Ingredients:
1 cup butter
6-7 cups powdered sugar
1/4 teaspoons salt
6-9 tablespoons milk
2 teaspoons vanilla extract
Cream the butter until fluffy in a large bowl. Add the salt and a bit of the sugar ( a couple spoons should be ok ) and mix again. Keep adding a bit of milk and a bit of sugar and mix until you can't see anymore powder. Add the vanilla extract and mix until light and fluffy.
You can put it in the fridge or use it right away. If you have extra frosting left over, you can stick it between to graham crackers or any type of cracker or cookie. It tastes great for that.
If you don't have butter, a good substitute is shortening. If you don't have vanilla extract you can use maple syrup or any other type of extract you have such as lemon extract. If you want chocolate frosting, take out the vanilla and use chocolate powder and you could probably use chocolate milk.
whipped frosting
You can improve the stability and texture of your buttercream frosting by adding meringue powder, which helps to create a smoother and firmer consistency.
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.
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.
Of couRse
The most commonly used frosting on store-bought cakes in the U.S. is buttercream frosting.
To make a delicious buttercream frosting using meringue powder, start by beating butter until creamy, then gradually add meringue powder and powdered sugar. Beat until smooth and fluffy, then add vanilla extract for flavor. Adjust consistency with milk or cream if needed.
thirteen...you dont want to know how many calories :)
Yes, so long as the frosting has set properly. (If the frosting is very soft, the spray may drip/run into the frosting giving an odd appearance).
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
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.
Buttercream frosting or icing naturally has a cream colour from the butter in it. The more air beaten into it, the paler it will be, and the softer it will be. The yellow colour of pure butter is naturally stronger if the cows producing the milk are grass fed rather than grain fed. If a pure white frosting or icing is wanted, do not use butter or make a buttercream, but the creamy flavour will be missing.