Confectioners Frosting Recipe
Confectioners Frosting: In the bowl of your electric mixer,
or with a hand mixer, beat the butter until smooth and well
blended. Beat in the vanilla extract. With the mixer on low speed, gradually
beat in the sugar.
Scrape down the sides of the bowl
as needed. Add the milk and
beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not
using right away, cover with plastic wrap to
prevent the frosting from drying out.
This frosting can be stored
in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using.
Add a little milk or sugar if needed to get the right consistency.
Tint portions of
frosting with desired food color (I use the gel paste food coloring that is
available at cake decorating stores and party stores).
To make a
Chocolate Frosting prepare the above recipe but beat into finished
frosting, four ounces (120 grams) of melted and cooled
Add a little extra milk if needed.
This recipe makes enough
to fill and frost one 8- or 9- inch (20 - 23 cm) cake.
Note: For a softer
and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted
butter and 1/2 cup (113 grams) shortening.
4 cups (460 grams) confectioners
sugar (icing or powdered sugar), sifted
1 cup (226
1 teaspoon pure
milk or light cream
colors (if desired)If
you are not familiar with Dutch-Processed or Alkalized Unsweetened Cocoa
Powder it is cocoa that has been treated with an alkali to neutralize
its acids. Because it is neutral and does not react with baking soda, it
must be used in recipes calling for baking powder, unless there are
other acidic ingredients in sufficient quantities used. It has a
reddish-brown color, mild flavor, and is easy to dissolve in liquids.
Its delicate flavor makes it ideal in baked goods like European cakes
and pastries where its subtle flavor complements other ingredients.
Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands