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Culinary Central

How to Make Your Own Frosting

December 23, 2011 Le Cordon Bleu Las Vegas 0 Comments

How to Make Your Own Frosting

Making your own frosting at home can be a lot of fun and save you a little money as well. There are only so many flavors and types of frosting that you can purchase at the store but if you experiment with making your own frosting the combinations can be unlimited. Starting with a base frosting recipe, you can add all kinds of different things to come up with that incredible unique frosting that will be sure to be the big hit at your next event and if you are thinking of enrolling in baking classes and Nevada culinary schools this is a great skill for you to have.

Making your own standard vanilla frosting at home includes combining butter, milk, sugar and vanilla. In order to get the best possible consistency and flavor make sure to only use top quality ingredients.

Step 1: Gather up the Ingredients needed for your Frosting

This recipe is enough to prepare icing to frost one 13 X 9-inch cake, 24 cupcakes or 48 mini cupcakes which are great for kids parties or school events. Frosting can be made a few hours ahead of time and refrigerated if needed. When you are ready, just stir until smooth and easily spreadable before using.

1/3 cup softened butter
2 tablespoons milk
3 cups powdered sugar
1 1/2 teaspoons vanilla extract

Step 2: Gather the equipment you will need in order to make your frosting.

1 Mixing bowl
2 Mixing spoons
Electric mixer (optional)
1 set of measuring cups and measuring spoons

Step 3: Prepare your frosting

In a large mixing bowl, combine the softened butter with the powdered sugar. Mix them together using a mixing spoon or electric mixer set on low speed until they are well blended.

Slowly pour in the vanilla extract and one teaspoon of the milk and mix until everything is blended and creamy. Make sure to scrape the sides of the bowl to ensure that all of the ingredients are thoroughly combined.

Continue to add milk one teaspoon at a time until frosting is the desired consistency. You are going to want to make sure that the frosting is not too runny so that when you apply it to your cake or cupcakes that it will stay firmly on the top and not run off the sides.

It's much easier to thin icing with additional milk than to thicken it again, so keep in mind that a little milk goes a long way when you're adjusting the consistency. Pour milk in slowly and stir together for a few minutes to make sure that your frosting does not get too thin.

After your icing is mixed and ready to go, you can start to add food coloring to transform your vanilla icing to any color of the rainbow. This is when you can start to add anything you desire to make your base frosting into just about any flavor. You can add sprinkles, chocolate chips, chunks of candy bars, get creative and use your imagination. If you enjoy baking and being creative in the kitchen than perhaps you would enjoy taking baking classes at Nevada culinary schools.

This article is presented by Le Cordon Bleu College of Culinary Arts in Las Vegas. Le Cordon Bleu College of Culinary Arts in Los Angeles offers culinary arts and pâtisserie and baking training programs in Las Vegas, Nevada. To learn more about the class offerings, please visit Chefs.edu/Las-Vegas for more information.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.

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