Rainbow Swirl Buttercream Recipe

Rainbow Buttercream Frosting (Video & Tutorial!)

WEBMar 8, 2023 · Combine the milk, vanilla extract, and salt in a small bowl, and stir them together to dissolve the salt and set aside. Place the butter …

Rating: 5/5(11)
1. Combine the milk, vanilla extract, and salt in a small bowl, and stir them together to dissolve the salt and set aside.
2. Place the butter in a stand mixer fitted with a paddle attachment. Mix for 2 minutes on medium speed, until the butter is lighter in color and creamy. Scrape the bottom and sides of the bowl.
3. Add the shortening and the milk mixture, and use a splatter guard over your bowl or place a towel over the top of the mixer to prevent splatters. Run the mixer on low until the liquid starts to incorporate, then turn it to medium until everything is well-mixed and smooth (20-30 seconds). Scrape down the bowl again.
4. Keep the towel over the mixer, leaving only a small opening in front, turn the mixer to low, and add the sugar to the bowl in a steady stream. Once all of the sugar is incorporated, scrape down the bottom and sides of the bowl, and turn the mixer to medium-low for 30 seconds to mix the frosting well.

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Keto Buttercream Frosting Recipe (0 Net Carbs!) Wholesome Yum

WEBDec 1, 2021 · Add cream, vanilla, and salt, and continue to beat the mixture at low speed. Whip. Adjust the electric mixer to high speed (or medium-high speed is okay too) and …

Rating: 4.9/5(35)

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Easy Rainbow Buttercream Cupcakes Mom Loves …

WEBJun 27, 2020 · 1) Whip up a batch of your favorite cupcakes (I used a cake mix). 2) While your cupcakes are baking, make homemade vanilla …

1. Prepare cake mix batter according to package instructions and bake as directed. I lined two 12-cup muffins pans with cupcake liners and made 20 cupcakes (I've found that when you make 24 cupcakes from a cake mix, they come out too small). Let cool.
2. Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
3. Place each frosting color into a tipless pastry bag, cut a small corner and pipe lines of buttercream onto a large piece of plastic wrap placed on your counter. Roll up the plastic wrap into a cigar like shape and twist the ends. Cut off one end and place into a large pastry bag fitted with a 1M tip. Pipe swirls of rainbow frosting onto the cooled cupcakes. Serve immediately or store covered in the refrigerator up to 1 week. As in any baked goods, the taste is the best the first day.

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