Icing

A collection of my favorite icing recipes.

White Buttercream Icing
Recipe source: therepressedpastrychef.blogspot.com
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon clear vanilla extract**
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk
(The CLEAR extract is very important if you want WHITE buttercream. Most buttercream tends to have a yellow-ish tint if you use real vanilla extract)

1. Cream the butter and shortening in the bowl of an electric or stand mixer.
2. Add the clear vanilla extract and combine well.
3. Begin adding in the sugar and mixing thoroughly after each addition.
4. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Chocolate Buttercream Frosting
Recipe source: Savory Sweet Life
1 cup unsalted butter, softened
3-1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
4 Tablespoons milk or heavy cream

1. Cream butter in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Mint Buttercream Frosting
3/4 cup unsalted butter at room temp, cut into pieces
2 cups powdered sugar
2 tbsp milk
Few drops of mint extract
Green food coloring (optional)

1. Cream butter and sugar until light and fluffy. Add milk and mint extract and mix well. You may want to add more or less milk. Add food coloring if you wish. Spread over cooled cupcakes and set in a cool place until frosting hardens.

Creamy Peanut Butter Frosting
1 cup butter, softened
1 cup creamy peanut butter
1/4 cup whole milk
1 teaspoon vanilla extract
6 cups powdered sugar

In a large bowl, beat butter and peanut butter at medium speed with a mixer until creamy. Add milk and vanilla, beating until combined. Gradually add powdered sugar, beating until smooth.

Omi’s Frosting (excellent for sugar cookies)
2 tablespoons shortening
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon salt
5 tablespoons scalded milk
3 cups (or more) powdered sugar

Beat all ingredients together besides the powdered sugar. Gradually add the powdered sugar until you get a smooth and creamy consistency.

Marshmallow Creme Frosting
1 jar (7 oz) marshmallow creme
1 cup butter, softened
2-1/2 cups powdered sugar
1/8 teaspoon salt

In microwave-safe bowl, microwave marshmallow creme on high for 15-20 seconds to soften. Add butter and beat with an electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.

White Royal Icing
4 cups powdered sugar
2 Tablespoons meringue powder
5 Tablespoons water

Mix all ingredients using a stand mixer with a paddle attachment. Mix for 7-10 minutes — or until sheen has disappeared (finished icing should have a matte appearance). Store icing in air-tight containers. Thin with water until you reach consistencies appropriate for piping or flooding.

Chocolate Royal Icing
3-3/4 cups powdered sugar
1/3 cup cocoa powder
7 Tablespoons water
3 Tablespoons meringue powder

Mix all ingredients using a stand mixer with a paddle attachment. Mix for 7-10 minutes — or until sheen has disappeared (finished icing should have a matte appearance). Store icing in air-tight containers. Thin with water until you reach consistencies appropriate for piping or flooding.

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