FROSTING RECIPE BUTTERCREAM RECIPES

Name: Quick Vanilla Buttercream Frosting
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 10 to 12 servings
Cuisine: american
Ingredients: 3 cups confectioners' sugar; 1 cup butter; 1 teaspoon vanilla extract; 1 to 2 tablespoons whipping cream

QUICK VANILLA BUTTERCREAM FROSTING RECIPE | FOOD NETWORK

Quick Vanilla Buttercream Frosting Recipe | Food Network image

Whip up this fan-favorite Quick Vanilla Buttercream Frosting recipe. It's fluffy, light and the perfect professional finish to any cake or cookie.

Provided by Food Network

Categories dessert

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 10 to 12 servings

Number Of Ingredients 4

Ingredients

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Steps:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

CHOCOLATE BUTTERCREAM FROSTING RECIPE | INA GARTEN | FOOD ...

Chocolate Buttercream Frosting Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories dessert

Total Time 25 minutes

Prep Time 25 minutes

Yield about 4 cups

Number Of Ingredients 10

Ingredients

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

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