How do you make buttercream frosting?

Answer 1

Ingredients:
1 cup butter
6-7 cups powdered sugar
1/4 teaspoons salt
6-9 tablespoons milk
2 teaspoons vanilla extract

Cream the butter until fluffy in a large bowl. Add the salt and a bit of the sugar ( a couple spoons should be ok ) and mix again. Keep adding a bit of milk and a bit of sugar and mix until you can't see anymore powder. Add the vanilla extract and mix until light and fluffy.

You can put it in the fridge or use it right away. If you have extra frosting left over, you can stick it between to graham crackers or any type of cracker or cookie. It tastes great for that.

If you don't have butter, a good substitute is shortening. If you don't have vanilla extract you can use maple syrup or any other type of extract you have such as lemon extract. If you want chocolate frosting, take out the vanilla and use chocolate powder and you could probably use chocolate milk.

Answer 2

Basic Fondant Icing:

750g (6 cups) pure icing (confectioners') sugar, sifted.

120ml (1/2 cup) water

30ml (2 tbsp) light corn syrup

5ml (1 tsp) almond extract

Combine ingredients in a saucepan and stir over low heat until fondant reaches 33C (use a sugar thermometer). The mixture needs to be pourable, but thick enough to coat cake.

Place cake on a rack and frost smoothly with butter cream* or cover with marzipan. Pour fondant over, starting at centre, and smooth sides with a spatula. Leave to set.

*Basic Butter Cream:

100g (1/2 cup) unsalted butter

455g (1lb) pure icing sugar

75ml (5 tbsp) water

2g (1/4 tsp) salt

3ml (1/2 tsp) vanilla extract

Beat ingredients together using electric beaters until fluffy. Spread over cake and refrigerate for half an hour or so before covering with fondant.

Answer 3

BASIC FONDANT 5 c. sugar

1 c. whole milk

1 c. heavy cream

4 tbsp. butter

1/2 tsp. flavoring (optional)

1 c. nuts, chopped (optional)

Combine all ingredients (except last 2) in large saucepan, stir until sugar is moistened. Place over high heat-bring to a boil, then gradually lower candy thermometer into boiling syrup. Cook without stirring, lowering heat slightly as mixture thickens. Cook to 236 degrees; pour onto marble slab and cool to lukewarm. Work fondant back and forth with spatula until fondant turns creamy white. Then knead with hands until it is very smooth adding nuts and flavoring if desired. Form into a ball, let rest, form into 3/4 inch balls. Dip into chocolate. To store fondant, wrap tightly in waxed paper or plastic wrap, place in a bowl and cover with a damp cloth. One pound of chocolate will cover 50 centers.

Answer 4

it is fairly simple, all you need to do is put some confectioners sugar down on the surface you are working on and then use a rolling pin to roll it out you can also buy pre- rolled fondant.

Answer 5

Paging through the many recipes on the internet, I linked below the three best that I could find, some with helpful information.