VANILLA BEAN FROSTING
Fluffy vanilla buttercream frosting is the perfect topping or filling for cakes, cupcakes and cookies. This vanilla bean frosting is easy to make. See notes for a dairy free frosting version.
Provided by Wendy O'Neal
Categories other desserts
Time 12m
Number Of Ingredients 5
Steps:
- Split Vanilla pod and scrape out all the beans with a sharp knife.
- Beat together butter, shortening, 1 tbsp of warm water, and vanilla beans until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
- Mixture will be very thick. After all sugar is incorporated, add 1-2 more tbsp. of warm water and beat at medium/medium-high speed for 1-2 more minutes. Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way.
- The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.
Nutrition Facts : ServingSize 1, Sodium 14 grams sodium
HOW TO MAKE PERFECT VANILLA BEAN BUTTERCREAM FROSTING
How To Make Perfect Vanilla Bean Buttercream Frosting.
Provided by Alyssa Brantley
Categories Dessert
Number Of Ingredients 6
Steps:
- Combine salted and unsalted butter in the bowl of stand mixer fitted with the beather blade and beat for 4 to 5 minutes at speed 4 until light and creamy.
- Use a sharp paring knife to slice the vanilla bean pod in half and run the back of the knife blade down the inside of each pod half to scrape out the seeds.
- Add in the scrapings from the vanilla bean pod plus 1/4 teaspoon of high quality pure vanilla extract to the whipped butter.
- Mix for 1 to 2 minutes until vanilla bean seeds are evenly distributed. You should see nice black vanilla flecks in the butter.
- Lower the mixing bowl and remove the beater blade. Place a mesh strainer over the bowl and measure in all of the powdered sugar.
- Slowly shake the strainer back and forth until the powdered sugar is sifted and all that is left are the lumps.
- I usually use a butter knife to break these larger lumps apart and continue sifting until all I am left with are the small particles that I don't want in my frosting then I discard those.
- Remove mesh strainer, place blade back on and lock bowl in place. Start the mixer on the lowest setting (or you will have a major mess!) and work up to speed 4 until all of the powdered sugar is well incorporated into the butter.
- Add in the half and half (or coconut milk) and continue beating until well mixed.
- That's it! Use as desired to frost a cake, cupcakes, cookies, breads, etc. and Enjoy!
Nutrition Facts : ServingSize 0.083 finished frosting, Calories 297 kcal, Carbohydrate 40 g, Protein 1 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 71 mg, Sugar 39 g
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 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 FROSTING
Use this recipe Vanilla Frosting to ice our Vanilla Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.
VANILLA BEAN-COCONUT CUPCAKES WITH COCONUT FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Dessert Bake Kid-Friendly Coconut Vanilla Birthday Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18
Number Of Ingredients 18
Steps:
- For reduced coconut milk:
- Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.
- For cupcakes:
- Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
- For frosting:
- Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.
- Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.
- Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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
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.
GEMMA'S BEST-EVER VANILLA BUTTERCREAM FROSTING RECIPE
Learn how to make my easy, Best-Ever Vanilla Buttercream Frosting recipe, which is perfect for my Vanilla Birthday Cake and any of my cakes & cupcakes.
Provided by Gemma Stafford
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
- Once the butter is pale in color and light slowly add in the icing sugar one spoon at a time at medium speed. Let the sugar fully incorporate before adding in more sugar.
- Add the vanilla extract, vanilla bean seeds, salt, and cream or milk.
- Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
- Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.
- * This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:1. That is two measures of sugar to one of butter. I.E. ** For about 3 mug cakes or 6 cupcakes it would be 3ozs/85g of butter, 170g sugar, 1/2 tsp vanilla extract, 1 1/2 tsp- 2 1/4 tsp of milk and cream . This will generously frost this batch.
VANILLA BEAN CUPCAKES WITH FLUFFY VANILLA BEAN MASCARPONE BUTTERCREAM
These Vanilla Bean Cupcakes are tender and fluffy and topped with ultra creamy mascarpone buttercream frosting made with real vanilla beans! They're perfect for parties, birthdays, or any occasion at all!
Provided by Chrissie (thebusybaker.ca)
Categories Baking Dessert Snack
Time 43m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper muffin cups.
- Add the butter and white sugar to the bowl of your stand mixer and mix on high speed until light and fluffy, scraping down the sides of the bowl a few times.
- Continue mixing on high and add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after each addition.
- Combine the flour, cornstarch, baking powder, and salt in a medium bowl and set aside.
- Measure the milk and scrape the vanilla bean seeds into the milk, stirring well to combine.
- Add the flour mixture and the milk mixture alternatively to the butter mixture, mixing on low speed until everything is added (start and end with the dry ingredients).
- Mix on high speed for about one minute to ensure everything is combined.
- Divide the batter between the 18 prepared muffin cups and bake at 350 degrees Fahrenheit for about 17-19 minutes.
- Whip the butter and mascarpone on high speed until light and fluffy.
- Add the powdered sugar one cup at a time, whipping on high speed between each addition and scraping down the sides of the bowl.
- Scrape the seeds out of the vanilla bean and add them to the frosting, along with the heavy cream and salt.
- Whip on high until well combined, scraping down the sides of the bowl.
- Cool the cupcakes completely on a wire rack.
- Add the frosting to a large piping bag fitted with a large star tip and pipe the frosting onto the cooled cupcakes.
- Store in the fridge for 24 hours before serving, or serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 486 kcal, Carbohydrate 65 g, Protein 5 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 34 mg, Fiber 1 g, Sugar 50 g
MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING
Provided by Bobby Flay
Time 45m
Yield 90 mini cupcakes
Number Of Ingredients 22
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
- Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
- In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
- Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
- Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
- Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.
More about "vanilla bean frosting recipes"
BROWN BUTTER VANILLA BEAN FROSTING - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (4)Total Time 15 minsCategory DessertCalories 188 per serving
- In a saucepan over medium heat, melt the butter with the vanilla beans. Whisk frequently, scraping the bottom as well as the insides out of the vanilla bean. As the butter foams, continue whisking and scraping to release any brown bits that may stick to the bottom. Once the butter has sufficiently browned (not burned) and smells heavenly, remove from heat. Remove vanilla bean pods from butter and scrape and remaining seeds using a sharp pairing knife to return to the butter.
- Using the whisk attachment on your stand mixer, beat browned vanilla bean butter with the confectioner's sugar. Start slow to incorporate and then turn the speed up to medium and then high until the frosting is light and fluffy.
- One tablespoon at a time, add the milk (I used half and half) and continue beating the frosting until you've reached the desired consistency.
VANILLA BEAN CUPCAKES WITH BUTTERCREAM FROSTING - JUST A TASTE
From justataste.com
5/5 (3)Total Time 38 minsCategory DessertCalories 438 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners' sugar and beat until combined, then add the heavy cream and remaining confectioners' sugar and continue beating until the frosting is thick and creamy. (See Kelly's Notes.)
- Beating the frosting in between each addition of the confectioners' sugar lightens the color of the frosting and will make it more white in color (rather than yellow).
EASY VANILLA BEAN BUTTERCREAM RECIPE | SUGAR GEEK SHOW
From sugargeekshow.com
Ratings 8Calories 849 per servingCategory Dessert
- 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.
VANILLA BUTTERCREAM - CLASSIC VANILLA FROSTING
From cupcakeproject.com
Ratings 67Calories 128 per servingCategory DessertLocation St. Louis, MO
CREAMY VANILLA BEAN VEGAN FROSTING - FORKS OVER KNIVES
From forksoverknives.com
5/5 (3)Total Time 1 hrEstimated Reading Time 1 min
BOURBON-VANILLA BEAN FROSTING RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 15 mins
VANILLA CUPCAKES WITH VANILLA BEAN FROSTING RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (7)Total Time 2 hrs 33 minsServings 24Calories 174 per serving
- To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, baking soda, and baking powder. Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla extract. Reduce mixer speed to low. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites.
- Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups. Bake at 350° for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
- To prepare frosting, place 1 cup sugar, 1/4 cup water, and vanilla bean in a saucepan; bring to a boil. Without stirring, cook 3 minutes or until a candy thermometer registers 250°; discard vanilla bean. Combine 3 egg whites, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Reduce mixer speed to low; continue beating until mixture cools (12 minutes).
VANILLA CUPCAKES WITH VANILLA BEAN FROSTING | SOFT ...
From spicedblog.com
Ratings 13Category DessertCuisine AmericanTotal Time 1 hr
VANILLA BEAN GOLDEN CUPCAKES WITH CHOCOLATE FROSTING RECIPE
From foodandwine.com
4/5 (1)Category Desserts, Cupcake RecipesServings 12Total Time 1 hr
- Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk the flour with the baking powder and salt.
- In a large heatproof bowl set over a saucepan of simmering water, whisk the chocolate with the butter and corn syrup until smooth; remove from the heat and let cool to almost room temperature, about 5 minutes. Whisk in the sour cream, salt and vanilla. Using a handheld electric mixer, gradually beat in the confectioners’ sugar until smooth.
VEGAN VANILLA FROSTING - THE CONSCIOUS PLANT KITCHEN - TCPK
From theconsciousplantkitchen.com
4.9/5 (252)Total Time 15 minsCategory DessertCalories 56 per serving
- In a medium bowl, cream soft vegan butter with an electric hand mixer until smooth, fluffy and whiter in color - about 30 seconds.
- Beat on low speed with an electric hand mixer. This prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
- Beating until it forms a smooth, spreadable frosting, don't overbeat, or it could curdle or get grainy. Read my post above for all my troubleshooting tips.
VANILLA BEAN CUPCAKES WITH VANILLA BEAN BUTTERCREAM ...
From cookingclassy.com
4.2/5 (5)Total Time 1 hr 50 minsCategory DessertCalories 436 per serving
- Whisk and sift dry ingredients: Sift all-purpose flour and cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
- Cream together mixture: In the bowl of an electric stand mixer fitted with the paddle attachment that constantly scrapes bowl, cream together butter, granulated sugar and seeds of 1 vanilla bean until mixture is pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla extract.
- Mix in dry ingredients alternating with milk: With mixer set on low speed add flour in three additions alternating with 1/2 of the milk in two addditions.
VANILLA BEAN CREAM CHEESE FROSTING RECIPE - THROUGH HER ...
From throughherlookingglass.com
BANANA CAKE WITH VANILLA BEAN FROSTING RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory CakesServings 20Total Time 40 mins
LEMON LAYER CAKE WITH VANILLA BEAN FROSTING - EVERYDAY ANNIE
From everydayannie.com
Estimated Reading Time 8 mins
VANILLA BEAN PUMPKIN CREME BRULEE - BAKING BITES
From bakingbites.com
VANILLA BEAN SCONES PIONEER WOMAN - ALL INFORMATION ABOUT ...
From therecipes.info
VANILLA BEAN CAKE DECORATING RECIPES
From cakecentral.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love