Gale Gands Quick Vanilla Buttercream Frosting Recipes

GALE GAND'S - QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter.
• Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

VANILLA BUTTERCREAM

Steps:

• In a saucepan, place the sugar and carefully pour the water around the edge. Using your finger, make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.)
• Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled.
• Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed).
• Keep at room temperature while frosting the cake.

FUDGE FROSTING

Steps:

• Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.
• Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.

CLASSIC VANILLA BUTTERCREAM

Steps:

• In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
• Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

BILLY'S VANILLA BUTTERCREAM FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

QUICK VANILLA FROSTING!

Steps:

• Grab a large bowl and some measuring cups, along with your ingredients.
• Plop 3 cups of powdered sugar in the bowl.
• Take two sticks of butter or 1/3 cup margarine and put it in a coffee mug. Then, heat it in the microwave for 30 seconds, or until it is sofened enough to be mixed up.
• While you wait, you can measure out 1 and 1/2 teaspoons of vanilla. Next, pour the softened butter/margarine into the mixture.
• Lastly, add your estimated amount of milk and mix it all together until it is creamy and there is no extra powder at the bottom.
• If the mixture is to spreadable, add some more powdered sugar. If it is not spreadable enough, then simply throw in more milk.

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• Combine all the ingredients in a large bowl and beat with an electric mixer for about 3-5 minutes, until frosting is creamy. (Add icing sugar gradually and sparingly).

BUTTERCREAM FROSTING

Steps:

• Beat butter, cream cheese spread and vanilla in large bowl with mixer until blended.
• Add sugar gradually, beating after each addition until blended.

MAGNOLIA VANILLA BUTTERCREAM FROSTING

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.