Best Butter Creme Frosting Recipes

BANANA RUM BARS WITH BROWN BUTTER RUM CRèME FROSTING

Steps:

• Preheat oven to 350F.
• Line a 13×9" pan with foil leaving a 1" rim above (this will help with removing it from the pan later). Assemble the crust:
• In a bowl, beat the butter with an electric mixer on high for a minute or until light and fluffy.
• Add in the sugar and vanilla.
• Beat until well combined, scraping the bowl down occasionally.
• Add in the flour, cinnamon and salt just until combined. The mixture will be crumbly.
• Dump the mixture in to the ungreased pan and press down evenly.
• Bake for 15-20 minutes or until the crust is a light brown.
• Set the pan on a wire rack to cool while you make the filing. Make the filling:
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium for a minute.
• Add in the brown sugar, baking soda and salt and beat until well combined, scraping the bowl occasionally.
• Add in the eggs, bananas, rum and extract; mix well.
• Add in the flour mix just until combined.
• Remove from the mixer attachment and finish mixing the rest with a spoon. Don't overbeat, just mix until it's combined.
• Spread over the crust and bake 40-45 minutes or until the center comes out clean with tested with a wooden skewer.
• Cool on a wire rack until completely cooled. Make the frosting:
• In the bowl of a stand mixer fitted with the whip attachment, add the browned butter, mascarpone and cream cheese. Beat on high for 2 minutes or until the mixture becomes light and fluffy.
• Add in confectioner's sugar 1 cup at a time mixing on low.
• Once all the sugar is in, add in the rum and extract and mix well.
• Add in the heavy cream to thin it out just slightly to make it more of a spreadable consistency.
• When the bars are cooled completely, grab the foil and lift the entire dessert out.
• Place on a serving platter and gently remove the foil. I was able to just tug it in half and pull both sides out.
• Spread the frosting on top. If you have extra...BONUS! This frosting stores beautifully in the fridge.
• Using a clean, sharp knife, cut into squares.

CINNAMON BUTTER FROSTING WITH CREME FRAICHE

Steps:

• Sift sugar and cinnamon. With a mixer, cream butter and creme fraiche together.
• Add vanilla and salt and mix well.
• Add the sifted sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft & hold its shape well.

CHOCOLATE BUTTER-CREME FROSTING

Steps:

• In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy.
• Add melted chocolate, milk and vanilla extract, beating until well blended.

BUTTER CREME FROSTING

Steps:

• Cream butter.
• Gradually add sugar and light cream, alternately.
• Add vanilla and salt.
• Add melted chocolate for chocolate frosting.
• Refrigerate for a bit before spreading.