American Buttercream. American buttercream is the easiest and most common buttercream frosting—and the quickest to make.
How make icing for cake at home?
- 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.
What can I use instead of frosting on my cake?
6 Quick Ways to Decorate a Cake Without Frosting
- Whipped Cream. Looks like frosting, but it’s not.
- Glaze. When it comes to Bundt cakes, glaze (or even caramel sauce) is a much better choice then frosting.
- Powdered Sugar.
- Chocolate or Caramel Sauce.
- Fresh Fruit.
- Syrups + Edible Flowers.
What is homemade frosting made of?
Like vanilla buttercream, vanilla icing is made with confectioners’ sugar, milk or cream, and vanilla extract. The differences are the ratio of ingredients and absence of butter. The terms icing and buttercream are often used interchangeably, but icing is typically light and liquid.
Can frosting be made by hand?
I like to use my stand mixer, but you can totally do it by hand in a pinch. From this base, you can go crazy—add a little bit of milk, cream, coffee, or juice to loosen the frosting or add additional flavor.
Which frosting is best for cake?
Here are the most well-liked kinds of icing that you can use to finish your cakes.
- Butter Cream. Buttercream is softer and more spreadable than most icing and is the preferred choice for taste and flexibility.
- Whipped Cream.
- Royal Icing.
- Cream Cheese Frosting.
What is the difference between icing and frosting?
The terms are used interchangeably, but frosting is generally thicker and fluffier than icing, which is thinner and tends to set quickly and harden when dry. Icing is generally not spreadable like frosting—it needs to be poured, spooned, or drizzled over baked goods.
What can I use instead of buttercream frosting?
Marshmallow Frosting – This is perhaps your best bet. It is still sugary, but it’s lighter and it can still be piped. Cream Cheese Icing – Another classic frosting. Whipped Cream with Cream Cheese – For a rich but lighter-tasting topping, you can bulk up whipped cream with cream cheese to help it hold its form.
Is powdered sugar the same as icing sugar?
Yes! Powdered sugar, confectioners’ sugar (including confectioners sugar and confectioner’s sugar too), icing sugar, and 10X (a reference to the size of the particles) are all the same.
How do you make vanilla frosting without confectioners sugar?
It couldn’t be easier to make frosting from scratch without powdered sugar: Add milk, flour, sugar and a pinch of salt to a small saucepan over medium heat. Whisk until the mixture starts to thicken.
How do you make buttercream frosting Fluffy?
- Place butter in the bowl of a stand mixer with paddle attachment.
- Add the sifted powdered sugar a spoonful at a time over medium-low speed.
- Add the salt and stir to combine.
- Next add the vanilla and again, stir to combine.
- Lastly Add the milk and whip the frosting for 3-4 minutes until light and fluffy.
Can I make buttercream in a blender?
You can use a blender to make your frosting, it may not be as fluffy as beaten with mixer paddles, but it’s absolutely feasible. Of course, forget about fancy stuff like the Swiss meringue buttercream – your trusty blender will cope with the basic butter, sugar and flavourings kind.
What is a buttercream frosting?
Buttercream is a butter-based frosting or icing, typically used on cakes and cupcakes as a coating, layering or decorating cream. Classic buttercream is made from creamed butter and confectioners sugar. Flavoring and coloring are added to impart characteristic flavors and colors.
What is the easiest way to make frosting?
How to get smooth icing or frosting on a cake?
– Palette knives or kitchen knives – Use either 2 long palette knives or 2 kitchen knives (or one of each, as I do!). – Lift them at the same time then move the cake onto the rack/platter; – Push off with a 3rd knife – Once the cake is on the rack/platter, leave the shifting knives in place under the cake. – Voila! Tidy edges!
Buttercream Frosting – How to Make Frosting
Buttercream Frosting – Learn how to create buttercream frosting that is light, creamy, and fluffy by following this homemade frosting tutorial. Buttercream frosting is one of the most popular types of icing for cakes and cupcakes. It’s the ideal buttercream frosting for piping on ornamental details. Enjoy this EASY vanilla buttercream frosting recipe that is sure to please everyone!
EVERYTHING YOU NEED TO KNOW ABOUT BUTTERCREAM FROSTING
The vast majority of people I know (including myself) have a container of frosting on hand in case they ever require it.Store-bought frosting and buttercream frosting are diametrically opposed to one another in terms of flavor, texture, sweetness, spreadability, and adaptability, among other characteristics.However, if you’re looking for instructions on how to create frosting, you’ve come to the correct spot!As a matter of fact, this buttercream frosting recipe is the only icing you’ll need for any dish that calls for frosting.
To make this homemade buttercream frosting, you will need:
- Butter, powdered sugar (also known as confectioners sugar), vanilla, a pinch of salt, and heavy cream are all included in this recipe.
The buttercream frosting is produced by creaming butter with powdered sugar, vanilla, salt, and a small amount of heavy cream until it is the right buttercream frosting consistency, then whipping it until it is the perfect buttercream frosting consistency.The frosting should have a light, airy texture and flavor similar to sweetened whipped butter.It is for this reason that it is referred to as buttercream frosting.It should not have a greasy, fake, or too sweet flavor to it at any time.Rather than being restricted by its capabilities (cough, cough…buttercream frosting in a plastic container), the ideal buttercream frosting is the one that works with you to accomplish anything you require.
If you still don’t trust me, try piping icing on a cupcake with frosting from a container first.It’s just that it’s too soft.It is not recommended that you attempt to harden store-bought icing.Since I was a professional wedding cake designer for almost a decade, I’ve been making this buttercream recipe for more than 25 years.Believe me when I say that you want to have a go-to, dependable best buttercream frosting recipe that you can rely on at all times.You can use this buttercream recipe to frost cupcakes for a child’s class party, to make the best birthday cake frosting for icing, or to make a stiff enough buttercream frosting to handle decorative piping work for cake decorating.
This buttercream recipe will meet all of your cake and cupcake frosting needs.Indeed, it is the greatest buttercream frosting recipe available due to the fact that it is so versatile, adaptable, and simple to create.With so many different buttercream icing recipes to select from, this is unquestionably the greatest frosting out there.
It’s important to remember that not all frosting recipes are created equal.The majority of wedding cake frosting recipes, such as Italian, Swiss, and French, are egg-based.They are somewhat sweeter than traditional buttercream frostings, but the process of cooking sugar into a syrup while beating eggs and butter at a high speed results in the most sumptuous buttercream, making it the greatest wedding cake frosting of choice for brides.This classic vanilla buttercream frosting recipe, on the other hand, is the gold standard for all other occasions, including birthday cakes.Like most ice cream varieties, most boutique cupcake businesses start with a vanilla buttercream basis and then add additional flavors to it to produce a limitless number of buttercream recipe combinations– much like how most vanilla ice cream tastes begin with a vanilla ice cream base.Isn’t that great?
Is Homemade Frosting the Same as Grocery Store Bakery Frosting?
You’ll often see beautifully adorned cakes in the bakery case of your local shop when you stroll past it on your way to the checkout line.The beautiful white frosting they use is frequently not prepared with actual butter, but rather with shortening, which allows cakes to be left out for extended periods of time without becoming soggy.White buttercream frosting recipes that include shortening or a combination of shortening and butter are frequently used for the main purpose of stabilizing the icing.You may easily substitute shortening for some of the butter in this recipe, but your frosting will have a greasy texture and flavor.However, there are several instances in which employing a shortening is acceptable.For example, if you need to solidify the cake frosting because your cake will be sitting outside in hot weather (such as during a wedding) or if you require a real bright white cake frosting, shortening and clear vanilla extract flavoring can be used in conjunction with each other.
It is always true that real homemade frosting made with solely butter will have a faintly off-white hue to it because of the butter and vanilla extract used.You should keep in mind that if you are beating buttercream using shortening or butter, it will lighten as you incorporate more air into it.If a shop is offering an 8-inch buttercream-frosted cake like this for $29.99, you can be sure that it is made with real buttercream and not imitation buttercream.The fact is that, unless the bakery is located at a high-end shop such as Whole Foods, most grocery baking departments utilize pre-made shortening-based buttercream frostings on their cakes.They only use butter frostings in their recipes.The same is true for the icing on cupcakes.
They are made entirely of shortening or a non-dairy whipped topping that does not require refrigeration and does not go bad when left out on the counter for many hours.another argument in favor of creating your own frosting at home.My personal preference is to always create buttercream from scratch using simply butter as a base.
It’s just that it tastes great!
I don’t want vanilla buttercream. Can I change the flavor? Can I change the color?
In addition to being extremely versatile, this buttercream frosting recipe is also incredibly simple.You can swap the vanilla extract with other flavors of extract, such as almond, coconut, maple, orange, or lemon, in place of the vanilla extract.I’ll even throw in a couple of teaspoons of fruit jam to create strawberry frosting or raspberry buttercream every now and then.Fresh lemon curd mixed into the buttercream provides the most delicious lemon frosting to use as a filler between layers of cake, especially if you include fresh raspberries in the mix.It’s also possible to include homemade or store-bought caramel sauce to create a delicious caramel frosting that’s excellent for banana cake.Food paste gel or food coloring may be readily added to the frosting to create a variety of colors for your cake decorating needs.
How can I change the stiffness of the buttercream frosting?
Important to keep in mind while making buttercream: depending on what you’re going to use it for, the consistency of your buttercream should be adjusted accordingly.The quickest and most straightforward method of accomplishing this is to change the amount of cream you apply.When you pour in less cream, the stiffer your icing will be as a result.And if you accidentally pour in too much cream, you can easily add more sifted powdered sugar to make it stiffen right back up again.When it comes to icing and spreading on a cake, I prefer a medium consistency (that is, somewhat soft yet slightly stiff).The firmer consistency is ideal for piping and ornamental applications because it allows the precise edges of my piping tips to be seen clearly.
The tip I used in the image above is designated as a32.To demonstrate, I piped it three different ways with the same tip, as seen above.This buttercream frosting recipe is the greatest since it is quite forgiving and can be customized to suit your needs.Changing the amounts of heavy cream and powdered sugar in the frosting is a simple way to customize the frosting to your liking.The one critical recommendation I have is to make sure that your powdered sugar is sifted before adding it to the melted butter in the pan.Your frosting will be smooth and free of little sugar clumps if you follow these instructions.
How much frosting do I need for cake? What about frosting cupcakes?
When it comes to stacked cakes and cupcakes, many of you have inquired about how much cake frosting you would need.Unfortunately, there is no simple standard response since the amount of material you require is totally dependent on how you want to utilize it.You’ll only need a small amount of frosting to cover the outside of the cake.Or a cake with several layers?Do you intend to use any ornamental piping in your project?If you’re planning on icing a 2-layer 8-inch round cake that’s not too tall, you’ll have enough frosting to fill, frost, and do a little piping.
Assuming you are using a thin layer of icing on your cake.What kind of icing do you want to use on your cupcakes?Do you want a light, thin coating or do you want to pipe a swirl that is as high as the skyscraper?I’m afraid I can’t give you an honest estimate regarding how much cupcake frosting you’ll need until I know more about your idea in detail.This frosting recipe, on the other hand, yields enough icing to cover an average quantity of cupcakes (24 cupcakes).If you plan on piping swirls of frosting onto your cupcakes, this recipe will make enough icing to swirl onto 15 cupcakes.
A cake and buttercream frosting chart from Wilton that provides approximate estimations on how much buttercream icing you’ll need dependent on the size of your cakes is provided below.I recommend following this approach and preparing extra frosting in case it is needed.The lack of sufficient quantities will leave you feeling dissatisfied; on the other hand, the presence of sufficient quantities will leave you feeling relieved.
Any leftovers may be stored in the refrigerator or freezer for future baking endeavors.
What you need to know about butter!
Because different kinds of salted butter have varied degrees of salt content, I recommend that you use unsalted butter instead of salted.Some consumers have complained that their buttercream frosting was excessively salty, which is understandable.This is caused by the brand of butter that you are using.Some brands are quite salty, while others are not as salty.As a result, I’ve altered the recipe to use unsalted butter instead of salted.The consistency of the butter makes a significant impact.
If your buttercream icing is too runny or thin, it’s most likely due to the texture of the butter before whipping, which I’m thinking some of you microwaved to soften before beating the mixture.The chance of partly melting the butter in areas (which is not a good thing) and making your frosting runny and gritty is increased when you microwave butter in this manner….Consider the possibility of preparing buttercream frosting with vegetable oil.In an ideal situation, your butter should be soft enough to whisk with a mixer, but not liquidy or even partially liquid.The texture should be similar to soft serve ice cream; it should be soft enough to scoop yet hard enough to keep its shape once it has been frozen in place.
What you need to know about sifting sugar!
Under no circumstances should you create frosting with powdered sugar that has not been sifted.It is necessary to sift the powdered sugar to break up any bigger clumps that might otherwise remain intact throughout the beating operation.In fact, when you put this buttercream icing over a cake, you will have variable degrees of small clumps, which is unsightly to look at.Additionally, unsifted sugar lends to a gritty sensation.
-Tools of the trade-
Many people have inquired in the comments area what equipment I use to sift powdered sugar, and I’m happy to share my answer.I use a circular kitchen mesh strainer, which can be bought in the baking department of practically all supermarkets.These Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers from Cuisinart are a fantastic value at just $14.95.Having a set of three in varying sizes will serve you well, especially the little micro one, which is nearly half-off the retail advertised price and nearly half-off the shipping cost.That is the one I use all the time to dust tiny plated desserts or a pan of brownies with.In order to make this homemade frosting recipe, you must first beat the butter and sugar together with an electric mixer until the texture is light and fluffy—just like the photo shows.
This step is essential because it incorporates air into the icing.In the event that you possess a Kitchenaid stand mixer and bake on a regular basis, I HIGHLY recommend investing in the beater attachment with the silicon edge scraper.I’ve purchased two of these beaters since it saves me from having to stop the mixer and scrape the bowl down after every batch of batter.The truth is that scraping the bottom of the bowl is a royal pain in the buttocks.Since finding the scraper attachment, I haven’t used the medal attachment at all for several years.When I’m preparing frosting or mixing batter, I despise having to scrape the bottom of the bowl.
This attachment facilitates a more efficient workflow for me.This KitchenAid KFE5T Flex Edge Beater for Tilt-Head Stand Mixers is a great deal at nearly half off the original price, so I suggest it.I believe I’ve covered every aspect of buttercream frosting that there is to know about it.
In the meanwhile, if you have any further frosting queries, please post them in the comments area below.‘Alice’ is a fictional character created by Alice
HERE’S A SHORT VIDEO ON HOW TO MAKE THIS CAKE FROSTING.
BUTTERCREAM FROSTING RECIPE
- Vanilla Buttercream Frosting (Classic Vanilla) Cuisine: Dessert Preparation time: 5 minutes Time allotted: 5 minutes 2.5 cups (about) softened (but not melted!) 1 cup unsalted butter (2 sticks or 12 pounds), melted (but not melted!) The ideal texture should be similar to that of soft serve ice cream.
- 3-4 cups confectioners’ (powdered) sugar, sifted
- 1 tablespoon vanilla essence
- 14 teaspoon table salt
- **Heavy cream is preferable
- up to 4 tablespoons of heavy cream, half & half, or milk **
- Using the paddle attachment on a medium speed, whip the softened butter for a few minutes until it is fluffy.
- When you have finished mixing, switch off your mixer and add the 3 cups of sifted powdered sugar, mixing on the lowest speed (so that the sugar doesn’t fly everywhere) until the sugar has been well integrated with the butter. Don’t be concerned if the mixture appears clumpy at first
- this is normal.
- Increase the mixer speed to medium and gradually add the vanilla extract, salt, and 2 tablespoons of heavy cream, beating for 2-3 minutes, or until the mixture is beaten, frothy, and creamy in texture.
- If you want your frosting to have a stiffer consistency, you can add the remaining sugar. In order to thin down the frosting, add the remaining cream a tablespoon at a time until the desired consistency is reached.
FOR YOUR CONSIDERATION
Since many of you have asked about my chocolate frosting, here’s my Chocolate Buttercream recipe!
When buttercream will not do…… The BEST Cream Cheese Frosting
Here’s a great straightforward photo tutorial on How to Frost a Cake.
And, for those of you who prefer to see things rather than read, here’s my PBS video on how to create this buttercream icing.Don’t be fooled by the video’s title, which reads ″How to Ice Cupcakes.″ The first half of the video demonstrates how to prepare frosting, and the second half demonstrates how to pipe these gorgeous buttercream flowers using the frosting recipe demonstrated in the first half.I’d like to point out that piping these icing flowers is really simple!Once you realize how simple it is, you’ll feel very accomplished!The most recent update was made on May 4, 2018.You can help us by endorsing and sharing this free recipe (or post) with your social media networks if you’ve enjoyed it.
Thank you for your support.Thank you very much!
How to Make Sugar Cookie Frosting
- The date of creation is November 16, 2021. Despite the fact that we didn’t tell you, preparing icing from home is a lot simpler than you may assume. Yes, this is true. Plus, there’s nothing quite like handmade buttercream frosting for cookies. Sugar cookie frosting is a delicious dessert that can be made in a variety of ways, from just using basic icing to including colorful sprinkles or food coloring. Are you interested in learning how to create sugar cookie frosting? First and foremost, you’ll require the following items: Preparation of Vanilla Buttercream Frosting: medium-sized mixing dish
- electric mixer or mixing spoon
- vanilla extract
The first step is to gather all of your components and get ready to create something delectable.Step 2: To make the sugar cookie frosting, combine the vanilla extract and one tablespoon of milk in a mixing bowl.Once the ingredients are combined, gently add the remaining milk until the frosting is creamy and spreadable.If the sugar cookie frosting appears to be excessively thick, add a few drops of milk at a time, beating well after each addition.If the frosting gets too thin, add a tiny quantity of powdered sugar at a time until it is the desired consistency.Step 3:If you’re seeking to jazz up your sugar cookie frosting with some color, we’ve got you covered.
Take a drop of food coloring and add it to the mixture one drop at a time.Keep in mind that a little goes a long way!If you’re creating more than one color of frosting, make sure to separate the frosting into several bowls.We were confident in your ability, and don’t forget to lick the spoon.If you’re trying to improve your frosting abilities, be sure to check out our simple how-to.
Easy Yellow Cake with Buttercream Frosting
It is possible that this content contains affiliate links. Recipe for Homemade Yellow Cake – This is the quickest and most straightforward yellow cake recipe, yet it tastes like a million bucks! Because of the buttermilk, sour cream, and oil in this yellow cake recipe, it always produces a moist, springy, light, and fluffy cake that is delicious. Who requires the services of a bakery?
The BEST Yellow Cake Recipe
This simple yellow cake recipe is a whisk-together batter that has been developed from my favorite buttermilk cake foundation, which I’ve used for a variety of cakes, including my Blueberry Muffin and Buttermilk Pancakes Cake, Caramelized Banana Upside-Down Cake, and many more.I hope you enjoy it!This homemade yellow cake recipe is one of my favorites since the foundation is simple to create, and the cake always comes out moist, springy, light, and fluffy owing to the buttermilk, sour cream, and oil used in the batter.The three components listed above should be used in any delicious yellow cake recipe – you just cannot go wrong with them!Dry cake is very difficult to achieve with this combination of moisturizing and tenderization chemicals.I decorated this handmade yellow cake with white and then pink buttercream in honor of all the springtime festivals and events that are coming up, such as Easter, Mother’s Day, wedding and baby showers, and other celebrations.
Both the quick yellow cake and the buttercream were made with McCormick Pure Vanilla Extract; the buttercream was tinted with McCormick Red Food Coloring to give it a gentle pink colour.Since the size of this cake is little, you won’t have to be concerned about eating cake for days on end, which would not be a major problem.Because of the moist, fluffy cake and the sweet, creamy buttercream, it will be gone in a flash.And because this is such a simple yellow cake recipe, you will find yourself preparing it again and over again!
Classic Yellow Cake Ingredients
- For the yellow cake itself, you’ll need the following ingredients: all-purpose flour, granulated sugar, baking powder, salt, buttermilk, sour cream, canola oil, McCormick Pure Vanilla Extract, and vanilla bean paste.
- The following ingredients are required for the homemade buttercream frosting: unsalted butter, McCormick Pure Vanilla Extract, salt, confectioners’ sugar, McCormick Red Food Coloring, and unsweetened cocoa powder.
How to Make Yellow Cake From Scratch
You only need to mix together the wet and dry ingredients in separate bowls before combining the two to produce this delicious homemade yellow cake.Because the components for this yellow cake are primarily cupboard staples, you shouldn’t have to go to the shop before putting together this cake recipe.Having stirred together the cake batter, place it into a prepared 8-by-8-inch baking pan and bake until done, about 30 minutes.In order to determine when your cake is ready to be taken out of the oven, check that the center is set and that it bounces back when you push lightly with your finger (you can also stick a toothpick in the center to see if it comes out clean).While the cake is cooling, prepare the vanilla buttercream frosting, which will be used to decorate the cake.The buttercream frosting may be made by combining room-temperature butter, McCormick Pure Vanilla Extract, powdered sugar, and a sprinkle of salt in a large mixing bowl.
Depending on your mixer, you may need to whisk the mixture for several minutes, or until the buttercream is light and fluffy.After the cake has been allowed to cool fully, put half of the vanilla buttercream on top.Add the red food coloring to the saved buttercream and then gently put the last layer on top of the first layer.So simple, isn’t it?Because it is so simple, this is a terrific cake recipe to create with children in the kitchen.
Can I Make This Recipe as Cupcakes Instead?
In the event that you’d prefer to bake yellow cupcakes instead, I propose that you use my recipe for Classic Yellow Cupcakes with Chocolate Buttercream. I know for a fact that the recipe is effective!
Can I Double This Recipe?
I haven’t tried to double this delicious yellow cake recipe myself, but I’m confident that you could. In that scenario, you’d need to bake it in a 9-by-13-inch baking sheet.
Can I Freeze Homemade Yellow Cake?
I’m confident in your ability! You’d most likely have to freeze it without the frosting, though. To defrost the cake, place it on the counter to come to room temperature while you prepare a fresh batch of buttercream in the meanwhile.
Tips for the Best Yellow Cake with Buttercream Frosting
If you don’t have any sour cream on hand, plain Greek yogurt may be substituted in this delicious yellow cake recipe for a similar result.Just make sure it’s Greek yogurt, not plain yogurt, because the thicker yogurt is more closely resembles sour cream.Using a buttermilk replacement in this cake recipe, on the other hand, isn’t recommended.If at all feasible, you want to get your hands on the genuine article.Buttermilk provides a significant amount of moisture to this yellow cake recipe, and while it is so straightforward, it is important to use only the best components.I also wanted to emphasize how critical it is to wait until the cake has completely cooled before applying the frosting.
Attempting to frost the cake while it is still warm will result in the icing running all over the place and the cake not having two distinct layers of vanilla buttercream frosting.However, when it comes to the buttercream icing, you are not need to paint the top layer pink if you do not choose to.You may either leave the icing white or tint it a different color depending on the occasion.Make this cake alongside your children, and you might want to let them decorate the top of it with sprinkles.It’s a simple method for kids to become more engaged in the baking procedure.
- 3 eggs, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt (or to taste), 1 cup all-purpose flour
- 1 big egg
- 1 medium egg
- 2/3 cup sour cream (light or regular is OK)
- 1/2 cup buttermilk (plain Greek yogurt may be used)
- 1/2 cup flour
- 1 cup canola or vegetable oil
- 2 teaspoons McCormick Pure Vanilla Extract
- 3 tablespoons sugar
- To make the frosting, combine 1/2 cup unsalted butter, softened
- 2 teaspoons McCormick Pure Vanilla Extract
- a sprinkling of salt, optional and to taste (helps to counteract the sweetness of the frosting)
- 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
- 1 1/2 to 2 cups cornstarch (I use 1 1/2 cups)
- McCormick Red Food Coloring (up to 4+ drops), or as needed to produce the desired hue
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking pan by lining it with aluminum foil and spraying it with cooking spray; put it aside.
Make the Cake
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and optional salt until well combined
- put aside
- In a small mixing bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla until well combined.
- In a small bowl, combine the wet and dry ingredients, mixing softly with a spoon or folding with a spatula until just incorporated. Small lumps will be there
- do not overmix or try to smooth them out with your hands.
- Toss the mixture into the prepared baking sheet and bake for 29 to 32 minutes, or until the center is firm and not jiggly, and a toothpick inserted in the middle comes out clean or with a few moist crumbles but no batter
- Allow the cake to cool completely in the pan on a wire rack. Make the buttercream once the cake has been allowed to cool fully.
Make the Buttercream Frosting
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl and a handheld electric mixer), combine the butter, vanilla, optional salt, and confectioners’ sugar in a slow, steady stream for about 1 minute, being careful not to spray sugar all over the place while mixing. Increase the speed to medium-high and continue to beat until the mixture is extremely smooth and fluffy, about 3 minutes after the sugar has been added.
- Using a spatula or an offset knife, spread all of the frosting onto the cake to make a uniform, smooth flat layer of white frosting
- set cake aside.
- I added 2 drops red food coloring to the remaining 1/3 cup frosting in the mixing bowl, whipped briefly to combine, and then layered the pink frosting on top of the white frosting to make a two-toned layer of icing. However, if you want to make things easier, you may colour all of the icing pink.
1 Serving Size (in grams): Calories in a serving: 435 17 g of total fat 8 g of saturated fat 0 g of Trans Fat 8 g of unsaturated fat Cholesterol: 54 milligrams Sodium: 228 milligrams 66 g of carbohydrates 0g of dietary fiber Sugar (54 g) 5 g of protein
More Cake Recipes From Scratch:
The Vanilla Cake with Vanilla Bean Browned Butter Glaze is so delicious that you will not miss the chocolate at all after tasting it!The glaze is just delicious!Easy Homemade Funfetti Cake – Move over, store-bought cake mix!Here comes the homemade version!This simple cake simply takes a few minutes to prepare and tastes a million times better than the original!Delicious Pineapple Upside-Down Cake that is so delicate and delicious, you will swear it’s The Best!
a bright and cheerful cake that will put a smile on everyone’s face!Lemon Buttermilk Cake with Lemon Glaze – Lemon Buttermilk Cake with Lemon Glaze This is a simple little cake with a strong lemon taste!If you enjoy puckering up, this is the perfect product for you.It’s soft, fluffy, and foolproof.Coffee Cake with Sweet Cream and Vanilla — You’ll be surprised to learn what secret ingredient makes this quick and easy cake so soft and moist!Caramelized Banana Upside-Down Cake – Do you have ripe bananas?
Make this cake!This cake screams their name from every inch of it!The caramel sauce is thick and buttery, and it’s dripping!
This Easy Glazed Pound Cake is moist and delicious, and it’s a welcome change from the usual pound cake.You’ll be the talk of your next gathering with this EASY, buttery, velvety pound cake.It is provided to you by McCormick to share this information.The recipe, the writing, the photographs, and the ideas stated are all original works by myself.We are a participant in the Amazon Services LLC Associates Network, an affiliate advertising program designed to offer a mechanism for sites to make advertising revenue by promoting and referring to amazon.com.Amazon Services LLC Associates Program is open to all websites.
Apple Spice Cake with Brown Sugar Frosting
Preparation time: 30 minutes 35 minutes in the oven plus cooling
There are 16 servings total. Even though I like to eat healthy most of the time, this apple spice cake is well worth the indulgence! Every year, I look forward to having the ability to bake my own birthday cake, and this is the one I select. If you’d like, you may add a cup of raisins to the batter before baking it if you want. —Jennifer Owen from Louisville, Kentucky.
- 4-1/2-pound package of medium Honeycrisp apples, peeled and cut into 1 inch pieces
- 2-cups sugar
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 2-tablespoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt, 1/2 cup buttermilk
- 1-1/2 cups chopped walnuts, toasted
- 1 package (8 ounces) melted cream cheese
- 1/2 cup softened butter
- 1 cup confectioners’ sugar
- 1 cup packed brown sugar
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1-1/2 cups chopped walnuts, toasted
- Preheat the oven to 350 degrees. Preparation: Line the bottoms of two 9-inch round baking pans with parchment paper and butter the parchment paper. Place the apples in a food processor and pulse until finely chopped. In a large mixing basin, whisk together the sugar, oil, eggs, and vanilla until thoroughly combined. In a separate bowl, whisk together the flour, pie spice, baking powder, and salt
- gradually fold into the sugar mixture, alternating with the buttermilk, until well combined. Transfer the mixture to the prepared pans after stirring in the apples and walnuts. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. Allow 10 minutes of cooling time in pans before transferring to wire racks
- discard paper. Allow to cool fully
- In a large mixing bowl, combine the cream cheese, butter, sugars, vanilla, and pie spice and beat until smooth. DIRECTIONS: Spread icing between the layers as well as over the top and edges of the cake to finish it off. Gently push walnuts into the icing that is applied to the cake’s top. Keep leftovers refrigerated.
1 slice has 574 calories, 33 grams of fat (9 grams of saturated fat), 53 milligrams of cholesterol, 326 milligrams of sodium, 67 grams of carbohydrates (51 grams of sugars, 2 grams of fiber), and 7 grams of protein.
Swirled Caramel Sheet Cake with Fudgy Chocolate Frosting.
This post may contain affiliate links; for more information, please see our privacy statement.Swirled Caramel Sheet Cake with Fudgy Chocolate Frosting in a vintage-inspired design.Taken from our grandmother’s recipes, with a couple of my own variations, we’re cooking up a storm this week.This extremely delicious caramel-like butter sheet cake is the perfect way to start the weekend.Roll your eyes back in delight as you bite into a buttery vanilla cake swirled with the most scrumptious brown sugar and maple ″caramel.″ Finish the cake with a thick layer of creamy, fudgy chocolate frosting to provide as a finishing touch.There is so much to love about this, and it is also quite simple to create!
Sweet and gooey, with hints of vanilla and caramel, and, of course, tons of chocolate, this dessert is a must-try!Sheet cakes have resurfaced in my life in the last year or so, and I’ve been infatuated with them.I used to only create layer cakes, and it was a lot of work.And, while I still enjoy a delicious layer cake, I’m now enjoying the simplicity of the basic sheet cake for a change of pace.Sheet cakes have a nostalgic, ″old school″ or antique vibe to them, which I find quite appealing.I swear to you, our grandmothers were the wisest people we ever knew.
Back then, the word ″simple″ actually meant ″SIMPLE.″ No one questioned the use of a boxed cake mix, and frozen meals were the preferred method of preparation.I’m not a fan of premade meals, but a simple sheet cake recipe is something I can absolutely get behind.My Nonnie enjoyed creating sheet cakes, and today I’m channeling her spirit.
This is not a boxed mix, though; everything is produced from scratch.And perhaps even a bit better than what our grandmothers used to cook.
Here are the details, start with the cake
Begin with the vanilla butter cake, which is delicious. This is a simple and basic recipe: combine the wet ingredients in a separate bowl, add the dry ones, and then whisk in some milk. When it comes to baking, I always use a lot of vanilla. After all, this is a vanilla cake, therefore the more vanilla you use, the better; don’t scrimp on it.
The “caramel” swirl
This isn’t truly caramel, but I swear it’s better and far simpler to prepare than regular caramel.In a saucepan, heat the butter and brown sugar until they are slightly thickened.Then, at the end, a generous amount of vanilla and a pinch of sea salt are added.Melting the brown sugar releases the aroma of warm molasses.It really enhances the taste, resulting in a very sloppy sauce that’s delightfully rich and caramel-like in texture and appearance.And what happens when you throw in a dash of vanilla and a pinch of sea salt?
It’s rather delicious, to be honest.When the batter is finished and the caramel is done, place the batter and the caramel on top of each other, then gently swirl the caramel throughout the cake with your butter knife.It is not necessary for something to be flawless.During baking, the caramel melts all the way down to the bottom of the cake and caramelizes around the borders.It results in a cake that is practically mushy in the middle and has caramelized edges on the edges.Everything about it is unique, and that is a good thing.
While the cake is cooling, you can get started on the chocolate fudge frosting by mixing the ingredients together.There are only three components in all.Sour cream, melted chocolate chips, and espresso powder were all used in this recipe.The espresso powder really brings out the flavor of the chocolate.This frosting is one of the most wonderful frostings I’ve ever made, and it only requires three ingredients.This cake is extremely creamy, rich, and fudgy.
And I appreciate that it isn’t too sweet — rather, it is just sweet enough.To finish, frost the cake and decorate it with chocolate curls.There are three ″steps″ in this process, but they are all very simple and quite effective.Throughout each piece, you’ll find delicious vanilla butter cake, gooey caramel, and a thick layer of fudgy chocolate frosting.A cake that almost everyone will enjoy…a there’s little bit for everyone in this recipe!Looking for more easy sheet cakes?
Check out our collection.Here are a few of my personal favorites: Retro-style chocolate sheet cake with swirled blackberries and lavender sheet cake with fudgy chocolate frosting The most simple coconut banana cake with fudgy chocolate frosting Finally, if you make this Swirled Caramel Sheet Cake with Fudgy Chocolate Frosting, please leave a comment and/or rate the recipe on Food Network.Above all, I like hearing from you and will try my best to react to each and every remark that you send my way.
If you prepare this recipe, please remember to tag me on Instagram so that I can see what you’re up to!My favorite thing to do is go over the images of the recipes you’ve all cooked.Time required for preparation: 30 minutes Preparation time: 35 minutes 1 hour and 5 minutes is the total time.Servings: 12 Calories are included inside this recipe.Calories in a serving: 424 calories The nutritional information provided is merely a rough approximation.It is not guaranteed that the nutritional information for any recipe on this site is accurate at all times.
You may now establish an account on our website and store your favorite recipes, which you can access from any device.This program allows you to keep track of your favorite recipes and create a shopping list for the recipes in your collection.Save your information by registering.Already have an account?Now is the time to log in.
1.Preheat the oven to 350 degrees Fahrenheit.Prepare a 9×13-inch baking dish by lining it with parchment paper.
2.In a large mixing basin, cream together the butter and sugar until light and fluffy, about 3 minutes.Add the vanilla and continue to beat until smooth.
- In a separate bowl, whisk together the eggs one at a time until well blended.
- Combine the flour, baking powder, baking soda, and salt in a large mixing bowl.
- Pour in the milk in a steady stream, pounding until barely incorporated.
- To prepare the caramel sauce.
- In a medium saucepan, heat the butter, brown sugar, and maple syrup until the butter is melted.
- Bring to a boil and simmer for 4-5 minutes, or until the sauce has slightly thickened.
- Combine the vanilla and salt in a separate bowl.
Spoon 2/3 of the batter into the pan that has been prepared.Pour half of the caramel over half of the batter, then pour the remaining batter over the top (it will not cover the caramel fully).Then sprinkle the remaining caramel over the top.Using a knife, softly swirl the caramel around the pan, being careful not to overmix.Allow 30 to 35 minutes of baking time, or until the middle is barely set.Allow for thorough cooling.
5.Prepare the chocolate ganache icing.Microwave the chocolate chips and a sprinkle of salt on high for 30 seconds at a time, stirring after each 30 seconds, until melted.In a separate bowl, combine the sour cream and espresso, one dollop at a time, until well combined and creamy.
- Decorate the top of the cake with the icing by swirling it around.
- Depending on your preference, you can top with chocolate.
- Slice, consume, and revel in the moment!
Refrigeration is recommended for this cake, which will store well for 3-4 days. Recipe Comments may be found here.
Lemon Velvet Cake w/ Lemon Cream Cheese Frosting
Visual learner? Watch me make this lemon velvet cake from start to finish!
Apparently, I’ve got my seasons all jumbled up!In my last article, I spoke about how I’ve finally gotten into all things snuggly and Fall, and this week, I’ve been in a completely sunny Spring state of mind!I’ve been doing a lot of ″Spring-cleaning″ and decluttering lately, which is great.As I compose this piece, the temperature is 80 degrees, my windows are flung wide, and Montell Jordan’s summer song ″This Is How We Do It″ is booming through my speakers.Oh, and lemons, of course!Seriously, I’ve been baking with lemons like Easter was just around the corner!
Dear Lemon Brownies, I’m coming for you NEXT, my good friend.I’m not sure what is going on with you, but I’m just going with the flow of things.After all, who says you have to wait till Spring to bring on all things lemony in the first place.Seriously, who is the author of this rule?This year has been so exceptional that everything is possible, and for now, let’s speak about lemons: fresh, lively, and cheerful!The lemon velvet cake is ready to be served!
What is a Lemon Velvet Cake?
Have you ever tried a lemon velvet cake?If not, you should.If you’ve ever heard of a lemon buttermilk cake, that’s what it is, but over here, if it has buttermilk, baking soda, and vinegar, it’s called velvet baby!This mixture results in a light and fluffy texture as well as the distinctive buttermilk flavor.There are three types of citrus flavors in this light and fluffy Lemon Velvet Cake: extract, zest, and hot lemon water, all of which combine to create a light, fresh lemony taste that becomes even better the next day!
Lemon Cream Cheese Frosting For The Win!
No velvet cake would be complete without a characteristic cream cheese icing that is both sweet and tangy! This lemon cream cheese frosting is full of citrus flavor thanks to the use of lemon juice, lemon zest, and lemon essence. Yes, it is true that it has not come to play games!
Adding Food Coloring…Or Not.
This cake and icing will be a very pale yellow tint if there is no food coloring used.I like to use a few drops of color to turn it a gorgeous pastel yellow that reminds me of fresh, lemony emotions.There are lots of attractive natural yellow food coloring options available on the market, unlike red food colorings, if you are opposed to artificial color.Whole Foods Market has a fantastic one.
How to Make the BEST Lemon Velvet Cake
- BE CAREFUL NOT TO OVERBAKE. This is something I truly dislike saying, but I want you to enjoy this cake in all of its beautiful moist and fluffy splendor as much as possible. Velvet cakes have a negative reputation for being dry, which is typically owing to overbaking the cake. They just do not cope well with overbaking in any way. In order to do this, take the cake out of the oven a few minutes before it is finished baking and allow it to complete baking while it cools down in the hot pan.
- Because baking times vary depending on your oven, check cakes for doneness a few minutes earlier than indicated on the recipe
- Wrap the cakes in plastic wrap while they are still warm. This is a tip I learned at a bakery and used to wrap my gifts. However, while it is optional, the contained warmth makes for a soft and delicate cake that one to die for. The cakes should be wrapped in plastic wrap for several hours or overnight when they are still warm (but not scalding hot, otherwise you’ll end up with a mushy cake).
That’s it; you’re finished! Wishing you a wonderful lemon velvet cake making experience!
Lemon Velvet Cake + Lemon Cream Cheese Frosting
- 12 cups all purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 134 cups granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup butter-flavored shortening
- 2 eggs
- 1-2 teaspoons pure vanilla extract
- 1 tablespoon pure lemon extract
- 1 heaping teaspoon lemon zest (from 1-2 lemons)
- 1 cup buttermilk
- 1/2 teaspoon white distilled vinegar
- 1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
- 1/3 cup buttermilk
Lemon Cream Cheese Frosting
- 8 tablespoons unsalted butter at room temperature
- 1 12 teaspoons pure vanilla essence
- 1 12 teaspoons pure lemon extract
- 12 heaping teaspoons lemon zest (from 2 lemons)
- 4-5 cups powdered sugar sifted
- 1-2 teaspoons lemon juice (if needed)
- 4 to 5 drops yellow food coloring
- Preheat the oven to 325 degrees Fahrenheit. Preparation: Grease and flour two (9-inch) round cake pans thoroughly. Remove from consideration
- Sift together the flour, baking soda, baking powder, and salt in a large mixing basin. Remove from consideration
- In a large mixing basin, combine the sugar, oil, and shortening
- Add the eggs one at a time, mixing well after each addition.
- Add in the vanilla essence, lemon extract, and lemon zest
- combine well.
- Alternately add the dry ingredients to the liquid components, beginning and ending with the buttermilk.
- Combine the distilled vinegar and lemon water in a small bowl and stir into the batter
- Combine the food coloring and water until you achieve the desired colour of yellow.
- Pour the batter into the prepared pans in a uniform layer, shaking the pans to remove any trapped air bubbles.
- 30 minutes, monitoring it at the 25-minute mark and modifying the timing if necessary. Bake for 25-30 minutes. (See the footnote.)
- When moist crumbs cling to a toothpick put into the center of the cake, remove the cake from the oven and set it aside to cool completely. Allow cakes to cool in their pans until the pans are cold enough to handle. As the cake cools, the cooking process will continue.
- Once the cakes have cooled entirely, carefully remove them from the pan and lay them on a cooling rack to finish cooling
Lemon Cream Cheese Frosting
- In a large mixing bowl, combine the cream cheese and the butter
- Add in the vanilla extract, lemon essence, and lemon zest
- combine thoroughly.
- Mix in the powdered sugar until it is smooth, adding lemon juice if necessary to thin it out.
- If you’re using food coloring, stir it in.
- Place the frosting in the refrigerator for a few minutes to enable it to thicken up a little before frosting
- Stir the frosting until it is creamy and spreadable, and then spread it on the cakes.
- Depending on your preference, you can garnish with more lemon zest.
BE CAREFUL NOT TO OVERBAKE.In order for the cake to finish baking while it cools down in the hot pan, it is important to remove it from the oven only a few minutes before it is totally done (when wet crumbs adhere to a toothpick put into the middle).This time will vary depending on your oven, which is why it’s advisable to inspect cakes before they reach the specified done time on the package.
Vanilla Buttercream Frosting
For many folks, cake is only a vehicle for delivering the true star of the show, which is the icing, to their guests.If you agree, you’ll like my five-star buttercream frosting recipe, which I’ve included below.It’s delicious, sweet, and easy to make.Vanilla buttercream frosting takes only four ingredients and ten minutes of preparation time to transform any cake, cookie or cupcake into a special-occasion dessert—never underestimate the power of a delicious frosting!If you memorize this recipe, you’ll always have a delicious frosting to go with any dessert you’re serving.(P.S.
If you like this recipe, you’ll be pleased to hear that there is a 2.0 version available: Marshmallow Buttercream Frosting is a must-try!)
- 3 cups powdered sugar
- 1/3 cup melted butter
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk
- 3 cups powdered sugar
- 1 In a medium-sized mixing basin, combine powdered sugar and butter using a spoon or a low-speed electric mixer. Add the vanilla and 1 tablespoon of the milk and mix well.
- 2 gradually mix in just enough residual milk to get a smooth and spreadable frosting consistency (about 2 tablespoons). If the frosting is too thick, add a few drops of milk at a time, beating well after each addition. If the frosting becomes too thin, a tiny quantity of powdered sugar can be added to thicken it out. A considerable amount of frosting is applied to a 13×9-inch cake, or a two-layer cake of 8 or 9 inches is filled and frosted.
Tips from the Betty Crocker Kitchens
- If possible, allow your butter to soften at room temperature before beating it with the powdered (also known as confectioner’s) sugar.
- tip 2 A real buttercream frosting is simple to make, can be tinted with food coloring (use paste or gel, not liquid), and will keep for up to one week if tightly covered and refrigerated. If you can track down some vanilla bean paste, it will be well worth your time. Although vanilla is used for its flavor, it also serves to increase the sweetness of sugar, which allows you to reduce the amount of sugar used in recipes by increasing the amount of vanilla used.
- tip 4 It’s simple to change the flavor of this basic recipe by adding a dash of almond extract or grated citrus zest.
170 calories, 5 grams of total fat, 0 grams of protein, 30 grams of total carbohydrate, and 29 grams of sugar
Serving Size: 1 Serving
150 calories, of which 45 calories are derived from fat.5 g of total fat (eight percent) 2 1/2 g of saturated fat (13 percent of total fat) 0 g of Trans Fatty Acids Cholesterol 15 milligrams 5% of the population Sodium 35 milligrams 1% of the population Potassium is 0 milligrams.0 percent of the population Carbohydrates (total): 30g (ten percent) Dietary Fiber 0g 0 percent Dietary Fiber 29% of the calories come from sugars.Vitamin A (4 percent) Vitamin A (4 percent) Zero percent of the population is vitamin C-deficient.Calcium is 0 percent of the total.Iron makes up 0% of the total.
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
Using only four basic ingredients (sugar, butter, vanilla, and milk), you can create a homemade frosting recipe that demonstrates that the total is more than the sum of its parts.This recipe has been used by hundreds of home chefs and bakers for anything from cake decorating to filling layer cakes to topping a pan of brownies.See this step-by-step instruction on how to make frosting before you get started creating your own.The perfect buttercream frosting recipe begins with room-temperature butter that can still keep its form but is beginning to soften at the edges, as you’ll discover in this chapter.To check for readiness, push your finger into the butter; if it yields and your finger leaves an impression, the butter is ready to use.Once you’ve mastered vanilla buttercream frosting, it’s time to broaden your horizons and try your hand at some other frosting recipes.
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6 Quick Ways to Decorate a Cake Without Frosting
Even though frosting is frequently the first thing we think of when it comes to decorating a cake (after all, it is quite tasty), this sweet topping is only the tip of the iceberg when it comes to cake decorating options.For example, there are numerous and simple ways to add the final touches to a cake that provide stunning results, such as glazes and sauces, fruit, and edible flowers, to mention a few examples.So if you’re not a fan of frosting or just want to try something different, here are six gorgeous and simple methods to decorate a cake that don’t involve the use of icing.It appears to be icing, but it is not.A clean mound of whipped cream distributed over (and even into the centre of) your cake gives it a look that is very similar to icing, but it is made with only two ingredients and can be made far more quickly and easily than frosting.Chopped nuts, berries, sprinkles, or citrus zest can be used to add a little more zing to your dish.
When it comes to Bundt cakes, a glaze (or even caramel sauce) is a far better option than a whipped cream icing.That additional sweetness you’ve been hoping for, yet it’s thin enough to show off those lovely ridges.A simple glaze may be made with only powdered sugar and milk, and it is a fantastic choice for angel food and chiffon cakes, among other things.Sometimes the most straightforward answers are also the most attractive.Instead of icing your cake, sprinkle it with powdered sugar right before serving if you prefer something a little more simple.This is particularly effective with chocolate and dark-colored cakes, such as red velvet, as well as cakes with delicate tastes.
A powdered sugar topping may also be made more visually appealing by stenciling it or adding a few strips of parchment paper to create a more creative effect.
4. Chocolate or Caramel Sauce
Trust me when I say that a blanket of delicious chocolate or rich caramel sauce on the top of your cake will make no one notice that it was missing icing.Dessert sauces can be used to garnish layer cakes, Bundt cakes, and pound cakes, among other things.When you have a cake like beautiful, who needs icing, right?One of my favorite ways to quickly up the ante with any cake is to top it with a mountain of mixed fresh fruit.It’s a bright and eye-catching element to any cake, and it goes well with everything from layer cakes to skillet cakes to pound cakes.By placing a layer of jam behind the fruit, you may get a double dosage of fruitiness.
6. Syrups + Edible Flowers
With hardly a drop of icing in visible, this cake could not be more stunning in appearance.Instead, a sea of beautiful, edible flowers steals the spotlight on this occasion.Consider adding extra flavor to the cake by sprinkling a simple syrup or honey on top of the cake before putting the flowers.This additional step also aids in their ability to remain in place.Kelli FosterPlanPrep’s Food Editor Kelli Foster Kelli is the Food Editor for Kitchn’s Plan & Prep section, where she oversees all food-related editorial.She holds a degree from the French Culinary Institute and is the author of several publications, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.
She lives in New York City.She resides in the state of New Jersey.Keep up with Kelli
Perfect Vanilla Icing (Just 3 Ingredients)
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.This delicious vanilla frosting is a must-have for any culinary project!This frosting, which is pourable and has a beautiful vanilla taste, is terrific on cinnamon rolls, scones, muffins, cakes, and other baked goods.Make sure to use high-quality vanilla extract for the best taste, and heavy cream for a thicker consistency.In hundreds of various recipes, vanilla frosting serves as the grand finish, the crowning glory, and the pièce de résistance, and it can be found on anything from scones to cinnamon rolls to crumb cake to muffins and so much more.
The solution is straightforward, yet it is frequently ignored.Make no mistake: a very fantastic frosting may make all the difference.With so many recipes calling for this topping, I figured it was time to make a distinct article dedicated to it.Vanilla frosting, in all of its sparkling, drippy splendor, is deserving of today’s attention.
Vanilla Icing Vs Vanilla Buttercream
One thing has to be established.When it comes to frosting and buttercream, what is the difference?Vanilla icing is similar to vanilla buttercream in that it is produced using confectioners’ sugar, milk or cream, and essence of vanilla bean.The proportions of the components and the absence of butter are the main distinctions.Although the phrases icing and buttercream are sometimes used interchangeably, icing is generally lighter and more liquid in consistency.Unlike the lighter vanilla frosting, the heavier vanilla buttercream is dense and firm.
Is this vanilla icing a set icing?With time, vanilla icing will harden and become solid.Because it does not solidify like royal icing, you may stack your iced baked items on top of one another if you use a gentle hand while applying it.Another method to ensure that this frosting sets is to cook the vanilla icing components in a small saucepan over medium heat for 2 minutes, stirring frequently.Warming the frosting before sprinkling it over baked products can ensure that it sets more quickly.
Vanilla Icing Ingredients
There are only three components required. Is there anything that could be simpler?
- Confetti Sugar: Sifting the confectioners sugar after measuring is usually beneficial since it breaks up any lumps that may have formed.