W hat is Buttercream?. ABSOLUTELY! I just add it in by tablespoons to the consistency I need. Hi Katherine, if you use all vanilla instead of vanilla & almost extract, are you still using total of 2 tsp or just the 1 1/2 vanilla as per the recipe? Using a toothpick, add the tiniest amount of dye at a time to the bowl of frosting to control your color. It has always worked well and tasted great. Ah! My dad has a nut allergy so I wanted to leave out the almond extract. What is funny is ..My Mother was a Professional Cake baker, decorator thanks to the Wilton Cake classes years ago. Then refrigerate overnight. This is why it’s called buttercream frosting. My ‘debute’ will be our annual HUGE Super Bowl party this Sunday. We'll even teach you how to make buttercream frosting flowers. Here are some other great recipe that you can use buttercream with. Hi Daniell, I was wondering if you can use powder color with the same result? I was wanting to be sure if the butter should be at room temperature before mixing? This icing is just what I needed for that. We have a video to show you how. Once all the ingredients are in, beat the buttercream for 3 mins to ensure that everything is well combined and the buttercream is smooth and fluffy. I have the most trouble with the consistency being stout enough in most recipes, then I add more P Sugar then more extract…etc to try to get something pipaable. Then turn the mixer speed down to low and add 4 cups of the powdered sugar, cream, vanilla, and salt. Just made this frosting…been icing cookies and cakes for 50+years…and this was the BEST!!!! Beat the frosting for … 60g Trex (vegetable fat) 500g icing sugar. Had to add milk extensively to make it look less like play dough. It just may have a slightly looser consistency. So glad to hear everyone loved it. Is this stiff enough to use for making roses that have a crisp edge and holds their shape? Hey I would like to try this recipe, but I am only making two Dozen c\ppcakes. For those of you do not know, I will just mention in brief that it is a type of basic icing - a soft mixture made using butter and sugar that you can use as a filling in cakes, frost cakes, layer the cakes, frost cupcakes, piping cakes and cupcakes, make roses; the choices are just unlimited once you master this basic frosting … I made up the frosting & then I had a family emergency, so I covered the bowl & put it in the fridge. Thank you How to make icing for cookies. Danielle, I need to make a dark chocolate buttercream. I know you said the consistency is different after freezing but how do you think it’ll be after pipping the flowers and just transferring them over the next day? Sorry I’m not more help! I have always kept this buttercream at room temperature for days without any issues! https://www.thecreativebite.com/best-birthday-cupcakes/. About how much icing does this recipe make? This post may contain affiliate links. Get the details now. Nope! I’m guessing you are wanting to do something similar to these cupcakes? Cheers! . The colder you store them the longer they will stay fresh though. I will definitely have to try this. Will this icing stack and stay, I have to make beehive cupcakes for a babyshower for sat It gets incredibly good reviews and you will love it. I know this will not help the original poster but future posters may like to know. Thanks so much for the great recipe! I made it with all butter and just the vanilla and it tastes great! Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth. Color. If so, I used this buttercream to create the swirl tops! However, the butter Crisco flavor overpowered the taste, and I had to add more vanilla and almond flavoring to mask it. I start with pink, never heard of adding yellow. 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