BRANDY EXTRACT WALMART RECIPES
LEMON BUTTERCREAM FROSTING - MY CAKE SCHOOL
This easy lemon buttercream frosting is perfectly pipeable!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 6
Steps:
- In the bowl of your mixer beat the butter until smooth, blend in the lemon extract and zest. Add 1/2 of the powdered sugar and 1/2 of the milk and mix at medium speed until combined. Add remaining powdered sugar and gradually add the milk. You can also add a touch of lemon yellow coloring gel at this point if you would like more color. Mix at medium speed 3 to 5 minutes scraping the sides and bottom of the bowl occasionally. At the end of mixing, slow down the mixer to very low speed for a minute or two, this will help to eliminate air pockets in the buttercream. Yield: 6 cups - enough to fill and frost a 3 layer 8 inch cake Can be frozen in an air tight container for at least 3 months. Thaw on countertop and remix If your buttercream is too thin, add more powdered sugar. If the consistency is to thick, add a bit more milk, 1 teaspoon at a time.
WHIPPED FROSTING I RECIPE | ALLRECIPES
A light tasting whipped frosting suitable for filling a rolled cake or whoopee pies. Great on angel food cake. Never fails as long as you don't let it cool uncovered or a skin will form on the paste.
Provided by Ann
Categories Frosting and Icing Recipes
Yield 1 cake's frosting
Number Of Ingredients 6
Steps:
- In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.n
- In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.n
Nutrition Facts : Calories 227.5 calories, CarbohydrateContent 19.7 g, CholesterolContent 1.6 mg, FatContent 16.4 g, FiberContent 0.1 g, ProteinContent 1 g, SaturatedFatContent 3.7 g, SodiumContent 96 mg, SugarContent 17.7 g
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