VANILLA BEAN BUTTERCREAM
Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for 2 dozen cupcakes
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
- Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.
VANILLA BEAN BUTTERCREAM, VANILLA BEAN WHITE CHOCOLATE MOUSSE AND VANILLA SYRUP FOR WEDDING CAKE
Provided by Food Network
Categories dessert
Time 4h30m
Yield One 9-inch layer cake
Number Of Ingredients 24
Steps:
- For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F.
- Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes. Add the butter piece by piece and whip until light fluffy, about 10 minutes. Fill a pastry bag fitted with a round tip and reserve the rest.
- For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes. Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat. Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes. Once cooled, fold in the whipped cream.
- Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes. Add the melted chocolate to the egg and cream mixture and fold to combine. Fill a pastry bag fitted with a round tip and reserve the rest.
- For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved. Cool completely.
- To assemble the cake: Split the cake rounds in half to make 4 layers. Brush the top of each with 3 tablespoons of the vanilla syrup. Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam. Fill the dam with a layer of the white chocolate mousse. Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated. Place the stack in the freezer until firm, 30 minutes to 1 hour.
- Remove from the freezer and lightly frost the whole cake with some of the buttercream. Place the cake back in the freezer to firm up, another 30 minutes to 1 hour. Frost and decorate the cake as desired with the remaining buttercream and mousse.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; 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.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
VANILLA-BEAN BUTTERCREAM
Use this to make our Coconut Chick Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Pulse vanilla seeds and sugar in a food processor. Pour through a sieve into a bowl; discard large pieces of bean.
- Put vanilla-sugar mixture, egg whites, and salt in a heatproof mixing bowl set over a pan of simmering water. Heat, whisking constantly, until sugar is dissolved and mixture registers 160 degrees on an instant-read thermometer.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed 5 minutes. Raise speed to medium-high; beat until stiff peaks form and mixture is glossy and cooled.
- Reduce speed to medium; beat in the butter, 1 piece at a time. Beat in extract.
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.
More about "vanilla bean buttercream recipes"
BEST VANILLA BEAN BUTTERCREAM FROSTING - I SCREAM FOR …
From iscreamforbuttercream.com
4.6/5 (22)Calories 510 per servingTotal Time 30 mins
- Use the paddle attachment on your mixer (this is your secret weapon for creamy buttercream). Cream the butter well for several minutes on medium speed. (If you don't have a paddle attachment, just use the whisk attachment, or a handheld mixer.)
- Add in three cups of confectioner’s sugar and beat on low until incorporated and then medium until well mixed.
- Add one tablespoon of milk and beat until incorporated, then add the last three cups of confectioner’s sugar and beat on low, then on medium until well mixed.
- Add another tablespoon of milk and the vanilla paste or extract, then beat on medium until well mixed.
VANILLA BEAN BUTTERCREAM FROSTING - MY CAKE SCHOOL
From mycakeschool.com
4.5/5 (98)Estimated Reading Time 4 mins
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
VANILLA BEAN BUTTERCREAM FROSTING: EASY, 5-INGREDIENT …
From chelsweets.com
Reviews 10Calories 1074 per servingCategory Frosting & Fillings
FAVORITE VANILLA BUTTERCREAM FROSTING - SALLY'S BAKING …
From sallysbakingaddiction.com
VANILLA BEAN BUTTERCREAM RECIPE - SOMETHING SWANKY
From somethingswanky.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From ms.bakeitwithlove.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From ru.bakeitwithlove.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From es.bakeitwithlove.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From nl.bakeitwithlove.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From da.bakeitwithlove.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From bakeitwithlove.com
MADELEINE COOKIES WITH VANILLA BEAN BUTTERCREAM - BETTER HOMES …
From bhg.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From fr.bakeitwithlove.com
VANILLA BEAN BUTTERCREAM FROSTING - BAKE IT WITH LOVE
From bakeitwithlove.com
THE BEST-EVER VANILLA BUTTERCREAM FROSTING RECIPE (WITH VIDEO)
From biggerbolderbaking.com
VANILLA BEAN BUTTERCREAM FROSTING - THE CHUNKY CHEF
From thechunkychef.com
EGGNOG LAYER CAKE WITH BOURBON-VANILLA BEAN BUTTERCREAM FROSTING
From southernliving.com
VANILLA BUTTERCREAM - CLASSIC VANILLA FROSTING - CUPCAKE PROJECT
From cupcakeproject.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From sv.bakeitwithlove.com
VANILLA BUTTERCREAM FROSTING - BROWN EYED BAKER
From browneyedbaker.com
THE BEST VANILLA BUTTERCREAM FROSTING - BELLE OF THE KITCHEN
From belleofthekitchen.com
VANILLA BEAN CAKE RECIPE - MY CAKE SCHOOL
From mycakeschool.com
SMALL BATCH VALENTINE CUPCAKES - PEAS AND CRAYONS
From peasandcrayons.com
BUTTERCREAM FROSTING RECIPES: 13+ BEST BUTTERCREAM FLAVORS
From de.bakeitwithlove.com
You'll also love