Butter cream frosting

  1. Hi,

    Does anyone have a good butter cream frosting they would like to share? I tried last noc and it tasted like powdered sugar and water! Elk!

    Shygirl :uhoh21:
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  2. 9 Comments

  3. by   SmilingBluEyes
    I got a good one from www.allrecipes.com way back

    try that!
  4. by   Dave ARNP
    The recipe I use is from the wonder Rachel Ray (www.foodnetwork.com). She's the host of 30 Minute Meals and $40 a day.

    You will need:
    1 1/2 pounds sweet butter, soft
    3 cups sifted powdered sugar
    2 tablespoons vanilla extract
    1 pinch salt (use sea salt if you have it, but not kosher salt)

    To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed.

    Best dishes from my kitchen to yours!

    Dave
  5. by   renerian
    I never used a receipe for frosting. My grandmother taught me a pinch of this, a hand of that. Sorry.

    renerian
  6. by   bagladyrn
    Quote from renerian
    I never used a receipe for frosting. My grandmother taught me a pinch of this, a hand of that. Sorry.

    renerian
    Me too renerian! And you could only learn from my grandmother by watching her - her recipes consisted of "take a lump of butter (and how long ago did butter come in lumps???) and add 10x sugar until it feels right (and how would that be???)"
  7. by   renerian
    That is the only way I learned to cook. Hubby is always asking me how much of this to put in. I just laugh and say a handful and he tells me I need to come help him.

    renerian
  8. by   dianah
    Brings back nice memories of my grandma. She cooked like this: Take some flour, and half an eggshell of water . . .

    My mom says she'd get so frustrated when she was trying to cook with grandma's instructions. "How MUCH flour, Mom?" "Oh, a couple handfuls."
    "Which half of the eggshell do I use to measure the water in?"
    Now it was Grandma's turn to get frustrated. "Just half an eggshell, like I said . . ."

    I cook like my grandma.
  9. by   CashewLPN
    Quote from shygirl
    Hi,

    Does anyone have a good butter cream frosting they would like to share? I tried last noc and it tasted like powdered sugar and water! Elk!

    Shygirl :uhoh21:
    Unfortunately, my recipe is a little wierd... but, its easy...

    take a pound of sweet butter from the fridge, let it come to a cool room temp. you dont want it melty... (so basically, dont speed the process in the microwave)

    put it in your mixer, if you have, or beat with a hand mixer till soft.... then, begin to cream in some convectioners sugar.... (instead of sifting, what you can do is put the sugar in a bowl, and carefully whisk it a bit with your DRY wire whisk... it breaks up lumps and incorperates air.)

    Wait for it to begin getting thick... it'll be about a cup or so in... add 2 Tbsp milk and a scant 1/4 tsp salt(not kosher...regular is ok... popcorn salt is better... finer grind, more scant the measuring).... add more confectioners sugar till it is like a toothpaste.... spreadable basically. add in your vanilla or almond extract to taste and beat a little more. apply to your COOLED cake now... let sit in fridge for stiff set, let stay in comfortable kitchen for softer set... its a good recipe... you'll need about 1 box of powdered sugar... like a lb or so...

    Enjoy..
    --Barbara
  10. by   nursemary9
    [Barbara

    That is exactly how my mom always made frosting--instead of milk, she used cold black coffee!! YUM!!
    I remeber it well!!
  11. by   NancyRN
    Quote from shygirl
    Hi,

    Does anyone have a good butter cream frosting they would like to share? I tried last noc and it tasted like powdered sugar and water! Elk!

    Shygirl :uhoh21:

    I use 2 sticks of unsalted butter, a pound of powdered sugar, a capful of vanilla, a capful of almond extract, a pinch of salt (to taste) and enough cream (not milk!) to make it spread, about 1/4 cup. Whip up the butter with the flavorings, then add the sugar and whip it a little longer. Add the cream to make it spreadable. The cream makes so much diffence in flavor! You'll get a lot of compliments on this frosting! You can also make it chocolate by adding cocoa powder (about 1/2 cup) to this recipe.

    As Emeril says, "It's just food! Have fun!"

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