Basic Buttercream Frosting with Variations
CAKE FROSTING RECIPES INGREDIENTS
3 cups powdered sugar
1/3 cup spread or margarine
1 1/2 teaspoons vanilla concentrate
Around 2 tablespoons milk
CAKE FROSTING RECIPES INSTRUCTIONS
1. As a matter of first importance with an electric blender at low speed, blend the powdered sugar and spread together. Once joined, add vanilla and milk. Speed up blender to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
2. And afterward to glaze a cake, first brush away any free scraps from cooled cake. In the case of icing layers, place the base layer adjusted side down on a plate. Spread around 1/3 cup of frosting to with 1/2-inch of cake's edge. Place the top layer gathered side together. Cover the side of the cake first with a slim layer of frosting to seal in the pieces, then, at that point, glaze the side making an edge around 1/4-inch high around the top. At long last, spread excess icing on top, just to the icing made edge.
Glazes a 13 x 9 x 2-inch cake or fills and glazes two 8 or 9-inch cake layers.
Varieties:
Cooked Butter Frosting: Heat spread (not margarine) over medium hotness until fragile brown; cool. Blend softened spread in with the powdered sugar.
Cherry Buttercream Frosting:
Mix in 2 tablespoons depleted, hacked maraschino cherries and 2 drops red food shading (discretionary).
Citrus Buttercream Frosting:
Overlook vanilla. Substitute lemon or squeezed orange for the milk. Mix in 1/2 teaspoon ground lemon strip or 2 teaspoons ground orange strip.
Cocoa Buttercream Frosting:
Mix in 2/3 cup baking cocoa into powdered sugar, and increment the spread to 1/2 cup and milk to 5 to 6 tablespoons.
Maple-Nut Buttercream Frosting:
Substitute 1/2 cup maple-seasoned syrup for the vanilla and milk. Mix in 1/4 cup finely cleaved nuts (toasted, whenever wanted).
Peanut Butter Frosting:
Substitute peanut butter for the spread. Increment milk to 1/4 to 1/3 cup.
Basic Buttercream Frosting with Variations VIDEO
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