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.
QUICK VANILLA BUTTERCREAM FROSTING
Whip up a top-rated, five-star recipe for Quick Vanilla Buttercream Frosting that's fluffy, light and a versatile addition to any cake.
Provided by Food Network
Categories dessert
Time 12m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)
My sister got this buttercream frosting off the box of a Sprinkles Cupcake mix, made famous by Oprah. My sister said this was amazing. Update: I have finally gotten around to making this myself. I will say, that I don't like my desserts overly sweet and. though this was very good, I think I would probably decrease the amount of sugar for my personal taste. I'm glad everyone else has liked it as-is, though. :)
Provided by C. Taylor
Categories Dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- In a bowl add sugar then add butter. Beat till blended. Next add salt.
- Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Nutrition Facts : Calories 273.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 27.2, Carbohydrate 35, Sugar 34.3, Protein 0.2
CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
- In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
- In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
- To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
- To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
- Serve the cake cold or allow it to come to room temperature before serving.
BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING
Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!
Provided by Alimay
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 97.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 326.7 mg, Sugar 33.6 g
VANILLA BUTTERCREAM FROSTING
Smooth and tasty vanilla buttercream, perfect consistency for decorating any cake.
Provided by Couellet
Categories Desserts Frostings and Icings White
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Stir milk and flour together in a saucepan over low heat; cook, stirring constantly, until thick, about 5 minutes. Cool mixture in refrigerator until cold to the touch, about 15 minutes.
- Beat butter, confectioners' sugar, and vanilla extract together in a bowl until light and fluffy.
- Stir cooled milk until smooth. Slowly beat into the butter mixture until frosting is of a spreadable consistency. For a thicker icing, you may not need the entire milk mixture.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 13.5 g, Cholesterol 42.3 mg, Fat 15.8 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 10 g, Sodium 117.5 mg, Sugar 10.8 g
VANILLA CAKE WITH BUTTERCREAM FROSTING
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess.
- Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk and ending with the flour, until just smooth.
- Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment.
- For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency.
- Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting.
FLUFFY VANILLA BUTTERCREAM FROSTING
Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 5 1/4 cups
Number Of Ingredients 4
Steps:
- Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.
SIMPLE VANILLA BUTTERCREAM FROSTING
Provided by Alton Brown
Categories dessert
Time 15m
Yield about 2 cups frosting
Number Of Ingredients 5
Steps:
- Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.
MAGNOLIA VANILLA BUTTERCREAM FROSTING
From New York's legendary Magnolia Bakery. Yields 24 cupcakes or 1 cake (see note below for triple layer cake) Nota Bene: - always allow baked goods to cool sufficiently before icing. - Use and store at room temperature because icing will set if chilled. - Can be stored in an airtight container for up to 3 days.
Provided by GoldsmithLissa
Categories Dessert
Time 15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk and vanilla.
- On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
- Note: You may not need to add all of the sugar.
Nutrition Facts : Calories 452.5, Fat 19.7, SaturatedFat 12.4, Cholesterol 52.6, Sodium 9.6, Carbohydrate 70.4, Sugar 68.7, Protein 0.6
CHOCOLATE CAKE WITH VANILLA-BUTTERCREAM FROSTING
This chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes two 8-inch layers
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside. Sift together flour, baking soda, and salt into another medium bowl; set aside.
- In a large bowl, mix butter using a rubber spatula until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, stirring well after each addition. Pour in cooled cocoa mixture. Mix until fully incorporated.
- Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake until a cake tester comes out clean when inserted into center of cake, 20 to 25 minutes.
- Remove cakes from oven, and transfer to a cooling rack. Allow to cool in pans for 15 minutes. Carefully run a small offset spatula around edge of cakes to loosen from pan. Invert cakes onto a wire rack. Let cook completely, about 1 hour.
- To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the lazy susan. Place the first layer on the lazy susan. Spread with 3/4 cup buttercream. Top with the remaining layer, bottom-side up. Spread a thin layer of buttercream on the top and sides of cake, called a crumb coat. Chill until the buttercream is set, at least 30 minutes.
- Apply the final coat of buttercream. Smooth the sides with a bench scraper or large offset spatula held steady at a 45-degree angle while turning the lazy susan.
GALE GAND'S - QUICK VANILLA BUTTERCREAM FROSTING
I have made many different variations of buttercream frosting because it is my husband's favorite. I have to say, I like this best. I made 1 1/2 x recipe to frost a double layer 9" cake.
Provided by Chicagoland Chef du
Categories Dessert
Time 15m
Yield 1 ddouble layer cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- In a standing mixer fitted with a whisk, mix together sugar and butter.
- Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
CLASSIC VANILLA BUTTERCREAM FROSTING
This rich, buttery frosting has just the right amount of sweetness. So it's a perfect compliment to any flavor cake.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature., In a bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
Nutrition Facts : Calories 155 calories, Fat 13g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 118mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
FAST VANILLA BUTTERCREAM FROSTING
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the vanilla until combined.
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
VANILLA SHEET CAKE WITH VANILLA BUTTERCREAM FROSTING
I was searching for a Vanilla Cake recipe for a friend's birthday and could not find what I wanted, so I combined a few recipes and came up with a very moist, flavorful cake. This recipe includes the cake mix extender I used.My DH who does not like a "white cake" loved it and our friend said it might be my best yet. I used bake even strips to ensure a flat top on the cake and baked at a lower temperature. Hope you enjoy it as much as they did.
Provided by Elaine
Categories Birthday
Time 1h
Yield 1 9x13 cake, 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 9X13 baking pan.
- Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl.
- Add eggs, milk, oil and vanilla extract to dry mixture.
- Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds.
- Stop mixer and scrape down sides of bowl with a spatula.
- Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth.
- Pour into prepared pan and bake and bake for 50 minutes or until cake tests done.
- Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours.
- To prepare frosting, beat butter/margerine in a large bowl until well creamed.
- Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute.
- Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer.
- Add the additional tablespoon of milk if the frosting seems to stiff.
- Frost cake and decorate as desired.
Nutrition Facts : Calories 501.1, Fat 19.7, SaturatedFat 6.4, Cholesterol 76.6, Sodium 417.2, Carbohydrate 77, Fiber 0.6, Sugar 57.2, Protein 4.9
VEGAN BASIC VANILLA FLUFFY BUTTERCREAM FROSTING
From Isa Chandra Moskowitz and Terry Hope Romero's book "Vegan Cupcakes Take Over The World". This easy "buttercream" frosting is as good (if not better) then any other I've ever had. I was very pleasantly surprised when I first made it! I defy you to tell the difference!
Provided by Nikoma
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat the shortening and margarine together until well combined (about 5 minutes).
- Add the sugar, and beat for about 3 more minutes.
- Add vanilla and soy milk.
- Beat an additional 5-7 minutes until fluffy!
- This is enough to frost your average 13x9 cake, or at least 12 cupcakes.
Nutrition Facts : Calories 215.9, Fat 8.6, SaturatedFat 2.1, Sodium 3.3, Carbohydrate 35.3, Sugar 34.5, Protein 0.2
VANILLA BUTTERCREAM FROSTING FROM PYURE
Use this icing on your favorite sugar-free baked goods, such as cakes and cupcakes.
Provided by Pyure
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 32
Number Of Ingredients 5
Steps:
- Beat butter with Pyure Organic All Purpose Stevia Blend and cornstarch until fluffy.
- Add scraped vanilla bean. Beat until smooth.
- Add food coloring, bit by bit until desired color is reached.
- Spread over cooled cake or cupcakes.
Nutrition Facts : Calories 55.1 calories, Carbohydrate 1 g, Cholesterol 15.3 mg, Fat 5.8 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 41 mg, Sugar 0.1 g
AMY SEDARIS'S VANILLA BUTTERCREAM FROSTING
Provided by Amy Sedaris
Categories Mixer Dairy Dessert No-Cook Vegetarian Halloween Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes enough for 24 cupcakes
Number Of Ingredients 6
Steps:
- In a bowl combine: one box of confectioners' sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while. Really whip it, don't be afraid to get in there. I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.
- If you do choose to add pure almond extract instead of vanilla, you're on your own. I don't know the measurement for it, but I do know it's less than the amount of vanilla you would add.
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