Gale Gands Quick Vanilla Buttercream Frosting Food

QUICK VANILLA BUTTERCREAM FROSTING

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.

GALE GAND'S QUICK VANILLA BUTTERCREAM IS SO EASY

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

FAST VANILLA BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the vanilla until combined.

GALE GAND'S - QUICK VANILLA BUTTERCREAM FROSTING

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.

CLASSIC VANILLA BUTTERCREAM

Steps:

• In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
• Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.

VANILLA BUTTERCREAM FROSTING

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.

VANILLA BUTTERCREAM

Steps:

• In a saucepan, place the sugar and carefully pour the water around the edge. Using your finger, make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.)
• Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled.
• Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed).
• Keep at room temperature while frosting the cake.

VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
• Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.
• Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.
• Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.
• Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.
• Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.
• Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.

WILLIAMS SONOMA VANILLA BUTTERCREAM FROSTING

Steps:

• Have all ingredients at room temperature.
• In the bowl of an electric mixer fitted with the flat beater, beat together the confectioners' sugar, butter, the 2 tablespoons milk, the vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, a tablespoon at a time, until it is creamy but still holds peaks.

QUICK VANILLA FROSTING!

Steps:

• Grab a large bowl and some measuring cups, along with your ingredients.
• Plop 3 cups of powdered sugar in the bowl.
• Take two sticks of butter or 1/3 cup margarine and put it in a coffee mug. Then, heat it in the microwave for 30 seconds, or until it is sofened enough to be mixed up.
• While you wait, you can measure out 1 and 1/2 teaspoons of vanilla. Next, pour the softened butter/margarine into the mixture.
• Lastly, add your estimated amount of milk and mix it all together until it is creamy and there is no extra powder at the bottom.
• If the mixture is to spreadable, add some more powdered sugar. If it is not spreadable enough, then simply throw in more milk.

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• Combine all the ingredients in a large bowl and beat with an electric mixer for about 3-5 minutes, until frosting is creamy. (Add icing sugar gradually and sparingly).