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
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.
BASIC VANILLA BUTTERCREAM
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Smooth, fluffy, and creamy, it's ideal for all kinds of cakes, from cupcakes to multi-layered confections.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 5m
Yield Makes enough for 30 cupcakes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat 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.
VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 2 1/3 cups (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.
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.
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
Steps:
- Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING
From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong? It's simple, but spectacular. It goes great with their cupcake recipe, but it plays nice with almost any cake.
Provided by Susan Campos
Categories dessert
Time 10m
Yield yields about 4 1/4 cups icing, enough for 24 cupcakes
Number Of Ingredients 5
Steps:
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 12 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 59 grams, TransFat 0 grams
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
BEST VANILLA BUTTERCREAM
Why is this recipe crowned the best vanilla buttercream frosting? With its powerfully decadent vanilla bean flavor and delightfully creamy texture, your family and friends will scrape every last bit of this frosting off their plates. —Margaret Knoebel, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla paste and extract. Set aside to cool slightly. Meanwhile, in a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended.
Nutrition Facts : Calories 144 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 43mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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.
BUTTERCREAM ICING
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
Steps:
- Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
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.
KIM MORRISON'S REAL VANILLA BUTTERCREAM FROSTING
Provided by Food Network
Categories dessert
Time 1h40m
Yield enough frosting for filling and frosting 1 layer cake
Number Of Ingredients 5
Steps:
- Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.
- While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.
- With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.
- Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)
- If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!
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 CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
PERFECT VANILLA BUTTERCREAM FROSTING
This is the best!! And it is so easy to make!!! Can be refrigerated for up to 4 days, or frozen for 1 month. Bring to room temp and beat 1 min.
Provided by MizzNezz
Categories Dessert
Time 8m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Beat butter in med bowl on med speed until creamy.
- Beat in marshmallow cream.
- Blend well.
- Beat in powdered sugar and vanilla.
- Increase speed to hi and beat for 3 minutes.
Nutrition Facts : Calories 915.2, Fat 61.6, SaturatedFat 38.9, Cholesterol 162.7, Sodium 489.3, Carbohydrate 92.3, Fiber 0.1, Sugar 70.3, Protein 1.2
FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING
The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.
Provided by Kim
Categories Yellow Cake
Time 2h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
- Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
- Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
- Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
- Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
- While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
- When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
- Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
- Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.
Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg
VANILLA BUTTERCREAM FROSTING
A recipe from The Taste of Home Cookbook. I made it to decorate cupcakes. It was great. I made the recipe for 12 cupcakes.
Provided by Boomette
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
- Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.
- Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.
- Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.
- Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.
- Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.
- Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.
Nutrition Facts : Calories 990, Fat 31.2, SaturatedFat 19.8, Cholesterol 83.3, Sodium 285.6, Carbohydrate 181.1, Sugar 177.6, Protein 1.1
VANILLA BUTTERCREAM
Make and share this Vanilla Buttercream recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 15m
Yield 2 layer 9-inch cake
Number Of Ingredients 4
Steps:
- Place the butter in a large mixing bowl.
- Add in 4 cups sugar, then the milk and vanilla.
- On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
- Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).
- If desired, add a few drops of food coloring and mix thoroughly.
- Use and store the icing at room temperature because icing will set if chilled.
- The icing can be stored in an airtight container for up to 3 days.
- **If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.
Nutrition Facts : Calories 2265.3, Fat 94.3, SaturatedFat 59.7, Cholesterol 252.6, Sodium 50, Carbohydrate 362.6, Sugar 352.7, Protein 3
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