Tag Archives: buttercream

Icings

I was getting so many recipes on the ‘Cakes’ page I decided to make a separate page for the icings and such!

Homemade Buttercream Icing

White Chocolate Buttercream Frosting (2 ingredients,I haven’t tried this yet but it looks and sounds so good!)

**EASY CHOCOLATE BUTTERCREAM (just like the previous one but with chocolate)

White Chocolate Buttercream Frosting

White Chocolate Buttercream Frosting (original recipe from Cookies & Cups)

makes 4 cups of frosting

Ingredients:

1 lb (2 cups) butter

2 cups white chocolate chips

Instructions:

1. In a medium saucepan combine butter and white chocolate chips.

2. Melt together over low heat, stirring. The butter and white chocolate will separate.

3. When everything is melted remove from heat and allow to sit for 15 minutes or so. Place saucepan in fridge and refrigerate until the mixture becomes solid, approx 3 hours. I actually let mine sit overnight.

4. When you’re ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 minutes or so, to take the chill off.

5. Place entire mass into bowl of stand mixer and beat for 2­3 minutes until frosting becomes light and fluffy.

6. Pipe or frost cupcakes or cake.

Notes If made ahead, you can store at room temperature for up to a day. If stored for longer in fridge, you will need to whip the frosting again, as it will get solid.

Homemade Buttercream Icing

This is our go-to recipe when making cakes around here. Everyone loves to help and they also enjoy licking the bowl afterwards.

Ingredients:

  • 1/2 c butter or margarine, softened (you can also use butter flavored Crisco)
  • 2 t. vanilla extract
  • 4 c confectioners sugar, sifted
  • 2-3 T milk
  • 2 -3  T light corn syrup, optional

Cream butter in a mixer until smooth and fluffy. Gradually beat in confectioners sugar until smooth. Add vanilla extract.

Add milk, a tablespoon at a time until desired consistency, and beat for an additional 3-4 minutes.

For fluffier icing add a little corn syrup at a time, beating well after each addition.

You can also use food coloring to change the color of the icing and different extracts to change the flavor.

Cocoa can be added for chocolate icing, as well. Use about 1/2 c. cocoa powder and increase the milk as needed to create the desired consistency.

Coconut can also be added to this icing for cakes. Use 1-2 cups of coconut for 1 batch of icing. **To tint the coconut you can put the coconut in a bowl and add 1-2 drops of food coloring. Stir with a fork until blended.