130 buttercream butter water Recipes

butter, sugar, eggs, vanilla, baking powder, baking soda, salt, flour, buttermilk or 1 cup sour cream, sugar, butter, water, rum flavoring

fine-quality bittersweet chocolate (not unsweetened ), unsalted butter, water, sugar, egg whites, cream of tartar, unsweetened cocoa powder

butter, softened, icing sugar , sifted, instant coffee , dissolved in 1/4 cup boiling water (i use an instant espresso), salt, boiling water, unsweetened cocoa, vanilla

butter recipe yellow cake mix (from 18.25-oz box), water, butter or 1/4 cup margarine, softened, almond extract, egg, white chocolate , baking bars (chopped), butter, cut into pieces, softened, whipping cream, fresh whole strawberries, thinly sliced

sugar (plus 1 1/2 tbsp), water, egg yolks, orange liqueur, butter, softened, frozen orange juice concentrate, unsweetened chocolate, melted and cooled

water, clear vanilla flavoring, creme bouquet flavor enhancer, softened butter, powdered sugar

butter, room temp, vanilla extract or 1 tsp almond extract or 1 tsp butter flavor extract, milk or 2 tbsp water, sugar , sifted, meringue powder

water, white sugar (not confectioners sugar), egg whites, unsalted butter, vanilla

butter, shortening, powdered sugar, water, meringue powder (you can use two egg whites instead of the water and if you wish!), salt, cream of tarter, vanilla, milk

white shortening (i use non-hydrogenated, organic ), you can use butter instead , but it won tsp be as stable, but its yummy, vanilla extract (or almond extract, really any flavor you want), water, pure cane confectioners sugar, merengue powder (i like the wilton brand), a pinch of salt

butter, white sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, shortening, sugar, water, salt, vanilla extract, butter flavored extract

genoise, butter, melted, flour, sugar, vanilla extract, salt, eggs (large), or 6 medium, cocoa (opt), french buttercream, egg yolks, sugar, water, butter, room temperature, unsweetened chocolate, melted (opt), or 1 1/2 tsp. almond extract (opt), or 1 1/2 tsp. vanilla extract, or any flavor you like

food cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )

water, granulated sugar, fresh ginger, peeled and coarsely chopped, all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, unsalted butter, melted, dark brown sugar, eggs, molasses, water, unsalted butter, unsalted butter, at room temperature, cut into small pieces, honey, ripe mangoes, peeled, pitted and coarsely chopped, egg yolks, sugar, light corn syrup, pure vanilla extract, candied ginger, finely diced

butter, softened, chocolate chips (ghirardelli 60% cacao is the best), sugar, espresso (instant granules in cool water), vanilla (optional)

powdered sugar (confectioners ), crisco shortening, powdered milk, mixed with enough water to make 1 cup, vanilla , clear, salt, butter flavoring , clear, almond extract, creme fraiche (optional), cornstarch

duncan hines butter cake mix, lemon flavored jell -0, boiling water, crisco oil, eggs, lemon buttercream frosting, butter, softened, juice of 1 fresh lemon, enough powdered sugar for spreading consistency (start with maybe 2 cups)

bittersweet chocolate (recommended : callebaut), boiling water, eggs, separated, unsalted butter, softened, superfine sugar, divided, vanilla extract, rice flour (recommended : bob s red mill), cornstarch, baking powder, baking soda, salt, buttermilk, chocolate-cardamom ganache , recipe follows, chocolate buttercream , recipe follows, dark cocoa powder, for dusting (recommended : callebaut extra brut), spun sugar bird s nests , recipe follows, jewel-encrusted bird s eggs , recipe follows, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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., cardamom pods, crushed, chopped bittersweet chocolate (recommended : callebaut), heavy cream, unsalted butter, softened, semisweet chocolate, melted and cooled to lukewarm, vanilla extract, sugar , sifted, sugar, corn syrup, special equipment: large whisk with 1-inch removed from end with wire cutters, white chocolate molding chocolate, assorted vegetable-dyed crystal sugars