CREAMY FROSTING
A creamy white icing that looks like whipped cream.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 15
Number Of Ingredients 5
Steps:
- Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
- Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 14.9 g, Cholesterol 33.8 mg, Fat 12.6 g, Protein 0.8 g, SaturatedFat 8 g, Sodium 93.9 mg, Sugar 14.1 g
CREAMY CHOCOLATE FROSTING
I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake.
Provided by Tracy Larsen
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 30.8 g, Cholesterol 17.3 mg, Fat 6.7 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.2 g, Sodium 49.2 mg, Sugar 28.9 g
CREAMY VANILLA FROSTING
This is the recipe that I use for the Cut out frosted butter cookies. This recipe is also in the Best Foods of Christmas cookbook. I always double this recipe so we have plenty of frosting to go around for everyone to decorate. I also divide the frosting into thirds. I'll take one bowl of frosting and add red food coloring to make it pink and add peppermint extract. In another bowl of frosting I'll add green food coloring for green frosting. In the other bowl of frosting I keep it white for white frosting. YEAH now for the FUN part.
Provided by SoCalCookerGal
Categories Dessert
Time 5m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl cream the butter. Add in the powdered sugar and vanilla and mix well. Now add in the milk 1 TBSP at a time until it turns into frosting into desired consistency.
- SPECIAL NOTE: Acually I triple this recipe. You can do like I said above and make different color and flavor frosting. its up to you.
- Now for the fun part -- Have plenty of candy for decorating. mini M&M's, crushed up candy canes, sprinkles ect. ect and ect. HAVE FUN! =).
CREAMY WHITE FROSTING
A good friend passed this recipe to me back in the early 80's. I was so impressed with the flavor and texture that I had to have the recipe. It taste and looks like whipped cream. "Give it a try and see if I lie." Please follow the directions...and it is regular granulated sugar...not powdered...=) Note: You need to cook the milk/flour mixture for at least 30+ minutes to get to the right consistency...once it cools it's like a paste... I made 1/2 recipe and it covered a 9 inch pan cake...
Provided by teresas
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix the first three ingredients together in a sauce pan.
- Cook over Medium heat until thick, stirring constantly.
- Remove from heat and cool completely.
- Cream sugar, shortening (margarine) and vanilla.
- Add cooled flour/milk mixture by the spoonful beating after each spoonful.
- Frost Cake.
Nutrition Facts : Calories 337.6, Fat 23.9, SaturatedFat 5.4, Cholesterol 4.3, Sodium 300.6, Carbohydrate 30.4, Fiber 0.1, Sugar 25, Protein 1.8
VANILLA FROSTING
Provided by Giada De Laurentiis
Categories dessert
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.
WHIPPED CREAM FROSTING
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste
Provided by Food Network Kitchen
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
- Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
- The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.
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.
CREAMY CREAM CHEESE FROSTING
Great frosting that has cream cheese, confectioners' sugar, and whipped topping.
Provided by CUMMINGS
Categories Desserts Frostings and Icings Cream Cheese
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 22.7 g, Cholesterol 7.8 mg, Fat 7.2 g, Protein 0.8 g, SaturatedFat 5.6 g, Sodium 25.8 mg, Sugar 22.2 g
FLUFFY BUTTERCREAM FROSTING
The secret of this light frosting is to mix it with a mixer for the recommended time at high speed. This incorporates air to make it light. 1-1/2 cups frosting is enough to frost the top of one 9 inch cake.
Provided by Dee Akeson
Categories Desserts Frostings and Icings Buttercream
Yield 10
Number Of Ingredients 5
Steps:
- Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 24 g, Cholesterol 9.2 mg, Fat 3.5 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 30.4 mg, Sugar 23.6 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.
BUTTER CREAM ICING (BUTTERCREAM FROSTING)
I use Recipe #95416 when I'm decorating a cake but we like this version on brownies, cookies or undecorated cakes. I cut the recipe in half for brownies. Goes really well on Recipe #2496. Freezes well also. (If you have leftovers, put it between graham cracker for a delicious snack or dessert. My kids love it that way!)
Provided by Marg CaymanDesigns
Categories Dessert
Time 12m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
- Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
CREAMY CARAMEL FROSTING
I love this creamy caramel frosting, which is an ideal compliment for spice cupcakes. The recipe originated with my grandmother.-Virginia Breitmeyer, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/4 cups.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 29mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
WHIPPED CREAM FROSTING
Make and share this Whipped Cream Frosting recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 7m
Yield 1 frosting for one layer cake
Number Of Ingredients 12
Steps:
- Using both a chilled bowl and chilled beaters, beat the cream until frothy.
- Add the icing sugar and vanilla gradually while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
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
FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING
The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.
Provided by Kim
Categories Yellow Cake
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.
Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg
CREAMY VANILLA FROSTING
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Provided by Allysa Torey
Categories Milk/Cream Mixer Dessert Vanilla Birthday Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for one 3-layer 9-inch cake
Number Of Ingredients 5
Steps:
- In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
- In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
- Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately.
CREAMY BROWNIE FROSTING
Make and share this Creamy Brownie Frosting recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 5m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- In a small mixer bowl, beat butter, cocoa, corn syrup and vanilla until blended.
- Add powdered sugar and milk; beat until spreading consistency.
- Note: This makes enough for an 8x8" pan; double it for a 9x13" pan.
CREAMY FUDGE FROSTING
For every occasion that calls for chocolate frosting, keep this fudgy recipe close by. With just five ingredients from the pantry, you've got magic in minutes. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.
Nutrition Facts :
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