does anyone have a good homemade recipe for buttercream frosting?

Chocolate Buttercream Frosting

From Diana Rattray,Your Guide to Southern U.S. Cuisine.

A frosting recipe made with cocoa, and you'll find more frosting recipes

below.

Prep Time :

Cook Time :

Type of Prep : Mix / Beat

Cuisine :

Occasion : Birthdays

INGREDIENTS:

a.. 2 1/2 cups confectioners' sugar

b.. 3 tablespoons cocoa

c.. 1/4 cup butter

d.. 2 tablespoons heavy cream

e.. vanilla

PREPARATION:

In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in

heavy cream and vanilla. Add small amounts hot water or hot black coffee

until desired spreading consistency is reached.

--Eggnog Buttercream Frosting--

8 Tbsp. butter (or one stick) at room temperature

3 1/2 cups confectioner's sugar, sifted (3 1/2 to 4)

3 tablespoons eggnog

2 teaspoons pure vanilla extract

1. Place the butter and 1 cup of the confectioners' sugar in a large

mixing bowl. Blend with an electric mixer on low speed for 30 seconds

to incorporate. Stop the machine and add the remaining confectioners'

sugar, and egg nog. Increase the speed to medium and beat until light

and fluffy, 1 minute. Add more confectioners' sugar if the frosting

is too runny to spread. Add a touch more eggnog if it is too stiff.

2. Spread the frosting over the top and sides of the cake, using

smooth clean strokes. Sprinkle the top lightly reserved grated

chocolate, and with a little nutmeg if desired. Slice and serve.

Creamy Buttercream Frosting

1/3 cup butter

1/4 teaspoon salt

1 teaspoon vanilla extract

1 pound (3 1/2 cups) sifted confectioners sugar

3 to 4 tablespoons milk

Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar

gradually, beating after each addition. Add 3 tablespoons milk, beating until

smooth. Beat in more milk until desired spreading consistency is reached. Makes

about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch

2-layer cake or a 10-inch tube or bundt cake.

Buttercream Icing

2/3 cup milk

4 egg yolks

3/4 cup sugar

1 cup unsalted butter, softened

2 tsp. vanilla extract

Makes 2 1/3 Cups

Heat milk to boiling in a medium saucepan. While milk is heating, beat egg

yolks and sugar. Gradually whisk in the hot milk, taking care to only add a

little hot milk at a time to temper the eggs. Return mixture to the saucepan

and cook, stirring constantly, over medium-high heat until mixture is

slightly thickened. Remove from heat and strain into a large bowl and cool

to room temperature. Beat butter until fluffy, then beat in the cooled

custard mixture, adding custard in small increments and beating until

mixture is smooth. Beat in vanilla or liqueurs. If mixture gets too soft or

oily, simply refrigerate for about 15 minutes and re-beat.

Quick Vanilla Buttercream Frosting

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Prep Time: 2 minutes

Cook Time: 10 minutes

Yield: 10 to 12 servings

Quick Buttercream Frosting

6 cups confectioners sugar

16 Tbs. (2 sticks) unsalted butter

4 1/2 Tbs. milk, plus more, if needed

2 tsp. vanilla extract

1/4 tsp. salt

Food colorings (optional)

Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired. Makes about 4 cups.

It's not a "homemade" as in handed down from my grandmother...but the Wilton recipe is wonderful!

1/2 cup solid vegetable shortening

1/2 cup butter or margarine*

1 teaspoon Clear Vanilla

4 cups sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.

INGREDIENTS 1/4 cup butter 2 cups confectioners' sugar 3 tablespoons cocoa powder 1 teaspoon vanilla extract 2 tablespoons milk DIRECTIONS Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency. Depending on the size of the cake and how thick you want the frosting you may need to double the recipe.

Quick Vanilla Buttercream

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency

Combine 1/2 cup of softened butter and 1 pound confectioners sugar.Then add 1 teaspoon vanilla and 3 to 4 tablespoons milk.

this is the BEST! hope you enjoy this recipe:

1 cup butter, softened (no subs)

1 (7 ounce) jar marshmallow cream

1 cup powdered sugar

1 teaspoon vanilla

Beat butter in med bowl on med speed until creamy.

Beat in marshmallow cream.

Blend well.

Beat in powdered sugar and vanilla.

Increase speed to hi and beat for 3 minutes.

Use any recipe for choclate butter cream, but use warm coffee as the liquid. It makes a rich chocolatey frosting, and nobody guesses that it is coffee in it that makes it so. This is really good on brownies, or inbetween two graham crackers[move over Keebler elves, this is better than your chocolate coated grahams!].

Oooh, I'm gonna try the marshmallow cream one, I do not have that recipe!

BUTTER CREAM FROSTING

3 tbsp. softened butter

1 c. powdered sugar

1/4 c. unsweetened cocoa

2-3 tbsp. milk

1/2 tsp. vanilla

In small bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat until smooth until a smooth spreading consistency is achieved. Blend in vanilla.