Bakery Style Vanilla Frosting Recipes
BAKERY STYLE VANILLA FROSTING
If you are looking for the best frosting, then this bakery-style vanilla frosting is a must-try. It takes only 5 minutes to whip and has the longest shelf life ever! Also, it's an absolute kids' favorite vanilla or chocolate frosting over any cupcakes, cakes, or cookies.
Provided by Veena Azmanov
Categories Dessert
Time 5m
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer with the paddle attachment, or hand mixer, cream butter and shortening for about a minute, on medium speed, until light and fluffy.Pro tip - The color of the butter will get lighter in color and will blend with the shortening completely.
- Combine water with cornstarch and vanilla extract. Add it to the creaming mixture and whip until smooth. Pro tip - Water will create a glue effect with the cornstarch when combined with the fat. It will also take away that starchy taste from the cornstarch.
- Next, start adding the powdered sugar one cup at a time. Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.Pro tip - Whipping for no less than 3 minutes will give a light and airy whipped cream frosting consistency.
- This buttercream is ready to use. You can use it to frost cakes ad as well as cupcakes. Pro tip - If you have air pockets while frosting the cake, use a paddle motion with a spatula when frosting. This usually will take care of the air pockets.
Nutrition Facts : Calories 501 kcal, Carbohydrate 53 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 40 mg, Sodium 52 mg, Sugar 51 g, ServingSize 1 serving
MAGNOLIA BAKERY VANILLA BUTTERCREAM
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
VANILLA FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 5m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 4
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
BAKERY FROSTING
This recipe makes it easy to capture the fabulous flavor of cakes from the best bakeries. A big batch of this sweet frosting keeps for 3 months in the refrigerator. -Barbara Jones, Tower Hill, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.
Nutrition Facts : Calories 305 calories, Fat 17g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 0 protein.
MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING
From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong? It's simple, but spectacular. It goes great with their cupcake recipe, but it plays nice with almost any cake.
Provided by Susan Campos
Categories dessert
Time 10m
Yield yields about 4 1/4 cups icing, enough for 24 cupcakes
Number Of Ingredients 5
Steps:
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 12 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 59 grams, TransFat 0 grams
VANILLA FROSTING
Use this recipe Vanilla Frosting to ice our Vanilla Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.
MAGNOLIA VANILLA BUTTERCREAM FROSTING
From New York's legendary Magnolia Bakery. Yields 24 cupcakes or 1 cake (see note below for triple layer cake) Nota Bene: - always allow baked goods to cool sufficiently before icing. - Use and store at room temperature because icing will set if chilled. - Can be stored in an airtight container for up to 3 days.
Provided by GoldsmithLissa
Categories Dessert
Time 15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk and vanilla.
- On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
- Note: You may not need to add all of the sugar.
Nutrition Facts : Calories 452.5, Fat 19.7, SaturatedFat 12.4, Cholesterol 52.6, Sodium 9.6, Carbohydrate 70.4, Sugar 68.7, Protein 0.6
THE BEST BAKERY STYLE BUTTERCREAM FROSTING
If you are looking for a frosting that tastes just like the frosting you get on cakes from the bakery then you will love this recipe. This is a light, creamy, fluffy frosting that spreads and pipes well. It's sweet but yummy.
Provided by Heather Reynolds in
Categories Dessert
Time 5m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Place butter, shortening, sugar, salt, vanilla and 2 tablespoons milk in a chopper and pulse 4 or 5 times for about 10 seconds each time.
- Add additional milk 1 tablespoon at a time and pulse until your reach the desired consistency.
- Make enough frosting for a 2 layer cake or one 9 x1 3 cake.
Nutrition Facts : Calories 225.1, Fat 16.3, SaturatedFat 8.4, Cholesterol 25.5, Sodium 68.9, Carbohydrate 20.1, Sugar 19.6, Protein 0.2
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