CLASSIC VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 55m
Yield frosting for 1 layer cake
Number Of Ingredients 5
Steps:
- In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
- Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.
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.
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 AMERICAN BUTTERCREAM
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield 2 1/3 cups
Number Of Ingredients 5
Steps:
- Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
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
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 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
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.
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
VANILLA BUTTERCREAM
Steps:
- In a saucepan, place the sugar and carefully pour the water around the edge. Using your finger, make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.)
- Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled.
- Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed).
- Keep at room temperature while frosting the cake.
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
HEAVENLY VANILLA BUTTERCREAM
The smell of powdered sugar makes me gag, so when I came up with this buttercream (loosely adapted from Alton Brown's Buttercream recipe), I knew I could never go the sickly sweet frosting route again for my cupcakes. This frosting is so fluffy and light and buttery and not too sweet. This frosting, however, does not set, so it's not good for piping flowers onto cakes, although is sturdy enough to support decorations made out of royal icing or "Crisco and powdered sugar" buttercream. If you have vanilla bean paste (you can get this at Williams Sonoma for the same price ounce for ounce as vanilla extract), use 1 teaspoon of the paste with 1 teaspoon of extract for that special, delicious effect of vanilla bean specks throughout the frosting.
Provided by jenw1041
Categories Dessert
Time 25m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy-duty saucepan, mix water with sugar until it is of even consistency.
- Put saucepan on low-med heat.
- Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites on medium until they start getting stiff, then opaque. This takes about 45 seconds per egg white.
- When the sugar syrup in the pan goes into a boil for at least a minute (without burning), turn off the heat.
- With the mixer still on medium speed, pour the boiling sugar syrup into the stiffened egg whites, using a funnel. The funnel should aim directly at the egg whites in the bowl, using care not to let the sugar syrup touch the side of the bowl or the whisk, as this could cause stringy sugar crystals to form in the icing, which should be silky smooth.
- Keep the mixer on medium speed for about 10 minutes - scraping the sides of the bowl every 3 minutes or so.
- When the egg whites resembles thick marshmallow fluff, keep the mixer on low to medium speed, and start adding the butter, one half-stick at a time.
- Wait until the entire half stick is incorporated before adding the next.
- When you've added the fifth or sixth stick of butter, the mixture may begin to look watery and lumpy, like cottage cheese. This is alright - simply keep adding the rest of the butter and leave the mixer on.
- Add vanilla.
- Once all the butter has been added, turn the mixer up to medium-high and watch it turn from lumpy, greasy cottage cheese into a silken smooth, dense, whipped cloud of heavenly, delicious, smooth buttercream.
- Use buttercream right away, or it can be refrigerated.
- If refrigerated, let buttercream come to room temperature for at least 2 hours before attempting to re-beat it. Otherwise, you will, once again, have the greasy cottage cheese effect, and it does take considerable effort to rebeat it to the perfect consistency.
Nutrition Facts : Calories 475.4, Fat 43, SaturatedFat 27.2, Cholesterol 113.9, Sodium 330.8, Carbohydrate 22.4, Sugar 22.4, Protein 2.1
BILLY'S VANILLA BUTTERCREAM
As seen on Martha Stewart. Courtesy of Billy Reece from Billy's Bakery, NYC. Check out his other recipes for "Billy's Chocolate Buttercream" #167665 and "Billy's Vanilla, Vanilla Cupcakes" #167664.
Provided by dojemi
Categories Dessert
Time 10m
Yield 30 cupcakes
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 3.1, Carbohydrate 24.1, Sugar 23.5, Protein 0.2
VANILLA BUTTERCREAM
Categories Condiment/Spread Sauce Mixer Egg Kid-Friendly Quick & Easy Back to School Winter Birthday Candy Thermometer Gourmet Small Plates
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Combine whites and salt in a very large bowl. Stir together water and 1 1/3 cups sugar in a 3- to 4-quart heavy saucepan until sugar is dissolved, then bring to a boil over moderate heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in water.
- When syrup reaches a boil, start beating egg whites with an electric mixer at medium-high speed until frothy, then gradually add remaining 2 tablespoons sugar and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
- Meanwhile, put thermometer into sugar syrup and continue boiling until syrup registers 238 to 242°F. Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup in a thin stream down side of bowl into whites, beating constantly. Beat, scraping down side of bowl with a rubber spatula, until meringue is cool to the touch, about 10 minutes in a standing mixer or 15 with a handheld. (It is important that meringue is properly cooled before proceeding.)
- With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (Buttercream will look soupy after some butter is added if meringue is still warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added but will come back together by the time beating is finished.) Add vanilla and beat 1 minute more.
More about "vanilla buttercream recipes"
FAVORITE VANILLA BUTTERCREAM FROSTING - SALLY'S BAKING …
From sallysbakingaddiction.com
AMAZING FANNIE MAY VANILLA BUTTERCREAM CANDY RECIPE
From cakedecorist.com
VANILLA BUTTERCREAM RECIPES | MARTHA STEWART
From marthastewart.com
EASY VANILLA BUTTERCREAM - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
SIMPLE VANILLA BUTTERCREAM (AMERICAN BUTTERCREAM …
From livforcake.com
CLASSIC VANILLA BUTTERCREAM- A CRUSTING BUTTERCREAM …
From mycakeschool.com
EASY VANILLA BUTTERCREAM - THE BEST CAKE RECIPES
From thebestcakerecipes.com
FLUFFY VANILLA BUTTERCREAM (AMERICAN BUTTERCREAM) - SAVOR THE BEST
From savorthebest.com
VANILLA BUTTERCREAM | SOUTHERN LIVING
From southernliving.com
VANILLA BUTTERCREAM FROSTING INA GARTEN BEST RECIPES
From findrecipes.info
BUTTERCREAM FROSTING RECIPES | MARTHA STEWART
From marthastewart.com
VANILLA BUTTERCREAM RECIPE | FOOD VOYAGEUR
From foodvoyageur.com
SIMPLE VANILLA BUTTERCREAM - TASTES OF LIZZY T
From tastesoflizzyt.com
VANILLA BUTTERCREAM RECIPE | MYRECIPES
From myrecipes.com
VANILLA BUTTERCREAM FROSTING - DESSERT FOR TWO
From dessertfortwo.com
STABLE VANILLA BUTTERCREAM RECIPE FOR HOT WEATHER
From sugarandsparrow.com
VANILLA BUTTERCREAM | RICARDO
From ricardocuisine.com
THE BEST VANILLA BUTTERCREAM | CAKE BY COURTNEY
From cakebycourtney.com
VANILLA BUTTERCREAM RECIPE - MARGARET BRAUN | FOOD & WINE
From foodandwine.com
BEST VANILLA BUTTERCREAM FROSTING - I HEART EATING
From ihearteating.com
VANILLA BUTTERCREAM FROSTING RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
VANILLA BUTTERCREAM FROSTING - CELEBRATING SWEETS
From celebratingsweets.com
THE BEST VANILLA BUTTERCREAM FROSTING - HOUSE OF NASH EATS
From houseofnasheats.com
BASIC VANILLA BUTTERCREAM RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
THE BEST VANILLA BUTTERCREAM FROSTING - BELLE OF THE KITCHEN
From belleofthekitchen.com
BEST VANILLA BUTTERCREAM - RECIPES BY CARINA
From recipesbycarina.com
VANILLA BUTTERCREAM ICING - FOOD FANATIC
From foodfanatic.com
BEST VANILLA BUTTERCREAM RECIPE - HOW TO MAKE VANILLA BUTTERCREAM
From goodhousekeeping.com
EASY VANILLA BUTTERCREAM FROSTING RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
VANILLA BUTTERCREAM FROSTING RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST HOMEMADE VANILLA BUTTERCREAM FROSTING | WILTON
From blog.wilton.com
VANILLA BUTTERCREAM FROSTING - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
#30-minutes-or-less #time-to-make #course #preparation #low-protein #5-ingredients-or-less #desserts #easy #cakes #dietary #low-sodium #cake-fillings-and-frostings #low-in-something
You'll also love