![]() ![]() Reduce the vanilla extract to 2 teaspoons and add 1/2 teaspoon of almond extract. ![]() Cream Cheese: Add 12 ounces of softened cream cheese to the butter and beat as directed.Irish Cream: Replace 1 tablespoon of cream with Irish cream liqueur.If you stop the mixer too soon, the frosting will taste great but it will have a heavy texture. Beat the frosting for a minute or two, this makes for a light and fluffy frosting. Nutella: Add 1 cup of Nutella to the butter beat until smooth and creamy, and proceed with the recipe. After measuring, or opening a one pound box, sift the powdered sugar for a smooth, lump-free frosting.Pumpkin Spice: Add 3/4 teaspoon ground cinnamon and 3/4 teaspoon of pumpkin pie spice.Peppermint: Add 1 teaspoon of peppermint extract and, if desired, 3/4 cup of crushed candy canes or peppermint candies.If the frosting feels too thick, add in more heavy whipping cream. Step 4: If the frosting is too thin, add in the remaining cup of powdered sugar. Beat the mixture until combined and fluffy. Lemon: Replace 2 tablespoons of the cream with fresh lemon juice and add 2 teaspoons of finely grated lemon zest. Step 3: Add in vanilla extract, almond extract, and 2 Tbsp of heavy whipping cream.Mocha: Add 1 1/2 tablespoons of cocoa powder and 2 teaspoons espresso powder.Strawberry: Add 1/2 cup of strained pureed fresh or thawed frozen strawberries.Chocolate: Add 8 ounces of melted unsweetened chocolate to the buttercream mixture.Beat 3 to 4 tablespoons Champagne into the buttercream.You can always vary the flavor of your buttercream with different extracts or flavorings, or you might try one of these variations: Add in the powdered sugar, vanilla and 3 tablespoons milk. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Beat vanilla extract into the butter mixture. Ingredients 1/2 cup butter, softened 4-1/2 cups confectioners' sugar 1-1/2 teaspoons vanilla extract 5 to 6 tablespoons 2 milk Directions In a large bowl, beat butter until creamy. The mixture should be noticeably lighter in color. Make sure the butter is at room temperature, but not melted. Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. Beat 1/2 cup strawberry jam into the buttercream. In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. If your frosting needs a more stiff consistency, add remaining sugar. Strawberry: Omit the vanilla, milk and 1 cup of the powdered sugar. The mixture will look clumpy don’t worry, it’s suppose to Increase mixer speed to medium and add the vanilla extract, salt, and 2 tablespoons of cream and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance. Beat 2 tablespoons lemon juice and 1 tablespoon lemon zest into the buttercream. Lemon: Omit the vanilla and reduce the milk to 2 tablespoons. 1 cup (227g) unsalted butter, room temperature 4 cups (460g) powdered sugar, divided 2 to 4 tablespoons heavy cream, divided 1 tablespoon vanilla extract 1/. Dissolve 1 tablespoon instant espresso powder into the 4 tablespoons milk before adding to the buttercream. Milk Chocolate: Fold 4 ounces melted semisweet chocolate into the buttercream. Beat vanilla extract into the butter mixture. Substitute 3/4 cup peanut butter for an equal amount of the butter. Directions Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. Variations: Peanut Butter: Omit the vanilla and increase the milk to 2/3 to 3/4 cup. Allow to come to room temperature and beat on medium-high until smooth. Use immediately, or refrigerate in an airtight container for up to 3 days. ![]() Beat in 2 tablespoons milk adjust the consistency with extra milk as desired. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. On low speed, beat in the powdered sugar and then the salt. Gradually add small amounts of cream or milk. Start by mixing each cup on a low speed then transition to beating. Gradually add the powdered sugar, one cup at a time. Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). The classic flavor for this frosting is vanilla: add 1 teaspoon to 1 tablespoon vanilla extract or vanilla paste, to taste.Or try these flavors:- For coconut buttercream: Add 1/2 teaspoon coconut flavoring and 1/2 cup coconut milk powder.- For chocolate buttercream: Reserve 12 tablespoons (170g) of the butter from the recipe. Instructions Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |