Buttercream Frosting Recipe For Cake Decorating
Buttercream Frosting Recipe For Cake Decorating
Making frosting with shortening vs butter?
I see that frostings, mainly those for decorating cakes is made with shortening. What’s the difference between this type and buttercream? Does anyone have a recipe for a frosting that would contain both; maybe half shortening and half butter? Any info you can give me about these two frostings is appreciated.
I forgot to ask, where can I find clear vanilla extract? I live in the Los Angeles area.
I used to have one from 4-H using both shortening and butter but lost it ages ago. If you have a recipe using the shortening then cut the shortening in 1/2 and add butter as the remaining half.
It’s been a while since I used clear vanilla, look ata craft store where they sell all the other cake decorating stuff, and your really don’t have to use clear vanilla, it doesn’t affect the color all that much. If you want the clear vanilla for the pure white frosting then just remember that using butter will affect the color slightly as well.
Does anyone have a good Buttercream frosting recipe? The ones bakeries use?
Bakeries in grocery stores? I have a recipe from my Wiltons cake decorating book but I find the taste not very appealing. It is great for decorating flowers, but not for eating in my opinion…
thanks!
Buttercream Frosting
Recipe #179255
Buttercream frosting, handed down from I don’t know how many grannies. Very rich, somewhat time consuming, but it’s still as tasty and creamy as ever.
by Renate
16 servings 2 cups 35 min 20 min prep
2 tablespoons cornstarch
3/4 cup sugar
1 1/2 cups milk
2 slightly beaten egg yolks
2 tablespoons butter
1 tablespoon flavored extract (vanilla, almond, lemon, whatever your choice)
1/2 lb unsalted butter
1.) In a 2 qrt sauce pan mix the cornstarch and sugar.
2.) Stir in milk and bring to a boil stirring constantly.
3.) Boil about two (2) to three (3) minutes.
4.) Remove from heat and quickly stir 1/4 cup of the hot mix into the stirred egg yolk.
5.) Add egg mixture to hot mix and return to heat, continue boiling for two more minutes.
6.) Add butter and flavor extract.
7.) Stir until well blended.
8.) Cool pudding to room temperature, place some plastic wrap on top of pudding to prevent skin from forming during the cooling process.
9.) Set out butter to bring to room temperature.
10.) Butter and pudding should be the same temperature.
11.) Cream butter in large mixing bowl.
12.) Add pudding to creamed butter 1 tbsp at the time until all pudding is mixed with butter or the frosting has desired spreading consistency.
Will frost two (2) nine inch (9″) cakes.
Buttercream Frosting Recipe For Cake Decorating
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