Best Vanilla Butter Cream Recipes

CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.
• Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.
• Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.
• To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

CHERRY BROWN BUTTER CROSTATA WITH VANILLA ICE CREAM AND CARAMEL SAUCE

Steps:

• For the ice cream: In a medium saucepan, combine the cream, 1/2 cup of the granulated sugar, and vanilla bean. Bring just to a simmer, stirring occasionally, then remove from the heat.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Strain a third of the cream mixture into the egg mixture, whisk to combine, and then immediately whisk the egg mixture back into the saucepan with the cream. Chill in an ice bath and place in the freezer for 30 minutes.
• Churn in an ice cream machine according to the manufacturer's instructions.
• For the crust: Combine the butter, flour and salt in a food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in 2 tablespoons of the ice water, and pulse until the mixture forms a rough ball, adding the remaining 2 tablespoons ice water if needed. Remove the dough from the food processor and form into a disk. Wrap in plastic and refrigerate for at least 1 hour.
• For the filling: Melt the butter in a small saucepan and cook it until it starts to brown and begins to smell like hazelnuts. Transfer to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat on medium speed.
• Gradually add the flour. Once the flour has combined, add the eggs, one at a time. Beat in the vanilla bean seeds.
• To assemble: Preheat the oven to 350 degrees F.
• Dust a clean work surface with flour. Roll out the dough to a 1/8-inch thickness, and cut into 4 rounds. Lay the rounds in four 4-inch ring molds, leaving lots of overhang on the sides. Schmear the filling into the bottom of the ring molds, and top with the cherries. Fold the overhanging dough over the cherries. Brush the dough with the egg wash. Bake until golden brown and crispy on top, 45 to 50 minutes.
• For the caramel: In a small saucepan, combine the sugar, lemon juice and 2 tablespoons water. Bring the pan to medium-high heat; while doing so, be careful not to swish the pan around--it could cause the sugar to recrystallize. As the sugar mixture boils, the water will eventually evaporate and the sugar will begin to turn brown, or "caramelize." Pay close attention! Things can take a terrible turn for the worse here, and there will be no recovery. As the sugar turns gold, followed by light brown, and then a pale shade of darker brown, remove it from the heat and add the heavy cream. Be careful when you do this--it will bubble up like crazy, and getting it on you could cause a severe burn! Be sure to have a saucepan large enough to accommodate the bubbling up. Whisk until things settle down, then add the butter, 2 pats at a time, whisking until completely incorporated before adding more butter.
• Spread some of the caramel onto four serving plates. Unmold the crostatas and set them on top of the caramel. Top with a scoop of ice cream.

VANILLA, PEANUT BUTTER AND JELLY ICE CREAM CAKE WITH JELLY WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the peanut butter and jelly on top.
• Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the grape jelly whipped cream frosting: Add the heavy cream, confectioners' sugar, grape jelly and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting. Decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

VANILLA ICE CREAM WITH MELTED PEANUT BUTTER

Steps:

• Top two scoops of vanilla ice cream with melted peanut butter.

CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE

Steps:

• Crepes: Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce. Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light. Sauce: Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side. To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND GINGER SNAPS

Steps:

• Place ice cream on the counter top to get soft. (Boo always liked hers mushy.)
• Place peanut butter, milk or half-and-half and the honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop ice cream into dishes and top with peanut butter sauce and jam the ginger snaps all around the bowl, getting the edges into the ice cream and sauce.

PEANUT BUTTER AND JELLY SWIRLED ICE CREAM WITH VANILLA COOKIES

Steps:

• In a large bowl combine the ice cream, grape jelly and smooth peanut butter. Gently stir to combine, leaving streaks of jelly and peanut butter throughout the ice cream. Spoon the mixture into 4 dessert bowls. Garnish each bowl with 2 vanilla wafer cookies and various toppings, if so desired.

VANILLA BUTTER CREAM FROSTING

Steps:

• 1. In a large bowl, cream the butter until smooth.
• 2. Add the powdered sugar, salt, milk, and vanilla and mix until smooth and creamy.

CARROT AND GINGER CUPCAKES WITH VANILLA BUTTER-CREAM ICING

Steps:

• Pre-heat oven to 180ºC/350F/Gas Mark 4. Place cupcake cases into a muffin tin.
• Sieve the flour, mixed spice, ground ginger, bicarbonate of soda and salt into a bowl. Add the sugar and mix well.
• Make a well in the centre and add the syrup, treacle, eggs, oil, milk, zest and carrot. Beat well with electric whisk until smooth.
• Spoon the mixture into the cupcake cases (approx 2 tbsps to each case or about 1/3 full) and bake for approx 30 minutes until well risen and no mixture is left on a skewer when inserted into the centre. Remove from oven and turn out onto a cooling rack.
• For the butter icing add softened butter, icing sugar, vanilla extract and 1 tbsp of milk to a bowl. Mix with electric whisk until smooth. Check consistency and add more milk if needed and beat to achieve a smooth creamy texture. Pipe onto cupcakes when they are cool. Decorate with chopped crystallised ginger sprinkled onto icing.
• Other ingredients can be added such as walnuts and sultanas subject to individual preference.

DATE BUTTER TART WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 350°F.
• Line a tart pan with the pâte sucrée, according to page 196. Prick the bottom with a fork, and line it with a few coffee filters opened out, or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and gently lift out the paper and beans. Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.
• Make a vertical slit in each date, and carefully remove the pit. Use your fingers to press the dates back into their natural shape. Place the dates, slit side down, in concentric circles in the tart shell, leaving 1/2 inch between each.
• Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Heat a medium sauté pan over medium heat for 1 minute. Add the vanilla-streaked butter and the vanilla pod to the pan, and cook 6 to 8 minutes, until the butter browns and smells nutty. Discard the vanilla pod.
• Whisk the eggs and 2/3 cup sugar together in a bowl. Whisk in the flour and salt, and stir in the warm butter to incorporate.
• Pour the batter over the dates in the tart shell. Sprinkle the top with the remaining tablespoon sugar. Bake 30 minutes, until the filling puffs up, browns, and is set.
• Cool the tart at least 20 minutes, then cut the tart into wedges and serve with scoops of vanilla ice cream.
• Note
• This tart is equally delicious served warm or cold.

DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM

Steps:

• Preheat the oven to 350° F. Line an 8-inch round cake pan with parchment, grease the sides and base, and dust it with granulated sugar. Set aside.
• If your eggs are cold, place them in a bowl of hot water for a few minutes. Having your eggs warmed will help with the next step of beating lots of air into them.
• In a stand mixer (or large bowl with hand-held electric mixer), beat the eggs with the sugar for 4 to 5 minutes. Don't skimp on this step! The mixture should be pale and almost doubled in size. When you lift up your beater, the mixture should fall in thick ribbons.
• Add the vanilla bean paste, vanilla extract, and salt and mix gently.
• Sift the flour over the egg mixture. Using a spatula, gently fold the flour into the batter until no streaks remain. You want to be careful not to deflate all that air you just spent time beating into the eggs and sugar.
• Add the melted butter to the batter and fold gently but thoroughly using a spatula until the batter is well-mixed.
• Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake should start to pull away from the sides. It will puff up considerably in the oven, but will deflate a bit once you take it out, which is fine.
• Run a knife around the edges of the pan and let the cake cool for 5 minutes. Turn it out into a wire rack to finish cooling.
• To make the Chantilly cream, beat the cream with the vanilla bean paste and sugar until stiff peaks form. Serve the cake sliced and topped with the cream.

BOO'S VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND GINGERSNAPS

Steps:

• Place the peanut butter, milk, and honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop the ice cream into dishes, top with peanut butter sauce, and jam the gingersnaps all around the bowl, getting the edges into the ice cream and sauce.

GRILLED MAPLE-BUTTER APRICOTS WITH VANILLA ICE CREAM

Steps:

• Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal.
• Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted.
• Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8-10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.

VANILLA BUTTER CREAM

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.