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Quick Buttercream Frosting

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Quick Buttercream Frosting

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Quick Buttercream Frosting Recipe Quick Buttercream Frosting Recipe

You may use all butter in this quick buttercream, but using vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. Also, using the optional meringue powder, while not necessary, will help your frosting holds its shape. This amount of frosting is sufficient to frost the top of a 9″ x 13″ cake, or about 15 to 18 cupcakes. If you’re frosting a layer cake, double the recipe to have enough frosting to pipe decorations.

At a glance

Prep
Total
Yield
2 1/2 cups

Nutrition information

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter or vegetable shortening, or a combination
  • pinch of salt
  • 1 tablespoon meringue powder, optional, for “holding power”
  • 1 teaspoon vanilla extract
  • 2 1/2 to 3 cups confectioners’ sugar or glazing sugar
  • 2 to 4 tablespoons milk

  • 4 ounces unsalted butter or vegetable shortening, or a combination
  • pinch of salt
  • 1/2 ounce meringue powder, optional, for “holding power”
  • 1 teaspoon vanilla extract
  • 10 to 12 ounces confectioners’ sugar or glazing sugar
  • 1 to 2 ounces milk

  • 113g unsalted butter or vegetable shortening, or a combination
  • pinch of salt
  • 14g meringue powder, optional, for “holding power”
  • 1 teaspoon vanilla extract
  • 283g to 340g confectioners’ sugar or glazing sugar
  • 28g to 57g milk

Instructions

  1. Beat the butter and/or shortening until fluffy.
  2. Beat in the salt, meringue powder, and vanilla.
  3. Add the confectioners’ or glazing sugar and 2 tablespoons of the milk, and beat until smooth. Scrape the sides and bottom of the bowl.
  4. Adjust the consistency of the frosting as needed by adding more confectioners’ sugar or milk.
  5. If you’re not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.

Nutrition Information

  • Serving Size29g
  • Servings Per Batch15
Amount Per Serving:
  • Calories130
  • Calories from Fat50
  • Total Fat6g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol15mg
  • Sodium10mg
  • Total Carbohydrate20g
  • Dietary Fiber0g
  • Sugars19g
  • Protein0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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