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Combine the milk, vanilla extract, and salt in a small bowl, and stir them together to dissolve the salt and set aside. Place the butter in a stand mixer fitted with a paddle attachment. Mix for 2 minutes on medium speed, until the butter is lighter in color and creamy. Scrape the bottom and sides of the bowl.
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Place each frosting color in a sandwich bag and cut off one tip. Lay a sheet of plastic wrap on your work surface. Pipe a straight vertical line in each color, right next to each other, in the order of the rainbow: red, orange, yellow, green, blue, purple. Roll up the plastic wrap and twist the ends. Cut off one end.
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step two: prepare the big frosting bag. Place a rectangle of plastic wrap on the counter (about 12-inches by 10-inches). Pipe the red frosting in a line on the plastic wrap. Pipe back and forth three or four times to make a bar of frosting about 8-inches long. Repeat with the orange frosting just under the red. Repeat with the remaining colors.
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Once set, remove the white chocolate from the refrigerator. Transfer the colored rectangles to a cutting board and chop into tiny squares to make little chips. Using a rubber spatula, fold the chips into the frosting base, adding just ⅓ of the chips at a time to ensure even distribution.
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Add a second cake round on top, and repeat the frosting circles. Add a third cake round and use the rest of your frosting to make the final rainbow frosting layer. Place the last cake round on top, press down gently, and make sure the sides of the cake are straight. Refrigerate the cake while you prepare the meringue topping.
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Instructions. Take the white frosting and divide it into 3 bowls. To each bowl, add 1-2 drops of gel food dye and stir to combine. Add the colored frosting to the 12-inch piping bags without a coupler or tip. Snip the ends of the tips and set them aside. Place a 1M or 2D piping tip inside of the 16-inch piping bag.
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SUBSCRIBE HERE: http://bit.ly/MyCupcakeAddictionLearn how to make these beautiful multi-coloured Rainbow Frosting Swirls for topping your beautiful cupcake c.
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Make the Cake: Preheat the oven. Preheat the oven to 350°F and spray the pan with cooking spray. Beat wet ingredients and sugar. Beat the sugar, vegetable oil, butter, eggs, egg yolks and vanilla extracts under the batter is lighter in color. Mix in the sour cream and beat to combine. Add the dry ingredients.
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Rainbow Buttercream Frosting. Beat 1 cup of butter, 2 tsp vanilla extract, and 1/4 tsp of salt on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth. Slowly mix in 3 1/2 cups of powdered sugar and 2 Tbsp of heavy cream on a low speed. Beat on low until the ingredients are fully incorporated.
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Spread the chocolate onto baking sheets. Line each baking sheet with a silicone baking mat or parchment paper. Refrigerate for 15 minutes. Make the frosting base. Beat the butter and cream cheese together until completely smooth and creamy. Add the confectioners' sugar, then vanilla extract and salt. Set aside.
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Instructions. Mix butter, salt, and meringue powder with a hand mixer or in a standing mixer. Slowly add milk then add powdered sugar one cup at a time on low. Scrape down sides of bowl. Add vanilla extract. Increase power to medium and beat for 2-5 minutes until smooth and fluffy.
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In a large standing mixer, mix 4 sticks butter, 2 tablespoons vanilla extract until creamy on medium speed. On low speed, add 6 cups powdered sugar and 4 tablespoons milk. Mix until combined. If you want it thicker, add more powdered sugar. If it becomes too thick, add 1/4 teaspoons milk as needed.
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View Supply List: https://www.globalsugarart.com/how-to-frost-a-rainbow-buttercream-cake.htmlLearn how to create a rainbow buttercream cake in this short vid.
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Instructions. Cream butter until light and fluffy. With mixer on low add in the powdered sugar, alternating with milk as needed. Add in the vanilla and salt. Bring mixer up to medium/high speed. Mix until all combined and buttercream is light and fluffy. Keyword american buttercream, buttercream, cake, cake decorating, frosting.
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Make the cupcakes: Preheat the oven to 350°F. Line cupcake tins with wrappers. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
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Whip the butter until smooth. Add the powdered sugar a little at a time until fully incorporated. Scrape down the sides. Add the salt, milk, and vanilla extract. Stir it in until combined, then whip on medium-high speed for 3 minutes until light and fluffy. Divide the buttercream between 5 small bowls.
