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Instructions. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

Baker's Frosting

Instructions. Whisk the confectioners' sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners' sugar. Taste, then add a pinch of salt if desired.

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1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. 2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount.

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Instructions. In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan.

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Cold heavy cream. Cold, heavy cream not only adds a creaminess to the frosting, but it also helps regulate the temperature of the frosting. The cream whips along with the butter, making the buttercream lighter, fluffier, and creamier. Make sure the fat content is above 35%. Use good quality vanilla if you can.

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Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed. Switch to the whisk attachment. Add vanilla and mix on high for 8-10 minutes, or until the frosting is smooth and creamy.

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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and strawberry powder on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl. To the bowl of the stand mixer, add the cooled milk mixture.

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Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed. Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.

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Step 2: Mix the butter and the vanilla on medium speed until thoroughly combined (about 2 minutes.) You want to give the butter and vanilla and chance to meld together. Step 3: Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step.

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In a large bowl, combine the butter, sugar, vanilla and salt. Beat with an electric mixer until very light and fluffy, about 2-3 minutes. Add the cooled milk mixture to the butter and beat on high speed for 5 minutes, scraping down the sides of the bowl occasionally. Transfer the icing to the refrigerator for 5 minutes.

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Vanilla bean variation. Using whole vanilla beans in place of the vanilla extract adds a fresh, aromatic dimension to the vanilla frosting. Cut open a vanilla bean pod. Scrape out the seeds. Add about 2/3 of the seeds to the frosting in place of the vanilla extract. Don't throw away that vanilla bean pod.

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In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners' sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

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In a small sauce pan, mix flour into milk, then heat on low heat, stirring constantly until mixture resembles a thick pudding. Cover and let cool. In a separate bowl, cream butter with sugar. Add vanilla and blend until smooth. Add first mixture after fully cooled. Decorate as usual. Should be able to ice one 8x8 cake.

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Cook first 2 ingredients until thick, stirring constantly. Cool in refrigerator. Cream together the next three ingredients and beat well. Add first mixture and beat until it looks like whipped cream. Spread on cake.

Sugar Cookie Frosting recipe

SNAPSHOT: My Secret Fluffy Vanilla Frosting. Texture: Light and fluffy.Sits between buttercream and whipped cream, but more towards lightness of whipped cream. 100% smooth.. Sweetness and richness: Much less sweet than buttercream with 60% less sugar. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn't taste rich because of the very fluffy, whipped cream-like.

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In a medium saucepan, whisk together the sugar and flour. Add the milk and cook over medium heat, whisking constantly, until the mixture comes to a boil and has thickened to a pudding-like consistency, about 3 to 6 minutes. Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the beater attachment.