What should buttercream icing taste like

I made this today for some Christmas cupcakes for my son and his co-workers. It came out so light and fluffy! I did tweak it a bit, I doubled the recipe then added only 1 tsp of clear vanilla and 1T plus 1 tsp marshmallow flavoring taste pretty darn good!!!

Thanks for this recipe which I've used as written successfully. I would like to use it again to pipe 'leaves' to decorate a cake. I'd like to know if this recipe will work if I add gel food coloring? If you want, you can use butter as a substitute. Can I use this recipe for a lemon buttercream? If so, just substitute the vanilla for lemon.

Unfortunately, my powdered turned into hard rock. Can I substitute ultra fine sugar? If so what is the equivalent measurement? Thank you so much???? Hi Cherry, I have not tried ultra fine sugar. The closest sub I have used is to blend sugar in a high powered blender to make powdered sugar. You might be able to try this!

Just wondering if there's a mistake in the amount of sugar listed. I needed more icing then the recipe so I used 2 cups of butter 2 cups or shortening and 1 whole bag of sugar which would be 8 cups of powdered sugar and everything seems to be perfect.

I'm wondering, should I really add the extra bag of sugar? No, If you feel your frosting is the perfect taste and consistency leave it! Sometimes humidity and other factors do make a difference in our baking and frostings. Also the temp of the air and of the butter, so go with your gut. If you feel the frosting is a little more runnier than you need for piping or it tastes little too much like butter then I would add a little milk and sugar.

Otherwise leave it! You used 4x the amount of butter and shortening but only 2x the amount of powdered sugar. Omg these are the cutest cupcakes ever, love them and the buttercream sounds so delicious! Dont cut the rainbow too long. If they are too long they will slouch. Otherwise they stay up really well! The candy is stiff enough.

Do I need to do something to the rainbows to get them to stay up? I am doing these for my 1 year old niece's bday this coming weekend!

Is it my cake recipe? The frosting? Suggestions or hints greatly appreciated. If your cake crumbles into your frosting you may want to thin out your frosting. Alternatively you can also employ a crumb coat, which is basically a thin layer of frosting that you freeze, preventing you from getting any crumbs on the subsequent layer of frosting.

For additional fun use a little bit of food coloring for your crumb coat! And maybe use fondant? That slice of cake looks delectable! May I ask for the time and temp difference, if any, to this recipe when you convert from cupcake to a whole cake? Nuri, The temperature remains the same, but you do need to increase the baking time.

I think I cooked these for 25 minutes and then constantly checked on them until they were done. The top should spring back and a toothpick inserted in the center should come out clean. I do not like a sickly sweet frosting either, so I did a little experimenting and this is what I came up with. You can add more or not as much, depending on your preference. Some of the other comments on here were rather rude and unnecessary!

While i understand you may appreciate input, some of the people who wrote were extremely mean about it. So, i am apologizing for them…no one likes to be spoken to that way! Beautiful cake.. Well done. Erin- the only reason for the rude comments was because of the initial rude comment the chef made.

Your photos are beautiful — the frosting is so white! I always fear with the yellow of the butter and the extracts that the frosting will be tinted yellow. If I follow the recipe exacty — it will be as white as yours, right?! I too am always looking for a good buttercream recipe. I will post pictures of the cake on my website for those to see… it is the Toy Story themed cake. A really great recipe — I loved the multiple layers of buttercream, really keeps it nice and moist.

If you use too much extract, your icing can become bitter. I actually use emulsion and extract in my buttercream and it works perfectly! This one is really unique and has a light almond-lemon flavor to it.

I use 1. Salt cuts the sweetness while bringing out all the yummy flavors in your icing! Salt is such an amazing tool to use in all cooking and baking. Just a tiny bit will bring your icing to the next level! I personally use salted butter in my recipe. If you use all butter and no shortening, only use salted butter for half of your fat. Use unsalted for the remainder. When you add it here it will become fully incorporated into the icing.

Do not use large granules of salt, be sure it is fine ground. Once you get your icing all blended together you need to let it mix thoroughly. I recommend mixing it for minutes on medium-low speed with your stand mixer. Be sure to stop a minute in and scrape your bowl sides and bottom.

You also must use the paddle attachment. This will whip so much air into your icing that you will spend hours re-icing your cakes because you are fighting the air bubbles. There you have it!!! Give some of these suggestions a try and see how much better your American buttercream can be! Now that you know how to fix these mistakes check out the one tool no cake decorator can live without!

If you're coloring your frosting, use a gel-based color rather than a liquid. And be cautious when adding milk or cream to American-style frosting, drizzling in just a little at a time. Remember: You can always add more, but you can't take it out! Frosting looking melty? It's likely too hot see no. Seems curdled? It's probably too cold. Either way, most problems work themselves out through the mixing process, which may take longer than you expect.

You may be running the mixer for 10 minutes. Most home cooks become frustrated by a confection that looks broken and trash it. But be patient, stick with it, and keep mixing. You'll have a picture-perfect frosting in no time. Making Frosting Ahead of Time. Not Paying Attention to Ingredient Temperatures.