Creamy Vanilla Frosting Recipes Recipe Cards Recipe For Zucchini

CREAMY VANILLA FROSTING

Steps:

• In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
• In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
• Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately.

CREAMY VANILLA FROSTING/ICING

Steps:

• Cream butter in a standing mixer for about 5 minutes or until fluffy.
• Keeping the mixer on, add the vanilla.
• Add the powdered sugar, a little at a time until fully incorporated. With about half of the sugar in, add 2 tbls. of whipping cream.
• Pour in the rest of the powdered sugar and then the remaining 2 tbls. of whipping cream. Continue mixing until you get a nice, fluffy, creamy consistency.
• Add any other flavorings or color and store in the refrigerator until it's ready to be spread. Can be made ahead of time. Double recipe for two 9 inch cakes.

CREAMY VANILLA FROSTING

Steps:

• In a large bowl cream the butter. Add in the powdered sugar and vanilla and mix well. Now add in the milk 1 TBSP at a time until it turns into frosting into desired consistency.
• SPECIAL NOTE: Acually I triple this recipe. You can do like I said above and make different color and flavor frosting. its up to you.
• Now for the fun part -- Have plenty of candy for decorating. mini M&M's, crushed up candy canes, sprinkles ect. ect and ect. HAVE FUN! =).

ZUCCHINI BARS WITH SPICE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Mix brown sugar, butter, eggs, and vanilla extract together in a bowl. Stir in flour, baking soda, cinnamon, and cloves. Stir in zucchini and walnuts. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool completely before frosting, about 1 hour.
• Mix frosting with cloves in a bowl. Spread over the zucchini bars.

CREAMY FROSTING

Steps:

• Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
• Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

VANILLA CREAM FROSTING

Steps:

• Combine ingredients and whip to desired consistency. The powdered sugar amount is approximate, I have used between 1 and 1 1/2 lbs powdered sugar.
• If it is too watery add powdered sugar a little at a time to bring up to desired consistency.
• If too dry, add 2 tablespoons Crisco and approx 1/2 to 1 vanilla powder.