How to Make Buttercream Frosting Vanilla Buttercream Frosting Recipe
1. Milk Chocolate Buttercream Icing. Get some creamy, chocolate-y goodness with this recipe that makes enough frosting for 24 cupcakes or an 8-inch layer cake.
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Combine ingredients except food coloring. In a medium to small sized mixing bowl, combine all of the ingredients (minus the gel food coloring) and mix with a spatula or mixer until smooth. Adjust consistency. Add more milk or water, 1 tsp at a time, if the frosting is too thick.
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On a stand mixer fitted with the whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes. Gradually add sifted sugar spoonful by spoonful, followed by the lemon juice. Beat at high speed until thickened, about 2 - 3 minutes.
How to Frost a Cake with Buttercream StepbyStep Tutorial (Photos)
Royal icing is a sugary icing that is made from beaten egg whites, confectioners sugar and sometimes vanilla extract or lemon juice. It has a smooth, semi-solid consistency when made and then dries hard. Royal icing can be tinted with food coloring or gel and is often used to decorate sugar cookies, gingerbread houses, wedding cakes, Christmas.
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Use a scribe to help move the frosting and pop any air bubbles. Allow this layer to dry for 8 hours or overnight. Come back to the cookies to pipe more layers of royal icing, using the needed consistencies, and allow to dry between layers. Allow the cookies to dry overnight before packaging.
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Royal icing is a favorite for decorators, as it dries hard and doesn't smudge like buttercream icing. It can be used to ice cookies, assemble gingerbread houses, pipe flowers and much more! Made using meringue powder rather than raw egg whites, this royal icing recipe works up quickly and easily and is a cinch to customize with color or flavor.
How to frost a smooth cake with buttercream Life Love and Sugar
Royal Icing. Best for: icing flowers, cut-out cookies and any decoration that needs a shelf life. Royal icing is pretty simple to make and includes only 3 ingredients (not including any coloring). Confectioners sugar, water and egg whites (or meringue powder for a longer shelf life) are simply whipped together.
Wedding cake layer. White buttercream frosting with Royal icing roses
Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.
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Cover each with plastic wrap pressed directly against the surface. Working with one bowl at a time, stir in a few drops of gel paste. When your desired color has been achieved, immediately transfer to a disposable pastry bag fitted with a #3 pastry tip, or a parchment cone.
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Here you'll heat egg whites, sugar, and an acid (such as cream of tartar) in a bain-marie (water bath) until the sugar is dissolved. Then transfer the mixture into a mixer, and whip until a stiff foam forms and the temperature of 160 degrees Fahrenheit for 2-4 minutes (to "cook" the egg). Then your butter is beaten in.
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Buttercream has a creamier taste with flavoring that comes from whatever extract is added, while royal icing is extremely sweet because of its powdered sugar ratio. In terms of consistency, Our Everyday Life reveals that buttercream carries a soft and smooth consistency making it easy to spread. Royal icing, on the other hand, is somewhat thin.
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Instructions. To prepare the icing: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the powdered sugar and meringue powder. Stir until well combined. Add the water and continue mixing on low speed until fully combined and smooth.
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Make the Icing. Add 5 tablespoons meringue powder*, 1/8 teaspoon kosher salt, and 1/2 teaspoon cream of tartar to the bowl. In a glass measuring cup, add 1/2 cup warm water. Add 1 teaspoon clear vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon coconut extract to the water.
Classic Vanilla Buttercream Frosting Recipe Add a Pinch
Instructions. Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally. Gradually add the powdered sugar, one cup at a time.
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Directions. In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes. The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork.
The Royal Cook Cream Cheese Buttercream Frosting
Instructions. In a stand mixer using the paddle attachment, whip the butter on medium-high speed for about 4 minutes until really creamy. While mixing on low, gradually mix in powdered sugar, occasionally scraping the bowl. Mix together for about 2-3 minutes.
