Best frosting recipe?

Special Butter cream Frosting

Ingredients

2 cups shortening

8 cups confectioners' sugar

1/2 teaspoon salt

2 teaspoons clear imitation vanilla extract

6 fluid ounces heavy cream

Directions

1.Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.

2.Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy

Here is a basic buttercream recipe:

1/2 C Shortening

1/2 C Butter-room temp

4 C powdered sugar

1 tsp vanilla

2 tbsp milk as needed

Whip butter and shortening in mixer until light, fluffy and incorporated. Add vanilla. Add powdered sugar a little at a time. Add milk as needed for consistency.

Now to add the wow factor.

Before you add the powdered sugar, you can add any kind of flavor and/or coloring. Your favorite flavors of jams or jellies (start with 1/2 C and see if flavor is bold enough for you), peanut butter, flavored oils(these can get really creative!!),you can melt your favorite candies and add (Milky Way bar, Reeses Peanut Butter Cup, Skittles, etc.) Just always remember to start with 1/2 C at a time and remember you may not need the milk at the end. (The milk is only to get the right tecture for spreading the buttercream.

Good Luck and have fun!!

Excellent on a chocolate cake:

Peanut Butter Icing

1 cup confectioners' sugar

1 cup creamy peanut butter

5 Tbsp. unsalted butter, at room temperature

3/4 tsp pure vanilla extract

¼ tsp kosher salt

1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

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Excellent on gingerbread (cake) or spice cake:

Sugar Pie's Pumpkin Buttercream Icing

2 sticks butter, room temp

½ cup pumpkin puree

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. salt

1 tsp. vanilla extract

2 lbs. confectioner’s sugar (more or less)

Cream butter, pumpkin and spices. Slowly add sugar until the buttercream is no longer seperated by the pumpkin. Use or keep chilled for up to 2 weeks.

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FLUFFY WINTRY-WHITE ICING

Yield: about 3/4 cup

2 cups powdered sugar

3 to 4 Tbsp. milk

1 teaspoon clear vanilla extract

1 teaspoon meringue powder

Beat all ingredients with an electric mixer until light and fluffy.

--Southern Living, DECEMBER 2007

Google 7 minute frosting. It tastes like marshmallows.

Wilton.com

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