Here are a few tips:
1. Don't confuse granulated sugar with confectioner's sugar. They are different and can not be used interchangeably. Confectioner's sugar is also commonly called powdered sugar.
2. If you want delicious results, use butter. You will not get the same results if you use margarine.
3. Frosting is supposed to be thick and creamy. Don't over beat.
4. Only spread onto a completely cooled cake. After serving, refrigerate left overs.
Chocolate Butter Cream
2 2/3 c. confectioners sugar
1/4 c. cocoa
6 tbps butter
6 tbsp milk
1 tsp vanilla
Combine confectioners sugar and cocoa in a small bowl. Beat butter with 1/2 cup of the cocoa mixture in a bowl. Alternately add remaining cocoa mixture and milk, beat until of spreading consistency. Stir in vanilla and mix until creamy.
Maple Butter Cream
4 tbsp. butter, softened
2 (3 ounce) pkgs. cream cheese, softened
4 1/3 c. confectioner's sugar
1 tsp. vanilla extract
1 tsp. maple flavoring extract
In a medium sized bowl, blend butter and cream cheese together. Gradually add in the confectioner's sugar, beating until smooth and creamy. Stir in vanilla and maple extracts. Let set for 5 minutes.
Classic Butter Cream
1 lb.box of powdered sugar
3/4 c. shortening
1/2 stick butter
1 tsp. vanilla
3 tbsp. flour
1/3 c. milk
Cream together shortening, butter and vanilla. Add flour with sugar and slowly add shortening mixture. Add milk to desired consistency.
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