PROFESSIONAL BUTTERCREAM FROSTING RECIPES

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PROFESSIONAL CREAM CHEESE BUTTERCREAM FROSTING - FOOD.C…



Professional Cream Cheese Buttercream Frosting - Food.c… image

This is the best recipe for taste, presentation and easy for decorating, borders, cupcakes, cakes and such! This yields A LOT!! This works very well with KitchenAids mixers that really make a difference in outcome of frosting! If needed, add a little milk or water to thin out but KA's help, really don't need it. Very stable and can withstand room temp!!

Total Time 35 minutes

Prep Time 35 minutes

Yield 36 serving(s)

Number Of Ingredients 6

1 cup salted butter (softened)
1/2 cup shortening
16 ounces cream cheese (softened, cut-up)
4 lbs confectioners' sugar (powdered)
1 1/2 tablespoons clear vanilla extract
salt

Steps:

  • In a large bowl (or KA Mixer) cream together shortening and butter.
  • Stop and scrape down, start again till creamy.
  • Add cut-up cream cheese and cream again, scraping down sides till fluffy on high.
  • Add vanilla extract and blend.
  • Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time.
  • You may add salt if you need to.
  • Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy.
  • Also you may have to chill frosting after completed.

Nutrition Facts : Calories 311.2, FatContent 12.3, SaturatedFatContent 6.4, CholesterolContent 27.4, SodiumContent 86.6, CarbohydrateContent 50.9, FiberContent 0, SugarContent 49.8, ProteinContent 0.8

SWISS BUTTERCREAM RECIPE - FOOD NETWORK



Swiss Buttercream Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 to 6 cups

Number Of Ingredients 3

1 cup egg whites, room temperature
1 1/2 cups sugar
2 cups butter, room temperatured

Steps:

  • Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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