VANILLA BEAN BUTTERCREAM
Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for 2 dozen cupcakes
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
- Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.
VANILLA BEAN BUTTERCREAM FROSTING
This vanilla bean buttercream frosting recipe only uses five ingredients! It's so easy to make and delicious you'll never buy frosting again!!
Provided by Chelsey White
Categories Frosting & Fillings
Time 5m
Number Of Ingredients 5
Steps:
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
- Mix in 1 Tbsp vanilla bean paste and 1/2 tsp salt on a low speed.
- Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reach the desired colored.
Nutrition Facts : Calories 1074 calories, Carbohydrate 129 grams carbohydrates, Cholesterol 171 milligrams cholesterol, Fat 64 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 40 grams saturated fat, ServingSize 1, Sodium 207 grams sodium, Sugar 126 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
VANILLA BEAN BUTTERCREAM FROSTING
This is such an easy and delicious Vanilla Bean Buttercream Frosting recipe!
Number Of Ingredients 5
Steps:
- Cream the softened butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Makes approximately 6 cups of frosting.
VANILLA BEAN BUTTERCREAM, VANILLA BEAN WHITE CHOCOLATE MOUSSE AND VANILLA SYRUP FOR WEDDING CAKE
Provided by Food Network
Categories dessert
Time 4h30m
Yield One 9-inch layer cake
Number Of Ingredients 24
Steps:
- For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F.
- Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes. Add the butter piece by piece and whip until light fluffy, about 10 minutes. Fill a pastry bag fitted with a round tip and reserve the rest.
- For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes. Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat. Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes. Once cooled, fold in the whipped cream.
- Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes. Add the melted chocolate to the egg and cream mixture and fold to combine. Fill a pastry bag fitted with a round tip and reserve the rest.
- For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved. Cool completely.
- To assemble the cake: Split the cake rounds in half to make 4 layers. Brush the top of each with 3 tablespoons of the vanilla syrup. Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam. Fill the dam with a layer of the white chocolate mousse. Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated. Place the stack in the freezer until firm, 30 minutes to 1 hour.
- Remove from the freezer and lightly frost the whole cake with some of the buttercream. Place the cake back in the freezer to firm up, another 30 minutes to 1 hour. Frost and decorate the cake as desired with the remaining buttercream and mousse.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
VANILLA-BEAN BUTTERCREAM
Use this to make our Coconut Chick Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Pulse vanilla seeds and sugar in a food processor. Pour through a sieve into a bowl; discard large pieces of bean.
- Put vanilla-sugar mixture, egg whites, and salt in a heatproof mixing bowl set over a pan of simmering water. Heat, whisking constantly, until sugar is dissolved and mixture registers 160 degrees on an instant-read thermometer.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed 5 minutes. Raise speed to medium-high; beat until stiff peaks form and mixture is glossy and cooled.
- Reduce speed to medium; beat in the butter, 1 piece at a time. Beat in extract.
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
BEST VANILLA BUTTERCREAM
Why is this recipe crowned the best vanilla buttercream frosting? With its powerfully decadent vanilla bean flavor and delightfully creamy texture, your family and friends will scrape every last bit of this frosting off their plates. —Margaret Knoebel, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla paste and extract. Set aside to cool slightly. Meanwhile, in a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended.
Nutrition Facts : Calories 144 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 43mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
VANILLA BEAN BUTTERCREAM
Make and share this Vanilla Bean Buttercream recipe from Food.com.
Provided by mrsrhyne07
Categories Dessert
Time 5m
Yield 12 2 1/2 cups, 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Beat butter for a few minutes with a mixer user the paddle attachment on medium speed.
- Add 3 cups of sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
- Increase mixer speed to medium and add vanilla bean, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
- If your frosting needs more stiff consistency, add remaining cup of sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
Nutrition Facts : Calories 311.6, Fat 17.2, SaturatedFat 10.9, Cholesterol 47.5, Sodium 101.8, Carbohydrate 40.2, Sugar 39.3, Protein 0.3
VANILLA BEAN PASTRY CREAM
The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
- Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
- Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 13.9 g, Cholesterol 63.9 mg, Fat 6.3 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 210.9 mg, Sugar 11.4 g
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- Use the paddle attachment on your mixer (this is your secret weapon for creamy buttercream). Cream the butter well for several minutes on medium speed. (If you don't have a paddle attachment, just use the whisk attachment, or a handheld mixer.)
- Add in three cups of confectioner’s sugar and beat on low until incorporated and then medium until well mixed.
- Add one tablespoon of milk and beat until incorporated, then add the last three cups of confectioner’s sugar and beat on low, then on medium until well mixed.
- Add another tablespoon of milk and the vanilla paste or extract, then beat on medium until well mixed.
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- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
- Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
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