COOKED VANILLA FROSTING (AND MY FAVORITE CHOCOLATE CAKE) RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- For the cake: Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour. Preheat the oven to 350F. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Divide evenly into cake pans (this cake makes a great sheet cake or cupcakes). Bake for 20 minutes (for cupcakes) or 27 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean. Cool completely and frost. FOR THE FROSTING: Whisk together in a saucepan the flour and milk. Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. (The roux has to boil for a little bit for the flour to cook and lose its starchy flavor.) Pour into a wide bowl and allow to cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve. Beat together a cup of unsalted butter and a cup of granulated sugar until light (you really need an electric hand mixer or stand mixer for this). Beat in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy (6-8 minutes) instead of grainy from the sugar -- almost like "magic"! Add 1-2 tsp vanilla and beat some more until it's light and creamy. TIP: Don't chill the roux in the fridge or it will be too hard to beat stuff into.
CREAMY VANILLA FROSTING
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Provided by Allysa Torey
Categories Milk/Cream Mixer Dessert Vanilla Birthday Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for one 3-layer 9-inch cake
Number Of Ingredients 5
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.
VANILLA FROSTING
Don't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. -Mary Faulk, Cambridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.
Nutrition Facts : Calories 145 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
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