Vanilla And Chocolate Buttercream Recipes

BUTTERCREAM ICING FOR CUPCAKES (VANILLA AND CHOCOLATE)

Steps:

• Add butter into a large bowl and cream with electric hand mixer for 1 minute. Add powdered sugar into the bowl, one cup at a time, and mix until fully combined. Add vanilla and milk and continue to mix until very fluffy, about 2-3 more minutes.
• Spread (or pipe) on cupcakes, cake or sugar cookies. Enjoy!

VANILLA CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 325 degrees. Line 3, 8" round pans with parchment paper. Butter and flour sides (I use Baking PAM for this).
• With a mixer, cream together butter and sugar until light in fluffy.
• Beat in eggs one at a time, beating well after each addition, and scraping down sides as needed.
• In a small bowl, mix together flour, cornstarch, baking soda, and baking powder.
• In another glass that can pour, mix together buttermilk and vanilla.
• Gradually beat in flour mixture and buttermilk milk mixture, alternating. Begin and end with flour.
• Divide batter among the 3 prepared pans and bake for 25-28 minutes, or until toothpick inserted into center of pan comes out clean.
• Beat together butter and shortening until light and fluffy.
• In small bowl, mix salt, cocoa powder and powdered sugar together. Beat into butter mixture about 1/2 cup at a time.
• Beat in vanilla and heavy whipping cream until smooth and fluffy.
• Melt chocolate in microwave safe bowl on high in 30 second increments. Stir well after each increment until smooth.
• Use spatula to spread chocolate out on parchment paper. Roll parchment paper up into a tube and put in fridge for 30 minutes. When ready to use, gently unfold parchment paper and break the chocolate off as you go.
• Level cakes.
• Place half of buttercream filling on two layers. Stack, ending with final layer that does not have buttercream. Use a spatula to spread buttercream around the sides. This is a naked cake so you should see cake through some of the frosting - it almost looks like a crumb layer.
• Make ganache: Put chocolate chips and corn syrup in heat proof bowl. Heat heavy whipping cream in microwave safe bowl until boiling. Pour cream over chocolate chips and cover bowl with plastic wrap. Let sit for 5 minutes, then whisk together.
• Transfer ganache to a squeeze bottle and use bottle to pour ganache around edges/sides of cake. Fill in center of top of cake with remaining ganache.
• Use chocolate chards to decorate top of cake.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
• Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
• Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
• In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
• In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
• To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
• To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
• Serve the cake cold or allow it to come to room temperature before serving.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
• In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

VANILLA AND CHOCOLATE BUTTERCREAM

Steps:

• In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
• With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth, about 5 minutes.
• Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined.
• Divide reserved vanilla buttercream into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately.

CHOCOLATE BUTTERCREAM

Steps:

• Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
• To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
• Add the milk carefully and beat until smooth.
• Add the melted chocolate and beat well for 2 minutes.
• Add the vanilla and beat for 3 minutes.
• Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
• **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

BILLY'S CHOCOLATE BUTTERCREAM

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 chocolate until just combined.
• Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.