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.
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-BEAN MILK FROSTING
Two types of vanilla -- the bean and the extract -- make this creamy bechamel-based frosting super aromatic. Use it to decorate our Chocolate Heart Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, whisk together flour, milk, vanilla extract, and salt until smooth. Heat over medium-high, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and let cool completely, about 30 minutes.
- In a stand mixer fitted with the paddle attachment, beat butter with sugar and vanilla seeds on medium speed, scraping down sides as necessary, until light and fluffy, about 2 minutes. Add milk mixture and continue to beat until frosting is light and fluffy and looks like whipped cream, 2 to 3 minutes. Use immediately.
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-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 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 CUPCAKES WITH VANILLA FROSTING
Oh! Now this is elegant. One exotic flavor showcased in a simple recipe to highlight its unique profile.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 24
Number Of Ingredients 18
Steps:
- Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2 1/2 cups flour, the baking powder and salt.
- Heat oven to 375°F. (For dark or nonstick pans, heat oven to 350°F.) In large bowl, beat 1 cup softened butter, seeds from 1 vanilla bean, and 1 1/2 cups sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. On low speed, beat flour mixture into sugar mixture alternately with 1 cup milk, beating after each addition just until smooth. Scrape side of bowl occasionally. Stir in sour cream.
- Spoon batter evenly into muffin cups, filing each about three-fourths full. Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, for frosting, in 4-quart saucepan beat 2 cups sugar and 1/2 cup flour with whisk. Beat in 2 cups milk until smooth. Cook over medium heat until mixture comes to a boil, beating constantly. Cook 1 minute longer as it boils. Remove from heat; immediately pour into ungreased 2-quart baking dish or shallow pan with sides. Refrigerate about 1 hour or until cooled.
- In large bowl, beat 2 cups softened butter and seeds from 1 vanilla bean with electric mixer on high speed until light and fluffy. Gradually add cooled flour mixture by 1/4 cupfuls; beat on high speed until smooth. Beat in 1 1/2 teaspoons vanilla.
- Place frosting in large resealable freezer bag. Cut off one bottom corner to create 1-inch opening. Pipe frosting in circular motion over cupcakes. Garnish with raspberries and mint.
Nutrition Facts : ServingSize 1 Serving
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.
VERY VANILLA FROSTING
This is my easy, delicious frosting recipe for sugar cookie cut-outs. I use vanilla bean paste for an intense vanilla flavor and because I love to see the specks of vanilla beans throughout. If you cannot find vanilla bean paste, you may substitute with 2 tsp. vanilla extract. The frosting turns out smooth and creamy and sets up nicely.
Provided by MarthaStewartWanabe
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, add powdered sugar, butter, milk and vanilla bean paste.
- With a spoon, stir ingredients together until moistened. Form a well in the center of the mixture and add food coloring if desired.
- With a hand-held electric mixer, beat on high for two minutes or until smooth and creamy. If a stiffer frosting is desired, add a little more powdered sugar at a time until desired consistency is reached. For a thinner frosting, use less powdered sugar or add a little more milk at a time until desired consistency.
- Spread frosting onto cooled cookies. Allow frosted cookies to sit at room temperature for 30-45 minutes in order for frosting to become firm enough to pack cookies away in an air-tight container. Be sure to place a sheet of wax paper between each layer of cookies to prevent them from sticking together.
Nutrition Facts : Calories 852, Fat 24.5, SaturatedFat 15.5, Cholesterol 66.8, Sodium 613.5, Carbohydrate 161.5, Sugar 156.5, Protein 1.6
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