Vanilla Whipped Buttercream Recipes

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CLASSIC VANILLA BUTTERCREAM



Classic Vanilla Buttercream image

Provided by Food Network

Categories     dessert

Time 55m

Yield frosting for 1 layer cake

Number Of Ingredients 5

2 cups sugar
1/2 cup water
4 egg whites
1 pound butter, cut up
1 to 2 teaspoons vanilla extract

Steps:

  • In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
  • Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.

WHIPPED VANILLA BUTTERCREAM FROSTING



Whipped Vanilla Buttercream Frosting image

Create a confectionary classic, Whipped Vanilla Buttercream Frosting, right at home! Use McCormick® Pure Vanilla Extract for a rich, creamy, traditional vanilla taste. Or add a twist with any of McCormick's signature extracts, including coconut, maple, orange and rum, to name a few. Mix in any of our Nature's Inspiration™ Food Colors to add beautiful hues to your frosted masterpiece.

Provided by McCormick

Categories     Frozen,

Yield 16

Number Of Ingredients 4

1 cup (2 sticks) butter softened
2 tsps McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar sifted
2 tbsps milk

Steps:

  • Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well.
  • Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

Nutrition Facts : Calories 211 Calories

WHIPPED VANILLA BUTTERCREAM FROSTING



Whipped Vanilla Buttercream Frosting image

Light and airy vanilla frosting that's perfect for cakes, cupcakes and more!

Provided by Annalise

Categories     Dessert

Time 7m

Number Of Ingredients 6

4 cups powdered sugar ((1 lb, 455 grams), sifted after measuring)
1 cup unsalted butter ((2 sticks, 226 grams), at room temperature)
1/8 teaspoon salt
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
1/4 teaspoon almond extract (, optional, but highly recommended!)

Steps:

  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
  • Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
  • (Optional Step) The frosting will be very airy with lots of bubbles. To achieve a smooth frosting, beat it with a wooden spoon by hand for 2-3 minutes. This will push all of those air bubbles out.
  • Use frosting as desired to cover cakes, cupcakes, cookies, etc. This is enough frosting for a double layer 8 or 9-inch cake, 2 dozen cupcakes, or 2 dozen 4-inch cookies.
  • Store frosting at room temperature for 1-2 days, in the fridge for up to 2 weeks or in the freezer for up to several months.

Nutrition Facts : Calories 621 kcal, Carbohydrate 80 g, Protein 1 g, Fat 34 g, SaturatedFat 22 g, Cholesterol 95 mg, Sodium 58 mg, Sugar 78 g, ServingSize 1 serving

VANILLA WHIPPED BUTTERCREAM



Vanilla Whipped Buttercream image

I love using this as a frosting or a filling because it is light and creamy, and less sweet than the Classic Americana Icing. It tastes just like whipped cream.

Provided by Sarah Magid

Categories     Milk/Cream     Mixer     Vanilla     Organic     Butter

Yield Makes 3 1/2 c cups frosting, enough to frost and fill one 8-inch Layer cake or to frost 24 cupcakes

Number Of Ingredients 5

2 sticks (1 cup) organic unsalted butter, softened
1 cup organic cane sugar
1 cup organic whole milk
1/4 cup sifted organic all-purpose flour
1 1/2 tablespoons organic vanilla extract

Steps:

  • Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
  • In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil. Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken.
  • Immediately remove the pan from the heat, but keep stirring. (After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own. If you overheat it and get small lumps, try to whisk vigorously to get them out, or pass the mixture through a fine-mesh sieve.) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool.
  • Once the milk mixture has thickened, set it aside to cool to room temperature. You can stick it in the freezer to rush the cooling.
  • With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add vanilla to combine.
  • Espresso Whipped Buttercream
  • This version works beautifully as a filling with a dark-chocolate frosting-you get the best of both worlds: Dissolve 1 heaping teaspoon instant espresso powder in 1 tablespoon boiling water. Combine with the butter-sugar mixture.
  • Chocolate Whipped Buttercream
  • This light and fluffy chocolate frosting tastes like whipped cream with a hint of chocolate: While the milk mixture is cooling, melt 4 ounces unsweetened or dark chocolate in the top of a double boiler set over simmering water, or in 30-second bursts in a microwave. Cool to room temperature. With the mixer on low speed, combine the chocolate with the butter-sugar mixture.

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 WHIPPED CREAM



Vanilla Whipped Cream image

Thick, heavenly, and quick homemade whipped cream. The lemon adds a hint of light citrus, the vanilla warms and enriches the typically too-sugary treat. By adding these 2 ingredients, I cut the sugar in half! Great for French toast, fruit dip, and desserts, or as a base for more elaborate recipes that use cream.

Provided by fleur

Categories     Desserts     Fillings     Cream Fillings

Time 10m

Yield 48

Number Of Ingredients 4

3 cups heavy whipping cream
2 tablespoons vanilla bean paste
1 teaspoon lemon juice
½ cup white sugar

Steps:

  • Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 3 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 2.1 g

VANILLA BUTTER CREAM



Vanilla Butter Cream image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 7

1 pound sugar
3 1/4 ounces regular corn syrup
1 teaspoon vanilla
3 1/4 ounces water
3 1/4 ounces butter
1 1/2 ounces flour
Melted chocolate, for dipping

Steps:

  • Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals. Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve.
  • Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm. Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy. Take small sections of the batch and roll it into a 1-inch diameter tube. Cut the tube with a butter knife into bite size pieces. Roll each piece and place on waxed paper. Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours. Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours.

VANILLA WHIPPED CREAM FOR STRAWBERRY SHORTCAKES



Vanilla Whipped Cream for Strawberry Shortcakes image

Use this recipe to make our Strawberry Shortcakes. Look for organic heavy cream. It whips, holds its shape, and tastes better than regular heavy cream does.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 3

2 cups organic or high-quality heavy cream
2 tablespoons pure vanilla extract or kirsch
2 tablespoons confectioners’ sugar

Steps:

  • Chill a mixing bowl. Combine heavy cream, vanilla extract, and sugar in prepared bowl. Using a whisk, beat until soft peaks form. Whip cream to stiff peaks just before serving.

EASY VANILLA BUTTERCREAM FROSTING



Easy Vanilla Buttercream Frosting image

After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Diana Wilson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield About 3 cups.

Number Of Ingredients 4

1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk

Steps:

  • In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

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