Best Vanilla Butter Frosting Recipes

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 BUTTER FROSTING

Steps:

• In a medium mixing bowl with an electric mixer on medium speed cream butter until smooth.
• On low speed gradually add powdered sugar alternating with milk, adding more if needed, until at desired consistency. Add vanilla and beat until smooth and creamy.

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.

SILKY VANILLA BUTTER FROSTING

Steps:

• In 2-quart saucepan, thoroughly combine sugar and flour.
• With wire whisk, gradually stir in milk until smooth.
• Cook over medium-high heat, stirring frequently, until mixture has thickened and boils.
• Reduce heat to low; cook 2 minutes, stirring constantly.
• Remove from heat and cool completely.
• In medium bowl, with mixer at medium speed, beat butter until light and fluffy.
• Gradually beat in milk mixture; beat in vanilla.

APPLE CHEDDAR CUPCAKES WITH JALAPENO-APPLE FILLING TOPPED WITH VANILLA BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line muffin pans with 16 to 17 cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
• In a medium bowl, beat the butter and sugars until light and fluffy. Add the egg and then the vanilla extract. Beat until they are well combined. Add half of the dry ingredients, alternating with the applesauce. Mix just until combined. Fold the diced apples into the batter.
• Fill the cupcake liners about half full with batter. Sprinkle about 1 tablespoon of the Crumble Topping into each batter-filled liner. Bake until a wooden toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pans to wire racks to cool completely before assembling the cupcakes.
• To assemble: Place the Vanilla Butter Frosting in a pastry bag fitted with a closed-star tip. Pipe frosting around the outside rim of the cupcakes, creating a well in the center. Place about 1/2 teaspoon of the Jalapeno-Apple Filling in the well. Finish the cupcakes by rolling the edges in the crushed cheddar potato chips.
• In a small bowl, combine the flour, brown sugar, nuts and cinnamon. Then add the softened butter. Mix together with a fork or your fingers until everything is well combined.
• Put the powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 10 seconds. Add the vanilla extract, butter and 4 tablespoons sour cream. Mix on low for 30 seconds. Scrape down the sides of the bowl and beat on medium-high speed until creamy. Add the remaining tablespoon sour cream if necessary to bring the frosting to spreading consistency.
• Place the apples in a medium saucepan on the stove. Add the brown sugar, butter, cinnamon and 3 tablespoons water; bring to a boil over medium-high heat. Boil for about 1 minute, and then reduce the heat to a simmer until the filling thickens. If needed, gradually add the cornstarch and whisk after each addition. After the mixture thickens, remove the pan from the heat and add the jalapeno. Let cool completely.

APPLE CHEDDAR CUPCAKES WITH JALAPENO-APPLE FILLING TOPPED WITH VANILLA BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line muffin pans with 16 to 17 cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
• In a medium bowl, beat the butter and sugars until light and fluffy. Add the egg and then the vanilla extract. Beat until they are well combined. Add half of the dry ingredients, alternating with the applesauce. Mix just until combined. Fold the diced apples into the batter.
• Fill the cupcake liners about half full with batter. Sprinkle about 1 tablespoon of the Crumble Topping into each batter-filled liner. Bake until a wooden toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pans to wire racks to cool completely before assembling the cupcakes.
• To assemble: Place the Vanilla Butter Frosting in a pastry bag fitted with a closed-star tip. Pipe frosting around the outside rim of the cupcakes, creating a well in the center. Place about 1/2 teaspoon of the Jalapeno-Apple Filling in the well. Finish the cupcakes by rolling the edges in the crushed cheddar potato chips.
• Crumble Topping
• In a small bowl, combine the flour, brown sugar, nuts and cinnamon. Then add the softened butter. Mix together with a fork or your fingers until everything is well combined.
• Vanilla Butter Frosting
• Put the powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 10 seconds. Add the vanilla extract, butter and 4 tablespoons sour cream. Mix on low for 30 seconds. Scrape down the sides of the bowl and beat on medium-high speed until creamy. Add the remaining tablespoon sour cream if necessary to bring the frosting to spreading consistency.
• Jalapeno-Apple Filling
• Place the apples in a medium saucepan on the stove. Add the brown sugar, butter, cinnamon and 3 tablespoons water; bring to a boil over medium-high heat. Boil for about 1 minute, and then reduce the heat to a simmer until the filling thickens. If needed, gradually add the cornstarch and whisk after each addition. After the mixture thickens, remove the pan from the heat and add the jalapeno. Let cool completely.