Best Crusting Buttercream Frosting Recipe

The Perfect Crusting Buttercream Frosting Wilton

WEBJul 8, 2020 · Step 1: Using a hand mixer (or an electric mixer with the paddle attachment) cream the butter and the shortening together on …

Rating: 4.1/5(90)
1. Cream butter and shortening together on medium speed until light and fluffy. This should take about 1 minute.
2. Add the vanilla, scraping down the sides of the bowl as needed.
3. Gradually add the confectioners’ sugar, 1 cup at a time, then beat well. Scrape down the sides of the bowl as needed.
4. Once all the sugar is mixed in, gradually add in the milk (or heavy cream or water), a little at a time, until the desired consistency is reached.

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Crusting Buttercream Cooking With Carlee

WEBMar 4, 2016 · Add sugar and extract, beating slowly at first. Add 2 tablespoons of milk. 2 lbs. powdered sugar, 1½ Tablespoons vanilla …

1. Cream together butter and shortening until smooth.
2. Add sugar and extract, beating slowly at first. Add a couple tablespoons of milk.
3. Beat on low to medium speed for at least 5 minutes and continue to add milk until you reach the desired consistency.

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Crusting Buttercream Frosting (for Decorating) Rose …

WEBFeb 28, 2011 · Instructions. Add the butter and shortening to the mixing bowl and cream together. Scrape down the sides to be sure that it's …

1. Add the butter and shortening to the mixing bowl and cream together. Scrape down the sides to be sure that it's completely mixed together.
2. Add the vanilla and butter flavors and mix again.
3. Slowly add in the confectioners sugar, a little at a time until completely incorporated. This will take time and might make a mess. Again, scrape down the sides of the bowl often. I use this Kitchenaid Mixing Bowl Shield to help keep the sugar in the bowl, although I typically still end up with a thin dusting of sugar all over my kitchen! When all the sugar is added, your frosting will be super thick and dry. Again, I don't think a regular hand mixer could handle this.
4. At this point, start adding tablespoons of milk or cream to "thin" the frosting to the desired texture. I usually use milk unless I happen to have cream in the frig, but either works just fine. I make a fairly thick icing to cover and fill cakes and make it slightly thinner to decorate.

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