GALE GAND'S QUICK VANILLA BUTTERCREAM IS SO EASY
The pastry chef's 12-minute recipe truly couldn't be any simpler.
Provided by Gale Gand
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
CLASSIC VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 55m
Yield frosting for 1 layer cake
Number Of Ingredients 5
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.
GALE GAND'S - QUICK VANILLA BUTTERCREAM FROSTING
I have made many different variations of buttercream frosting because it is my husband's favorite. I have to say, I like this best. I made 1 1/2 x recipe to frost a double layer 9" cake.
Provided by Chicagoland Chef du
Categories Dessert
Time 15m
Yield 1 ddouble layer cake, 1 serving(s)
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.
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.
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.
FAVORITE VANILLA BUTTERCREAM FROSTING
I've tried a lot of buttercream frosting recipes and this one is the best. For decorating, I like to use the Wilton recipe, but for simple frosting, this one "takes the cake." Makes enough frosting for two 8-inch layers.
Provided by MSnow
Categories Dessert
Time 20m
Yield 2 8-inch layers
Number Of Ingredients 6
Steps:
- Beat the butter, milk, vanilla and salt in a medium bowl.
- Slowly add the confectioners' sugar.
- Mix until thick and creamy.
- Beat on high until fluffy and of good spreading consistency.
- Melt the chocolate in a double boiler and drizzle over the iced cake.
GALE GAND'S TIRAMISU
For the past 3 Christmases, I've made this to rave reviews from the Italian family...Truly, this is the pinnacle of creamy decadence, with a hint of espresso to bring you back to earth! I will NEVER use another recipe! Courtesy of the Food Network and Gale Gand.
Provided by GoodMorningBurger
Categories Dessert
Time 2h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
- Add mascarpone and whip until well incorporated.
- Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
- Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
- Immediately turn off the heat and allow the gelatin to dissolve completely.
- In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
- Whip to a stiff, glossy peak.
- Fold whites into mascarpone and yolk mixture then fold in whipped cream.
- In a separate bowl, combine espresso and kalhua.
- Soak 1 ladyfinger at a time in the espresso mixture.
- In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
- Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
- Sprinkle 1/2 of the chocolate shavings over mousse.
- Create another layer and chill until set. (At least 2 hours.).
- ENJOY!
Nutrition Facts : Calories 348.9, Fat 13.8, SaturatedFat 7.2, Cholesterol 197.4, Sodium 75, Carbohydrate 45.8, Fiber 0.2, Sugar 37.2, Protein 6.6
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
SIMPLE VANILLA BUTTERCREAM
Make and share this Simple Vanilla Buttercream recipe from Food.com.
Provided by LeLee_Marie
Categories Dessert
Time 10m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, beat the butter with an electric mixer for 1 minute.
- Add 6 cups of confectioners' sugar, the vanilla, and the milk.
- Beat on low speed until creamy.
- Gradually add the remaining confectioners' sugar, a little at a time, until the frosting is thick and creamy.
Nutrition Facts : Calories 179.8, Fat 6.9, SaturatedFat 4.4, Cholesterol 18.5, Sodium 4, Carbohydrate 30.2, Sugar 29.4, Protein 0.2
QUICK VANILLA BUTTERCREAM FROSTING
Make and share this Quick Vanilla Buttercream Frosting recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 2732.1, Fat 94.8, SaturatedFat 59.8, Cholesterol 252.6, Sodium 688.8, Carbohydrate 481.5, Sugar 470.6, Protein 3
VANILLA BEAN BUTTERCREAM
Make and share this Vanilla Bean Buttercream recipe from Food.com.
Provided by mrsrhyne07
Categories Dessert
Time 5m
Yield 12 2 1/2 cups, 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Beat butter for a few minutes with a mixer user the paddle attachment on medium speed.
- Add 3 cups of sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
- Increase mixer speed to medium and add vanilla bean, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
- If your frosting needs more stiff consistency, add remaining cup of sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
Nutrition Facts : Calories 311.6, Fat 17.2, SaturatedFat 10.9, Cholesterol 47.5, Sodium 101.8, Carbohydrate 40.2, Sugar 39.3, Protein 0.3
FRENCH BUTTERCREAM FROSTING
A very rich, light icing. Once you use this style of buttercream icing, you will never go back to the old standard.
Provided by Leta8076
Categories Dessert
Time 30m
Yield 1 1/2 lb
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a saucepan.
- Bring to a boil while stirring to dissolve the sugar.
- Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
- As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
- Continue to beat until the mixture is completely cool and the yolks are very thick and light.
- Whip in the butter a little at a time.
- Add it just as fast as it can be absorbed by the mixture.
- Beat in the vanilla.
- If the icing is too soft, refrigerate it until it is firm enough to spread.
- Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
- Blend with about one quarter of the buttercream, then blend this mixture into the rest.
- For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.
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