PILLSBURY BUTTERCREAM FROSTING RECIPES

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ALMOND BARK BUTTERCREAM FROSTING RECIPE - PILLSBURY.COM



Almond Bark Buttercream Frosting Recipe - Pillsbury.com image

Almond bark provides a rich flavor to this homemade frosting that’s ready in 45 minutes - perfect for dessert.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 4

6 oz. vanilla-flavored candy coating (almond bark), cut into pieces
3 to 4 tablespoons chocolate-flavored liqueur
3/4 cup butter, softened
1/4 cup powdered sugar

Steps:

  • In small saucepan, melt candy coating over low heat, stirring constantly. Remove saucepan from heat. Stir in liqueur. Cool 30 minutes.
  • In small bowl, combine butter and powdered sugar; beat until light and fluffy. Gradually beat in cooled candy coating mixture until smooth.

Nutrition Facts : Calories 200 , CarbohydrateContent 13 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 10 g, ServingSize 1/12 of Recipe, SodiumContent 130 mg, SugarContent 14 g

BUTTERCREAM POUND CAKE RECIPE - PILLSBURY.COM



Buttercream Pound Cake Recipe - Pillsbury.com image

Swirls of poppy seed add interest to this lemon pound cake. This recipe originally used a dry frosting mix that is no longer available. Our updated version has the delicious buttery flavor of the original recipe.

Provided by Pillsbury Kitchens

Total Time 2 hours 55 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 10

1 lb. (2 cups) butter, softened (do not use margarine)
2 1/2 cups powdered sugar
6 eggs
2 teaspoons grated lemon peel
3 tablespoons lemon juice
4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3 teaspoons baking powder
1 (12 1/2-oz.) can poppy seed filling
1 cup powdered sugar
1 to 2 tablespoons lemon juice or milk

Steps:

  • Heat oven to 350°F. Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. Lightly spoon flour into measuring cup; level off. At low speed, gradually beat in flour and baking powder; blend well.
  • In medium bowl, combine 3 cups batter with poppy seed filling; blend well. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
  • Bake at 350°F. for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
  • In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.

Nutrition Facts : Calories 520 , CarbohydrateContent 62 g, CholesterolContent 140 mg, FatContent 5 1/2 , FiberContent 3 g, ProteinContent 7 g, SaturatedFatContent 15 g, ServingSize 1/16 of Recipe, SodiumContent 360 mg, SugarContent 36 g

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