Butter creme receipes wanted

blondiex46

I know somebody has a good one, thanks in advance.

unlimited

Here's one recipe that many crave about ....

1/2 c solid vegetable shortening      1 lb pwdered sugar

1/2 c. butter or margarine                2 Tbsp milk ( or more)

1 tsp clear vanilla

cream butter and shortening with electric mixer. add vanilla. gradually add powdered sugar one cu[ at a time, beating well on medium speed. when all sugar has been mixed in, icing will appear dry. add milk and beat at medium speed until light and fluffy. keep icing covered with a damp cloth until ready to use. for best results, keep icing in refridgerator when not in use. refridgerated in an airtight container, this icing can be stored 2 weeks. rewhip before using.

Note: for pure white icing, substitute all vegetable shortening and 1/2 tsp butter extract.  This icing will be stiffer.

badger

Here's a delicious and somewhat healthy version of frosting, I use low-fat cream cheese and always double the recipe (which BTW is great on carrot cake) but usually don't add nuts because so many people have allergies:

Rachel's Icing

4 oz cream cheese / 1/4 c honey / 1/2 tsp vanilla / few drops lemon juice / 1/4 c finely chopped nuts (optional)

Have cream cheese at room temperature, in a medium-size mixing bowl, soften well with a fork.  Add honey, vanilla and lemon juice, mix well.  Add nuts if used and mix again.  Spread on cooled cake and enjoy.  Edited to add: covers an 8x8 square cake.

blondiex46

knew you guys would come through thanks so much, do you think it will fit in the bag, making cupcakes for daughter's shower and wanted to put in a bag?

Sandy

badger

Sandy, if you mean a pastry bag, yes, the cream cheese icing is a nice consistency for that.  Just use it at room temp to frosten then decorate the cupcakes, ideally chill the cupcakes a bit to set the icing before serving.

A single batch of icing does an 8x8 sized cake, but I like a 13x9x2 pan so that's why I always double the recipe above.  Congrats on a cupcake-worthy occasion!  :-)

blondiex46

thanks !!

desdemona222b

I just make my buttercream with a stick of butter and a box of confectioners sugar.  Cream them together, add a teaspoon of vanilla.  When the butter and confectioners sugar are completely incorporated, add milk by the teaspoon and stir to get the consistency you want.

Easy to remember so you don't have to consult a recipe.

For cream cheese frosting, use 1/2 stick of butter and one small package of cream cheese instead of the whole stick of butter.

blondiex46

knew u guys would come through you are the best!!

Sandy