Rich Vanilla Icing Recipes

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VANILLA FROSTING



Vanilla Frosting image

Don't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. -Mary Faulk, Cambridge, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6 cups.

Number Of Ingredients 4

12 cups confectioners' sugar
3/4 cup butter, softened
3/4 cup whole milk
1 tablespoon vanilla extract

Steps:

  • Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.

Nutrition Facts : Calories 145 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.

COOKED VANILLA FROSTING



Cooked Vanilla Frosting image

This vanilla frosting is an old-fashioned cooked frosting that's easy to make. Use vanilla bean paste or vanilla extract to make this frosting.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 20m

Number Of Ingredients 6

1/2 cup whole milk
2 tablespoons all-purpose flour
Pinch salt
1/2 cup sugar
4 ounces (1/2 cup) unsalted butter, at room temperature
2 teaspoons vanilla bean paste, or vanilla extract

Steps:

  • Gather the ingredients.
  • In a saucepan over medium-low heat, whisk the milk, flour, and salt together.
  • Continue cooking, stirring constantly, until the mixture is very thick and bubbly. Remove from heat and let cool to room temperature.
  • In a mixing bowl, beat the sugar and butter together until smooth and creamy. There should be no grittiness left in the mixture.
  • Beat in the cooled flour mixture until the mixture is light and fluffy.
  • Beat in the pure vanilla extract or bean paste.

Nutrition Facts : Calories 136 kcal, Carbohydrate 12 g, Cholesterol 26 mg, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, Sodium 20 mg, Sugar 11 g, Fat 10 g, ServingSize 1 Cup, UnsaturatedFat 0 g

VANILLA BUTTERCREAM FROSTING



Vanilla Buttercream Frosting image

For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 4

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

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.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g

RICH BUTTERCREAM FROSTING



Rich Buttercream Frosting image

A few simple ingredients make a creamy frosting that finishes cakes, cupcakes and cookies. If you love making desserts, keep this frosting recipe handy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 5 cups.

Number Of Ingredients 5

1 cup butter, softened
8 cups confectioners' sugar
6 tablespoons 2% milk
2 teaspoons vanilla extract
Food coloring, optional

Steps:

  • In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth (frosting will be thick). If desired, tint with food coloring.

Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 38mg sodium, Carbohydrate 24g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

RICH VANILLA ICING



Rich Vanilla Icing image

Make and share this Rich Vanilla Icing recipe from Food.com.

Provided by GoldsmithLissa

Categories     Low Protein

Time 2h15m

Yield 3 1/4 c

Number Of Ingredients 5

1 cup milk
1/4 cup flour
1 cup butter
1 cup sugar
1 teaspoon vanilla

Steps:

  • In a screw-top jar combine 1 cup milk and 1/4 cup flour. Cover and shake well. Place milk mixture in a small saucepan. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Transfer cooked mixture to a small bowl. Cover surface with plastic wrap and refrigerate at least 2 hours or until thoroughly chilled.
  • In a large mixing bowl beat 1 cup butter, 1 cup sugar, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy and sugar is almost dissolved. Add the chilled cooked mixture, 1/4 at a time, beating on medium speed after each addition until smooth.

Nutrition Facts : Calories 825.7, Fat 59.5, SaturatedFat 37.6, Cholesterol 160.7, Sodium 439.4, Carbohydrate 72.6, Fiber 0.3, Sugar 61.7, Protein 4

BUSTER BROWN CAKE WITH RICH VANILLA ICING



Buster Brown Cake With Rich Vanilla Icing image

Make and share this Buster Brown Cake With Rich Vanilla Icing recipe from Food.com.

Provided by GoldsmithLissa

Categories     < 60 Mins

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
2 cups packed brown sugar
1 teaspoon vanilla
2 egg yolks
1 cup buttermilk
2 egg whites
1 cup milk
1/4 cup flour
1 cup butter
1 cup sugar
1 teaspoon vanilla

Steps:

  • Grease and lightly flour two 8x11/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir together the flour, baking soda, and salt; set aside.
  • In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and vanilla; beat until well combined. Add egg yolks 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.
  • Thoroughly wash the beaters. In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into the beaten mixture. Spread batter into the prepared pan(s).
  • Bake in a 350 degree F oven for 30 to 35 minutes for the 8-inch pans or 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
  • In a screw-top jar combine 1 cup milk and 1/4 cup flour. Cover and shake well. Place milk mixture in a small saucepan. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Transfer cooked mixture to a small bowl. Cover surface with plastic wrap and refrigerate at least 2 hours or until thoroughly chilled. In a large mixing bowl beat 1 cup butter, 1 cup sugar, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy and sugar is almost dissolved. Add the chilled cooked mixture, 1/4 at a time, beating on medium speed after each addition until smooth.
  • Frost. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 534.5, Fat 25.7, SaturatedFat 12.7, Cholesterol 72, Sodium 341.1, Carbohydrate 72.7, Fiber 0.6, Sugar 53.4, Protein 5

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING



French Vanilla Cake with French Vanilla Buttercream Frosting image

The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.

Provided by Kim

Categories     Yellow Cake

Time 2h30m

Yield 10

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
⅛ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cup unsalted butter, softened
3 large egg yolks, at room temperature
2 large eggs, at room temperature
1 (7 inch) vanilla bean
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
¾ cup whole milk, at room temperature
½ cup sour cream, at room temperature
⅓ cup heavy cream
1 cup unsalted butter, softened
4 cups sifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
  • Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
  • Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
  • Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
  • Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
  • While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
  • When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
  • Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
  • Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg

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