1. Avocado Cake with Avocado Buttercream Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda oil, olive, salad or cooking water, bottled, generic vinegar, distilled vanilla extract avocados, raw, all commercial varieties sugars, granulated avocados, raw, all commercial varieties lemon juice, raw sugars, powdered vanilla extract Directions: Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside. Sift together all of the dry ingredients except the sugar. Set that aside too. Mix all the wet ingredients together in a bowl, including the super-mashed avocado. Add sugar into the wet mix and stir. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth. Pour batter into greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean. Let cakes cool in the pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream. For the buttercream, peel and pit the soft avocados. Its important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl. Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes. Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Dont worry. It wont turn brown! Source Archive
2. Fluffy and Yummy Buttercream Frosting Ingredients: shortening, vegetable, household, composite butter, without salt vanilla extract milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, powdered Directions: Cream Butter in a mixing bowl with an electric mixer. Add shortening and cream together. Add powdered sugar, vanilla, milk or water. Mix on low for one minute. Scrape the sides of your bowl with a plastic spatula. Mix on high till light and fluffy (about 5 minutes). Source Archive
3. Life Changing Buttercream Icing Ingredients: shortening, vegetable, household, composite butter, without salt vanilla extract cream, whipped, cream topping, pressurized sugars, powdered milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: In a large bowl using an electric mixer, cream shortening and butter. Add the vanilla and the cream of tartar and mix to combine. Then add sugar, one cup at a time, making sure to scrape sides of the bowl often to ensure it is mixed well. Once all of the sugar has been mixed in, the icing will appear stiff and dry. Add milk and beat at medium speed until the icing is light and fluffy. You may need to add up to 2 tablespoons of milk. This recipe will make approximately 3 cups of icing. Icing can be refrigerated up to 2 weeks in an airtight container. Mix before using. If you want to thin out icing so that you can pour it over a cake you can add up to 4 tablespoons of water or milk. Want to make pure white icing? Simply omit the butter flavor shortening and butter and use 1 cup of regular solid vegetable shortening and add a dash of butter flavoring. You can also use colorless vanilla. Source Archive
4. Quick, Buttercream (Vegan) Icing from Longmeadow Farm Ingredients: sugars, granulated soymilk, original and vanilla, unfortified butter, without salt vanilla extract Directions: In mixer, cream together sugar, butter, soy milk, and vanilla. Beat until completely creamy and spreadable. Add 1/4 teaspoon more milk, if *drizzling* is desired, instead of spreading. Source Archive
5. Strawberry Buttercream Icing Ingredients: sugars, granulated butter, salted milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract sugars, powdered Directions: Mix on med high the stawberry puree, butter, milk, vanilla and 4 cups of powdered sugar for 8-10 minutes (yes, that long! Trust me you will know it if you don't). I use a KitchedAid, it makes it so much easier. Add the remaining 4 cups of powdered sugar 1 cup at a time until thoroughly mixed. Source Archive
6. Easy No Cook Buttercream Recipe Ingredients: butter, without salt candies, marshmallows Directions: Whip butter on high with a stand mixer until fluffy (at least 5 minutes) using a flat beater. Add marshmallow creme and whip again on high for at least 5 minutes until well incorporated and fluffy and then lower the speed to medium/slow until you get a smooth texture. Mix in melted chocolate or concentrated coffee for different flavors. Source Archive
7. Chocolate Buttercream Frosting... Shots? Ingredients: butter, without salt cream, whipped, cream topping, pressurized salt, table vanilla extract cocoa, dry powder, unsweetened sugars, powdered milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: In a large bowl, combine the butter, marshmallow cream, salt and vanilla. Using an electric mixer, beat on high until well mixed. Beat in the cocoa powder on low speed just until incorporated. Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed. If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency. Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using. Source Archive
8. Buttercream Ingredients: butter, without salt sugars, powdered salt, table vanilla extract cream, fluid, heavy whipping Directions: mix butter and 3 cups sugar on medium for a few minutes until mixed on medium add vanilla, salt, and 2 tbls of milk/cream and beat for 3 minutes if frosting needs more stiffness add remaining sugar. if frosting needs to be thinned add remaining milk 1 tbls at a time Source Archive
9. Billy's Chocolate Buttercream Ingredients: butter, without salt candies, semisweet chocolate milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract sugars, granulated Directions: In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix. Source Archive
10. Vickys Carrot Cake Sandwich Cookies Ingredients: wheat flour, white, all-purpose, unenriched oats leavening agents, baking soda spices, cinnamon, ground spices, ginger, ground spices, nutmeg, ground xanthan gum, salt, table butter, without salt sugars, granulated sugars, brown vanilla extract carrots, raw nuts, pecans Directions: Whisk together the flour, quick oats, baking soda, cinnamon, ginger, nutmeg, salt and xanthan gum if using In another bowl, cream together the butter, granulated sugar, brown sugar and vanilla Add the flour gradually until it's all cut in Mix in the carrots and pecans then cover the bowl and chill the dough in the fridge for at least 60 minutes, 90 is really best to stop them spreading out so much Preheat oven to gas 4 / 180C / 350F and line 2 baking sheets with parchment paper Spoon a heaped tablespoon of dough per cookie onto the baking sheets, spacing the cookies at least 2 inches apart. You'll need to do this in batches so leave the unused dough in the fridge until needed Bake for 15 - 18 minutes then let cool on the tray until you can peel them off the parchment paper Once cooled, sandwich two cookies together with a buttercream or cream cheese filling. My basic buttercream recipe is 150g butter (I use Vitalite sunflower spread or gold foil Stork brand margarine) to 350g icing / powdered sugar and a dash each of vanilla extract and milk to thin to spreading consistency Makes 48 cookies or 24 sandwich cookies. Store in an airtight container Here are a few of my other sandwich cookie recipes Source Archive
11. Meringue Buttercream Ingredients: egg, white, raw, fresh sugars, granulated butter, without salt vanilla extract Directions: In a large bowl, combine the egg whites and the sugar and whisk until well blended; (yes, your arm will get tired). Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch. Transfer to your mixer's bowl and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks. While beating on medium speed,slowly add the room temperature butter about 1/4 cup at a time. When all the butter has been added, it should be thick and creamy. Add the vanilla and blend until combined. This can be stored at room temperature for up to a day, refrigerated up to a week, and frozen up to a month. Source Archive
12. Easy Chocolate Buttercream Ingredients: butter, without salt vanilla extract cocoa, dry powder, unsweetened sugars, powdered Directions: WITH AN ELECTRIC MIXER, cream butter on medium-high speed until pale and fluffy, about 2 minutes. Add vanilla. Reduce speed to medium; add cocoa. Mix until smooth. Add sugar, 1 cup at a time, mixing well after each addition. Mix on high speed until well blended, 10 to 20 seconds more. (If not using immediately, cover with plastic wrap and refrigerate up to 3 days. Before using, bring to room temperature and beat with electric mixer on medium speed until fluffy, 2 or 3 minutes.) Source Archive