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Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed. Switch to the whisk attachment. Add vanilla and mix on high for 8-10 minutes, or until the frosting is smooth and creamy.
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In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners' sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
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Instructions. In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan.
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1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. 2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount.
How to Make Easy Chocolate Cake Recipe For Kids
1 c. butter. Cook flour and milk until very thick, then cool completely with lid on. Cream sugar, butter and vanilla until very light and fluffy (about 10- 15 minutes). Add cooked mixture and beat well. Should be consistency of whipping cream.
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Step 2: Mix the butter and the vanilla on medium speed until thoroughly combined (about 2 minutes.) You want to give the butter and vanilla and chance to meld together. Step 3: Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step.
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Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed. Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.
Baker's Frosting
Cold heavy cream. Cold, heavy cream not only adds a creaminess to the frosting, but it also helps regulate the temperature of the frosting. The cream whips along with the butter, making the buttercream lighter, fluffier, and creamier. Make sure the fat content is above 35%. Use good quality vanilla if you can.
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Instructions. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
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Place room temperature butter and shortening in the bowl of a stand mixer. Put the entire 2-pound bag (7½ cups) of confectioners' sugar on top. Then, add vanilla, ½ cup milk, and salt. Turn the mixer on low and mix until all ingredients are incorporated. Turn the mixer up to medium-high and mix for 2-4 minutes.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and strawberry powder on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl. To the bowl of the stand mixer, add the cooled milk mixture.
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In a large bowl, combine the butter, sugar, vanilla and salt. Beat with an electric mixer until very light and fluffy, about 2-3 minutes. Add the cooled milk mixture to the butter and beat on high speed for 5 minutes, scraping down the sides of the bowl occasionally. Transfer the icing to the refrigerator for 5 minutes.
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In the bowl of a stand mixer, whip the butter using the paddle attachment (whisk attachment works too). Beat until creamy, about 2 minutes. With the mixer on low speed, gradually add in the confectioners' sugar until completely incorporated. With the mixer on medium speed, add the vanilla and mix until combined.
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In a medium saucepan, whisk together the sugar and flour. Add the milk and cook over medium heat, whisking constantly, until the mixture comes to a boil and has thickened to a pudding-like consistency, about 3 to 6 minutes. Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the beater attachment.
Versed Black Frosting
Instructions. Whisk the confectioners' sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners' sugar. Taste, then add a pinch of salt if desired.
Sugar Cookie Frosting recipe
Vanilla bean variation. Using whole vanilla beans in place of the vanilla extract adds a fresh, aromatic dimension to the vanilla frosting. Cut open a vanilla bean pod. Scrape out the seeds. Add about 2/3 of the seeds to the frosting in place of the vanilla extract. Don't throw away that vanilla bean pod.
