Vanilla Ice Cream Flavored Frosting Recipes

VANILLA FROSTING

Steps:

• In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.

OLD-FASHIONED VANILLA ICE CREAM

Steps:

• In a large bowl, whisk together all ingredients. Transfer to an ice-cream maker, and freeze following manufacturer's instructions. Store in an airtight container.

VANILLA ICE CREAM FLAVORED FROSTING

Steps:

• Begin whipping the egg whites with an electric stand mixer on high.
• While egg whites are whipping, mix sugar and water in a thick-bottomed pot and heat to 220F (104.4C) or the "Soft Ball" state.
• The boiling mixture should have large glassy bubbles.
• When egg whites are fluffy and close to stiff, slowly drizzle the sugar mixture into the mixer while the mixer is still on high.
• Reduce the speed of the mixer to medium or low and allow it to cool off.
• The sugar/egg white mixture must be cool before the next step! If need be, refrigerate until room temp or lower.
• Break the butter into approximately one half to one inch cubes.
• Turn mixer on high and add the vanilla and optional color. Then add the butter pieces one by one.
• If the mixture collapses, it means the mixture was too warm and you have to start over.
• Once all of the butter has been incorporated, you are done. Taste it, and it will remind you of vanilla ice cream.

VANILLA FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

KIM MORRISON'S REAL VANILLA BUTTERCREAM FROSTING

Steps:

• Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.
• While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.
• With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.
• Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)
• If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!

CLASSIC VANILLA BUTTERCREAM FROSTING

Steps:

• In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature., In a bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.