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 LAYER CAKE WITH VANILLA FROSTING
This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.
Provided by Martha Stewart
Categories Cake Recipes
Time 2h
Yield Makes one 8-inch layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
- Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
- Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
- Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.
TWO-LAYER CAKE FROSTING
Make and share this Two-Layer Cake Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- blend flour and milk in saucepan. Cook over medium heat until thickened, stirring constantly.
- Let stand at room temperature for several hours.
- Cream butter, sugar and vanilla in mixing bowl until light and fluffy.
- Add milk mixture gradually, beating constantly until fluffy.
- Frost cooled cake.
- Enough frosting for a 2 layer cake.
Nutrition Facts : Calories 225.5, Fat 16.1, SaturatedFat 10.2, Cholesterol 43.5, Sodium 145.3, Carbohydrate 20.1, Fiber 0.1, Sugar 16.7, Protein 1.1
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.
CREAM CHEESE FROSTING II
This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it.
Provided by Janni
Categories Desserts Frostings and Icings Cream Cheese
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 10.9 g, Cholesterol 30.7 mg, Fat 10.4 g, Protein 1.4 g, SaturatedFat 6.5 g, Sodium 82.6 mg, Sugar 10.3 g
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- American buttercream frosting. Perhaps the simplest of all frostings is this uncooked, powdered-sugar-sweetened version of buttercream. It’s the classic type of frosting found on many old-fashioned birthday cakes.
- Swiss meringue buttercream. Making European-style buttercream is slightly more complicated than making American-style: there’s usually some kind of cooking involved, you’re often dealing with hot sugar, and timing matters.
- Italian meringue buttercream frosting. Italian buttercream also relies on egg whites, but it comes together a bit differently. In this case a hot sugar syrup is slowly added to the egg whites while they’re being whipped.
- French buttercream frosting. The method for making French buttercream is very similar to the way you make Italian buttercream, except that instead of whipping egg whites, you whip just the yolks.
- German buttercream (a.k.a. crème mousseline) This version of buttercream starts with a pastry cream or custard—that is, a mixture of cooked egg yolks, milk, sugar, and either cornstarch or flour.
- Whole-egg buttercream frosting. This version of buttercream lands somewhere in the middle of Swiss meringue buttercream and French buttercream. It asks for whole eggs, which means it has the richness of yolk-based buttercreams and lightness of meringue-based.
- Cream cheese frosting. Tangy cream cheese frosting is a natural partner for earthy, sweet carrot cake. Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson.
- Seven-Minute Frosting. Bright white seven-minute frosting is a long-time companion of dark, rich devil’s food cake. If you’re looking for maximum color contrast, it’s the pairing to beat.
- Ermine frosting (a.k.a. flour frosting, a.k.a. magic frosting) Cream cheese frosting may often be spread on red velvet cake these days, but ermine frosting is the original pairing.
- Old-school bakery frosting (a.k.a. grocery store cake–style frosting) For the sugar rush only this classic frosting can bring—the one closest to the icing you’ll find in shelf-stable cans and supermarket pastry cases—look toward American buttercream, but then veer away from butter and use vegetable shortening instead.
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