FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

DessertsOther Desserts 1SAUCES, Toppings & Fillings >>> >  Easy Fluffy White Frosting

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

EASY FLUFFY WHITE FROSTING

 

King Arthur Flour Whole Grain Baking
by King Arthur Flour
This buttercream frosting goes together in a snap. It's deliciously smooth and creamy.
Yield: 4 1/2 cups, enough to fill and frost one 8- or 9-inch layer cake or a 9 x 13-inch sheet cake or 2 dozen cupcakes



Ingredients

• 1/3 cup (2 5/8 ounces) unsalted butter
• 1/3 cup (2 3/8 ounces) vegetable shortening (not butter-flavored)
• 1/8 teaspoon salt
• 4 to 5 cups (1 to 1 1/4 pounds) glazing or confectioners' sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 to 1/3 cup (2 to 2 5/8 ounces) milk or cream


Directions
Beat together the butter, shortening and salt in a large mixing bowl till flurry. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half the milk (or cream), and beat until fluffy. Continue mixing in the remaining sugar and milk alternately until they've been completely incorporated, and beat until the frosting is light and fluffy.

If you want frosting left over to use for decorating, change the ingredient amounts as follows: 1/2 cup butter, 1/2 cup vegetable shortening, 1/4 teaspoon salt, approximately 6 cups sugar, and up to 1/2 cup milk or cream.

Nutrition Information Per Serving (2 Tablespoons, 43G): 127 cal, 5g fat, 20g sugar, 7mg cholesterol, 16mg sodium, 5mg potassium, 26RE vitamin A, 4mg calcium, 3mg phosphorus.

VARIATION: Easy Lemon Buttercream - Decrease the vanilla extract to 1 teaspoon; substitute 2 tablespoons fresh lemon juice for 2 tablespoons of the milk in the recipe; beat in 1 tablespoon lemon zest at the end.

 

 

                    RELATED RECIPES

Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.