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A simple recipe for American buttercream (the kind you might find on a cake from a grocery store) is "411". That's:
4 lbs of powdered sugar
1 lb of butter
1 lb of shortening
Obviously do a 1/4 batch if you don't need that much. "411" is just easy to remember. Then all you do is cream those together, maybe add some vanilla. You may have to add moisture if its really stiff, such as water, or even juice for a flavored buttercream. There are other buttercream formulas....french buttercream, Italian meringue buttercream....but these are for the more advanced.
What else can I help you with?
What is a delicious frosting recipe that does not require refrigeration?
A delicious frosting recipe that does not require refrigeration is a simple buttercream frosting made with butter, powdered sugar, vanilla extract, and a little milk.
C and H vanilla buttercream frosting recipe?
From C&H Basic buttercream http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Va1015200120234 French Buttercream http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Ba5142002122752
Does whipped frosting or buttercream frosting have more sugar?
whipped frosting
Do you have a recipe to share?
A delicious one is a vanilla cupcake with buttercream frosting and shredded coconut on top!! Delicious and very easy!
Buttercream frosting asks for butter and shortening have no shortening just use a lot of butter?
You can substitute an equal amount of butter for the shortening; just keep in mind that the frosting will be much less resistant to heat, so if your cake will be in a warm environment, you may end up with puddles of buttercream on the table! If your recipe doesn't already call for egg whites, I would add a tbsp of meringue powder (or one egg white) to the recipe, to help the buttercream crust a bit; this may help with the stability of the frosting.
Can you use creamer instead of half and half in a frosting recipe?
Yes, if it is used as the liquid in the frosting, half & half is fine in buttercream frosting.
Do you need shorting for a chocolate buttercream frosting?
Just use: 300 g icing sugar 100 g unsalted butter 40 g cocoa powder 40 ml whole milk (the hummingbird frosting recipe)
How much frosting is one yield cup of frosting?
One yield cup of frosting typically refers to a volume measurement, equivalent to 8 fluid ounces or about 240 milliliters. Depending on the recipe, this amount can frost about 12 to 24 cupcakes or a single-layer cake. The consistency and thickness of the frosting can vary based on the type used, such as buttercream or cream cheese frosting. Always consider the specific recipe for precise yield details.
How can I enhance the stability and texture of my buttercream frosting by incorporating meringue powder?
You can improve the stability and texture of your buttercream frosting by adding meringue powder, which helps to create a smoother and firmer consistency.
Why does buttercream wedding cake frosting melt like soup?
Buttercream frosting is made by combining a fat (butter or shortening) with sugar; both fat and sugar tend to soften and eventually melt in warm weather. Any buttercream frosting will melt if left in a warm room or outside in the sun in warm weather.
How to thicken buttercream frosting for a smoother consistency?
To thicken buttercream frosting for a smoother consistency, you can add more powdered sugar gradually until you reach the desired thickness. You can also chill the frosting in the refrigerator for a short time before using it.
Buttercream frosting asks for shortening can you use butter instead?
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