VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 2 1/3 cups (enough for 12 cupcakes)
Number Of Ingredients 5
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
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
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
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
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
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 BUTTER
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
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
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
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
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
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 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
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
Provided by Dan Langan
Categories dessert
Time 1h10m
Yield Three 8-inch cakes
Number Of Ingredients 12
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
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
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
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
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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4.5/5 (2)Estimated Reading Time 3 minsServings 250Total Time 10 mins
- Using an electric mixer with the whisk attachment, beat the cream until it's very stiff then add the vanilla and mix it through.
- Change over to the paddle attachment and keep beating until the butter forms. It will turn yellow and separate from the buttermilk.
- Pat the butter between your two hands or two paddles until the liquid has been released then pat dry with a cloth. Strain the buttermilk into a separate container and refrigerate.
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