You have just taken your homemade cake out of the oven, and it is cooling on the counter. Maybe this is the first time you have made a cake from scratch, and you have relatives or friends you want to impress. I can help you with an easy to make frosting recipe that is extremely delicious and versatile.
This recipe is easy to follow, and can be flavored many different ways to customize your frosting to your cake flavor. You can substitute other flavored powder creamers, and substitute the whipping cream for other flavored liquid creamers. There are also different concentrated flavoring options on the market that can be used in place of the vanilla extract in this recipe.
White Buttercream Frosting
8 cups confectioner's sugar
3/4 cup powdered coffee creamer
1/2 tsp salt
2 cups unsalted butter, softened
1-1/2 cups Crisco shortening
3/4 – 1 cup heavy whipping cream
3 tsp pure vanilla extract
1/4 cup Creme Bouquet flavor (or whatever flavor you choose)
In a KitchenAid or other heavy duty mixer, combine all of the dry ingredients. Blend for 2 minutes.
Add heavy whipping cream slowly and then the vanilla extract and Creme Bouquet flavors (or other flavoring). Gently add the softened butter and Crisco shortening. Mixture will be extremely thick at this point. You may want to cover your mixer with a towel.
Turn the mixture speed up to whip it a little more, then decrease the speed. Add more heavy whipping cream a little at a time, and then beat well for seven to ten minutes until you reach the consistency desired.
Butterscotch Buttercream Buttercream – Omit the creme bouquet flavor. Melt and cool one 11 oz. package of butterscotch chips, and then add in step two after the butter and shortening. Proceed with the rest of the instructions.
Eggnog Buttercream – Omit the creme bouquet flavor and substitute the liquid whipping cream for the eggnog and continue with the rest of the instructions.
This is my favorite white buttercream frosting recipe. The longer you whip it, the fluffier it gets. I stop at ten minutes so that it can be piped through a pastry bag.
This is my favorite white buttercream frosting recipe. The longer you whip it, the fluffier it gets. I stop at ten minutes so that it can be piped through a pastry bag. I recommend using icing tips 21 to pipe borders, tip 352 for leaves, tip 233 to make fur, and tip 104 for ruffles.
Please see the link for buttercream-covered cake decorating ideas. https://indd.adobe.com/view/365ace7c-6a96-482f-9fd5-75651c305438
Debra J. Mosely is the author of The Cake & Cookie Closet series of cake and cookie decorating books. She's out to teach the world how to “dream in sugar” with simple techniques to create stunning designer looking cakes at home. Let me help you learn to decorate your own edible masterpieces so you can get the “WOW” you deserve! http://www.debrajmosely.com
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