QUICK VANILLA BUTTERCREAM FROSTING
Whip up this fan-favorite Quick Vanilla Buttercream Frosting recipe. It's fluffy, light and the perfect professional finish to any cake or cookie.
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.
BILLY'S VANILLA, VANILLA CUPCAKES
A double-dose of vanilla extract-in the cake and in the buttercream frosting -gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right amount of sweetness (and more than irresistible).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 30 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
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.
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 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
BILLY'S VANILLA, VANILLA CUPCAKES
Courtesy of Billy Reech from Billy's Bakery, NYC. as seen on www.marthastewart.com Several reviewers have mentioned that the recipes directions were different from the video. I originally copied it from Martha Stewart's web site and it appears that it is incorrect on her site. I checked out the video and have since corrected this recipe to the videos directions. Another error on Martha Stewarts web site was the amount of baking powder so I have also changed the amount from 2 to 1 tablespoon. The recipe, as posted on the site specifies that the recipe makes 30 cupcakes......Billy (in the video) stated that it makes 3 1/2-4 dozen. To view the video just go to www.marthastewart.com and enter the name of the recipe in the search engine. Frost cupcakes using Recipe#167663 or Recipe#167665.
Provided by dojemi
Categories Dessert
Time 27m
Yield 30 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
- Add butter, mixing until just coated with flour.
- Add eggs, one at a time.
- In a large glass measuring cup add milk and vanilla.
- With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
- Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter.
- Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
- Decorate with sprinkles, if desired. Serve at room temperature.
Nutrition Facts : Calories 168.9, Fat 7.2, SaturatedFat 4.3, Cholesterol 41.9, Sodium 108.7, Carbohydrate 24.1, Fiber 0.3, Sugar 13.8, Protein 2.4
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
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.
BILLY'S CHOCOLATE BUTTERCREAM FROSTING
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead and have a taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for 30 cupcakes
Number Of Ingredients 5
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 chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.
CHOCOLATE BUTTERCREAM
Make and share this Chocolate Buttercream recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 40m
Yield 2 9-inch cakes
Number Of Ingredients 5
Steps:
- Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
- To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
- Add the milk carefully and beat until smooth.
- Add the melted chocolate and beat well for 2 minutes.
- Add the vanilla and beat for 3 minutes.
- Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
- **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.
Nutrition Facts : Calories 2400.8, Fat 205.5, SaturatedFat 129.1, Cholesterol 368.2, Sodium 58.4, Carbohydrate 173.6, Fiber 21.2, Sugar 133.7, Protein 18.4
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
BILLY'S CHOCOLATE BUTTERCREAM
As seen on Martha Stewart. Courtesy of Billy Reech of Bill's Bakery, NYC. Be sure to check out Billy's Vanilla Buttercream recipe, #167663 and Billy's Vanilla, Vanilla Cupcake recipe, #167664.
Provided by dojemi
Categories Dessert
Time 10m
Yield 30 cupcakes
Number Of Ingredients 5
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 chocolate until just combined.
- Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.
Nutrition Facts : Calories 244.7, Fat 18.3, SaturatedFat 11.5, Cholesterol 32.8, Sodium 5.5, Carbohydrate 23.4, Fiber 1.9, Sugar 19.7, Protein 1.6
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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