FLUFFY VANILLA FROSTING
A basic powdered sugar frosting recipe that comes together with just 4 ingredients. Use the vanilla frosting for cakes, cupcakes, or cookies!
Provided by Tara Teaspoon
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- In a mixing bowl or bowl of an electric mixer, beat butter until smooth and creamy, about 2 minutes.
- Add confectioners' sugar ½ cup at a time, mixing well and scraping down sides of bowl occasionally.
- Beat in vanilla and salt; stir until smooth.
Nutrition Facts : Calories 1214 kcal, Carbohydrate 144 g, Protein 1 g, Fat 74 g, SaturatedFat 47 g, Cholesterol 195 mg, Sodium 13 mg, Sugar 141 g, TransFat 3 g, UnsaturatedFat 22 g, ServingSize 1 serving
EXTRA FLUFFY ICING
My mom's Easy and Extra Fluffy Frosting is a light and bright, not-too-sweet topping to douse on cupcakes and cakes of all varieties!
Provided by Melissa Griffiths - Bless this Mess
Categories dessert
Time 10m
Number Of Ingredients 5
Steps:
- Use a stand mixer. It will change your life. You can make this using a hand mixer, but it just takes time. In a clean bowl (any grease on your bowl or utensils will ruin the icing -- egg whites hate grease!), beat the egg whites and salt on high speed until foamy.
- With the mixer still running, slowly add the sugar. Beat mixture until soft peaks form (when you pull the mixer out of the white mixture, you should get a little point that bends over).
- Bring the corn syrup to a boil over medium heat in a small saucepan. When the corn syrup comes to a boil, remove from heat.
- Slowly pour the hot corn syrup into the egg mixture while your mixer is mixing on high. Beat the mixture until stiff peaks form, about 5 minutes. Add the vanilla, and mix to combine.
- Use right away.
Nutrition Facts : Calories 54 calories, Sugar 13.7 g, Sodium 47.2 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 13.7 g, Fiber 0 g, Protein 0.4 g, Cholesterol 0 mg
KATHY'S LIGHT & FLUFFY FROSTING
Creamy light frosting will melt in your mouth. Pipes decorations well and holds up in 80 degree weather for up to 2 hours as tested. Stores up to a week in the refrigerater and a few weeks in the freezer. Will wilt if not used in appropriate time frame.
Provided by KathyLeBardOConnor
Categories Dessert
Time 5m
Yield 12 cupcakes, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine instant pudding with sugar (important for non clumping).
- Have mixing bowl ready along with hand or counter top mixer).
- Add sugar/pudding mix with liquid heavy whipping cream and mix immediately until desired consistancy.
- For creamer/fluffier frosting use more cream.
- For thicker use less cream.
Nutrition Facts : Calories 340.1, Fat 33, SaturatedFat 20.6, Cholesterol 122.3, Sodium 34, Carbohydrate 10.8, Sugar 8.4, 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.
FLUFFY SEVEN MINUTE FROSTING
This frosting takes approximately seven minutes to make.
Provided by obertolas
Categories Desserts Frostings and Icings White
Time 17m
Yield 32
Number Of Ingredients 6
Steps:
- Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
- Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
- Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.
Nutrition Facts : Calories 39.5 calories, Carbohydrate 9.9 g, Protein 0.2 g, Sodium 40.3 mg, Sugar 9.6 g
KATHY'S FROSTED SOFT SUGAR COOKIES
This is a recipe I got from my awesome mother-in-law. We used to always make them around Christmas and have lots of fun together. She was the one who inspired the baker and cook in me so these are very special to me. It would not be Christmas if I didn't make these at least once! The dough needs to refrigerate overnight. I frost these with "Recipe#201364". These cookies are recommended to be frosted. These are not the type of cookies you want to just use sprinkle sugar on. There are other recipes for that if you don't want to frost them.
Provided by CookingONTheSide
Categories Dessert
Time 7h10m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Mix the vinegar and milk to make sour milk.
- Add vanilla to the sour milk; set aside.
- In large mixing bowl, cream together sugar and shortening until light and fluffy.
- Add eggs, one at a time.
- In separate bowl, blend together baking soda, salt, flour and baking powder.
- Add flour mixture, alternately with sour milk mixture, to the creamed sugar and egg mixture.
- Cover and refrigerate overnight.
- On floured surface, roll out dough to desired thickness, about 1/4 inch.
- Cut out with desired cookie cutter or cutters.
- Bake at 350 degrees for about 5-7 minutes; I like mine soft.
- Let set on cookie sheet for 1 minute before removing to wire rack to cool.
- Frost when cool.
- This recipe should make about 5-6 dozen, depending on the size of the cookie cutter you use.
NO COOK ICING
Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
Provided by Debi
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
Nutrition Facts : Calories 67 calories, Carbohydrate 16.8 g, Protein 0.3 g, Sodium 4.7 mg, Sugar 16.7 g
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