Veryvanillafrosting Recipes

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.

BASIC VANILLA FROSTING

Steps:

• Combine ingredients and beat on medium speed until smooth and fluffy.

VANILLA FROSTING

Steps:

• Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.

VERY VANILLA FROSTING

Steps:

• In a medium mixing bowl, add powdered sugar, butter, milk and vanilla bean paste.
• With a spoon, stir ingredients together until moistened. Form a well in the center of the mixture and add food coloring if desired.
• With a hand-held electric mixer, beat on high for two minutes or until smooth and creamy. If a stiffer frosting is desired, add a little more powdered sugar at a time until desired consistency is reached. For a thinner frosting, use less powdered sugar or add a little more milk at a time until desired consistency.
• Spread frosting onto cooled cookies. Allow frosted cookies to sit at room temperature for 30-45 minutes in order for frosting to become firm enough to pack cookies away in an air-tight container. Be sure to place a sheet of wax paper between each layer of cookies to prevent them from sticking together.

VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING

Steps:

• Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
• Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
• Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
• Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
• Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.

CREAMY VANILLA FROSTING

Steps:

• In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
• In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
• Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately.

EASY VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

VANILLA FROSTING

Steps:

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