SUGAR COOKIES WITH ALMOND FROSTING
Provided by Food Network
Time 45m
Yield about 60 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds.
ALMOND CREAM CHEESE FROSTING
Provided by Gert Schwartz
Categories Condiment/Spread Dairy Dessert No-Cook Quick & Easy Cream Cheese Almond Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose).
VANILLA BUTTERCREAM FROSTING
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
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
VANILLA AND ALMOND FROSTING
You can use the base of this recipe to make almond and/or vanilla buttercream frosting. The vanilla works wonderfully with most any cake flavor. The almond is highly recommended with a chocolate or devil's food cake. Note that the entire recipe makes 7 1/2 cups of frosting. I discovered this recipe in Bon Appetit, 2004.
Provided by Bev I Am
Categories Dessert
Time 15m
Yield 7 1/2 cups
Number Of Ingredients 7
Steps:
- For base frosting:.
- Using electric mixer, beat butter in large bowl until fluffy.
- Gradually beat in sugar, then cream and vanilla.
- If making both frostings: Divide between 2 bowls.
- For vanilla frosting:.
- Mix 1 teaspoon vanilla into 1 bowl of base frosting.
- For almond frosting:.
- Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
Nutrition Facts : Calories 1330.9, Fat 75.9, SaturatedFat 48, Cholesterol 203.4, Sodium 15.8, Carbohydrate 168.1, Sugar 164.6, Protein 0.9
VANILLA AND ALMOND FROSTING
Categories Condiment/Spread Dairy No-Cook Quick & Easy Vanilla Bon Appétit
Yield Makes about 7 1/2 cups
Number Of Ingredients 11
Steps:
- For base frosting:
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.
- For vanilla frosting:
- Mix 1 teaspoon vanilla into 1 bowl of base frosting.
- For almond frosting:
- Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
EASY VANILLA BUTTERCREAM FROSTING
After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Diana Wilson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield About 3 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
VANILLA ALMOND GLAZE
I would say that this is one of my favorite glazes that is great on almost anything. I use this glaze on my homemade Louisiana Crunch Cake, on homemade doughnuts, and on cinnamon rolls! Delicious!!!
Provided by TwinGodesses
Categories Dessert
Time 3m
Yield 1 cup glaze
Number Of Ingredients 5
Steps:
- In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
- Drizzle over desired desserts.
Nutrition Facts : Calories 1437, Fat 50.8, SaturatedFat 32, Cholesterol 140.3, Sodium 477.1, Carbohydrate 246.3, Sugar 235.3, Protein 4.8
AUNT MARY'S VANILLA FROSTING
Use this creamy vanilla frosting recipe when you need a quick solution for your cakes or cupcakes.
Provided by Leo J. Lagrotte
Categories Desserts Frostings and Icings White
Yield 10
Number Of Ingredients 6
Steps:
- Combine butter or margarine, shortening, confectioners' sugar, flour, vanilla, and milk in a mixing bowl. Whip all ingredients until fluffy.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 11.6 g, Cholesterol 25.4 mg, Fat 19.7 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 8.6 g, Sodium 70.6 mg, Sugar 8.5 g
FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING
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
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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