Vanilla Butter Recipes

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VANILLA BUTTERCREAM



Vanilla Buttercream image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 1/3 cups (enough for 12 cupcakes)

Number Of Ingredients 5

2 sticks (1 cup) unsalted butter, at room temperature
4 cups powdered sugar (1-pound box)
Pinch fine salt
2 teaspoons pure vanilla extract
2 to 4 tablespoons milk

Steps:

  • Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.

BASIC VANILLA BUTTERCREAM



Basic Vanilla Buttercream image

Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Smooth, fluffy, and creamy, it's ideal for all kinds of cakes, from cupcakes to multi-layered confections.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 5m

Yield Makes enough for 30 cupcakes

Number Of Ingredients 4

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

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 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

VANILLA BUTTER GLAZE



Vanilla Butter Glaze image

This makes a great glaze for cupcakes, bundt cakes, cinnamon rolls, pumpkin, carrot and spice cakes.

Provided by Vseward Chef-V

Categories     Sauces

Time 13m

Yield 12 serving(s)

Number Of Ingredients 4

3 tablespoons butter, melted
2 1/4 cups confectioners' sugar
3 tablespoons water
1 1/2 teaspoons pure vanilla extract

Steps:

  • Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
  • Let stand 3 minutes or until thickened.
  • Drizzle on cake.

Nutrition Facts : Calories 114.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.9, Carbohydrate 22.5, Sugar 22.1

VANILLA BUTTERCREAM FROSTING



Vanilla Buttercream Frosting image

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

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

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 BUTTER



Vanilla Butter image

This sweet butter is meant to be served with chocolate bread, but we think it would be an awesome addition to the weekend breakfast table. Slather it on waffles, muffins or scones.

Provided by Marian Burros

Categories     dessert

Time 30m

Number Of Ingredients 3

12 tablespoons sweet butter
3/4 cup confectioners' sugar
2 tablespoons vanilla extract

Steps:

  • Make the vanilla butter while the bread is rising. Cream the butter and sugar. Slowly beat in the vanilla.
  • Transfer the mixture to a serving bowl, cover it and chill. Remove it from the refrigerator at least 30 minutes before serving. The butter should be soft and spreadable.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 17 grams, Protein 0 grams, SaturatedFat 11 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 1 gram

VANILLA BUTTER



Vanilla Butter image

Lightly sweetened with fragrant vanilla, serve this butter on toast and biscuits as well as carrots, winter squash and sweet potatoes.

Provided by McCormick

Categories     Condiments,

Yield 8

Number Of Ingredients 3

1/2 cup (1 stick) butter slightly softened
1 tbsp confectioners' sugar
1 tsp McCormick® Pure Vanilla Extract

Steps:

  • Mix all ingredients in small bowl until well blended and smooth. Cover.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 103 Calories

VANILLA BUTTER CUTOUTS



Vanilla Butter Cutouts image

Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. They can be decorated in a variety of ways.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 7 dozen.

Number Of Ingredients 8

1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
1 tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired.

Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 156mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

PRINSESSTåRTA (PRINCESS CAKE)



Prinsesstårta (Princess Cake) image

Prinsesstårta or Princess Cake is one of the most famous cakes in Sweden, known for its show-stopping layers of sponge cake, pastry cream, and raspberry jam.

Provided by Brontë Aurell

Yield Serves 8-10

Number Of Ingredients 25

¼ stick (25 g) butter, melted and set aside to cool
4 eggs
⅔ cup (120 g) granulated sugar
⅔ cup plus 2 Tbsp. (120 g) all-purpose flour or cake flour
A pinch of salt
1 tsp. vanilla extract, or use the seeds of 1 vanilla bean
2 cups (500 ml) whole milk
1 vanilla bean, seeds scraped
1 whole egg plus 1 egg yolk
½ cup (100 g) superfine sugar
¼ cup (30 g) cornstarch
½ tsp. salt
2 Tbsp. (25 g) butter
1 portion of layer cake bases
1 portion of pastry cream
2¼ cups (600 ml) whipping cream
2 Tbsp. confectioners' sugar, plus more for dusting
½ cup (150 g) good-quality raspberry jam/jelly
7 oz. (200 g) green marzipan (store-bought or homemade and add a drop of green food coloring paste, not liquid)
Pink and green royal icing or marzipan, for the rose and leaves
2 cups (200 g) finely ground almonds (if the grind feels a bit coarse, re-grind it at home a few times in your grinder or processor)
½ (100 g) cup granulated sugar
⅔ (100 g) cup confectioners' sugar
1 tsp. almond extract
1 medium egg white

Steps:

  • Preheat the oven to 350°F. Prepare 3 baking sheets, greased and lined with baking parchment.
  • Beat together the eggs and sugar on high speed in a stand mixer or using a hand-held electric whisk. Beat until the mixture reaches ribbon stage-you will be able to see the traces of the mixture when you move the whisk.
  • Use a 8-inch diameter plate to draw three circles on baking parchment. Cut these out and place one parchment circle on each of the three baking sheets. Set aside.
  • Combine the flour, salt and vanilla in a separate bowl. Sift into the egg mixture, bit by bit, carefully folding using a figure-of-eight movement until incorporated. Pour the cooled melted butter down the side of the bowl and fold carefully again, trying not to knock out air.
  • Divide the mixture evenly between the parchment circles on the baking sheets spreading right to the edges of each circle with the back of a spoon. If they go over a bit, don't worry, you can cut these bits off afterwards.
  • Bake in the preheated oven for 5-7 minutes or until light golden brown.
  • Remove from the oven and allow to cool completely before removing the baking parchment. If the parchment sticks, slightly dampen the paper side with cold water and the paper will come off easily. Trim any untidy edges using a sharp knife.
  • In a saucepan, heat the milk with the scraped out seeds from the vanilla bean.
  • In a separate bowl, whisk together the eggs and sugar and add the cornstarch.
  • When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture while whisking continuously.
  • Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boil, carefully. Whisk continuously as the mixture thickens, for just under a minute, then remove from the heat and stir in the salt and butter.
  • Pour into a cold bowl and place a sheet of baking parchment on top to prevent the cream from forming a crust as it cools. The mixture will keep well in the refrigerator for a few days.
  • If using homemade marzipan instead of store-bought, blend the ingredients together in a food processor until you have a smooth marzipan.
  • Roll the mixture into a log and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour before using.
  • Whip the cream with the confectioners' sugar until stiff. Spoon two thirds into a separate bowl. Mix the remaining one third of the whipped cream with the prepared pastry cream.
  • Make sure your prepared layer cake bases are completely even in size. If not, trim to fit. Place the bottom layer on your chosen serving plate; you won't be able to move the cake once assembled.
  • Spread the raspberry jam/jelly evenly onto the base layer of the cake, then add half of the pastry cream mixture. Top with the second cake layer. Repeat with the remaining jam/jelly and second helping of the pastry cream mixture. Add the top cake layer.
  • Using a cake spatula, spread three quarters of the remaining stiffly whipped cream in a thick layer on the top and the sides of the cake. Make sure the cake is covered evenly all over to prevent jam/jelly from seeping out. Some people prefer to shape the cream into a dome; I quite like more of a level top on my princess cake, but it is up to you.
  • Next, roll out the green marzipan on a surface lightly dusted with confectioners' sugar or over the top of baking parchment (to prevent sticking). Roll out into a large, even circle, big enough to cover the top and sides of the cake (around 14 inches in diameter).
  • Carefully drape the marzipan on top of the cake and peel back the baking parchment, if using. Pull gently around the edges to bring the marzipan down to cover the cake, taking care not to overstretch. Once the marzipan is smoothed over and touching the base all the way around, trim away the excess. Press the edges gently in at the base.
  • To make the rose decorations, mold the pink royal icing or marzipan into ¾-inch tall teardrop shapes for the inside buds. Then roll out small round petal-shaped pieces of icing around ¾ x ¾-inch and wrap each one around the bud in layers. Cut the base off and fix the roses on top of the cake. Lastly, roll out the green royal icing or marzipan and cut out leaf shapes to fix by the sides of the rose. Dust with confectioners' sugar before serving.

VANILLA BUTTER CAKE



Vanilla Butter Cake image

Provided by Dan Langan

Categories     dessert

Time 1h10m

Yield Three 8-inch cakes

Number Of Ingredients 12

Nonstick baking spray
75 grams (2/3 cup) all-purpose flour, plus more for dusting
12 ounces (1 1/2 cups) buttermilk, at room temperature
4 large eggs
3 ounces vegetable oil
1 tablespoon pure vanilla extract or vanilla bean paste
425 grams (2 cups plus 2 tablespoons) granulated sugar
250 grams (2 cups) cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
6 ounces (12 tablespoons) unsalted butter, softened

Steps:

  • Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans.
  • Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth.
  • Combine the sugar, cake flour, all-purpose flour, baking powder, baking soda and salt in the bowl of your stand mixer. Whisk to combine the dry ingredients.
  • Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain. Add 1/4 of the liquid ingredients to the dry ingredients and blend on low to combine. Raise the mixer to medium-high speed and beat for 2 minutes, scraping the bowl and beater halfway through beating. Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl. Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes.
  • Divide the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it, 25 to 30 minutes.
  • Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely.

VANILLA BUTTER FROSTING



Vanilla Butter Frosting image

Alot of recipes for a basic butter frosting usually use way too much powdered sugar, are overlly sweet, and have no flavor. So I decided make up my own recipe for perfectly sweet vanilla butter frosting. I use less powdered sugar so you can taste the delicious butter and vanilla flavors instead of just powdered sugar. I like to use this frosting to frost cupcakes with.

Provided by Cupcake-Princess

Categories     Dessert

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • In a medium mixing bowl with an electric mixer on medium speed cream butter until smooth.
  • On low speed gradually add powdered sugar alternating with milk, adding more if needed, until at desired consistency. Add vanilla and beat until smooth and creamy.

VANILLA-BUTTER SUGAR COOKIES



Vanilla-Butter Sugar Cookies image

These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. -Cynthia Ettel, Glencoe, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 7 dozen.

Number Of Ingredients 15

1-1/2 cups butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 to 2 tablespoons whole milk
Food coloring, optional
Colored sugar

Steps:

  • Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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2017-05-14 Here’s how to make it: Beat butter until creamy. Make sure your butter is softened to room temperature before beginning. Use a hand or stand mixer to beat until smooth and creamy. Add sugar, cream, and vanilla extract. Beat on low speed until these ingredients are incorporated, then bump up the mixer to medium-high speed.
From sallysbakingaddiction.com


DELICIOUS VANILLA CUPCAKES RECIPE WITHOUT BUTTER - CAKE DECORIST
After that, ensure to mix and set aside. 2 1/2 cups of all-purpose flour, about 325 grams, 2 cups of sugar, about 414 grams, 3 tsp of baking powder, 1 tsp of salt. Then, combine your milk, vegetable oil, vanilla extract, and eggs in a medium-sized mixing bowl. 1 cup of milk, about 240 ml, 1/2 cup of vegetable oil, about 120 ml, 1 tbsp of ...
From cakedecorist.com


VANILLA CUPCAKES (THAT ACTUALLY STAY MOIST) | RECIPETIN EATS
2020-09-11 Cake flour works just fine with this recipe, but butter and vanilla flavour, and crumb is ever so slightly better using plain / all purpose flour. Also, cake flour makes the cake surface more tacky the next day. 2. Baking powder - dead baking powder is a common problem with cake fails. To ensure yours is good, even if not past expiry, place 1/2 tsp in a bowl and add 1/4 cup …
From recipetineats.com


VANILLA ALMOND BUTTER (COPYCAT RX BAR VANILLA ALMOND BUTTER)
2019-02-20 All you need to make this recipe is raw almonds, vanilla extract, 1-2 dates and collagen peptides for a boost of protein. My favorite way to eat it is with a banana for a quick snack that contains healthy carbs, fat and protein. You’ll love how easy it is to make your own nut butter at home! Raw Almonds. Dates. Coconut Oil. Vanilla Extract. Salt.
From onceuponapumpkinrd.com


VANILLA BEAN BUTTER - HOW SWEET EATS
2011-04-16 It just may be the best invention ever. Vanilla Bean Butter makes 1/2 cup (can easily be doubled) 1 stick butter, softened 1 vanilla bean Combine softened butter with the contents of one vanilla bean and mix. Easy! Can be stored in the refrigerator in a seal tight container or wrapped in plastic wrap. Butter for life! posted in: Recipes 78 comments
From howsweeteats.com


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Top Asked Questions

How do you make American vanilla buttercream?
American vanilla buttercream is incredibly simple and much easier than, say, Swiss meringue buttercream. From mixing bowl to decorating cupcakes in less than 10 minutes! Here’s how to make it: Beat butter until creamy. Make sure your butter is softened to room temperature before beginning. Use a hand or stand mixer to beat until smooth and creamy.
How to make vanilla butter bread?
Make the vanilla butter while the bread is rising. Cream the butter and sugar. Slowly beat in the vanilla. Transfer the mixture to a serving bowl, cover it and chill. Remove it from the refrigerator at least 30 minutes before serving. The butter should be soft and spreadable.
What can I do with homemade vanilla butter?
Spread your homemade vanilla butter on a warm muffin, some toasted banana bread, or a warm-out-of-the-oven slice of cinnamon tea cake. You could also use it in any recipe that calls for vanilla and butter in the same recipe like the best every chocolate mud cake .
What is vanilla butter and how is it made?
Vanilla butter is essentially a pure butter with pure vanilla extract or vanilla bean added to it to give it a little sweet flavour. My first attempt at making my vanilla butter recipe was actually the result of a mistake. I whipped up batch of vanilla cream to go with my Easter desserts and then forgot to serve it.

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