Vanilla Chocolate Powdered Sugar Frosting Food

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 - CHOCOLATE POWDERED SUGAR FROSTING

Steps:

• Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk.

FLUFFY BUTTERCREAM FROSTING

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.

SILKY VANILLA BUTTER FROSTING

Steps:

• In 2-quart saucepan, thoroughly combine sugar and flour.
• With wire whisk, gradually stir in milk until smooth.
• Cook over medium-high heat, stirring frequently, until mixture has thickened and boils.
• Reduce heat to low; cook 2 minutes, stirring constantly.
• Remove from heat and cool completely.
• In medium bowl, with mixer at medium speed, beat butter until light and fluffy.
• Gradually beat in milk mixture; beat in vanilla.

GOLDEN VANILLA LAYER CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat the oven to 375°F Butter and flour the walls of two 9-inch round cake pans and then line each pan with a circle of parchment paper.
• To make the cake, sift the flour, baking powder and salt together 3 times into a bowl or onto a piece of parchment and set aside.
• In a mixer fitted with the whisk attachment, beat the butter on medium speed until its light and fluffy, 3 to 5 minutes. Add the granulated sugar and whip until it's blended. One at a time, add the eggs, mixing after each addition until well combined. Whip in the vanilla and almond extracts. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk and ending with the flour. Mix until just combined after each addition.
• Pour the batter into the prepared cake pans and bake until the cakes are golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pans.
• Meanwhile, make the frosting. In a mixer fitted with the whisk attachment, whip the butter on medium speed until it's light ans fluffy, 3 to 5 minutes. With the mixer on low speed, add the powdered sugar gradually. Mix in the melted chocolate, then the vanilla. Add the milk by spoonfuls until the frosting is spreadable but still thick and fudgy.
• Remove the parchment from one of the cake layers and place the cake on a serving platter. Using an offset or small icing spatula, spread the top with some frosting. Place the second cake layer on the first, bottom-side up so the cake has a nice flat top. Remove the parchment and press down slightly to secure the layers. Frost the top and sides of cake.