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.
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.
Time 5m Yield 1 cup Number Of Ingredients 4 Steps:
Combine ingredients and beat on medium speed until smooth and fluffy.
Yield Makes 1 cup Number Of Ingredients 5 Steps:
In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.
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.
Time 5m Yield about 1 pound (enough for 12 cupcakes) Number Of Ingredients 4 Steps:
In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
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.
Yield 10 Number Of Ingredients 6 Steps:
Combine butter or margarine, shortening, confectioners’ sugar, flour, vanilla, and milk in a mixing bowl. Whip all ingredients until fluffy.
Time 10m Yield Makes Cakes Number Of Ingredients 0 Steps:
Beat the icing sugar and butter together in free standing electric mixer with a paddle attachment (or use a hand held electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to speed.Combine the milk egg and vanilla bean paste/vanilla extract in a seperate bowl ,then add a couple of teaspoons at a time . Once all the milk has been incorperated, turn the mixer up to high speed.Continue beating until the frosting is light and fluffy , at least 5 minutes .The longer the frosting is beaten , the fluffier and lighter it becomes.
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.
More about “vanilla frosting recipes”
Yield Makes about 4 cups Number Of Ingredients 3 Steps:
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
