Amy Sedariss Vanilla Buttercream Frosting Recipes

AMY SEDARIS'S VANILLA CUPCAKES

Steps:

• Preheat oven to 375°F.
• In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
• Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
• For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.
• Allow cupcakes to cool about 45 minutes and frost.
• *HINT* I added about one extra teaspoon of vanilla to the batter.
• This recipe didn't specify, but I used all-purpose flour.
• To the frosting, I added a bit more half-and-half to reach a thinner consistency.

VANILLA BUTTERCREAM FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.