a small cup, measure out water and salt. Set aside and let the salt dissolve.
• 2. If you have a standing mixer it is highly recommended. But a hand held mixer with a very large bowl will work also. Cream together the Crisco and butter until well combined.
• 3. Add meringue powder and all the extracts and flavorings. Mix well.
• 4. On low speed, gradually add the powdered sugar until well combined. It will get clumpy after the whole 2lbs. has been distributed.
• 5. Continue on low speed and gradually add salt/water mix. Add more water to frosting if necessary.

BEST CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Instructions 1.Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. 2.Cream together butter and cocoa powder until well-combined. 3.Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. 4.Add vanilla extract and espresso powder and combine well. 5.If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner's sugar, a tablespoon at a time until it reaches the right consistency.

BEST BUTTERCREAM FROSTING

Steps:

• In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
• With an electric mixer, beat butter and sugar until fluffy.
• Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

THE BEST CHOCOLATE BUTTERCREAM FROSTING (CUPCAKES) RECIPE - (4.4/5)

Steps:

• FOR THE CUPCAKE: Preheat oven to 350 degree F. Line cupcake pan with cupcake papers. Set aside. Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute in between each addition. Scrape down bowl after each addition. Beat in vanilla. Sift together the flour, cocoa, baking soda, and salt. Add the dry mixture to the creamed butter and sugar alternately with the sour cream. Begin and end with the flour mixture. Beat to incorporate. With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thin and smooth. Scrape down bowl and beat for 1 minute to ensure the batter is completely mixed. Pour into cupcake papers and bake on middle rack for 15 minutes, or until a pick inserted into the center of the cakes comes out clean. Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks. FOR THE BEST CHOCOLATE BUTTERCREAM FROSTING: Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you've reached your desired consistency. You may not need the full amount of Ovaltine and cream.

BEST BUTTERCREAM FROSTING

Steps:

• Beat butter in large bowl at medium speed until creamy.
• Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup.

KEVIN AND AMANDA'S "THE BEST BUTTERCREAM FROSTING EVER"

Steps:

• Cream shortening in a mixing bowl until fluffy.
• Add sugar slowly and continue creaming until well blended.
• Add salt, vanilla, and whipping cream.
• Mix on low speed until moistened.
• Mix on high speed until frosting is fluffy.