VANILLA FRAPPE
Vanilla Frappe Recipe - a super simple and refreshing iced coffee drink, made with Simply Pure® Vanilla Coffee Creamer.
Provided by Lyubomira
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- To a tall glass (or jar) add coffee, sugar and water. Using a hand frother beat for 1-2 minutes until foamy.
- If you don't now a frother, you can use a shaker, just place coffee, sugar and water in a shaker and shake for 1 minute. Then pour into a glass and follow step 3. If you don't own a shaker, you can cover the top of the glass tightly with plastic wrap and shake until frothy. Then follow step 3.
- Add ice. Top with Simply Pure® Vanilla Creamer and add milk. Enjoy.
Nutrition Facts : Calories 246 kcal, Carbohydrate 20 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 48 mg, Sodium 146 mg, Sugar 16 g, ServingSize 1 serving
VANILLA FRAPPE
This easy-to-make Vanilla Frappe recipe is equally as delicious as coffee shop drinks but made with all-natural ingredients and much more affordable.
Provided by Ashley of Simply Blended Smoothies
Categories Milkshake Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Place the ice, heavy cream, sugar, and vanilla extract into your blender.
- Blend until smooth.
- Top with whipped cream if desired.
- Serve immediately.
Nutrition Facts : Calories 1009 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 269 milligrams cholesterol, Fat 86 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 55 grams saturated fat, ServingSize 1, Sodium 70 milligrams sodium, Sugar 57 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
VANILLA FRAPPE
It doesn't get any easier than this 3 ingredient vanilla frappe recipe. If you enjoy vanilla bean frappuccinos, you will love this delicious, creamy drink.
Provided by Jaclyn Shimmel
Categories Beverages
Time 5m
Number Of Ingredients 4
Steps:
- Fill an ice cube tray with milk and freeze for at least 2 hours (overnight works too).
- Place the milk cubes, 1/2 cup of milk, vanilla extract, and sugar in a high-powered smoothie blender. Puree until all cubes are broken down into a smooth milkshake-like consistency.
- Pour into serving glasses and garnish if desired. Enjoy immediately.
Nutrition Facts : Calories 195 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 160 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FRAPPé
Make a cooling coffee frappé with our easy recipe. Enjoy this refreshing iced coffee drink with a dollop of cream or a scoop of vanilla ice cream
Provided by Lulu Grimes
Categories Drink
Time 5m
Number Of Ingredients 5
Steps:
- Pour the coffee into a blender with the milk and two or three handfuls of ice. Add as much sugar syrup as you like, starting with a small amount - you can always stir more in at the end if you'd like it sweeter.
- Blend until foamy and the ice is broken into slush. Pour into a glass and add a scoop of ice cream or some whipped cream, if you like.
Nutrition Facts : Calories 89 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
VANILLA CARAMEL ESPRESSO FRAPPE CAKE
Steps:
- Dissolve espresso powder in a bowl with 2 tablespoons hot water.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
- Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
- Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
- Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
- Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
- Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
- Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
- Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 72.6 g, Cholesterol 103.1 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 16.3 g, Sodium 197.5 mg, Sugar 46.2 g
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