Time 10m Yield 8 cups Number Of Ingredients 7 Steps:
In a large mixing bowl beat the shortening creamer and extracts. Gradually beat in the confectioners sugar. Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency. Add in food coloring until the desired shade is achieved.
Time 11m Number Of Ingredients 5 Steps:
Combine butter & shortening in your mixer bowl & beat on high until creamy. Beat in confectioners sugar, 1 cup at a time on low until well incorporated. Stir in vanilla & then hot water. Increase speed to med-high & beat well - until light & fluffy.
Time 10m Yield 8 cups. Number Of Ingredients 6 Steps:
In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners’ sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.
Time 20m Yield 3 cups Number Of Ingredients 6 Steps:
Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour. In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups. Hitech Cooking.
Time 1h30m Yield 3 cups Number Of Ingredients 5 Steps:
In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate. Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting. Divide the frosting and add gel food coloring as desired. Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes. Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired. Enjoy!
Yield 10 Number Of Ingredients 6 Steps:
In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy. Note: This icing will appear curdled at first, but continue beating and it will become smooth.
More about “bakery frosting recipes”
Time 10m Yield 12 Number Of Ingredients 4 Steps:
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
