What is the best Homemade vanilla icing?!
What is the best Homemade vanilla icing?
My brother and me are making mini cakes for memorial day and we want to make homemade vinilla icing
Answers:
Hi !!!
Here you go...ENJOY!!!
Magnolia Bakery Vanilla Buttercream
Ingredients:
Makes about 2 dozen
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons pure vanilla extract
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
------------ IF YOU WOULD LIKE TO TRY THEIR CUPCAKES, HERE'S THE RECIPE...
Magnolia Bakery Vanilla Cupcakes
Ingredients:
Makes about 2 dozen
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
* Magnolia Bakery Vanilla Buttercream
Directions:
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
Source(s):
http://www.marthastewart.com/portal/site...
http://www.marthastewart.com/portal/site...
http://www.recipezaar.com/33163...
Try this link.
CREAMY VANILLA FROSTING
3 c. powdered sugar
1/2 c. butter, softened
1 1/2 tsp. vanilla
About 2 tbsp. milk
Mix powdered sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency. This will frost a 13x9 inch cake or fills and frosts two 8 or 9 inch cake layers or frosts 24 cupcakes. Hint: To make holiday frosting, add favorite color of food coloring.
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VANILLA BUTTER FROSTING
1/3 c. soft butter
3 c. confectioners' sugar
1 1/2 tsp. vanilla
Milk
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. Fills and frosts two 8 or 9-inch layers or frosts a 9x13 inch cake.
the best frosting ever..i promise
its nice and fluffy
1 c. sugar
1/2 c. butter
1/4 c. crisco
3 tbsp. plain flour
1 c. milk
1 tsp. white pure vanilla
Dash of salt
Mix flour and milk leaving no lumps. Cook until think. Cool completely in refrigerator [or freezer!]. Mix sugar, butter, crisco, salt, and vanilla. Add cold flour mixture. beat with electyric mixer for 15 minutes.
enjoy =]
This is another option if you're not in the mood for buttercream.
1 sm box instant pudding (vanilla or any other flavor)
1/4c powdered sugar
1c cold milk
Beat on low for 1 minute, let sit for 5 minutes for firmer frosting.
Then fold in:
8oz cool whip.
Yum
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.