Making vanilla icing?!
It says i need;
3tbsp. milk
1 tbsp Butter
1 tbsp vanilla
Would this work? If not can anyone give me a better recipe?
Thank you.
Answers: I found a recipe for vanille icing.
It says i need;
3tbsp. milk
1 tbsp Butter
1 tbsp vanilla
Would this work? If not can anyone give me a better recipe?
Thank you.
try this recipe. It does not need powdered sugar, but some cooking is involved
7 minute frosting/Paula Deen
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla
I think that this recipe will be stiffer and hold up better.
Vanilla icing for cookies or pound cake.
INGREDIENTS:
2 cups confectioners' sugar, sift before measuring
1 1/2 tablespoons butter, soft
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 to 4 tablespoons milk
PREPARATION:
Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more confectioners' sugar. Spread icing or drizzle on warm cookies or pound cake.
Thick Vanilla Frosting
1 cup shortening
2 teaspoons vanilla
4 cups powdered sugar (sifted)
4 tablespoons milk
Beat together shortening and vanilla for 30 seconds medium speed with an electric mixer. Add 2 cups of powdered sugar a bit at a time while beating. Then add 2 tablespoons milk. Slowly add in the rest of the powdered sugar and the rest of the milk until you get the right thickness for your frosting.
this is what they use in restrunts ;p
http://www.wilton.com and go looking for the recipes for basic buttercream.
Any combination of milk, butter, powdered/icing sugar with flavoring is Buttercream Icing.
I like Cream Cheese icing myself, it isn't as sweet as ButterCream or some of the others.
3 oz cream cheese, softened
3 tablespoons cream
Beat these together til fluffy, then add a teaspoon of vanilla extract and beat in enough powder sugar to make it spreading consistancy.
A quarter teaspoon of salt makes any sugary food taste sweeter!!!
It wouldn't work without icing sugar! Otherwise, I think it should work fine. You might not need the milk if your butter is at room temperature to start with. Cream the butter well first with an electric egg beater or wooden spoon, then sift in as much icing sugar (a little at a time) as you can to make a stiff paste, then add your vanilla. If necessary, add the milk a little at a time after this to make it smoother and easier to spread.
Don't put this on a warm cake as it will melt. You do realise this icing won't go hard, of course.
For icing that sets, just dissolve icing sugar in a little warm water with a teaspoon of vanilla until it is thick but pour-able, then pour it over your cool cake. It won't set very hard, but over a day or so will get a shiny, hard crust on it. Good for cupcakes!
Basic Buttercream Frosting
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Description:
A Traditional Frosting--Extremely Popular and Perfect for Most Any Cake
Cooking Time: No cooking required
Ingredients:
3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/3 cup butter or margarine (2/3 stick), softened
Instructions:
Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.
Variations: Peanut Butter Crunch—substitute peanut butter for butter, sprinkle either candy peanut butter pieces or chopped peanuts over frosting.
Chocolate—add ? cup cocoa, top with chocolate curls, if desired.
Orange—substitute fresh orange juice for milk, add 1 tsp. orange rind, top with thin strips of orange peel.
Cherry—substitute 3 tbsp. maraschino cherry juice for milk, add in 1/3 cup chopped maraschino cherries.
Serving Size: Makes enough for a 9-inch two-layer cake