[{"id":"60853","title":"Avocado Cake with Avocado Buttercream","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, distilled<br>vanilla extract<br>avocados, raw, all commercial varieties<br>sugars, granulated<br>avocados, raw, all commercial varieties<br>lemon juice, raw<br>sugars, powdered<br>vanilla extract","directions":"Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds.<br>Set aside.<br>Sift together all of the dry ingredients except the sugar.<br>Set that aside too.<br>Mix all the wet ingredients together in a bowl, including the super-mashed avocado.<br>Add sugar into the wet mix and stir.<br>Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.<br>Pour batter into greased cake tins.<br>Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.<br>Let cakes cool in the pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.<br>For the buttercream, peel and pit the soft avocados.<br>Its important to use the ripest avocados you can get your hands on.<br>If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.<br>Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.<br>Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.<br>Add the powdered sugar a little at a time and beat.<br>Add vanilla extract until combined.<br>If not using right away, store in the refrigerator.<br>Dont worry.<br>It wont turn brown!","url":"https://recipe.bluelayer.org/recipe/60853/avocado-cake-with-avocado-buttercream"},{"id":"59503","title":"Fluffy and Yummy Buttercream Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered","directions":"Cream Butter in a mixing bowl with an electric mixer.<br>Add shortening and cream together.<br>Add powdered sugar, vanilla, milk or water.<br>Mix on low for one minute.<br>Scrape the sides of your bowl with a plastic spatula.<br>Mix on high till light and fluffy (about 5 minutes).","url":"https://recipe.bluelayer.org/recipe/59503/fluffy-and-yummy-buttercream-frosting"},{"id":"59218","title":"Life Changing Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>cream, whipped, cream topping, pressurized<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl using an electric mixer, cream shortening and butter.<br>Add the vanilla and the cream of tartar and mix to combine.<br>Then add sugar, one cup at a time, making sure to scrape sides of the bowl often to ensure it is mixed well.<br>Once all of the sugar has been mixed in, the icing will appear stiff and dry.<br>Add milk and beat at medium speed until the icing is light and fluffy.<br>You may need to add up to 2 tablespoons of milk.<br>This recipe will make approximately 3 cups of icing.<br>Icing can be refrigerated up to 2 weeks in an airtight container.<br>Mix before using.<br>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.<br>Want to make pure white icing?<br>Simply omit the butter flavor shortening and butter and use 1 cup of regular solid vegetable shortening and add a dash of butter flavoring.<br>You can also use colorless vanilla.","url":"https://recipe.bluelayer.org/recipe/59218/life-changing-buttercream-icing"},{"id":"59118","title":"Quick, Buttercream (Vegan) Icing from Longmeadow Farm","ingredients":"sugars, granulated<br>soymilk, original and vanilla, unfortified<br>butter, without salt<br>vanilla extract","directions":"In mixer, cream together sugar, butter, soy milk, and vanilla.<br>Beat until completely creamy and spreadable.<br>Add 1/4 teaspoon more milk, if *drizzling* is desired, instead of spreading.","url":"https://recipe.bluelayer.org/recipe/59118/quick-buttercream-vegan-icing-from-longmeadow-farm"},{"id":"58843","title":"Strawberry Buttercream Icing","ingredients":"sugars, granulated<br>butter, salted<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>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!<br>Trust me you will know it if you don't).<br>I use a KitchedAid, it makes it so much easier.<br>Add the remaining 4 cups of powdered sugar 1 cup at a time until thoroughly mixed.","url":"https://recipe.bluelayer.org/recipe/58843/strawberry-buttercream-icing"},{"id":"58455","title":"Easy No Cook Buttercream Recipe","ingredients":"butter, without salt<br>candies, marshmallows","directions":"Whip butter on high with a stand mixer until fluffy (at least 5 minutes) using a flat beater.<br>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.<br>Mix in melted chocolate or concentrated coffee for different flavors.","url":"https://recipe.bluelayer.org/recipe/58455/easy-no-cook-buttercream-recipe"},{"id":"58200","title":"Chocolate Buttercream Frosting... Shots?","ingredients":"butter, without salt<br>cream, whipped, cream topping, pressurized<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, combine the butter, marshmallow cream, salt and vanilla.<br>Using an electric mixer, beat on high until well mixed.<br>Beat in the cocoa powder on low speed just until incorporated.<br>Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.<br>If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.<br>Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.","url":"https://recipe.bluelayer.org/recipe/58200/chocolate-buttercream-frosting-shots"},{"id":"57651","title":"Buttercream","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"mix butter and 3 cups sugar on medium for a few minutes until mixed<br>on medium add vanilla, salt, and 2 tbls of milk/cream and beat for 3 minutes<br>if frosting needs more stiffness add remaining sugar.<br>if frosting needs to be thinned add remaining milk 1 tbls at a time","url":"https://recipe.bluelayer.org/recipe/57651/buttercream"},{"id":"57288","title":"Billy's Chocolate Buttercream","ingredients":"butter, without salt<br>candies, semisweet chocolate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>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.<br>With mixer on low speed, add chocolate until just combined.<br>Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.","url":"https://recipe.bluelayer.org/recipe/57288/billys-chocolate-buttercream"},{"id":"56836","title":"Vickys Carrot Cake Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>xanthan gum,<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>carrots, raw<br>nuts, pecans","directions":"Whisk together the flour, quick oats, baking soda, cinnamon, ginger, nutmeg, salt and xanthan gum if using<br>In another bowl, cream together the butter, granulated sugar, brown sugar and vanilla<br>Add the flour gradually until it's all cut in<br>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<br>Preheat oven to gas 4 / 180C / 350F and line 2 baking sheets with parchment paper<br>Spoon a heaped tablespoon of dough per cookie onto the baking sheets, spacing the cookies at least 2 inches apart.<br>You'll need to do this in batches so leave the unused dough in the fridge until needed<br>Bake for 15 - 18 minutes then let cool on the tray until you can peel them off the parchment paper<br>Once cooled, sandwich two cookies together with a buttercream or cream cheese filling.<br>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<br>Makes 48 cookies or 24 sandwich cookies.<br>Store in an airtight container<br>Here are a few of my other sandwich cookie recipes","url":"https://recipe.bluelayer.org/recipe/56836/vickys-carrot-cake-sandwich-cookies"},{"id":"56724","title":"Meringue Buttercream","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>butter, without salt<br>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).<br>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.<br>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.<br>While beating on medium speed,slowly add the room temperature butter about 1/4 cup at a time.<br>When all the butter has been added, it should be thick and creamy.<br>Add the vanilla and blend until combined.<br>This can be stored at room temperature for up to a day, refrigerated up to a week, and frozen up to a month.","url":"https://recipe.bluelayer.org/recipe/56724/meringue-buttercream"},{"id":"56636","title":"Easy Chocolate Buttercream","ingredients":"butter, without salt<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, powdered","directions":"WITH AN ELECTRIC MIXER, cream butter on medium-high speed until pale and fluffy, about 2 minutes.<br>Add vanilla.<br>Reduce speed to medium; add cocoa.<br>Mix until smooth.<br>Add sugar, 1 cup at a time, mixing well after each addition.<br>Mix on high speed until well blended, 10 to 20 seconds more.<br>(If not using immediately, cover with plastic wrap and refrigerate up to 3 days.<br>Before using, bring to room temperature and beat with electric mixer on medium speed until fluffy, 2 or 3 minutes.)","url":"https://recipe.bluelayer.org/recipe/56636/easy-chocolate-buttercream"},{"id":"56635","title":"Swedish Tea Cookies","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs.<br>Stir in the cream and form the dough into a ball.<br>Roll dough out 1/2 inch thick and cut with a small round cutter.<br>Roll cut circles in granulated sugar and place on ungreased cookies sheets.<br>Prick cookies a few times with a fork.<br>Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.<br>Let cookies cool before frosting.<br>To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.<br>To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy.<br>Gradually add the confectioners' sugar.<br>Beat in the evaporated milk and the vanilla.<br>Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency.","url":"https://recipe.bluelayer.org/recipe/56635/swedish-tea-cookies"},{"id":"56556","title":"1: 2: 3: Swiss Meringue Buttercream","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>butter, without salt<br>salt, table","directions":"Put sugar, salt and egg whites in the heatproof bowl, and set over a pan of simmering water.<br>Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer.<br>If the sugar is not completely melted, your final product will be grainy.<br>Transfer bowl to an electric mixer fitted with the whisk attachment.<br>Beat on medium-high speed until fluffy and bowl is cool to the touch, about 10 minutes.<br>Continue beating until stiff, glossy peaks form.<br>Meringue will be white with a bright sheen AND very sticky.<br>Reduce speed to medium-low; add butter a few cubes at a time, beating well after each addition.<br>If the meringue is not cool enough it will completely melt the butter.<br>Continue beating till all the butter is incorporated.<br>At one point the mixture will look \"broken\" looking watery and separated like curdled milk.<br>Continue mixing it will all come together I promise.<br>Beat in vanilla or other flavorings or color paste.<br>Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month.<br>Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.","url":"https://recipe.bluelayer.org/recipe/56556/1-2-3-swiss-meringue-buttercream"},{"id":"56334","title":"Buttercream Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large bowl, beat together sugar, butter, vanilla, and milk until smooth.<br>If necessary, add more milk until frosting is spreading consistency.<br>If desired, add a few drops of food coloring.<br>Stir to blend.<br>For chocolate, melt 2 squares unsweetened chocolate over very low heat until melted.<br>Stir into frosting.","url":"https://recipe.bluelayer.org/recipe/56334/buttercream-frosting"},{"id":"56024","title":"Apricot Puree","ingredients":"apricots, dried, sulfured, uncooked<br>sugars, brown<br>lemon juice, raw","directions":"Place the apricots in a large saucepan and add enough water to cover them.<br>Cook over medium heat for about 20 minutes, or until apricots are very soft.<br>Drain the apricots, reserving the cooking liquid.<br>Set the pan aside for later use.<br>Place the apricots in 2 batches in the bowl of your food processor fitted with the metal blade.<br>Puree by pulsing on and off until the apricots are smooth.<br>Add some of the reserved cooking liquid, if necessary.<br>Scrape the puree back into the large saucepan and stir in the brown sugar and lemon juice.<br>Cook over low heat, stirring continually, until the sugar is dissolved, about 5-10 minutes.<br>Let cool, then store in an airtight container in the refrigerator, until needed.<br>You can use this as is, for a filling, or if the flavor is too concentrated, add it to some buttercream.<br>Then you will have an apricot buttercream filling.<br>I torte my cakes into four cake layers and like to do three filling layers as follows:.<br>Cake, filling, cake, buttercream flavored with filling, cake, filling and final cake layer.<br>By doing this, you will have two layers of the apricot filling, one on the bottom layer, and one on the top layer and a middle layer of the buttercream flavored with the filling.<br>The buttercream will take on a very pale peachy color.<br>Just remember to pipe an icing dam around the layer before spreading the apricot filling.","url":"https://recipe.bluelayer.org/recipe/56024/apricot-puree"},{"id":"55104","title":"Simple Vanilla Buttercream","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, beat the butter with an electric mixer for 1 minute.<br>Add 6 cups of confectioners sugar, the vanilla, and the milk.<br>Beat on low speed until creamy.<br>Gradually add the remaining confectioners sugar, a little at a time, until the frosting is thick and creamy.","url":"https://recipe.bluelayer.org/recipe/55104/simple-vanilla-buttercream"},{"id":"55102","title":"Vanilla Buttercream","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a double boiler over hot water melt the butter.<br>Remove from heat and allow to cool for 5 minutes.<br>In an electric standing mixer add butter and confectioners' sugar.<br>Beat until mixture resembles chalky beads.<br>Add the vanilla and the milk, 1 tablespoon at a time, until it is a spreadable consistency.<br>Beat again until fluffy -- adding more milk if necessary.","url":"https://recipe.bluelayer.org/recipe/55102/vanilla-buttercream"},{"id":"54234","title":"Rich Vanilla Buttercream Icing","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, powdered","directions":"Beat the butter, 2 tbsp milk, and the vanilla in a large bowl with an electric mixer until smooth.<br>With the mixer on low speed, gradually add the confectioner's sugar, beating until the frosting is spreadable.<br>If the frosting is too stiff, add the remaining milk.","url":"https://recipe.bluelayer.org/recipe/54234/rich-vanilla-buttercream-icing"},{"id":"54031","title":"Italian Meringue Macarons","ingredients":"nuts, almonds<br>sugars, powdered<br>egg, white, raw, fresh<br>sugars, granulated<br>water, bottled, generic<br>egg, white, raw, fresh<br>egg, white, raw, fresh","directions":"Combine the almond flour and the powdered sugar and sift into a bowl.<br>Add the egg whites and mix until even with a rubber spatula.<br>Make the Italian meringue.<br>Add the egg whites, and dehydrated egg whites (if you have them) to a bowl and whip with a hand mixer until stiff peaks form.<br>While you are whipping the eggs, add the sugar and water to a heat-resistant container and heat in a microwave at 600 W for 80-90 seconds.<br>The bowl will be hot so use oven mitts to take it out.<br>Drizzle the syrup you just made in a thin stream into the mixture from Step 2 while whipping with a hand mixer on a high speed.<br>Whisk until stiff peaks form and the mixture has returned to room temperature.<br>Split the meringue into 3-4 parts and add 1 part at a time to the mixture from Step 4, mixing thoroughly after each addition.<br>(The mixture will be quite stiff at first so mixing may take a bit of work!)<br>Get rid of any excess air bubbles.<br>Fold the mixture over itself a few times until it falls away from the spatula like a ribbon.<br>Add the mixture to a piping bag fitted with a 1 cm circular nozzle and pipe 3.5 cm diameter circles onto a baking tray lined with parchment paper.<br>Let the macarons dry until you can touch the mixture with your finger without any sticking to you and you can see a skin start to form.<br>(This should take about 30 minutes, don't let them dry too much though or the texture will go bad.)<br>Compared to French meringue, I feel that Italian meringue dries out quicker, so make sure to check how it's drying earlier than you normally would.<br>If the macarons aren't dry enough they may crack.<br>It's best to start baking them as soon as you can touch them without them feeling wet and you can see a skin forming.<br>Bake for 5-6 minutes in an oven preheated to 160-170C.<br>Then turn the tray around, turn the temperature down to 140C and bake for a further 8-10 minutes.<br>Personally, before I bake the macarons after preheating the oven, I let the oven bake one time without the macarons at 160C for 10-15 minutes.<br>(This prevents them coming out undercooked later.)<br>When they've been in the oven for a few minutes the shells will expand and the bottoms of the macarons will rise up a little.Once they've risen up around 3-4 mm it's time to turn down the heat.<br>When you press down gently on the macaron shells, if the pied (the risen bottom) moves, bake for a little longer.<br>Cool on the baking tray.<br>(Don't take the macarons off the baking sheet too soon or they won't come away neatly.)<br>Once the macaron shells have completely cooled, gently peel them away from the parchment paper.<br>If it's difficult to peel, use your finger to push from the back of the baking sheet, tracing around the macaron.<br>Pair up the macaron shells with shells of similar size and sandwich together with your preferred cream.<br>Refer to.<br>Let them rest in the refrigerator for half a day or 1 day to finish.<br>To make vanilla macarons, take the vanilla beans from 3 cm of vanilla pod and mix them in at Step 1.<br>Add the same amount of beans to the buttercream.<br>For berry macarons, add a tiny amount of edible food colouring to the mixture at Step 1, and if you have it, add 1 g strawberry powder.<br>Sandwich with strawberry cream.<br>For cocoa macarons, reduce the amount of almond flour to 68 g and add 5 g cocoa powder.<br>Sandwich with ganache or cocoa cream.<br>For black tea macarons, add 1.5 g black tea powder to the powder ingredients.<br>Sandwich together with buttercream infused with a little black tea powder and a few drops of your favourite liquor.","url":"https://recipe.bluelayer.org/recipe/54031/italian-meringue-macarons"},{"id":"53793","title":"Buttercream","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar.<br>Add salt, vanilla, and buttermilk and beat to until slightly stiff.<br>You can adjust the consistency by adding more buttermilk, if you prefer a softer icing.<br>This is a base icing adjustable to having ingredients added for your own flavors.<br>This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.<br>The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/53793/buttercream"},{"id":"53686","title":"Strawberry-White Chocolate Buttercream","ingredients":"sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)","directions":"Thaw the strawberries, either by setting them out for several hours or microwaving on the defrost setting until no longer cool to the touch.<br>Puree the strawberries in a food processor or blender.<br>If the mixture is still cold, defrost in the microwave until no longer cool to the touch.<br>Break the chocolate into squares and place in a microwave-safe bowl.<br>Add the oil and microwave, stopping and stirring every 15 seconds, until the chocolate is completely melted.<br>Do not allow the mixture to exceed 160F A double boiler may be used to melt the chocolate mixture if you prefer.<br>Add 1/2 cup strawberry puree to the melted chocolate mixture and stir until smooth.<br>Microwave briefly if necessary until mixture is smooth.<br>Fill a large bowl with ice cubes and water.<br>Set the bowl with the melted mixture directly in the ice water.<br>Be careful not to get any water into the bowl.<br>Stir constantly with a spoon or whisk until the mixture becomes thick and holds stiff peaks.<br>Immediately remove from the ice water.<br>Allow the buttercream to sit for several minutes.<br>If it has become solid, it is too cold and will need to rest until it has returned to room temperature.<br>Beat the buttercream until thick and airy.","url":"https://recipe.bluelayer.org/recipe/53686/strawberry-white-chocolate-buttercream"},{"id":"53484","title":"Smooth Buttercream Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract.<br>Beat sugar, one cup at a time, into butter mixture on medium speed.<br>Add milk and beat on high speed until light and fluffy.<br>Keep icing covered with a damp cloth until ready to decorate.<br>For best results, keep icing refrigerated when not using.","url":"https://recipe.bluelayer.org/recipe/53484/smooth-buttercream-frosting"},{"id":"53411","title":"Carmela Sultanas Ultimate Buttercream Recipe","ingredients":"sugars, powdered<br>egg, white, raw, fresh<br>vanilla extract<br>butter, without salt<br>butter, salted","directions":"Step 1.<br>Combine powdered sugar, egg whites and vanilla extract in a mixer with a flat beater, at slow speed.<br>Step 2.<br>Increase speed to Medium-High for 10 minutes.<br>Step 3.<br>Decrease speed and add butter.<br>Step 4.<br>Increase speed again to Medium -High and beat for an additional 10 minutes.<br>The buttercream will be light and fluffy.<br>*Freezes well- thaw and re-beat for about 5 minutes before using.","url":"https://recipe.bluelayer.org/recipe/53411/carmela-sultanas-ultimate-buttercream-recipe"},{"id":"52533","title":"White Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>salt, table<br>cream, fluid, heavy whipping","directions":"In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.<br>Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined.<br>Increase the mixer speed to medium and beat until smooth.<br>Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.<br>Spread the frosting on the cupcakes and top as desired.","url":"https://recipe.bluelayer.org/recipe/52533/white-buttercream-frosting"},{"id":"52510","title":"Italian Meringue Buttercream","ingredients":"sugars, granulated<br>water, bottled, generic<br>egg, white, raw, fresh<br>butter, without salt","directions":"Separate the egg whites and put them into the mixer bowl.<br>In a heavy bottom pot, add the water and almost all the sugar, except for about 2 oz.<br>Add the remaining sugar to the egg whites.<br>Cook the sugar and water to 245 degrees F, or if you're at high altitude, about 238 degrees F. Have the pastry brush and bowl of water near the stove.<br>Stir the sugar and water until the sugar is mostly dissolved.<br>Dip the pastry brush in the water and run it around the inside of the pot to dissolve any crystallized sugar.<br>Continue doing this.<br>Turn the electric mixer with the egg whites on high, so that when the sugar mixture reaches the right temperature the egg whites will be at soft peaks.<br>I usually turn it on when the sugar mixture reaches 200 degrees F.<br>When the sugar mixture reaches the right temperature, and the egg whites are at soft peaks, take the pan over and SLOWLY pour the sugar mixture down the side of the bowl into the egg whites while the mixer is still whipping the egg whites.<br>If you pour too fast the egg whites will curdle.<br>Avoid spilling the sugar mixture on the whisk, or you'll get hard chunks in your buttercream.<br>Once the sugar mixture is completely poured into the egg whites, turn the mixer down to low until the meringue is completely cool.<br>About 20 minutes.<br>Once the meringue is completely cooled, slowly add the butter at medium speed, one piece at a time until completely incorporated.<br>Turn the mixer up to high and mix until the butter is emulsified.<br>The buttercream will look like it's separating, but keep mixing it.<br>Once it comes together again, mix it on high for about 5 minutes.<br>At this point you can make any variations to the recipe.<br>Or just use the buttercream.<br>Variations: Spiced Buttercream--Add cinnamon, cloves, nutmeg, and ginger to taste.<br>Chocolate Buttercream--Melt bittersweet or semisweet chocolate over a bain marie.<br>Add just enough chocolate so you can taste it, but the buttercream still retains its stiffness.<br>After you add the chocolate you'll need to whip the buttercream until it's at soft peaks again.<br>Refridgerate any buttercream.","url":"https://recipe.bluelayer.org/recipe/52510/italian-meringue-buttercream"},{"id":"52503","title":"Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream butter and shortening with mixer.<br>Add vanilla.<br>Gradually add sugar, one cup at a time, beating well on medium speed.<br>Scrape sides and bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk and beat at medium speed until light and fluffy.<br>If necessary, add more milk to reach the desired consistency to spread on cake.<br>Keep icing covered with a damp cloth until ready to use.<br>Keep icing bowl in refrigerator when not in use.<br>Refrigerate in an airtight container.<br>This icing can be stored for two weeks.<br>Rewhip before using.","url":"https://recipe.bluelayer.org/recipe/52503/buttercream-icing"},{"id":"52086","title":"Vegan Chocolate Sponge Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Preheat the oven to 325F (160C).<br>Grease two 8 x 8 x 1/2 inch shallow cake pans and line the base of each with a circle of greased wax paper.<br>Sift the flour, cocoa powder and baking powder into a bowl.<br>Add the sugar, oil and water.<br>Mix well to a batter-like consistency.<br>Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.<br>Turn the cakes out onto a wire rack and strip off the wax paper.<br>Allow to cool completely.<br>Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest.<br>Sprinkle on a little grated chocolate and confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/52086/vegan-chocolate-sponge-cake"},{"id":"52058","title":"Vanilla Roasted Strawberries","ingredients":"strawberries, raw<br>sugars, granulated<br>beans, snap, green, raw","directions":"Halve or quarter strawberries and toss with sugar and vanilla bean paste; stir occasionally while oven preheats to 425 degrees F. Place strawberries cut side down onto a parchment-lined sheet tray, including all juices that have collected.<br>Roast in the center of the oven for 15-18 minutes.<br>Store in frefrigerator and use in any number of yummy ways.<br>Recipe makes about 2 cups.<br>Adapted from Buttercream Blondie.","url":"https://recipe.bluelayer.org/recipe/52058/vanilla-roasted-strawberries"},{"id":"51418","title":"Buttercream Icing Recipe","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, powdered<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Cream butter and shortening with electric mixer.<br>add in vanilla.<br>gradually add in sugar, one c. at a time, beating well on meduim speed.<br>scrape sides and bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>add in lowfat milk and beat at medium speed till light and fluffy.<br>keep icing covered with a damp cloth till ready to use.<br>for best results, keep icing bowl in refrigerator when not in use.<br>this icing can be stored for 2 weeks.<br>rewhip before using.<br>recipe from \"Fun Gun\"","url":"https://recipe.bluelayer.org/recipe/51418/buttercream-icing-recipe"},{"id":"51206","title":"Dreamy Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>milk, canned, condensed, sweetened<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"Beat butter and condensed milk well, add vanilla and milk, gradually begin adding sugar, beating well after each addition.<br>Continue beating until icing forms soft, shiny peaks.","url":"https://recipe.bluelayer.org/recipe/51206/dreamy-vanilla-buttercream-frosting"},{"id":"50964","title":"Whipped Honey Buttercream Frosting","ingredients":"butter, without salt<br>honey<br>sugars, powdered<br>cream, fluid, heavy whipping","directions":"In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.<br>Add 1 cup of the powdered sugar.<br>Begin with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.<br>Add another cup of powdered sugar, again mixing on low speed to incorporate.<br>Add heavy cream at low speed.<br>Mix on medium speed about 2 minutes until mixture is smooth.<br>You may need to add additional powdered sugar as needed for desired consistency.<br>Makes enough to frost approximately 12 cupcakes.<br>Great as a topping for everything from plain old vanilla to peanut butter cupcakes.<br>Get creative and try it with your favorite!","url":"https://recipe.bluelayer.org/recipe/50964/whipped-honey-buttercream-frosting"},{"id":"50577","title":"Wilton's Caramel Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>ice creams, vanilla<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, granulated","directions":"Cream shortening and butter with electric mixer.<br>Add ice cream topping, milk and vanilla.<br>Gradually add sugar, one cup at a time, beating well on medium speed.<br>Scrape sides and bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk and beat at medium speed until light and fluffy.<br>Keep icing covered with a damp cloth until ready to use.<br>For best results, keep icing bowl in refrigerator when not in use.<br>Refrigerated in an airtight container, this icing can be stored 2 weeks.<br>Re-whip before using.","url":"https://recipe.bluelayer.org/recipe/50577/wiltons-caramel-buttercream-icing"},{"id":"50536","title":"Rich Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>salt, table<br>sugars, powdered<br>vanilla extract<br>butter, salted","directions":"Pulse both types of chocolate chips in a food processor until the largest pieces are about half their original size.<br>Cut butter into 1-Tablespoon-sized chunks in preparation for later step.<br>In a heavy pan, heat cream with corn syrup and salt on stove until the mixture begins to steam, stirring constantly.<br>Transfer hot cream mixture from pan into a heatproof cup-measure.<br>With your food processor running on low speed, slowly drizzle the cream in and process for 60-90 seconds, or until chocolate is melted.<br>Add half the powdered sugar and all of the vanilla and continue to process until smooth.<br>Then, with processor still running, add the pieces of butter one at a time, waiting until each piece is fully incorporated before adding the next.<br>Transfer to a mixing bowl and beat on medium speed to help it cool and become a more spreadable texture.<br>Slowly add the remaining powdered sugar, until desired consistency is reached.<br>Can be used for decorations with a spatula or piped from a bag.<br>Stiffens when chilled.<br>The 12-serving size of this recipe makes enough to generously cover a 9-inch layer cake, plus piped edges.","url":"https://recipe.bluelayer.org/recipe/50536/rich-chocolate-buttercream"},{"id":"50457","title":"White Chocolate Cream Cheese Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cheese, parmesan, hard<br>butter, without salt<br>vanilla extract<br>lemon juice, raw","directions":"Coarsely chop the chocolate and melt in a double boiler over 160F water.<br>Don't allow the water to touch the bottom of the bowl.<br>Stir the chocolate until smooth, 10 minutes or so.<br>OR you can melt the chocolate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.<br>Allow chocolate to cool.<br>In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.<br>Beat in the butter, vanilla and optional lemon juice.","url":"https://recipe.bluelayer.org/recipe/50457/white-chocolate-cream-cheese-buttercream"},{"id":"50296","title":"Billy's Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.<br>With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.<br>If necessary, gradually add remaining 2 cups sugar to reach desired consistency.","url":"https://recipe.bluelayer.org/recipe/50296/billys-vanilla-buttercream-frosting"},{"id":"50239","title":"Paige's Buttercream Frosting","ingredients":"sugars, powdered<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream together sugar and the butter.<br>Add the vanilla.<br>Add the milk and beat on a medium speed until it is a spreading consistency.<br>If needed add additional milk, 1 teaspoon at a time until desired consistency is reached.<br>Tint with food coloring pastes-- be cautious, a little goes a long way.","url":"https://recipe.bluelayer.org/recipe/50239/paiges-buttercream-frosting"},{"id":"49778","title":"Swiss Buttercream","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>butter, without salt","directions":"Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved.<br>Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.<br>This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.<br>The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/49778/swiss-buttercream"},{"id":"49556","title":"Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sweetener, syrup, agave<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"Cream the butter with an electric mixer until light in color.<br>Slowly add the agave nectar and beat until fluffy, about 1 to 2 minutes.<br>Gradually add the dry milk and beat again.<br>Add the vanilla extract and the milk, one tablespoon at a time, until completely blended.<br>Add the salt, turn the mixer to high speed, and beat about 2 minutes, or until very fluffy.<br>Store in the refrigerator for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/49556/vanilla-buttercream-frosting"},{"id":"49543","title":"Simple Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>cream, whipped, cream topping, pressurized","directions":"cream together butter and sugar until smooth.<br>Add the vanilla extract and whipped cream.<br>mix until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/49543/simple-buttercream-frosting"},{"id":"49407","title":"Easy Buttercream Frosting","ingredients":"sugars, powdered<br>butter, without salt<br>salt, table<br>vanilla extract","directions":"In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy.<br>Increase speed to high and beat until light and fluffy.<br>Add vanilla, beating until frosting is smooth.<br>Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.<br>Variation: Use vanilla paste instead of the vanilla extract.","url":"https://recipe.bluelayer.org/recipe/49407/easy-buttercream-frosting"},{"id":"48683","title":"Orange Buttercream Frosting","ingredients":"butter, without salt<br>orange juice, raw<br>vanilla extract<br>orange juice, raw<br>sugars, powdered","directions":"take softened butter and whisk until creamy.<br>add orange zest and vanilla extract, whisk until creamy again.<br>add 2 cups of powdered sugar and whisk until smooth, depending on how thick you want the frosting you can always add more sugar.<br>add orange zest at the end and stir to combine.<br>frost your cake and let it chill for at least 1 hour.<br>enjoy!","url":"https://recipe.bluelayer.org/recipe/48683/orange-buttercream-frosting"},{"id":"48579","title":"Butter Cream Icing (Buttercream Frosting)","ingredients":"butter, without salt<br>vanilla extract<br>salt, table<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream butter and then add vanilla and optional salt.<br>(To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.<br>).<br>Add sugar a cup at a time beating on medium speed.<br>Add milk 1 Tbls.<br>at a time and beat on high until completely blended and desired consistency.","url":"https://recipe.bluelayer.org/recipe/48579/butter-cream-icing-buttercream-frosting"},{"id":"48323","title":"Buttercream Candy Balls","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend cream cheese, powdered sugar, vanilla and butter.<br>Roll into small balls, melt chocolate coating in double boiler, over simmering water.<br>Dip balls into coating to cover and set on waxed paper to dry.","url":"https://recipe.bluelayer.org/recipe/48323/buttercream-candy-balls"},{"id":"48182","title":"Vanilla Buttercream Cream Cheese Frosting","ingredients":"cheese, parmesan, hard<br>butter, salted<br>sugars, powdered<br>vanilla extract","directions":"In a large bowl beat cream cheese and butter until light and fluffy.<br>Add confectioners sugar and beat ntil well blended.<br>Chill for about 30 minutes to firm up for easier spreading.<br>This will frost a two layer cake or 24 cupcakes.<br>To change the flavor of frosting replace the vanilla with any other extract, almond, peppermint, coconut etc.","url":"https://recipe.bluelayer.org/recipe/48182/vanilla-buttercream-cream-cheese-frosting"},{"id":"48137","title":"Ina Gartens Chocolate Buttercream Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>egg, white, raw, fresh<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>salt, table<br>butter, without salt<br>vanilla extract<br>water, bottled, generic<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water.<br>Stir until melted and set aside until cooled to room temperature.<br>Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.<br>Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes.<br>Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.<br>Add the butter, 1 tablespoon at a time, while beating on medium speed.<br>Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool, and beat it again.","url":"https://recipe.bluelayer.org/recipe/48137/ina-gartens-chocolate-buttercream-frosting"},{"id":"48068","title":"Billy's Vanilla Buttercream","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.<br>With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.<br>If necessary, gradually add remaining 2 cups sugar to reach desired consistency.","url":"https://recipe.bluelayer.org/recipe/48068/billys-vanilla-buttercream"},{"id":"47920","title":"Wilton Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Cream butter and shortening with mixer.<br>add vanilla.<br>gradually add sugar, one cup at a time, beating on medium speed.<br>scrape sides and bottom of bowl often.<br>when all sugar has been mixed in, icing will appear dry.<br>Add milk or water and beat at medium speed until ready to use.<br>refridgerate leftover icing in an airtight container.<br>Rewhip before using.<br>*****For chocolate icing.<br>Add cocoa powder or melted chocolate when adding the sugar.","url":"https://recipe.bluelayer.org/recipe/47920/wilton-buttercream-icing"},{"id":"47616","title":"Emme's Chocolate Buttercream Frosting","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In small bowl, cream butter<br>Add cocoa and powdered sugar<br>Alternately with milk<br>Mix to a thick yet spreadable consistency<br>You may need to add up to an additional tbsp of milk<br>This frosting goes great paired with my Teri's Chocolate Crack Cake recipe<br>from my sisters recipe collection<br>contributed by Teri aka intofrogs","url":"https://recipe.bluelayer.org/recipe/47616/emmes-chocolate-buttercream-frosting"},{"id":"47445","title":"Buttercream","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Place butter in a large mixing bowl - whip for 3-5 minutes until very fluffy.<br>Add 4 cups of powdered sugar and combine well.<br>Add milk &amp; vanilla and continue to combine.<br>Add powdered sugar, 1 cup at a time until frosting is thick and spreadable **you may not use all 8 cups**.","url":"https://recipe.bluelayer.org/recipe/47445/buttercream"},{"id":"46812","title":"Chocolate Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>vanilla extract<br>sugars, powdered","directions":"Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.<br>To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.<br>Add the milk carefully and beat until smooth.<br>Add the melted chocolate and beat well for 2 minutes.<br>Add the vanilla and beat for 3 minutes.<br>Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.<br>**For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.","url":"https://recipe.bluelayer.org/recipe/46812/chocolate-buttercream"},{"id":"46181","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>oil, canola<br>vinegar, distilled<br>water, bottled, generic","directions":"Preheat the oven to 350 F (180 C or gas mark 4).<br>Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.<br>Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined.<br>Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water.<br>Mix until just combined.<br>Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.<br>If making cupcakes, check for doneness after 15 minutes.<br>Cool on a wire rack.<br>To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.<br>Cool completely before frosting with Chocolate Frosting (see below) or with Buttercream Frosting (page 231).<br>You may also dust with sifted confectioner's sugar and top with fresh raspberries.","url":"https://recipe.bluelayer.org/recipe/46181/vegan-chocolate-cake"},{"id":"45820","title":"Chocolate Buttercream Frosting","ingredients":"butter, salted<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small pan over very low heat, melt chocolate and butter, stirring constantly.<br>Place mixture in refrigerator for 2030 minutes to chill.<br>Remove from refrigerator and whip with a hand blender until thick and fluffy.<br>Frost over Paleo Birthday Cake (see my blog or TK recipe box).","url":"https://recipe.bluelayer.org/recipe/45820/chocolate-buttercream-frosting"},{"id":"45318","title":"Almost Homemade Buttercream","ingredients":"cream, whipped, cream topping, pressurized<br>butter, without salt<br>lemon juice, raw<br>vanilla extract<br>sugars, granulated","directions":"Beat the marshmallow cream using an electric mixer set on low.<br>Add the butter (in 1-inch pieces) and beat until smooth.<br>Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.","url":"https://recipe.bluelayer.org/recipe/45318/almost-homemade-buttercream"},{"id":"45207","title":"Buttercream Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Cream butter and shortening with electric mixer.<br>Add vanilla.<br>Gradually add sugar, one cup at a time, beating well on medium speed.<br>Scrape sides and bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk and beat at medium speed until light and fluffy.<br>Separate and tint frosting with icing colors as desired.","url":"https://recipe.bluelayer.org/recipe/45207/buttercream-frosting"},{"id":"44337","title":"Williams Sonoma Vanilla Buttercream Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table","directions":"Have all ingredients at room temperature.<br>In the bowl of an electric mixer fitted with the flat beater, beat together the confectioners' sugar, butter, the 2 tablespoons milk, the vanilla and salt on low speed until combined, about 1 minute.<br>Stop the mixer and scrape down the sides of the bowl.<br>Increase the speed to medium and beat until fluffy, about 3 minutes.<br>If the frosting is dry, add more milk, a tablespoon at a time, until it is creamy but still holds peaks.","url":"https://recipe.bluelayer.org/recipe/44337/williams-sonoma-vanilla-buttercream-frosting"},{"id":"44118","title":"Vanilla White Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>egg, white, raw, fresh<br>sugars, granulated<br>butter, without salt","directions":"Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.<br>Remove from heat, and keep warm.<br>Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water.<br>Whisk until sugar has dissolved and mixture reaches 110 degrees.<br>Attach bowl to mixer fitted with the whisk attachment.<br>Beat on high speed until fluffy and completely cool.<br>Switch to the paddle attachment.<br>On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition.<br>Beat in chocolate.<br>Raise speed to high, and beat until smooth, about 5 minutes.<br>Beat on low speed to eliminate air bubbles.<br>Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.","url":"https://recipe.bluelayer.org/recipe/44118/vanilla-white-chocolate-buttercream"},{"id":"43300","title":"Super Easy 4 Ingredient Lace Cookies","ingredients":"sugars, brown<br>butter, without salt<br>syrups, corn, light<br>wheat flour, white, all-purpose, unenriched","directions":"Put 2 Tbsp of brown sugar, 2 Tbsp of butter and 1 1/2 Tbsp of honey (OR corn syrup) into a sauce pan and melt it.<br>Once melted, whisk in 2 Tbsp of flour until smooth.<br>Then drop 1 tsp of the batter onto a parchment lined baking sheet ( about 3 inches apart) and bake for 6 min at 375F or until they are noticably golden brown all over.<br>The batter spreads and bubbles into beautiful cookies.<br>Once they have set enough to transfer, you can pick them up with your fingers and move them to a cooling rack to cool until crisp and make sandwiches out of them with buttercream.<br>Or you can shape them into mini ice cream bowls or cones.","url":"https://recipe.bluelayer.org/recipe/43300/super-easy-4-ingredient-lace-cookies"},{"id":"42477","title":"Rolled Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>syrups, corn, light<br>butter, without salt<br>vanilla extract<br>salt, table<br>sugars, powdered","directions":"This recipe should be made with a heavy-duty mixer.<br>The paddle, not the wire whip, should be used.<br>Place the shortening and corn syrup in a mixing bowl and beat until creamy.<br>Add flavorings and salt and beat until blended.<br>Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.<br>Turn incing onto your work surface and knead until smooth and well blended.<br>Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.<br>Icing can be refigerated for several weeks or frozen for several months.<br>Let icing come to room temperature before using.)<br>To test for readiness: Pull the icing apart.<br>If it stretches when pulled apart the icing is too soft*.<br>When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand.<br>If all cracks and marks disappear and the surface appears shiny, it is ready to use.<br>If the cracks do not disappear, the icing is too firm**.<br>*If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.<br>**If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.<br>To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.<br>To color samll portions of Icing:Mix the color to the center of a ball of icing.<br>Knead the color in until well blended.<br>If the color softens the icing, knead in more powdered sugar.<br>To cover a cake you use the same method as if using rolled fondant.","url":"https://recipe.bluelayer.org/recipe/42477/rolled-buttercream-icing"},{"id":"41834","title":"Easy Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl, cream butter until light and fluffy.<br>Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.<br>Yield: About 3 cups.<br>Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla.<br>Yield: about 3 cups.<br>Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.<br>Yield: about 3 cups.<br>Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.<br>Yield: about 3 cups.<br>Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.<br>Yield: about 3 cups.<br>Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.<br>Yield: about 3 cups.<br>Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.<br>Yield: about 3 cups.","url":"https://recipe.bluelayer.org/recipe/41834/easy-vanilla-buttercream-frosting"},{"id":"41716","title":"Caramel Sauce","ingredients":"cream, fluid, heavy whipping<br>candies, caramels","directions":"Heat the heavy cream in a saucepan over medium-high heat until it reaches a simmer<br>Add the Chewy Caramel Candies, stirring constantly until they have melted and combined with the cream.<br>Serve the sauce immediately, or keep it in an airtight container at room temperature for 1 week.<br>The caramel sauce should not harden when stored, but it will be easier to pour or spoon out if you reheat it.<br>To reheat, simmer a pot of water and place the container with the caramel in the water (make sure that the water goes only about three- quarters the way up the side of the container).<br>Heat it until the caramel liquefies.<br>If you are drizzling it on top of icing, allow the caramel to cool for 5 to 10 minutes before using.<br>Following are some ideas for incorporating Caramel Sauce into your cake and cupcake presentations:<br>For Dulce de Leche, drizzle Caramel Sauce over Vanilla Cake (page 115), topped with Caramel Buttercream (page 159).<br>For German Chocolate Cake, top Devils Food Cake (page 98) with Mocha Buttercream (page 158) and candied pecans and a drizzle of Caramel Sauce.<br>Add Caramel Sauce to the Sweet-and-Salty Cake (page 108) for extra decadence.<br>Spoon Caramel Sauce over slices of Devils Food Cake (page 98) topped with Chocolate Icing (page 148).<br>If you want to make caramel sauce but dont have the caramel candies already made, just make half the recipe for Chewy Caramel Candies, but double the amount of heavy cream and cook to only 240 F. Allow the sauce to cool in the pot to a usable temperature before serving or keeping in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41716/caramel-sauce"},{"id":"41612","title":"Easy Orange Buttercream Frosting (Cook's Illustrated)","ingredients":"butter, without salt<br>orange juice, raw<br>sugars, granulated<br>salt, table<br>orange juice, raw<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.<br>Add orange zest and beat mixture at medium-high speed to combine, about 15 seconds.<br>Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.<br>Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add orange juice, vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.","url":"https://recipe.bluelayer.org/recipe/41612/easy-orange-buttercream-frosting-cooks-illustrated"},{"id":"41427","title":"The Only Other Frosting Youll Ever Need: White Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>sugars, powdered<br>butter, without salt<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Put the chopped white chocolate into a small heatproof bowl.<br>Heat the chocolate in 30 second increments in the microwave set to 60% power.<br>Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.<br>Set aside and allow to completely cool.<br>Place the softened butter into a large mixing bowl.<br>Sift the salt and powdered sugar over the butter.<br>Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.<br>Measure the whipping cream into a cup, and stir in the vanilla extract.<br>With the mixer running on low speed, gradually pour the cream mixture into the frosting mixture in the mixing bowl.<br>Once the cream mixture has been incorporated into the frosting, fold in the melted (but cooled) white chocolate until incorporated.<br>Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.<br>Makes about 2 1/2 cups of frosting.<br>This makes a medium consistency frosting, which is very spreadable and creamy.<br>For a stiff decorator frosting: add more powdered sugar, 1/2 cup at a time, until desired consistency (about another cup or so.)<br>For a thinner consistency, to fill cupcakes or sandwich cookies, add about 1/2 cup less powdered sugar, and/or about a tablespoon more cream.","url":"https://recipe.bluelayer.org/recipe/41427/the-only-other-frosting-youll-ever-need-white-chocolate-buttercream"},{"id":"40484","title":"Pumpkin & Cranberry Spice Cake (Vegan or Not)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>pumpkin, raw<br>orange juice, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cranberries, dried, sweetened","directions":"Preheat oven to 350 degrees.<br>Grease two round baking pans.<br>Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.<br>Mix in flour, baking soda and powder, and salt.<br>Cut cranberries in half and then add to mixture, mixing until well combined.<br>Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.<br>To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.<br>Frost when cake is cool.","url":"https://recipe.bluelayer.org/recipe/40484/pumpkin-cranberry-spice-cake-vegan-or-not"},{"id":"40408","title":"Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"With an electric mixer, cream the butter and sugar together until smooth.<br>Add the milk by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing.<br>Add the vanilla and continue to beat the icing on high speed until it is very light and fluffy, about 5 minutes.<br>Makes enough to frost the top and sides of 1 9-inch pound cake.<br>Add food colorings of your choice for decorating cakes and cookies.","url":"https://recipe.bluelayer.org/recipe/40408/buttercream-frosting"},{"id":"40088","title":"Orange Marmalade Buttercream Spread","ingredients":"butter, without salt<br>sugars, powdered<br>orange juice, raw<br>marmalade, orange","directions":"Cream the butter until fluffy using an electric mixer on low speed.<br>Add the powdered sugar and 2 tablespoons orange juice; blend 1 minute longer with the mixer still on low speed.<br>Stir in the marmalade.<br>Increase mixer speed to medium and beat until light and fluffy, about 1 minute more.<br>If the mixture is too stiff, blend in 1 additional tablespoons orange juice to reach desired consistency.<br>Use as desired.","url":"https://recipe.bluelayer.org/recipe/40088/orange-marmalade-buttercream-spread"},{"id":"40003","title":"Banana Buttercream Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>bananas, raw<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl cream the shortening and butter with an electric mixer until fully combined.<br>Add the vanilla and banana extracts and mix together.<br>Add the powdered sugar, one cup at a time.<br>Mix at medium speed until all of the sugar has been combined and scrape the sides of the bowl along the way.<br>Add the milk and continue to mix at medium speed until fluffy.<br>Use immediately or keep refrigerated in an airtight container up to two weeks, re-whipping before using.","url":"https://recipe.bluelayer.org/recipe/40003/banana-buttercream-frosting"},{"id":"39963","title":"Chocolate Buttercream Frosting Shots","ingredients":"butter, without salt<br>candies, marshmallows<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>sugars, granulated","directions":"In large bowl, combine the butter, marshmallow creme, salt and vanilla.<br>Use an electric mixer with the whisk attachment on high to beat until well mixed.<br>Add the cocoa powder and mix on low until just incorporated.<br>Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.<br>(Frosting can be refrigerated.<br>Allow 10-15 minutes after removing from refrigerator before proceeding).<br>Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.<br>Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.","url":"https://recipe.bluelayer.org/recipe/39963/chocolate-buttercream-frosting-shots"},{"id":"39623","title":"Swiss Meringue Buttercream","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>butter, without salt<br>vanilla extract","directions":"Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).<br>Remove from heat and beat with a mixer on high speed.<br>The mixture should then become cool and glossy and triple in volume.<br>Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.<br>Add the vanilla and beat until fluffy.","url":"https://recipe.bluelayer.org/recipe/39623/swiss-meringue-buttercream"},{"id":"39573","title":"Strawberry Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>jams and preserves, apricot","directions":"Cream the butter until light and fluffy then add in the powdered sugar.<br>Once it starts to come together, add in the vanilla and strawberry jam and mix until combined.<br>You can use it immediately or refrigerate until you need it.","url":"https://recipe.bluelayer.org/recipe/39573/strawberry-buttercream-frosting"},{"id":"39554","title":"Almost Homemade Buttercream","ingredients":"cream, whipped, cream topping, pressurized<br>butter, without salt<br>lemon juice, raw<br>vanilla extract<br>sugars, granulated","directions":"Beat the marshmallow cream using an electric mixer set on low.<br>Add the butter (in 1-inch pieces) and beat until smooth.<br>Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.Nutritional information is based on a 2-tablespoon serving.","url":"https://recipe.bluelayer.org/recipe/39554/almost-homemade-buttercream"},{"id":"38912","title":"Vanilla Buttercream Frosting (From Sprinkles Cupcakes)","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table","directions":"In a bowl combine butter, sugar and salt.<br>Beat till blended.<br>Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/38912/vanilla-buttercream-frosting-from-sprinkles-cupcakes"},{"id":"37754","title":"Russian Buttercream Chocolate Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>syrup, maple, canadian<br>vanilla extract<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.<br>In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds.<br>Scrape the bowl as needed.<br>Add the syrup and vanilla and process until just combined, about 5-10 seconds.<br>Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds.<br>Do not overmix.<br>Frosting can be used immediately or for longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.","url":"https://recipe.bluelayer.org/recipe/37754/russian-buttercream-chocolate-frosting"},{"id":"36841","title":"Vanilla Buttercream Cake Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Allow butter to warm to room temperature.<br>In large bowl, beat together sugar, butter, vanilla and milk until smooth.<br>If necessary add more milk until frosting is spreading consistency.<br>If desired, add a few drops of food coloring.<br>Mix everything well.","url":"https://recipe.bluelayer.org/recipe/36841/vanilla-buttercream-cake-frosting"},{"id":"36736","title":"Cinnamon Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spices, cinnamon, ground","directions":"Place the butter in a mixing bowl and mix on low until it turns creamy.<br>At first it will stick to your beaters, but just let it mix for a few moments and it will start to soften.<br>Add the confectioners sugar one cup at a time, slowly incorporating with your mixer on low.<br>Add the milk, vanilla and ground cinnamon and mix on low until fully incorporated.<br>If it is too thick for you, add a bit more milk, if it is too runny for you, add a bit more confectioners sugar.<br>Because of the butter, it is important that you wait to frost your cake until it is completely cooled, I tried to rush mine and my icing sorta melted in spots.<br>Pour the frosting on the center of the cake, and carefully work it out to the edges.<br>Refrigerate to harden icing.<br>Store cake in fridge.<br>This was so wonderful on my Cinnamon Beer Cake, be sure to check out that recipe.","url":"https://recipe.bluelayer.org/recipe/36736/cinnamon-buttercream-frosting"},{"id":"35396","title":"Very Berry Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>goji berries, dried","directions":"In a large bowl, beat butter with an electric mixture until light and fluffy, about 2 minutes.<br>Gradually add in sugar and vanilla and mix until blended.<br>Start with about 2-1/2 cups of sugar and continue adding 1/2 cup at a time until frosting is light and slightly stiff.<br>In a separate bowl, add berries and mash with a fork.<br>You can use a food processor if you are using larger berries like strawberries, but I find it easier to just mash smaller berries with a fork until broken into small pieces.<br>Add 3 tablespoons of berry mixture into the frosting and fold in until blended.<br>Spread or pipe onto top of cake or cupcakes.","url":"https://recipe.bluelayer.org/recipe/35396/very-berry-buttercream-frosting"},{"id":"35236","title":"Best Buttercream Frosting Ever","ingredients":"butter, without salt<br>sugars, powdered<br>salt, table<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a 5-quart mixer using the paddle attachment, cream the butter.<br>Slowly add the sifted powdered sugar.<br>When well blended, add the salt, vanilla, and buttermilk.<br>You can adjust the consistency by adding more buttermilk for softer frosting.<br>Keep the frosting stiffer if youre going to pipe flowers or swirls on cupcakes.<br>This buttercream is great for flavoring as you like, adding melted chocolate, nuts, any flavor you like!<br>I love using Mexican vanilla and tangerine oil.<br>This takes to color really well, too try striping two tones in your piping bag for a swirl look.<br>Easy, yet impressive.","url":"https://recipe.bluelayer.org/recipe/35236/best-buttercream-frosting-ever"},{"id":"35087","title":"Maple Buttercream Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>syrup, maple, canadian<br>cream, fluid, heavy whipping","directions":"Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth.<br>Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency.","url":"https://recipe.bluelayer.org/recipe/35087/maple-buttercream-frosting"},{"id":"34025","title":"Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl, cream butter until light and fluffy.<br>Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.<br>Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.<br>Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.<br>Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.<br>Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.<br>Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.<br>Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.","url":"https://recipe.bluelayer.org/recipe/34025/vanilla-buttercream-frosting"},{"id":"33891","title":"Chocolate Chip Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.<br>Reduce speed to medium.<br>Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.<br>(After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).<br>Add vanilla, and beat until buttercream is smooth.<br>Fold chocolate chips into buttercream.<br>Use immediately, or cover and refrigerate for up to 3 days.<br>(Bring to room temperature, and beat on low speed before using.<br>).","url":"https://recipe.bluelayer.org/recipe/33891/chocolate-chip-frosting"},{"id":"33568","title":"Chocolate Buttercream","ingredients":"butter, without salt<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a stand mixer using the paddle attachment, or in a large bowl, cream the butter, cocoa, and vanilla at medium speed for 1 to 2 minutes.<br>Add the confectioners' sugar 1 cup at a time, adding in milk whenever the frosting gets too stiff or the mixer starts to struggle.<br>After 4 cups of sugar have been added, add the rest of the milk and mix until the frosting is smooth and silky (about 2 minutes).<br>For a stiffer consistency, add more confectioners' sugar, 1/4 cup at a time.<br>If the frosting gets too stiff, add in more milk, 1 tablespoon at a time.","url":"https://recipe.bluelayer.org/recipe/33568/chocolate-buttercream"},{"id":"32638","title":"The Best Mocha Buttercream Frosting / Icing","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>water, bottled, generic","directions":"In your mixer, beat the softened butter with the powdered sugar until it is creamy.<br>Add in the cocoa powder, vanilla extract &amp; coffee.<br>Beat with the mixer until it's nice and fluffy (about a minute or 2)<br>This makes a perfectly spreadable frosting.<br>The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.","url":"https://recipe.bluelayer.org/recipe/32638/the-best-mocha-buttercream-frosting-icing"},{"id":"32635","title":"Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>salt, table","directions":"Using whisk attachment on mixer, beat together butter &amp; sugar until well combined.<br>Add milk, vanilla &amp; salt.<br>Beat until fluffy &amp; spreadable, about seven minutes.","url":"https://recipe.bluelayer.org/recipe/32635/buttercream-frosting"},{"id":"31962","title":"Magnolia Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Place the butter in a large mixing bowl.<br>Add 4 cups of the sugar and then the milk and vanilla.<br>On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.<br>Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.<br>Note: You may not need to add all of the sugar.","url":"https://recipe.bluelayer.org/recipe/31962/magnolia-vanilla-buttercream-frosting"},{"id":"31957","title":"Dark Chocolate Cupcakes With a Hint of Coffee","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, red wine<br>water, bottled, generic","directions":"You will need: 1 Sieve, 1 Bowl, 1 Wooden Spoon, 1 12-hole cupcake tin, lined with paper cakes, a skewer or toothpick, and a wire rack for cooling.<br>Preheat the oven to 180oC (350oF), Gas 4.<br>Combine the flour, bicarbonate of soda, cocoa powder and sugar and sift together into a bowl.<br>Make a well in the centre.<br>Pour in the 125ml water, the oil, coffee and the vinegar and stir together.<br>Spoon the mixture into the paper cases and bake in the preheated oven for about 15 minutes until risen and firm and a skewer inserted in the centre comes out clean.<br>Once cooked, transfer to a wire rack to cool.<br>When cool, top with a chocolate frosting, icing, or buttercream to finish.","url":"https://recipe.bluelayer.org/recipe/31957/dark-chocolate-cupcakes-with-a-hint-of-coffee"},{"id":"31887","title":"Vegan Chocolate Cake Brownies W/ Chocolate Buttercream Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>soymilk, original and vanilla, unfortified<br>nuts, walnuts, english<br>margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Preheat the oven to 350F.<br>Grease a 10x15-inch glass pan.<br>Mix 3/4 cups margarine, applesauce, 1 tbs vanilla, 1/2 cup cocoa powder, and sugar.<br>Stir in the flour, baking powder, baking soda, and 1 cup of soymilk.<br>Add the walnuts and stir until everything is well combined.<br>Pour the batter into the greased pan, and make sure that the batter is sitting evenly throughout the pan.<br>Bake until a wooden toothpick inserted in the center of the cake comes out clean.<br>This will take between 25 and 35 minutes.<br>It is recommended that you check on the cake after 20 minutes of baking, and continue to check on it every five minutes thereafter.<br>Let the brownies cool completely.<br>This may take up to three hours.<br>Remove the brownies from the pan.<br>Soften the remaining 1/2 cup margarine until it is at room temperature.<br>In a separate bowl, beat the margarine with a fork until it has a creamy consistency.<br>Add the 1/2 cup cocoa powder and vanilla to the margarine and continue to beat until smooth.<br>Alternate between adding in the powdered sugar and soymilk, and mix until everything is smooth and well blended.<br>Use this mixture to frost the brownies.<br>Slice the brownies and enjoy!","url":"https://recipe.bluelayer.org/recipe/31887/vegan-chocolate-cake-brownies-w-chocolate-buttercream-frosting"},{"id":"31805","title":"Florentines with Vanilla Buttercream","ingredients":"butter, salted<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cream, whipped, cream topping, pressurized<br>syrup, maple, canadian<br>nuts, hazelnuts or filberts<br>nuts, pistachio nuts, raw<br>nuts, almonds<br>egg, white, raw, fresh<br>butter, salted<br>vanilla extract<br>sugars, powdered","directions":"Preheat the oven to 350F (175C).<br>Mix the ingredients for the caramel in a small saucepan.<br>Gently heat the mixture until the butter and sugar are melted.<br>Mix in the nuts and remove from heat.<br>Scoop about a teaspoon of the mixture into two 12-count non-stick muffin pans (only fill 18 of the holes).<br>Bake the cookies for about 10-12 minutes until golden brown.<br>Remove from oven.. Let the cookies cool for about 10 minutes in the pan.<br>Gently remove the cookies from the pan.<br>I used a knife to get them out.<br>Let the cookies cool completely.<br>For the buttercream:<br>Mix all the ingredients in a heat safe bowl or in the top of your double boiler.<br>Heat some water in the bottom of the double boiler and bring it to a simmer (if you dont have a double boiler use any saucepan that the bowl fits over, but make sure the water doesnt touch the bottom of the bowl).<br>Whip the buttercream until thick and fluffy over the simmering water.<br>It takes some time to get the buttercream nice and fluffy.<br>Pipe the buttercream on the bottom of half of the cookies.<br>Top each with another cookie, bottom side down, pressing lightly to adhere.<br>Serve with a nice cup of tea or coffee.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/31805/florentines-with-vanilla-buttercream"},{"id":"31778","title":"Swiss Meringue Buttercream","ingredients":"lemon juice, raw<br>sugars, granulated<br>egg, white, raw, fresh<br>butter, without salt<br>vanilla extract<br>salt, table","directions":"Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease.<br>Add sugar and egg whites to the bowl.<br>Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes.<br>Return bowl to the stand mixer.<br>Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature.<br>Change attachment to the paddle attachment and continue mixing on low speed.<br>Add butter, 1 cube at a time; mix until silky-smooth.<br>If mixture curdles, continue mixing and it will return to smooth.<br>Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.","url":"https://recipe.bluelayer.org/recipe/31778/swiss-meringue-buttercream"},{"id":"30810","title":"One Bowl Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In medium bowl, beat butter.<br>Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed).<br>Stir in vanilla.","url":"https://recipe.bluelayer.org/recipe/30810/one-bowl-buttercream-frosting"},{"id":"29995","title":"Wilton's Buttercream Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>salt, table<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream butter and shortening with electric mixer.<br>Add vanilla.<br>Gradually add sugar, one cup at a time, beating well on medium speed.<br>Scrape sides and bottom of bowl often.<br>When all of the sugar has been mixed in, icing will appear dry.<br>Add milk and beat on high speed until light and fluffy.<br>To frost the cake, thin with 1 tablespoon milk if desired.<br>Keep icing covered until you're ready to decorate.<br>For best results, keep icing bowl in an air tight bowl in refrigerator when not in use.<br>Can refrigerate in air tight container 1 week.<br>Re-whip before using.","url":"https://recipe.bluelayer.org/recipe/29995/wiltons-buttercream-frosting"},{"id":"29931","title":"Cupcake Filling","ingredients":"candies, marshmallows<br>butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"Make your own favorite cupcake recipe (or use the handy boxed variety).<br>I prefer chocolate cupcakes with this creamy filling.<br>Once you have allowed your cupcakes to cool, you can fill them.<br>Beat fluff, butter, powdered sugar, milk and salt for several minutes until smooth and creamy.<br>Fill a pastry bag or decorator with a large tip.<br>Poke the tip into the top of the cupcake and squeeze (gently) so that some of the filling goes into the cupcake.<br>You will notice the cupcake swelling a little bit.<br>When it starts to ooze out the top (or sides, oops), remove the tip and do the next cupcake!<br>Frost your cupcakes with your favorite frosting (I like to use a homemade chocolate buttercream), add sprinkles if your heart desires (everything is better with sprinkles), and eat!<br>Refrigerate cupcakes for better taste (in my opinion)!","url":"https://recipe.bluelayer.org/recipe/29931/cupcake-filling"},{"id":"29246","title":"Egg and dairy free Vegan and Vegetarian chocolate cake/cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>vanilla extract<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Combine ingredients.<br>Put into tin/cake cases.<br>Bake in the oven at 375 for 20-30 minutes.<br>Frost/decorate as you desire.<br>I would usually use: Betty Crocker Chocolate BUTTERCREAM STYLE ICING or Betty Crocker Chocolate Fudge Icing and icing sugar.<br>But feel free to use whatever you like!<br>Voila!<br>God willing all is well! )","url":"https://recipe.bluelayer.org/recipe/29246/egg-and-dairy-free-vegan-and-vegetarian-chocolate-cake-cupcakes"},{"id":"29165","title":"Quick Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Combine all the ingredients in a large bowl and beat with an electric mixer for about 3-5 minutes, until frosting is creamy.<br>(Add icing sugar gradually and sparingly).","url":"https://recipe.bluelayer.org/recipe/29165/quick-vanilla-buttercream-frosting"},{"id":"28984","title":"Devils Food Cupcakes with Vanilla Buttercream Glaze","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>leavening agents, baking soda<br>sugars, powdered","directions":"MAKE THE CUPCAKES:<br>Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.<br>In a large bowl, melt 8 tablespoons of butter in the microwave for 45 seconds.<br>Once its melted, stir in the sugar and flour.<br>Then add the yogurt and 3/4 cups of milk until the mixture is smooth and pudding-like.<br>Add the cocoa powder, 1/4 teaspoon vanilla, and baking soda.<br>Stir again.<br>Spoon the batter into the pan (I like to use an ice cream scoop) and bake for 22-25 minutes.<br>They should have beautifully rounded tops.<br>WHILE THE CUPCAKES BAKE, MAKE THE FROSTING:<br>In a medium bowl, melt 6 tablespoons of butter in the microwave for 30 seconds.<br>Stir to melt completely.<br>Mix in the powdered sugar, the remaining 1/4 cup milk, and remaining 1/4 teaspoon vanilla extract.<br>You may need to add a bit more powdered sugar.<br>The final product should look like royal icing; thinner than regular cake frosting.<br>Frost the cupcakes when they are slightly warm.<br>You will have some extra frosting left, so dont be afraid to pile it on the cupcakes!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/28984/devils-food-cupcakes-with-vanilla-buttercream-glaze"},{"id":"28746","title":"Magnolia Bakery Chocolate Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>candies, semisweet chocolate<br>vanilla extract<br>sugars, powdered","directions":"In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy.<br>Add the milk carefully and beat until smooth.<br>Add the melted chocolate and beat well for 2 minutes.<br>Add the vanilla and beat for 3 minutes.<br>Gradually add in the sugar and beat on low speed until creamy and of desired consistency.<br>Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.<br>Note: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5-10 minutes.<br>Stir occasionally until the chocolate is completely smooth and no pieces remain.<br>Remove from heat and let cool 5-15 minutes or until lukewarm.","url":"https://recipe.bluelayer.org/recipe/28746/magnolia-bakery-chocolate-buttercream"},{"id":"28739","title":"Rum Buttercream","ingredients":"sugars, powdered<br>butter, without salt<br>cream, sour, cultured<br>salt, table<br>alcoholic beverage, distilled, rum, 80 proof","directions":"In a bowl, using an electric mixer, beat together sugar, butter, sour cream and salt until creamy.<br>Add rum, beating until smooth.","url":"https://recipe.bluelayer.org/recipe/28739/rum-buttercream"},{"id":"28144","title":"Almond Meringue Torte with Lemon and Strawberry Filling","ingredients":"sugars, granulated<br>nuts, almonds<br>cornstarch<br>egg, white, raw, fresh<br>salt, table<br>sugars, granulated<br>egg, white, raw, fresh<br>salt, table<br>butter, without salt<br>lemon juice, raw<br>cream, whipped, cream topping, pressurized<br>goji berries, dried<br>nuts, almonds","directions":"Position racks in top third and bottom third of oven and preheat to 300F.<br>Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper.<br>Place papers, marked side down, on baking sheets.<br>Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground.<br>{Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.<br>Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy.<br>Fold almond mixture into meringue.<br>{Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip.<br>{Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely.<br>Repeat with remaining circle and meringue, forming 2 rounds.<br>Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes.<br>Cool on pans on racks.<br>Combine sugar, egg whites and salt in large stainless steel bowl.<br>Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135F, about 5 minutes; remove from over water.<br>Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes.<br>Beat in butter, 1 piece at a time.<br>Gradually beat in lemon juice.<br>(If buttercream appears curdled, place bowl over low heat for several seconds.<br>Remove from heat; beat until smooth.<br>Repeat warming and beating as necessary.)<br>Whisk cream to firm peaks; whisk into buttercream.<br>Peel parchment off meringues.<br>Using 9-inch tart pan bottom as guide, trim meringues.<br>Place dabs of buttercream on tart pan bottom; top with 1 meringue.<br>Spread 3/4 cup buttercream over meringue; top with strawberry slices.<br>Spread 3/4 cup buttercream over berry slices.<br>Top with second meringue.<br>Spread remaining buttercream over top and sides of torte.<br>Press sliced almonds into buttercream.<br>(Can be prepared 1 day ahead.<br>Cover and refrigerate.<br>Let stand at room temperature 30 minutes before continuing.)<br>Cut reserved whole strawberries into quarters.<br>Arrange atop torte.","url":"https://recipe.bluelayer.org/recipe/28144/almond-meringue-torte-with-lemon-and-strawberry-filling"},{"id":"27775","title":"Classic Buttercream Icing (No Shortening)","ingredients":"butter, without salt<br>sugars, powdered<br>milk, canned, condensed, sweetened<br>vanilla extract","directions":"Place the butter in a large mixing bowl.<br>Add the condensed milk and beat on the medium speed of an electric mixer until smooth and creamy, about 3 to 5 minutes.<br>Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick.<br>You can add gel food coloring at this point.<br>Make sure to use the icing at room temperature, and cool once the cake is assembled.","url":"https://recipe.bluelayer.org/recipe/27775/classic-buttercream-icing-no-shortening"},{"id":"27692","title":"One Bowl Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Beat all the ingredients til fluffy (a couple of minutes).","url":"https://recipe.bluelayer.org/recipe/27692/one-bowl-buttercream-frosting"},{"id":"27601","title":"Basic Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream shortening and butter until lightened in color.<br>Add vanilla and mix until well combined.<br>Stir in sugar cup at a time, mixing thoroughly before adding more.<br>After all sugar is added, add milk.<br>Beat at medium speed until light and fluffy.<br>Keep covered in airtight container and refrigerate until ready to use.<br>Rewhip before using.","url":"https://recipe.bluelayer.org/recipe/27601/basic-buttercream-icing"},{"id":"27392","title":"Vanilla Bean Buttercream","ingredients":"butter, without salt<br>sugars, granulated<br>salt, table<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"Beat butter for a few minutes with a mixer user the paddle attachment on medium speed.<br>Add 3 cups of sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.<br>Increase mixer speed to medium and add vanilla bean, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.<br>If your frosting needs more stiff consistency, add remaining cup of sugar.<br>If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.","url":"https://recipe.bluelayer.org/recipe/27392/vanilla-bean-buttercream"},{"id":"27245","title":"Buttercream Fondant for Chocolate Candies","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>butter, without salt<br>cream, whipped, cream topping, pressurized<br>cream, whipped, cream topping, pressurized","directions":"Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.<br>Stir until sugar is all moistened.<br>Place on high heat and stir to make sure everything is combined.<br>Bring to a boil and DO NOT STIR after it begins to boil.<br>Gently lower thermometer into boiling syrup.<br>Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.<br>Continue to cook without stirring to 236F.<br>Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236F.<br>Let it cool a few minutes, make sure heat is no longer coming off.<br>When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.<br>Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat.<br>Incorporate marshmallow cream at this time.<br>When fondant starts to hold its shape, start kneading with your hands.<br>It will become crumbly but keep working until it is smooth.<br>Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge.<br>It is best if kept for 1-2 weeks before flavoring.","url":"https://recipe.bluelayer.org/recipe/27245/buttercream-fondant-for-chocolate-candies"},{"id":"27233","title":"White Chocolate Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>sugars, powdered","directions":"In a large bowl, beat the butter using an electric mixer on medium speed, for 3 minutes until creamy.<br>Add in the milk carefully and beat until smooth; add in the melted chocolate and beat well, about 2 minutes.<br>Add in the vanilla and beat for 3 minutes.<br>Gradually add in the sugar and beat on low speed until creamy and of desired consistency.","url":"https://recipe.bluelayer.org/recipe/27233/white-chocolate-buttercream"},{"id":"26630","title":"Best Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In small saucepan cook flour and milk until it forms a ball, stirring constantly.<br>Cool to room temperature.<br>With an electric mixer, beat butter and sugar until fluffy.<br>Beat both mixtures together on high speed until fluffy and smooth.<br>Add vanilla and beat until combined.<br>Refrigerate for about 1/2 hour, until it is of spreading consistency.","url":"https://recipe.bluelayer.org/recipe/26630/best-buttercream-frosting"},{"id":"26361","title":"Chocolate Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Beat the butter in a medium mixing bowl.<br>Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.<br>Stir in vanilla.","url":"https://recipe.bluelayer.org/recipe/26361/chocolate-buttercream-frosting"},{"id":"26281","title":"Italian Buttercream","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>water, bottled, generic<br>butter, without salt","directions":"Heat sugar and water to 240 degrees.<br>whip egg whites till almost a stiff peak then shut off.<br>when sugar is done flip mixer on low and pour sugar in bowl.Immediately turn mixer on high and whip till cool.<br>slowly add butter.<br>flavor to your liking (any kind of extract will work and so will liquors).","url":"https://recipe.bluelayer.org/recipe/26281/italian-buttercream"},{"id":"26160","title":"Pecan Lace Sandwich Cookies With Orange Buttercream","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>vanilla extract<br>sugars, powdered<br>butter, without salt<br>orange juice, raw<br>orange juice, raw","directions":"For cookies:.<br>Position rack in center of oven and preheat to 350F<br>Line 2 baking sheets with parchment paper.<br>Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth.<br>Bring to boil over medium-high heat, stirring constantly.<br>Remove from heat.<br>Stir in flour.<br>Add nuts and vanilla; stir to combine.<br>Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.<br>Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes.<br>Cool on sheets 10 minutes.<br>Transfer to rack; cool completely.<br>For filling:.<br>Whisk all ingredients in medium bowl until smooth.<br>Spread 1 teaspoon filling onto bottom of 1 cookie.<br>Top with second cookie, bottom side down, pressing lightly to adhere.<br>Repeat with remaining cookies.<br>(Can be made 2 days ahead.<br>Store between sheets of waxed paper in airtight container at room temperature.)<br>***Cook time does not include cooling time of 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26160/pecan-lace-sandwich-cookies-with-orange-buttercream"},{"id":"26008","title":"Cinnamon Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>spices, cinnamon, ground","directions":"Place butter in large bowl.<br>Beat on low 30 seconds.<br>Add sugar about a cup at a time, beating on low between each addition.<br>Add 3 tablespoons milk, vanilla and cinnamon.<br>Beat on medium 1 minute.<br>Blend in up to 1 tablespoons of milk if frosting is too thick.","url":"https://recipe.bluelayer.org/recipe/26008/cinnamon-buttercream-frosting"},{"id":"25599","title":"Buttercream Frosting","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>vanilla extract","directions":"Measure first three ingredients into saucepan and mix thoroughly, then stir in milk until smooth.<br>Place over medium heat and cook while stirring constantly until VERY THICK.<br>If not smooth when partially cooked, beat with rotary beater until smooth and then continue cooking.<br>Remove from heat and turn into a 2 or 3 quart mixing bowl.<br>For quick cooling-place bowl in cold water.<br>Mixture should be cool enough to NOT melt butter.<br>Remove a stick of butter at a time from refrigerator, cut butter into 1/2\" pieces.<br>Beat butter into cooled mixture about 2 Tbs at a time, beating until smooth after each addition of butter.<br>When all butter is incorporated beat in flavoring.<br>(Other flavors of extract can be used with success).<br>Entire beating takes 8-10 minutes.<br>Frosting will spread more evenly if chilled 5-10 minutes after mixing.<br>Thickly covers 3-9\" layers.<br>Store cake in refrigerator until serving.","url":"https://recipe.bluelayer.org/recipe/25599/buttercream-frosting"},{"id":"25465","title":"Pineapple Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"In lg bowl mix butter and confectioners sugar till smooth, add pineapple juice and beat well.","url":"https://recipe.bluelayer.org/recipe/25465/pineapple-buttercream-frosting"},{"id":"25316","title":"Basic Creamy Vanilla Buttercream Frosting","ingredients":"butter, salted<br>sugars, granulated<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Beat sugar and butter until mixed add cream and vanilla and beat until light and fluffy about 2 minutes If its to stiff add drops mire of cream until desired consistancy.<br>Use to frost one 2 layer cake or 24 cupcakes<br>TIP FOR A PERFECT LIGHT CREAMY FROSTING--If your frosting seems dry or powdery or to thick add more cream in small amounts and beat well it should be light and fluffy.","url":"https://recipe.bluelayer.org/recipe/25316/basic-creamy-vanilla-buttercream-frosting"},{"id":"25142","title":"Peanut Butter Frosting","ingredients":"sugars, powdered<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt","directions":"Cream butter and powdered sugar.<br>Add 1 TBS of milk.<br>Melt peanut butter in microwave for about 30 seconds until liquidy.<br>Add to buttercream frosting mixture.<br>If needed add second TBS of milk.<br>Spread or pipe immediately, it will harden as it cools.","url":"https://recipe.bluelayer.org/recipe/25142/peanut-butter-frosting"},{"id":"13889","title":"Chocolate Buttercream Frosting","ingredients":"pascha, organic bitter-sweet dark chocolate chips,<br>candies, semisweet chocolate<br>egg, white, raw, fresh<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>salt, table<br>butter, without salt<br>vanilla extract<br>water, bottled, generic<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water.<br>Stir until melted and set aside until cooled to room temperature.<br>Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.<br>Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes.<br>Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.<br>Add the butter, 1 tablespoon at a time, while beating on medium speed.<br>Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in.<br>If the buttercream seems very soft, allow it to cool, and beat it again.","url":"https://recipe.bluelayer.org/recipe/13889/chocolate-buttercream-frosting"},{"id":"24677","title":"Churro Macarons","ingredients":"sugars, powdered<br>nuts, almonds<br>spices, cinnamon, ground<br>egg, white, raw, fresh<br>sugars, granulated<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>sugars, powdered<br>salt, table<br>dulce de leche","directions":"FOR THE MACARON:<br>Prepare circle templates (1 1/2 inch circle, 1/2 inch apart) and line baking sheets with parchment paper, placing template under parchment.<br>In a food processor, pulse 1/3 of the powdered sugar and all the almond flour to form a fine powder.<br>Then sift sugar mixture 2 times.<br>Sift remaining powdered sugar 2 times also.<br>In a large bowl combine almond flour mixture, remaining powdered sugar and cinnamon.<br>Add egg whites to stand mixer bowl with whisk attachment.<br>Whisk whites on medium speed until foamy.<br>Then gradually add the granulated sugar.<br>Once all sugar is added, scrape down the sides of the bowl.<br>Increase mixer speed to high and whisking until stiff, firm, glossy peaks form.<br>Next sift the powdered sugar mixture 1/3 at a time over the egg white mixture and carefully fold using a large silicone spatula until mixture is smooth and shiny.<br>Repeat process for the remaining 2/3 of the powdered sugar mixture.<br>Place the macaron mixture into a piping bag with a round tip ( I used Ateco # 804).<br>With piping tip 1/2 inch above the template , pipe 1 1/2 inch circles onto parchment paper lined baking sheets.<br>Once finished gently tap baking sheet on your work surface to release and air bubbles and help form the feet of the macarons.<br>Let macarons stand at room temperature for 30 minutes.<br>(Go read a book or surf the web.)<br>During this time, preheat oven to 375 degrees F. Macarons will be ready to bake when they no longer stick to your finger when lightly touched.<br>(Do not forget to remove the template paper before baking.)<br>When ready, bake the macarons at 375 degrees F for 10-13 minutes (Keep an eye on them so they dont burn).<br>Rotate baking sheets halfway through to promote consistent baking.<br>Macarons will be ready when they are crisp and firm.<br>Remove from oven and let cool for 2-3 minutes.<br>Then carefully remove the macarons from parchment paper and place on a wire rack to cool completely.<br>FOR THE TOPPING:<br>In a small bowl, whisk together the powdered sugar and milk to a thin spreadable consistency.<br>Brush the tops of each macaron with a light coat of glaze and sprinkle with about an 1/8 teaspoon or less of cinnamon sugar each.<br>Set aside and let the glaze dry.<br>FOR THE FILLING:<br>In a stand mixer, beat the butter until fluffy.<br>Add the powdered sugar and salt and mix until well combined.<br>Then add 1/4 cup dulce de leche and mix until fully incorporated.<br>Place the mixture in a piping bag or Ziplock bag with the tip cut off.<br>Using the remaining dulce de leche, spread on thin layer (about a teaspoon or less) on half the macarons.<br>Then over that, pipe on a bit of the dulce de leche buttercream.<br>Place the remaining macarons over the filled ones and carefully sandwich together.<br>Place macarons in the fridge and wait 24 hours before eating.<br>(I know its torture, but you can go lick the bowl of buttercream instead.)<br>Notes:<br>Macarons can be kept sealed in an airtight container up to 1 week in the fridge.<br>McCormicks does sell a premade cinnamon sugar mix, but if you want to make your own, you can find my recipe here.<br>For the dulce de leche, I used Gaucho Ranch brand that I found at World Market.<br>I like it because it is thick.<br>Macaron recipe adapted from Sur La Table Mango Macarons Dulce de Leche Buttercream Frosting by Cupcake Project","url":"https://recipe.bluelayer.org/recipe/24677/churro-macarons"},{"id":"24593","title":"Buttercream Icing- for decor","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat butter and some of the icing sugar until smooth.<br>Add the remaining icing sugar with milk.<br>Beat until creamy.<br>This icing will cover and fill a 20cm sandwich cake.<br>Store in a airtight container in the refrigerator for several weeks if necessary.","url":"https://recipe.bluelayer.org/recipe/24593/buttercream-icing-for-decor"},{"id":"23840","title":"Gale Gand's - Quick Vanilla Buttercream Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>vanilla extract<br>cream, whipped, cream topping, pressurized","directions":"In a standing mixer fitted with a whisk, mix together sugar and butter.<br>Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.<br>Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.","url":"https://recipe.bluelayer.org/recipe/23840/gale-gands-quick-vanilla-buttercream-frosting"},{"id":"23529","title":"Cooked Buttercream Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients in saucepan, mix well.<br>Let stand for 1 hour.<br>Cook to soft boil stage or 234F on candy thermometer, stirring occasionally.<br>Beat until creamy and of spreading consistency.<br>Frost cooled cake.","url":"https://recipe.bluelayer.org/recipe/23529/cooked-buttercream-frosting"},{"id":"23255","title":"Chocolate Buttercream Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"YEILD 3 cups.<br>Cream butter and shortening with electric mixer.<br>Add vanilla.<br>Gradually add sifted sugar &amp; cocoa powder, one cup at a time, beating well on medium speed.<br>Scrape sides &amp; bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk &amp; beat at medium speed until light &amp; fluffy.<br>Keep icing covered with a damp.<br>cloth until ready to use.<br>Refrigerate leftover icing in an airtight container, up to 2 weeks.<br>Rewhip before using.<br>For stiffer consistency icing only add 3 tablespoons of milk.<br>For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.","url":"https://recipe.bluelayer.org/recipe/23255/chocolate-buttercream-frosting"},{"id":"23238","title":"Vanilla Buttercream Frosting","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, granulated<br>vanilla extract","directions":"Stir milk and flour together in a saucepan over low heat; cook, stirring constantly, until thick, about 5 minutes.<br>Cool mixture in refrigerator until cold to the touch, about 15 minutes.<br>Beat butter, confectioners' sugar, and vanilla extract together in a bowl until light and fluffy.<br>Stir cooled milk until smooth.<br>Slowly beat into the butter mixture until frosting is of a spreadable consistency.<br>For a thicker icing, you may not need the entire milk mixture.","url":"https://recipe.bluelayer.org/recipe/23238/vanilla-buttercream-frosting"},{"id":"23170","title":"Buttercream Frosting Recipe","ingredients":"butter, without salt<br>sugars, powdered<br>water, bottled, generic","directions":"Combine all ingredients in a large mixing bowl with a little warm tap water to begin.<br>Slowly add in more warm tap water till spreading consistency is reached.<br>Beat till creamy.<br>CHOCOLATE: Add in 3 or possibly 4 envelopes of premelted chocolate or possibly 3-4 ounce of melted unsweetened chocolate before adding too much warm water to frosting.<br>Frosts two 8 or possibly 9 inch layers or possibly a 13x9 inch cake with leftover to spare.<br>NOTES : Leftover frosting sandwiched between 2 graham crackers is a family favorite cookie.","url":"https://recipe.bluelayer.org/recipe/23170/buttercream-frosting-recipe"},{"id":"23084","title":"Hazelnut Dacquois","ingredients":"nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>egg, white, raw, fresh<br>egg, white, raw, fresh<br>cream, whipped, cream topping, pressurized","directions":"Preheat the oven to 325 degrees F.<br>Prepare a sheet pan or two 9\" round cake pans by lining them with parchment paper.<br>Do not grease them!<br>In your food processor, pulverize the toasted nuts with the flour until a fine meal forms.<br>Add 2/3 cup of the sugar and pulse just to mix.<br>Set aside.<br>In a large, clean, dry mixing bowl, combine the egg whites and cream of tartar.<br>Beat at medium speed until soft peaks form, then turn the speed to high and gradually beat in the remaining sugar; beat until stiff, but not dry.<br>Fold the nut mixture gently into the meringue.<br>Spread the dacquoise into the prepared pans.<br>Bake for about 30-35 minutes, or until golden brown and springy to the touch.<br>Cool the dacquoise in the pan on a rack.<br>The dacquoise may be made, left in the pan, covered well and stored at room temperature for up to 2 days before adding a filling or buttercream.","url":"https://recipe.bluelayer.org/recipe/23084/hazelnut-dacquois"},{"id":"23049","title":"Italian Meringue Buttercream","ingredients":"sugars, granulated<br>water, bottled, generic<br>egg, white, raw, fresh<br>salt, table<br>butter, without salt<br>vanilla extract","directions":"Dissolve sugar in water over medium heat, in a medium saucepan.<br>Increase heat to high and boil until syrup reaches 238 degrees F on candy thermometer.<br>Whip egg whites and salt in a large bowl using a stand mixer or hand mixer on 4th speed until stiff peaks form.<br>When syrup reaches 238 degrees F, reduce the mixer to the 3rd speed.<br>Slowly add the hot syrup to egg mixture, carefully pouring it down the side of the mixing bowl.<br>Continue mixing on 3rd speed until mixture reaches room temperature or put mixture in the refrigerator until cooled.<br>Once cooled, whip mixture on 3rd speed and add butter in small pieces, beating until smooth, then beat in the vanilla extract.<br>This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.<br>The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/23049/italian-meringue-buttercream"},{"id":"22550","title":"Butter Gems","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar.<br>Add flour and mix to form a thick paste.<br>Turn dough out onto a lightly floured surface and knead until smooth.<br>Wrap in plastic wrap and chill for at least 30 minutes.<br>Preheat oven to 350.<br>Grease two baking sheets.<br>Roll dough on a lightly floured surface to 1/4\" thickness.<br>Cut out rounds with a 1 1/4\" cookie cutter.<br>Bake on sheets for 10 minutes, or until pale golden.<br>Transfer to a wire rack to cool completely.<br>Cookies can be decorated with piped swirls of buttercream and colored sugar.","url":"https://recipe.bluelayer.org/recipe/22550/butter-gems"},{"id":"22159","title":"Vainilla Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, granulated","directions":"In a standing mixer fitted with a whisk, mix together sugar and butter.<br>Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.<br>Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.","url":"https://recipe.bluelayer.org/recipe/22159/vainilla-buttercream"},{"id":"22029","title":"Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Have butter and milk at room temperature.<br>Place butter in small bowl of electric mixer and beat until butter is as white as possible.<br>Gradually add about half the sifted icing sugar, beating constantly.<br>Beat in the remaining icing sugar.<br>Mixture should be smooth and easy to spread with a spatula.<br>Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.<br>Variations:.<br>Chocolate: make up the basic recipe and add 2 tablespoons sifted cocoa powder to the icing sugar.<br>Brandy: add two tablespoons of brandy to the mixture for a beautify brandy frosting that teams well with my fruit mince cupcakes.<br>Colored: add a drop of food coloring to frosting until you reach the desired color.","url":"https://recipe.bluelayer.org/recipe/22029/buttercream-frosting"},{"id":"21601","title":"Heavenly Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Break the chocolate into squares and place in a microwave-safe dish.<br>Microwave, stopping and stirring every 15 seconds, until chocolate is completely melted.<br>Do not allow it to exceed 160F Chocolate may also be melted in a double boiler if you prefer.<br>Allow the chocolate to cool until no longer warm to the touch.<br>In a bowl, beat the butter with an electric mixer at medium speed and beat in the cooled chocolate until uniform in color.<br>If the mixture is not set, chill in the refrigerator for a few minutes.<br>Allow it to return to room temperature or until frosting consistency.<br>Beat the frosting again in the electric mixer until thick and airy.<br>It should also turn light brown in color.","url":"https://recipe.bluelayer.org/recipe/21601/heavenly-chocolate-buttercream"},{"id":"21448","title":"Peanut Butter Buttercream Frosting","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>cream, fluid, heavy whipping<br>cream, fluid, heavy whipping","directions":"Cream together the butter and peanut butter.<br>Then add the powdered sugar &amp; 1/4 cup of the heavy whipping cream.<br>Add 1 to 2 tablespoons as needed til you have the consistency you want.","url":"https://recipe.bluelayer.org/recipe/21448/peanut-butter-buttercream-frosting"},{"id":"20905","title":"Arrowhead Mills' Vanilla Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"Whip butter until creamy and soft.<br>Sift in confectioner's sugar, combine well.<br>Add vanilla and cream, whip until well combined and at desired spreading consistiency.","url":"https://recipe.bluelayer.org/recipe/20905/arrowhead-mills-vanilla-buttercream-frosting"},{"id":"20584","title":"Vickys Corn-Free Icing/Powdered/Confectioners Sugar","ingredients":"sugars, granulated<br>amazonas rainforest product, tapioca starch,","directions":"Simply add the 2 ingredients to a blender and blitz!<br>In an ordinary blender it'll take a couple of minutes.<br>If you have a high powered one like a Vitamix it'll take less than a minute<br>Wait until the dust cloud has gone down before you open the lid, otherwise your kitchen will look like a smoke bomb has gone off!<br>This serving amount is equal to 1 cup / 200g icing/powdered/confectioners sugar and you can make a lot and keep it in a sealed container in the cupboard indefinitely<br>The starch is needed to thicken buttercream frosting.<br>If you're just using the icing sugar for dusting over a cake or say some french toast, you don't NEED to add any starch at all but it won't do any harm<br>To make icing glaze, mix 225g of the powdered sugar with 2 - 3 tbsp water until smooth.<br>You can add a drop of flavouring first then add the water.<br>Beat until smooth adding drops of water as required to reach the consistency you want.<br>That'll cover an 8\" cake or 12 cupcakes<br>To make buttercream, add 75g softened butter to 175g of the powdered sugar and beat until creamed.<br>Add a little milk again to reach the consistency you want.<br>That'll fill or cover an 8\" cake or 12 cupcakes too","url":"https://recipe.bluelayer.org/recipe/20584/vickys-corn-free-icing-powdered-confectioners-sugar"},{"id":"20417","title":"Orange Buttercream Frosting","ingredients":"shortening, vegetable, household, composite<br>sugars, powdered<br>orange juice, raw<br>orange juice, raw<br>salt, table","directions":"In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.<br>Add the confectioners sugar in three batches, mixing after each addition.<br>Add the orange juice, orange zest, and salt.<br>Beat on medium speed until light and fluffy, about 5 minutes.<br>You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.","url":"https://recipe.bluelayer.org/recipe/20417/orange-buttercream-frosting"},{"id":"20144","title":"Basic Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>vanilla extract<br>sugars, granulated","directions":"Combine all the ingredients in large mixing bowl and mix at slow speed until smooth.<br>If stiffer icing is needed, or if the weather is very warm, add a little extra sugar.<br>This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.","url":"https://recipe.bluelayer.org/recipe/20144/basic-buttercream-icing"},{"id":"19145","title":"Raspberry Buttercream Frosting","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>raspberries, raw<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"Beat cream cheese, cream and butter until light and fluffy.<br>Add extract.<br>Slowly add confectioners sugar, 1 cup at a time.<br>Add more confectioners sugar if needed for desired consistency.<br>*OPTIONAL* - Pipe using Wilton's 2110 tip to make the famous \"Wilton Swirl\", for a more professional appearance.","url":"https://recipe.bluelayer.org/recipe/19145/raspberry-buttercream-frosting"},{"id":"19142","title":"Chocolate Ganache Buttercream Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>cream, fluid, heavy whipping<br>butter, salted<br>sugars, granulated<br>vanilla extract","directions":"Melt chocolate and cream in the microwave or over a double boiler just until melted.<br>Cool to room temperature about 10 minutes<br>Beat butter until creamy<br>Beat chocolate/:cream mixture into butter until creamy<br>Add vanilla, and slowly beat in confectioner's suga.<br>Chill frosting for 30 minutes confectioner's sugar until well combined.<br>Chill frosting for 30 minutes<br>Beat chilled frosting until light and creamy<br>This frosting is so good on cakes, cupcakes, brownies and bars.<br>It can be a filling for cookies as well.<br>This recipe makes enough to generously frost a 3 layer cake or at least 24 cupcakes","url":"https://recipe.bluelayer.org/recipe/19142/chocolate-ganache-buttercream-frosting"},{"id":"18604","title":"Divine Buttercream Icing","ingredients":"butter, without salt<br>butter, without salt<br>vanilla extract<br>salt, table<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dissolve the salt in the milk add the butter flavoring and vanilla extract to milk, set aside.<br>Mix Crisco and powdered sugar in a KitchenAid type mixer until combined.<br>Gradually add powdered sugar and milk until combined.<br>Beat until light and fluffy, about 10 minutes.<br>Keep leftover icing in refrigerator in tightly closed containers (Tupperware works very well).","url":"https://recipe.bluelayer.org/recipe/18604/divine-buttercream-icing"},{"id":"18331","title":"Quick Vanilla Buttercream","ingredients":"sugars, granulated<br>butter, without salt<br>vanilla extract<br>cream, whipped, cream topping, pressurized","directions":"In a standing mixer fitted with a whisk, mix together sugar and butter.<br>Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.<br>Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.","url":"https://recipe.bluelayer.org/recipe/18331/quick-vanilla-buttercream"},{"id":"17817","title":"Vanilla Buttercream","ingredients":"sugars, granulated<br>butter, without salt<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Sift the confectioners' sugar into a large bowl.<br>Using an electric mixer, beat the butter on medium speed until creamy, about 2 minutes.<br>Reduce the mixer to low and gradually add the sugar, alternating with the heavy cream.<br>Mix in the vanilla.<br>Increase the speed to high and beat until fluffy, about 2 minutes.","url":"https://recipe.bluelayer.org/recipe/17817/vanilla-buttercream"},{"id":"17791","title":"Basic Buttercream","ingredients":"butter, without salt<br>sugars, granulated<br>vanilla extract","directions":"Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.<br>Reduce speed to medium.<br>Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.<br>(After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).<br>Add vanilla, and beat until buttercream is smooth.<br>Use immediately, or cover and refrigerate for up to 3 days.<br>(Bring to room temperature, and beat on low speed until smooth before using.<br>).","url":"https://recipe.bluelayer.org/recipe/17791/basic-buttercream"},{"id":"17762","title":"My Favorite Macarons (Chocolate)","ingredients":"egg, white, raw, fresh<br>sugars, granulated<br>sugars, powdered<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered","directions":"Beat egg whites and gradually add granulated sugar.<br>Beat until stiff peaks form and you have French meringue.<br>Add sifted A ingredients in 2 batches and fold in gently.<br>Mix lightly so the meringue doesn't break.<br>The batter will be fluffy.<br>Now start the\"macaronnage\" mixing process.<br>Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula.<br>Continue the \"macaronnage\" -- mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up.<br>The finished batter will be shiny and smooth.<br>Pipe the batter into any size you desire.<br>Remove any air bubbles and let the macarons dry out until the batter does not stick to your finger when you touch them.<br>Put the macarons into an oven preheated to 320F/160C and turn the temperature down to 265F/130C.<br>Bake for about 15 minutes.<br>After they cool, spread the cream filling on the macarons and sandwich together.<br>For this recipe, I made cocoa buttercream for the filling.<br>Just mix all the B ingredients together to make it.<br>Done.<br>The macaron batter is rather sweet, so I usually fill the macarons with slightly sweet buttercream filling.","url":"https://recipe.bluelayer.org/recipe/17762/my-favorite-macarons-chocolate"},{"id":"17498","title":"Quick Vanilla Buttercream Frosting","ingredients":"sugars, granulated<br>butter, without salt<br>vanilla extract<br>cream, whipped, cream topping, pressurized","directions":"In a standing mixer fitted with a whisk, mix together sugar and butter.<br>Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.<br>Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.","url":"https://recipe.bluelayer.org/recipe/17498/quick-vanilla-buttercream-frosting"},{"id":"16547","title":"Decorator Buttercream - Aka Classroom Buttercream","ingredients":"shortening, vegetable, household, composite<br>vanilla extract<br>butter, without salt<br>salt, table<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream shortening with salt and flavorings in electric mixer or with hand mixer until smooth and soft.<br>Add half of powdered sugar and the milk, then mix until smooth.<br>Add remaining sugar, scrape down sides, and mix on low speed until combined.<br>If mixture is too stiff add milk 1 teaspoon at a time until desired consistency is reached.<br>Thick consistency icing should be spreadable, not rough or crumbly (if you can roll it into a ball you probably won't be able to squeeze it through a tip!)<br>--when beater is pulled out icing should hold firm pointed peaks which may be a little ragged at the edges; Medium consistency icing should be easy to squeeze and can be pretty loose (you just need it to hold its shape on the top or side of the cake)--when beater is pulled out icing will pull to a smooth point; Thin consistency icing, used for lace, writing or icing the cake, should hold a soft point (sparrow's beak) when beater is pulled.<br>To make lighter, fluffier icing, beat medium consistency icing at medium speed for 2 minutes.<br>Tips from Laurie Clarke - visit www.sweetcelebrations.us for more recipes and helpful decorating hints!","url":"https://recipe.bluelayer.org/recipe/16547/decorator-buttercream-aka-classroom-buttercream"},{"id":"16317","title":"Creamy Buttercream Frosting","ingredients":"butter, without salt<br>cream, fluid, heavy whipping<br>sugars, granulated","directions":"In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl.<br>Whip until double in volume.<br>This takes a very long time, approximately 10 minutes.<br>While still whipping, drizzle in the heavy cream.<br>Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.<br>Add 1/2 of the confectioners sugar and whip until smooth.<br>At this point, you can taste the frosting and determine if you would like to add more sugar to sweeten to taste.<br>Thickly frosts top and sides of two 9 inch cakes.","url":"https://recipe.bluelayer.org/recipe/16317/creamy-buttercream-frosting"},{"id":"16256","title":"Red Skin Buttercream","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>sugars, powdered<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Beat all ingredients until fluffy consistency.<br>Add more vodka or icing sugar to achieve desired consistency.","url":"https://recipe.bluelayer.org/recipe/16256/red-skin-buttercream"},{"id":"15033","title":"Teri's Buttercream Frosting for Banana Nut Bread","ingredients":"sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>vanilla extract<br>bananas, raw<br>butter, salted","directions":"Beat all ingredients (except milk add this a little at a time to get the consistency you want) with electric mixer 2 minutes, scraping bowl often<br>For a fun and intrusting twist add 1 chopped banana and 1/2cup finally chopped nuts (what ever kind you used in your bread).<br>If you do add these remember that you will need to add more powdered sugar to thicken it up and maybe a dash more vanilla and/or banana extract for flavor.<br>This recipe goes great on my banana bread recipe, Teri's Banana Bread)<br>Covers multiple loaves of banana bread.<br>contributed by Teri aka intofrogs","url":"https://recipe.bluelayer.org/recipe/15033/teris-buttercream-frosting-for-banana-nut-bread"},{"id":"14934","title":"White Chocolate Buttercream Frosting","ingredients":"butter, without salt<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized","directions":"In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.<br>Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).<br>Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.","url":"https://recipe.bluelayer.org/recipe/14934/white-chocolate-buttercream-frosting"},{"id":"14486","title":"Fluffy Buttercream Frosting","ingredients":"butter, without salt<br>sugars, powdered<br>vanilla extract<br>lemon juice, raw<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat butter until cream.<br>Add powdered sugar a cup at a time.<br>Beat and scrape down bowl after each addition.<br>Add pinch of salt.<br>Beat until incorporated.<br>Add vanilla extract and lemon juice.<br>Beat until incorporated.<br>Add milk and beat until nice and fluffy.<br>Add more to thin out to desired consistency.","url":"https://recipe.bluelayer.org/recipe/14486/fluffy-buttercream-frosting"},{"id":"14440","title":"Chocolate Buttercream","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pascha, organic bitter-sweet dark chocolate chips,<br>vanilla extract<br>sugars, granulated","directions":"In a medium-size bowl, beat the butter until creamy, about 3 minutes.<br>Add the milk carefully and beat until smooth.<br>Add the melted chocolate and beat well.<br>Add the vanilla extract and beat for 3 minutes.<br>Gradually add the confectioner's sugar and beat until creamy and<br>desired consistency.<br>NOTES &amp; TIPS:.<br>VARIATIONS: __Mocha Buttercream.<br>Add 2-3 teaspoons instant espresso powder.<br>after adding the confectioners' sugar and continue with the recipe.","url":"https://recipe.bluelayer.org/recipe/14440/chocolate-buttercream"},{"id":"14248","title":"Naturally Coloured Pink Buttercream Frosting!","ingredients":"butter, without salt<br>sugars, granulated<br>strawberries, raw","directions":"Put your butter and sugar in either a food processor or stand mixer and mix until well blended (a few minutes).<br>Add your strawberry puree gradually (while mixing) until the frosting is light, fluffy, pink and tasty.<br>The cake pictured above was a buttermilk layer cake and I put some sweetened strawberry puree (left a little chunky) in the middle and then slathered the outside with the buttercream.<br>It turned out better than I could have imagined.<br>Licking the bowl was the best part!","url":"https://recipe.bluelayer.org/recipe/14248/naturally-coloured-pink-buttercream-frosting"},{"id":"13846","title":"Wilton Buttercream Icing","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large bowl, cream shortening and butter with electric mixer.<br>Add vanilla.<br>Gradually add sugar, one cup at a time, beating well on medium speed.<br>Scrape sides and bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk and beat at medium speed until light and fluffy.<br>Keep bowl covered with a damp cloth until ready to use.<br>For best results, keep icing bowl in refrigerator when not in use.<br>Refrigerated in an airtight container, this icing can be stored 2 weeks.<br>Rewhip before using.<br>NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.","url":"https://recipe.bluelayer.org/recipe/13846/wilton-buttercream-icing"},{"id":"13699","title":"Somebody's Mother's Buttercream Icing","ingredients":"butter, without salt<br>salt, table<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Cream butter, add salt and sugar, a small amount at a time, beating all the while.<br>Add vanilla.<br>Add milk if needed to slightly moisten the mixture.<br>Depending on what you're serving, add one mini jar of Somebody's Mother's Chocolate, Caramel, or White Chocolate Sauce with Pear William.","url":"https://recipe.bluelayer.org/recipe/13699/somebodys-mothers-buttercream-icing"},{"id":"13423","title":"American Buttercream Frosting","ingredients":"butter, salted<br>salt, table<br>sugars, powdered<br>vanilla extract<br>cream, fluid, heavy whipping","directions":"Optional- As mentioned above, I like a cream cheese version of this frosting best.<br>The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit.<br>If desired, for a very light cream cheese flavor add 1/2 block (4 oz).<br>cream cheese, leaving the other ingredients (as listed above) the same.<br>For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.)<br>of cream cheese.<br>If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.<br>Flavoring options- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla.<br>Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options.<br>In most cases Ill still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring.<br>For zest, add about 1 teaspoon fresh zest.<br>For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.<br>-.<br>* In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).<br>(If you are adding cream cheese, add it now, then beat until smooth).<br>* Add salt (if needed).<br>* One cup at time, add 2 cups of powdered sugar, beating after each addition.<br>* Add vanilla, or other flavorings and beat to combine.<br>* Add about 1 tablespoon of cream, and continue beating.<br>* Add the remaining 2 cups powdered sugar, one at a time.<br>* Add an additional 1-2 tablespoons cream until desired consistency is reached.<br>If you want to pipe the frosting on cupcakes, the frosting should be nice and thick.<br>Continue to beat another minute or so.<br>The frosting should now be smooth and fluffy.<br>Troubleshooting-.<br>* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.<br>* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm.<br>Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up.<br>If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.","url":"https://recipe.bluelayer.org/recipe/13423/american-buttercream-frosting"},{"id":"13335","title":"Buttercream Decorating Icing","ingredients":"sugars, powdered<br>butter, without salt<br>vanilla extract<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Use electric mixture and cream butter or shortening well.<br>Add flavoring, salt, and powdered sugar.<br>Continue to blend with mixer, adding liquid a little at a time (only enough to be able to blend easily).<br>It will be heavy at this point.<br>When all the sugar is well blended, stop the mixer and test consistency.<br>It should be stiff enough to hold its shape when a knife drawn through it.<br>You may not use all the liquid.<br>It is better to add a little more later if needed.<br>The proper texture should be fluffy, with a consistency of heavy whipped cream, but not bubbly.<br>Overbeating, with too much liquid causes air bubbles, making holes in the finished decorations.<br>If accidentally you add too much liquid, it can be corrected by the further addition of sifted powdered sugar.<br>If, after the decorating processes have been started, you find the consistency too soft or too stiff, it is not necessary to return the icing to the mixer.<br>Just blend the cream or powdered sugar with a fork in the bowl.<br>This icing keeps well under refrigeration for many weeks if tightly covered.<br>Bits of leftover colored icing may be wrapped separately in waxed paper and placed in an airtight plastic bag tightly sealed with a rubber band and placed in the refrigerator for use at a later date.<br>Be sure to warm it to room temperature before using and fluff with a fork to restore proper consistency.<br>Use paste colors sparingly, as the colors darken upon standing.<br>Adding too much paste color may also cause a slightly bitter taste.<br>When using butter, watch the liquid addition carefully.<br>There is more moisture content and a lower melting point which means it will soften faster with the heat of the hands.<br>The flavor of butter is much better than shortening.<br>The colors of frosting are affected by the yellow color so if you want white frosting, it's best to stick to shortening.","url":"https://recipe.bluelayer.org/recipe/13335/buttercream-decorating-icing"},{"id":"12865","title":"Vanilla Buttercream","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Place the butter in a large mixing bowl.<br>Add in 4 cups sugar, then the milk and vanilla.<br>On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.<br>Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).<br>If desired, add a few drops of food coloring and mix thoroughly.<br>Use and store the icing at room temperature because icing will set if chilled.<br>The icing can be stored in an airtight container for up to 3 days.<br>**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.","url":"https://recipe.bluelayer.org/recipe/12865/vanilla-buttercream"},{"id":"12616","title":"Lime Cream Cheese Buttercream","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>sugars, powdered<br>lime juice, raw<br>lime juice, raw","directions":"Beat together buttercream ingredients with an electric mixer at high speed until combined.<br>Buttercream should be well combined after 3 -5 minutes.<br>Frost completely cooled cupcakes with buttercream.","url":"https://recipe.bluelayer.org/recipe/12616/lime-cream-cheese-buttercream"},{"id":"12320","title":"French Applesauce Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>spices, cloves, ground<br>cocoa, dry powder, unsweetened<br>cornstarch<br>oil, olive, salad or cooking<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Combine first 9 ingredients in a large bowl.<br>Heat applesauce and oil slightly in microwave and add to dry ingredients.<br>Mix thoroughly.<br>Pour into 9x13 pan that has been sprayed with nonstick spray.<br>Bake at 350* for 45 minutes.<br>(Can also be baked in a bundt pan at 325* for 45 minutes.<br>Cool in pan for about 20 minutes, then turn out and cool on rack.)<br>Can be eaten as is, or dust with powdered sugar or frost with your favorite buttercream or cream cheese frosting.","url":"https://recipe.bluelayer.org/recipe/12320/french-applesauce-cake"},{"id":"12299","title":"Lorilyn's Dairy-Free Chocolate Buttercream","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cream Nucoa in bowl of mixer.<br>Sift together the powdered sugar and cocoa powder.<br>Beat about 1 cup of the sugar mixture into the butter.<br>Add vanilla and combine.<br>Alternate adding the rest of the sugar mixture with the rice milk until everything is combined.<br>Scrape sides and bottom of bowl often (especially if you double this batch).<br>When combined, turn mixer to med-high speed and beat until frosting expands and becomes fluffy.<br>Use a Wilton 1M tip to decorate cupcakes.","url":"https://recipe.bluelayer.org/recipe/12299/lorilyns-dairy-free-chocolate-buttercream"},{"id":"11124","title":"Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stiff Consistency: In large bowl, cream shortening and butter with electric mixer.<br>Add cocoa and vanilla.<br>Gradually add sugar, one cup at a time, beating well on medium speed.<br>Scrape sides and bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy.<br>Keep bowl covered with a damp cloth until ready to use.<br>For best results, keep icing bowl in refrigerator when not in use.<br>Refrigerated in an airtight container, this icing can be stored 2 weeks.<br>Rewhip before using.<br>Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.<br>Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz.<br>square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.<br>For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.","url":"https://recipe.bluelayer.org/recipe/11124/wiltons-chocolate-buttercream-icing-decorator-icing-frosting"},{"id":"10865","title":"Vanilla or Chocolate Buttercream","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Beat butter and cream cheese at medium speed with an electric mixer until creamy.<br>Gradually add powdered sugar, beating at low speed until blended.<br>Increase speed to medium, and slowly add milk and vanilla, beating until smooth.<br>To Make Chocolate Buttercream: Prepare vanilla buttercream as directed in previous steps.<br>Microwave 1 cup (6 ounces) dark chocolate morsels in a microwave safe bowl at Medium for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals.<br>Gradually add melted chocolate to Vanilla buttercream; beat until blended and smooth.","url":"https://recipe.bluelayer.org/recipe/10865/vanilla-or-chocolate-buttercream"},{"id":"10761","title":"Best Buttercream Frosting Recipe","ingredients":"shortening, vegetable, household, composite<br>butter, without salt<br>vanilla extract<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream butter and shortening with electric mixer.<br>Add vanilla.<br>Gradually add sugar, one cup at a time, beating well on medium speed.<br>Scrape sides and bottom of bowl often.<br>When all sugar has been mixed in, icing will appear dry.<br>Add milk and beat at medium until light and fluffy.","url":"https://recipe.bluelayer.org/recipe/10761/best-buttercream-frosting-recipe"},{"id":"8633","title":"COCONUT - CHOCOLATE TORTE","ingredients":"- 1 c. cake flour, sifted<br>- 1 tsp. baking powder<br>- 1/4 tsp. salt<br>- 4 eggs, divided<br>- 1 c. sugar<br>- 1 tsp. vanilla<br>- 1/4 c. butter or margarine, melted, cooled<br>- 3 tbsp. rum (optional)<br>- 1/2 c. (1/4 lb.) tender butter or margarine<br>- 1 egg yolk<br>- 1 tsp. vanilla<br>- 2 tbsp. rum (optional)<br>- 2 oz. (2 sqs.) unsweetened chocolate","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Chocolate Buttercream --CHOCOLATE BUTTERCREAM:-- Combat butter or margarine, egg yolk, vanilla and rum until eventually fluffy. Slowly battle within 2 cups sifted powdered sugar. I<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8633/coconut-chocolate-torte"},{"id":"8390","title":"BUTTERCREAM ICING FOR CAKE DECORATING","ingredients":"- 1 heaping c. nonfat dry powdered milk<br>- 1/2 c. awesome faucet water<br>- 2 c. powerful Crisco shortening<br>- 2 tbsp. meringue powder<br>- 1/2 tsp. almond (should really be obvious flavoring for seriously white frosting)<br>- 1 1/4 tsp. vanilla (ought to be obvious flavoring for very white frosting)<br>- 2 to 2 1/2 pounds. confectioners sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Battle for 5 minutes. Retail outlet airtight inside the fridge. Retains for weeks. If you have to have chocolate (or brown) frosting, include cocoa to style.<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8390/buttercream-icing-for-cake-decorating"},{"id":"8017","title":"For the cookies: sift with each other very first 3 elements and","ingredients":"- 12 minutes. Enable to great, then remove towards parchment.<br>- 50 percent Moons 192<br>- 1 heaping Tbls. of buttercream icing.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Insider's Recipes Learn Version tumble in opposition to a spoon in just thick ribbons. Maintain icing hot within double boiler previously mentioned lower warm. For buttercream icing: with mixer upon small, blend all comp.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8017/for-the-cookies-sift-with-each-other-very-first-3-elements-and"},{"id":"4907","title":"French Buttercream","ingredients":"- 2 lb (1 kg) Sugar<br>- 8 fl oz (250 mL) Water<br>- 12 oz (375 g) Egg yolks<br>- 2 lb 8 oz (1.25 kg) Butter, delicate<br>- 1 tbsp (15 mL) Vanilla","directions":"1. First, blend the sugar and water in a saucepan. bring to a boil, stirring to dissolve the sugar.<br>2. Next, start to boil until finally the syrup reaches a temperature of 240°F (115°C).<br>3. Then, whilst the syrup is boiling, battle the yolks with the whip attachment until they are thick and mild.<br>4. Then, as before long as the syrup reaches 240°F (115°C), pour it incredibly slowly but surely into the overwhelmed yolks even though the mixer is functioning at instant pace.<br>5. Then, progress to overcome right until the blend is amazing and the yolks are amazingly light-weight and thick.<br>6. Then, with the mixer continue to managing, insert the butter, a minor at a period. Include it specifically as quick as it can be absorbed through the combination.<br>7. Finally, beat inside the vanilla. If the icing is much too delicate, refrigerate till it is enterprise plenty of to spread.","url":"https://recipe.bluelayer.org/recipe/4907/french-buttercream"},{"id":"4906","title":"Meringue-Style Buttercream","ingredients":"- 2 lb (1 kg) Sugar<br>- 8 fl oz (250 mL) Water<br>- 1 lb (500 g) Egg whites<br>- 2 lb (1 kg) Butter, tender<br>- 8 oz (250 g) Emulsified shortening<br>- 2 tsp (10 mL) Lemon juice<br>- 1 tbsp (15 mL) Vanilla","directions":"1. First, blend the sugar and water in a saucepan. Carry to a boil, stirring to dissolve the sugar.<br>2. Next, move forward to boil until the syrup reaches a temperature of 240°F (115°C).<br>3. Then, though the syrup is boiling, overcome the egg whites in a contemporary, grease-absolutely free bowl, having the whip attachment, right until they sort corporation, soaked peaks. Do not overbeat.<br>4. Then, as quickly as the syrup reaches 240°F (115°C), pour it Quite gradually into the egg whites When the mixer is operating at medium tempo.<br>5. Then, progress to beat until finally the meringue is neat and styles rigid peaks. (You include currently produced an Italian meringue.<br>6. Then, with the mixer nonetheless jogging at medium rate, start off introducing the butter, a minor at a period. Include it basically as instant as it can be absorbed through the meringue.<br>7. Then, even though all the butter is crushed in, incorporate the shortening in the identical route.<br>8. Finally, battle in the lemon juice and vanilla. Icings: Generation and Program 923.","url":"https://recipe.bluelayer.org/recipe/4906/meringue-style-buttercream"},{"id":"4905","title":"Straightforward Buttercream","ingredients":"- 1 lb (500 g) Butter<br>- 8 oz (250 g) Shortening<br>- 2 lb (1 kg) Confectioners�?T sugar (10X)<br>- 2.5 oz (75 g) Egg whites, pasteurized<br>- 1 tsp (5 mL) Lemon juice<br>- 1 tbsp (15 mL) Vanilla","directions":"1. First, cream jointly the butter, shortening, and sugar until finally perfectly combined, working with the paddle attachment.<br>2. Finally, include the egg whites, lemon juice, and vanilla. mix in at medium pace. Then merge at superior pace until light-weight and fluffy.","url":"https://recipe.bluelayer.org/recipe/4905/straightforward-buttercream"}]