BUTTERCREAM ORANGE FROSTING RECIPES

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MOCHA BUTTERCREAM FROSTING - MY CAKE SCHOOL



Mocha Buttercream Frosting - My Cake School image

This Mocha Buttercream Frosting is delicious, easy to make, and is a great consistency for piping!

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 7

3 sticks (339g) unsalted butter, slightly softened
9 cups (1035g) powdered sugar (icing sugar in UK)
1 Tablespoon (7g) unsweetened cocoa (sifted)
1 teaspoon (3g) salt
1/2 teaspoon (2g) vanilla extract
1 Tablespoon + 1 teaspoon (5g) instant espresso coffee powder
1/4 cup (60g) hot water

Steps:

  • Mix the instant espresso coffee powder into the 1/4 cup of hot water, set aside to cool slightly
  • Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
  • Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
  • Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
  • This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
  • If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.

LEMON BUTTERCREAM FROSTING - MY CAKE SCHOOL



Lemon Buttercream Frosting - My Cake School image

This easy lemon buttercream frosting is perfectly pipeable!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 6

3 sticks (339g) unsalted butter slightly softened
2 teaspoons (8g) lemon extract
Zest of 1 lemon (we prefer to use a microplane but a fine grater works too)
7 1/2 cups (863g) powdered sugar
1/4 cup (60g) milk or more to reach the consistency you like
*Yellow Coloring Gel is Optional (we used a touch of Americolor Lemon Yellow)

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.

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