I need to make a buttercream frosting for a yellow cake. I had always used the stuff in a can but no way ?

Question

can I use that stuff any more. Any good recipes? Thanks so much!

Answer 1

This is the BEST one I've made so far.

Vanilla Buttercream:

Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days

Answer 2

You need powderd sugar, vanilla, milk, hersheys cocoa, real butter and the recipe is off the back of the hershey's cocoa can.

Answer 3

This is how I have been making frosting for as long as I can remember - enjoy:

Butter Cream Frosting

2 sticks of butter, softened

2 cups powdered sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

3-4 tablespoons milk

With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla. Combine until well mixed. Add milk by the tablespoonful until desired constancy is reached.

For chocolate:

Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk. Then add milk by the tablespoonful until desired constancy is reached.

Cream Cheese Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

1 teaspoon lemon juice

5-3/4 to 6-1/4 cups sifted powdered sugar

Directions

Beat cream cheese, butter, vanilla and lemon juice with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. Cover and store the frosted cake in refrigerator. Makes about 4 cups.

Chocolate Cream Cheese Frosting: Prepare frosting as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5-1/4 to 5-3/4 cups.

If frosting is too stiff, add milk by the tablespoonful until desired consistency is reached.

You can use other flavors of extracts, juices such as orange juice or liqueurs if you want a more exotic flavor of frosting/icing.

By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting.

WA

Answer 4

This is a yummy one; I'm sure you will like it :P

2 cups shortening

8 cups confectioners' sugar

1/2 teaspoon salt

2 teaspoons clear imitation vanilla extract

6 fluid ounces heavy cream



Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.

Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

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Answer 5

to one lb f domino's confectionary powdered sugar add 8 oz of softened butter [real butter please], and 1 tsp of vanilla flavoring.  using the back of a spoon, cream [or blend] the mixture together, til it is soft and smooth.

Answer 6

Just buy the Domino's powdered sugar and there is a recipe right on the box, it is delicious!

Answer 7

This icing is to die for!  

Buttercream Icing

½ c. shortening

½ c. butter

1 t. vanilla

4 c. powdered sugar (approx. 1 lb)

2 T. milk

Cream butter & shortening with mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar had 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 bowl in refrigerator when not in use.  Refrigerated in an airtight container, this icing can be stored 2 weeks.  Rewhip before using.   Yield: 3 cups

For chocolate icing:

Add 6 T. unsweetened cocoa & 1 T. additional milk to each 1 ½ c. white icing.  Mix until well blended.