Buttercream Dream Icing... This recipe for buttercream icing is without a doubt the absolutely best Buttercream icing I’ve ever found. And it’s really pretty simple. It’s just butter, shortening, clear vanilla extract, confectioner’s sugar and milk. But don’t let the simplicity fool you into thinking this is just an ordinary, run-of-the-mill buttercream. The end results is positively fantastic!.
SF Frosting - 1 package (1.4 ounce) sugar-free instant pudding mix, any flavor 1 3⁄4 cup milk 1 package (8 ounce) cream cheese 1 container (8 ounce) lite frozen whipped topping, thawed Directions: In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
Coconut Milk Whipped Cream 1. Place a can of coconut milk (MUST BE FULL-FAT) in the fridge overnight. 2. Remove the chilled can from fridge and FLIP it upside down. 3. Open the can and separate the coconut liquid. You won't need it. 4. Scoop the coconut solids into chilled bowl. 5. Whip the cream with hand mixer until fluffy. 6. Add in a touch of sweetener and vanilla extract and whip again. Store leftovers in sealed container in the fridge for up to 2 weeks. Re-whip it when you need it.
Best Ever Buttercream Frosting | Before you begin covering your cake with fondant, be sure that your cake is covered with a layer of buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface, so the fondant layer looks clean and smooth. And it's buttercream, so it tastes amazing, right?