VANILLA BUTTERCREAM FROSTING
This is my favorite vanilla buttercream. It's the perfect vanilla frosting that's simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!
Provided by Sally
Categories Frosting
Time 5m
Number Of Ingredients 5
Steps:
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
- You can control the consistency at this point- add up to 1/2 cup more confectioners' sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 2 1/3 cups (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.
BASIC VANILLA BUTTERCREAM
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Smooth, fluffy, and creamy, it's ideal for all kinds of cakes, from cupcakes to multi-layered confections.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 5m
Yield Makes enough for 30 cupcakes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat 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.
HEAVENLY WHITE CAKE
This is an old recipe I have for a white cake, and it tastes very good.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Measure sifted cake flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 52.1 g, Cholesterol 32.1 mg, Fat 12.2 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 7.6 g, Sodium 417.1 mg, Sugar 26.2 g
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
Provided by dsrinivasan
Categories Desserts Frostings and Icings White
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
- Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 23 g, Protein 1.2 g, SaturatedFat 14.6 g, Sodium 17 mg, Sugar 16.8 g
HEAVENLY VANILLA BUTTERCREAM
The smell of powdered sugar makes me gag, so when I came up with this buttercream (loosely adapted from Alton Brown's Buttercream recipe), I knew I could never go the sickly sweet frosting route again for my cupcakes. This frosting is so fluffy and light and buttery and not too sweet. This frosting, however, does not set, so it's not good for piping flowers onto cakes, although is sturdy enough to support decorations made out of royal icing or "Crisco and powdered sugar" buttercream. If you have vanilla bean paste (you can get this at Williams Sonoma for the same price ounce for ounce as vanilla extract), use 1 teaspoon of the paste with 1 teaspoon of extract for that special, delicious effect of vanilla bean specks throughout the frosting.
Provided by jenw1041
Categories Dessert
Time 25m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy-duty saucepan, mix water with sugar until it is of even consistency.
- Put saucepan on low-med heat.
- Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites on medium until they start getting stiff, then opaque. This takes about 45 seconds per egg white.
- When the sugar syrup in the pan goes into a boil for at least a minute (without burning), turn off the heat.
- With the mixer still on medium speed, pour the boiling sugar syrup into the stiffened egg whites, using a funnel. The funnel should aim directly at the egg whites in the bowl, using care not to let the sugar syrup touch the side of the bowl or the whisk, as this could cause stringy sugar crystals to form in the icing, which should be silky smooth.
- Keep the mixer on medium speed for about 10 minutes - scraping the sides of the bowl every 3 minutes or so.
- When the egg whites resembles thick marshmallow fluff, keep the mixer on low to medium speed, and start adding the butter, one half-stick at a time.
- Wait until the entire half stick is incorporated before adding the next.
- When you've added the fifth or sixth stick of butter, the mixture may begin to look watery and lumpy, like cottage cheese. This is alright - simply keep adding the rest of the butter and leave the mixer on.
- Add vanilla.
- Once all the butter has been added, turn the mixer up to medium-high and watch it turn from lumpy, greasy cottage cheese into a silken smooth, dense, whipped cloud of heavenly, delicious, smooth buttercream.
- Use buttercream right away, or it can be refrigerated.
- If refrigerated, let buttercream come to room temperature for at least 2 hours before attempting to re-beat it. Otherwise, you will, once again, have the greasy cottage cheese effect, and it does take considerable effort to rebeat it to the perfect consistency.
Nutrition Facts : Calories 475.4, Fat 43, SaturatedFat 27.2, Cholesterol 113.9, Sodium 330.8, Carbohydrate 22.4, Sugar 22.4, Protein 2.1
BILLY'S VANILLA BUTTERCREAM
As seen on Martha Stewart. Courtesy of Billy Reece from Billy's Bakery, NYC. Check out his other recipes for "Billy's Chocolate Buttercream" #167665 and "Billy's Vanilla, Vanilla Cupcakes" #167664.
Provided by dojemi
Categories Dessert
Time 10m
Yield 30 cupcakes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 150.6, Fat 6.3, SaturatedFat 4, Cholesterol 16.8, Sodium 3.1, Carbohydrate 24.1, Sugar 23.5, Protein 0.2
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