WILLIAMS SONOMA VANILLA BUTTERCREAM FROSTING
This is the vanilla buttercream frosting printed on the back of WIlliams Sonoma's cupcake mixes. Made this and found it to be very simple, yet wonderful. Perfect for generously frosting a dozen cupcakes!
Provided by Epi Curious
Categories Dessert
Time 5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Have all ingredients at room temperature.
- In the bowl of an electric mixer fitted with the flat beater, beat together the confectioners' sugar, butter, the 2 tablespoons milk, the vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, a tablespoon at a time, until it is creamy but still holds peaks.
BILLY'S VANILLA BUTTERCREAM FROSTING
Make and share this Billy's Vanilla Buttercream Frosting recipe from Food.com.
Provided by erinconnell
Categories Dessert
Time 10m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream 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.
Nutrition Facts : Calories 150.6, Fat 6.3, SaturatedFat 4, Cholesterol 16.8, Sodium 3.3, Carbohydrate 24.2, Sugar 23.5, Protein 0.2
WILLIAMS-SONOMA'S BROWN BUTTER CAKE
I used this recipe to make my snowman cake this year. Added May 23: I've finally made this without using my snowman cake pan, and have added the instructions below the original recipe.
Provided by nonnie4sj
Categories Dessert
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Have all the ingredients at room temperature.
- In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
- Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
- Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
- Let the butter cool at room temperature until firm.
- The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
- Bring to room temperature before using.
- Position a rack in the lower third of an oven and preheat to 325°F
- Brush the pan with unsalted vegetable shortening and lightly flour.
- Tap out excess flour.
- Over a sheet of waxed paper, sift together the flour, baking powder and salt.
- In a small bowl, combine the milk and vanilla.
- Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes.
- Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
- Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
- Spoon the batter into the prepared pan, dividing it evenly between the two halves. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
- Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
- Tap the pan gently on a work surface to loosen the cake.
- Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
- Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
- If you're using a 9x13 pan:.
- Butter and flour pan.
- Spoon cake mix into pan and smooth out.
- Bake at 325°F for 30-45 minutes, using a toothpick to test doneness.
- Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
- Frost as desired.
Nutrition Facts : Calories 588.9, Fat 33.6, SaturatedFat 20.6, Cholesterol 155.5, Sodium 348.8, Carbohydrate 66.7, Fiber 0.8, Sugar 41.4, Protein 6.5
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
EASY VANILLA BUTTERCREAM FROSTING
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
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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