I need a good vanilla icing recipe please?!
Answers:
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
PreparationIn a medium-size saucepan, whisk the flour into the milk until smooth!. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes!. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes!.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy!. Gradually add the sugar, beating continuously for 3 minutes until fluffy!. Add the vanilla and beat well!.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color!. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!)!. Use immediately!.
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2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
PreparationIn a medium-size saucepan, whisk the flour into the milk until smooth!. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes!. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes!.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy!. Gradually add the sugar, beating continuously for 3 minutes until fluffy!. Add the vanilla and beat well!.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color!. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!)!. Use immediately!.
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Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
? cup milk or less, depends upon thickness desired
2 teaspoons vanilla extract
Place the butter in a large mixing bow and beat until fluffyl!. Add 4 cups of the sugar and then half the milk and vanilla!. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes!. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency!. You may not need to add all of the milk!. If desired, add a few drops of food coloring and mix thoroughly!. (Use and store the icing at room temperature because icing will set if chilled!.) Icing can be stored in an airtight container for up to 3 days!.
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Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
? cup milk or less, depends upon thickness desired
2 teaspoons vanilla extract
Place the butter in a large mixing bow and beat until fluffyl!. Add 4 cups of the sugar and then half the milk and vanilla!. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes!. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency!. You may not need to add all of the milk!. If desired, add a few drops of food coloring and mix thoroughly!. (Use and store the icing at room temperature because icing will set if chilled!.) Icing can be stored in an airtight container for up to 3 days!.
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FRENCH VANILLA ICING
1 c!. milk
3 tbsp!. flour
Make a white sauce of above!. It will be very thick!. Boil for 1 few minutes!. Cool completely!.
1/2 lb!. (2 sticks) butter
1 c!. granulated sugar
2 tsp!. vanilla
Cream butter!. Add sugar and vanilla!. Combine white sauce and beat at high speed on food mixer for about 5 minutes!. Makes enough to fix and frost a 2 or 3 layer cake!.
VANILLA ICING
1 c!. Crisco
1 c!. butter
2 c!. granulated sugar
6 tbsp!. flour
1 c!. milk
2 tsp!. vanilla
Dash of salt
Beat 15 minutes!.
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1 c!. milk
3 tbsp!. flour
Make a white sauce of above!. It will be very thick!. Boil for 1 few minutes!. Cool completely!.
1/2 lb!. (2 sticks) butter
1 c!. granulated sugar
2 tsp!. vanilla
Cream butter!. Add sugar and vanilla!. Combine white sauce and beat at high speed on food mixer for about 5 minutes!. Makes enough to fix and frost a 2 or 3 layer cake!.
VANILLA ICING
1 c!. Crisco
1 c!. butter
2 c!. granulated sugar
6 tbsp!. flour
1 c!. milk
2 tsp!. vanilla
Dash of salt
Beat 15 minutes!.
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1/2 c crisco
1/2c butter
1tsp vanilla
6 c shifted powdered sugar
cream crisco and butter together and vanilla and slowly add the powdered sugar it is quick and tasted greatWww@FoodAQ@Com
1/2c butter
1tsp vanilla
6 c shifted powdered sugar
cream crisco and butter together and vanilla and slowly add the powdered sugar it is quick and tasted greatWww@FoodAQ@Com
VANILLA FROSTING
1 c!. Crisco
1 c!. butter
2 c!. granulated sugar
6 tbsp!. flour
1 c!. milk
2 tsp!. vanilla
Dash of salt
Beat 15 minutes!. Great for decorating cakes!.
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1 c!. Crisco
1 c!. butter
2 c!. granulated sugar
6 tbsp!. flour
1 c!. milk
2 tsp!. vanilla
Dash of salt
Beat 15 minutes!. Great for decorating cakes!.
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