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Ingredients

• buttercream frosting w/coconut extract and whip cream
• Ingredients
• 1/2 cup butter or margarine, softened
• 1 (16-ounce) package powdered sugar
• 1/4 cup whipping cream
• 1/4 teaspoon salt
• 1 teaspoon coconut extract
• Blueberry Swiss Meringue buttercream
• Makes enough to generously frost about 16 cupcakes
• 4 egg whites
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened but cool
• 1 cup blueberry preserves
• 2 teaspoons vanilla extract
• Citrus-Scented Swiss Meringue buttercream
• Makes enough to generously frost 24-30 cupcakes
• 5 large egg whites
• 1 1/2 cups granulated sugar
• 1 1/2 cups (2 1/2 sticks) unsalted butter, softened, cut into tablespoons
• Zest (finely chopped) and juice of half an orange and half a lemon
• pistachio Swiss Meringue buttercream
• Makes about 4 cups
• 4 large egg whites
• 1 cup sugar
• 1 cup (2 sticks) unsalted butter, softened, cut into tablespoons
• Sweetened pistachio paste, to taste
• green food coloring (optional)
• Sweetened pistachio Paste
• Makes about 1 cup
• 1 cup pistachios, skins removed (if pistachios are salted, rinse them well)
• 1/4 cup granulated sugar
• 1/2 cup hot water
• In a food processor, grind pistachios and sugar until it becomes a fine meal. With the processor still running, Slowly add hot water, one tablespoon at a time scraping the bowl often, until a thick but spreadable paste forms. Transfer to a bowl and press plastic wrap against the surface. Cool to room temperature.
• apple cider buttercream
• 1 8oz bar cream cheese, soft
• 5 tbsp butter, soft
• 3 tbsp apple cider jelly
• pinch orange zest (optional)
• 1/4 tsp cinnamon
• 1 1/2 cups powdered sugar
• apricot buttercream
• 100 grams egg whites
• 200 grams sugar
• 300 grams unsalted butter at room temperature
• 50 grams apricot puree (or to taste)
• lemon buttercream
• 60 grams egg whites
• 120 grams sugar
• 180 grams butter, softened
• 25 grams lemon juice
• 1/4 tsp lemon oil or 1/2 tsp lemon extract
• French Style banana butter Cream
• Ingredients
• 5 ea eggs
• 200 g / 7 oz sugar
• 500 g /17.6 oz butter
• 3 g /0.11 oz salt
• 100 g / 3.5 oz banana Compound (scff.com)
• Lickety lemon butter Cream
• Ingredients
• 1/2 cup butter at room temperature (one stick)
• 1 pound sifted confectioners sugar (roughly 3-1/2 cups sifted)
• 1 teaspoon slat
• 1-1/2 teaspoon real lemon flavoring
• zest of two lemons
• Up to 6 tablespoons fresh lemon juice
• 1 egg white
• Equipment needed: Mix master or hand mixer, cake to frost, someone to lick the beaters afterwards (ask me if I am around)
• lemon butter Cream frosting (circa 1927)
• Ingredients
• 1/3 cup softened butter
• 1/2 teaspoon lemon zest
• 3 cups powdered sugar; sifted
• 2 tablespoons lemon juice
• Italian buttercream From The Culinary Institute Of America
• * 1/2 cup water
• * 8 large egg whites
• * 4 cups unsalted butter, cubed, room temperature
• * 1 tbsp vanilla extract
• Italian Meringue buttercream
• Ingredients
• 1 cup sugar
• 1/4 cup water
• 1/2 cup egg whites (about 4 large eggs)
• 1 cup butter
• 1/4 cup shortening
• 1/2 cup lemon juice
• 3/4 teaspoon vanilla extract

Description

Here Are The Second Group Of Buttercream Variations - I Believe That I Have About Two More Groups Along With Various Types Of Other Frostings That Are Not Buttercream. But I Think This Should Suffice, However If You Would Like All That I Have - Ping Me

Group Recipes