Best The Best Bakery Style Buttercream Frosting Recipes

BEST BAKERY BUTTERCREAM FROSTING

Steps:

• Combine butter & shortening in your mixer bowl & beat on high until creamy.
• Beat in confectioners sugar, 1 cup at a time on low until well incorporated.
• Stir in vanilla & then hot water.
• Increase speed to med-high & beat well - until light & fluffy.

BAKERY STYLE VANILLA FROSTING

Steps:

• In the bowl of a stand mixer with the paddle attachment, or hand mixer, cream butter and shortening for about a minute, on medium speed, until light and fluffy.Pro tip - The color of the butter will get lighter in color and will blend with the shortening completely.
• Combine water with cornstarch and vanilla extract. Add it to the creaming mixture and whip until smooth. Pro tip - Water will create a glue effect with the cornstarch when combined with the fat. It will also take away that starchy taste from the cornstarch.
• Next, start adding the powdered sugar one cup at a time. Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.Pro tip - Whipping for no less than 3 minutes will give a light and airy whipped cream frosting consistency.
• This buttercream is ready to use. You can use it to frost cakes ad as well as cupcakes. Pro tip - If you have air pockets while frosting the cake, use a paddle motion with a spatula when frosting. This usually will take care of the air pockets.

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.

BAKERY FROSTING

Steps:

• In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

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.

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING

Steps:

• In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
• Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
• Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

MAGNOLIA BAKERY VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING

Steps:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.