April 18, 2011

Buttercream Frosting (no crisco)



Fluffy Vanilla Buttercream: (makes 6 cups)
4 sticks unsalted butter, softened
2 lbs sifted powder sugar
1/2 tsp salt
3 tbsp cream, milk or water
1 tsp vanilla or 1 tsp vanilla bean paste

Cream butter, add liquids & salt... add in powder sugar slowly. Mix until fluffy, about 3 minutes.

Note: You can alter this with any extract to make different flavors or add fruit puree


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13 comments:

The Addicted Baker said...

does this hold well in heat?

www.sweetcreationsbystephanie.com said...

I've used it for 2 years with no problems. Last August it was 84 (temp) and in the sun and just fine.

Marie said...

How many cupcakes would you be able pipe a nice amount of frosting on with this recipe you think? Love your site by the way :)

www.sweetcreationsbystephanie.com said...

I can frost 3-5 dozen with this recipe.. depends how generous I am with my piping. :)It's actually a double recipe because I can't stand sifting powdered sugar so this way it uses the entire bag

Marie said...

Great Thank you :) I have to frost about 96 cupcakes for a wedding..do you know how to tint fondant the color coral by any chance..I wanted to make fondant mini flowers to put on top..

www.sweetcreationsbystephanie.com said...

pink & orange
make a great coral

Marie said...

Thank you :)!!!!

Anonymous said...

Would you recommend the actual vanilla or the vanilla bean paste cause I've never used the paste before.

www.sweetcreationsbystephanie.com said...

Vanilla Bean paste will leave specks of brown in your frosting. If you don't care that it's not pure white/off white, then use it..otherwise clear vanilla works best.

Léajulie said...

Hi ! Thank you for this recipe ! I have a question : I 'd like to cook the famous american icing, which becomes a little tough, so you can put an hand on it without damage the cake... And there isn't Crisco in France...
Does this cream become though in the fridge?
I wait for your answer. Thank you !
Léa

www.sweetcreationsbystephanie.com said...

Léa

I'm not familiar with what you are asking about. Maybe Rolled fondant? Is that what you mean?

zamorath said...

Have you ever tried frozen buttercream transfer with this recipe? Do you think it would work? I'd prefer not to use shortening, but I'd rather do a transfer than pipe the Hello Kitty for my daughter's birthday cake. Every recipe I see for FBCT uses at least 1 part crisco to 3 parts butter. Thanks!

Anonymous said...

Hello, does this recipe also work for frosting cakes? I really want to avoid using crisco but it seems that my buttercream recipes, which are similar to this, slide right off the cake! Butter tastes so much better! Does this work for you? Thanks!

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