Vanilla Frosting Recipe

Looking for a reliable option or something to build upon? Check out this Vanilla frosting recipe a key for successful endeavors!

Vanilla cake recipe - SunCakeMomHuman’s mind is full of controversies that are spawned from the fact that our feelings and conscience is locked into the same body and not always on the same page.

Since we have been developed a neocortex and thrown out of paradise, we try to understand the world around us navigated by our feelings. It often means, we don’t always do the things we feel like but rather what we think benefits us on a longer term.

This is why we invest years into our offspring’s education without seeing anything in return, able to run research projects that run through decades or just simply cook food instead of simply munching on the raw stuff.

While thinking about stuff is fairly easy, reigning our feelings and staying on track is not quite so, especially if the track leads to the seemingly infinite destination. We can get easily bored of tasks that don’t provide instant gratification and let our distracted mind wander to seek relief in more pleasureful activities, end up shopping for pooping cat calendars.

Boredom is a special mental state that people find unpleasant. We find it so unpleasant, in fact, we rather harm ourselves and cause pain just to feel something else than boredom.

Curiously though, boredom is the canvas of our creativity. Without getting bored and let our mind wander about like a pencil on white paper, we couldn’t come up with the best of ideas that seem to spring out of the back of our mind.

In positive psychology, boredom is described as a response to a moderate challenge for which the subject has more than enough skill. Which implies that boredom is not something we should avoid or frown upon but rather something to embrace and able to build upon something like it’s the case with vanilla ice cream.

Plain vanilla is an adjective, describing the simplest version of something without any optional extras.

In computer science, it means the default version of a software or hardware without any update or added upgrade. The term based on the fact that vanilla is the most popular or at least the most commonly served ice cream flavor.

Vanilla by no means boring or ordinary but rather the default state of things.

Icing or frosting is a sweet, often creamy glaze, made of sweetener with a liquid such as sugar and water or milk. It is frequently enriched with ingredients like butter, egg whites, cream cheese, and flavorings.

In practice, icing and frosting is used interchangeably and if there is any difference between them, is that frosting tend to be thicker and fluffier while icing is thinner, hence sets quicker and sometimes hardens when dry.

Vanilla is derived from the Spanish word of “vaina” that simply means “sheath” or “pod” and came to the old world after the conquest of the Aztecs.

Nowadays, Madagascar and Indonesia produce two-thirds of the world’s vanilla supply which became the second most expensive spice after saffron due to its labor-intensive cultivating process.

Apparently, we can’t get bored of it, spanning its usage from baking to perfume production to aromatherapy. Thanks to vanilla’s highly volatile price, an estimated 95% of vanilla products are artificially flavored with vanillin, instead of the vanilla fruit.

If we are willing to pay the price though, we can still get our hands on real vanilla pods. It may be not worth it if we plan to use vanilla as an additional flavor, but it may very well be worth it if we are about to create a plain canvas to stare upon.Buttercream recipe - SunCakeMom

Ingredients

Sub-Beginner – Cream cheese

  • ¾ cup / 150g Creme cheese
  • ¼  cup / 50g Greek yogurt
  • ½ teaspoon / 4ml Vanilla extract
  • 1 tablespoons / 15g Honey or sweetener of choice to taste

Beginner – American

  • 2 sticks / 250g Butter
  • 1lb / 500g Sugar or sweetener of choice to taste
  • 3 tablespoons Heavy cream or milk
  • ½ teaspoon / 4ml Vanilla extract

American buttercream originally contains 2:1 ratio sugar to butter by weight which is an outrageous amount of sugar to any but especially daunting for those who’d like to live a happy life. Replace sugar with sweetener of choice and only add as much as absolutely necessary to cover the butter flavor.

Advanced – Swiss – Italian – French

  • 5 Egg whites (French buttercream uses egg yolks instead of egg whites)
  • 4 sticks / 450g Butter
  • 1½ cup / 300g Sugar or sweetener of choice to taste
  • ½ teaspoon / 4ml Vanilla extract
  • 1 – 3 tablespoons Heavy cream or milk (optional)

Overkill – German

  • 2 cups / 500ml Milk
  • 2 medium / 50g Egg yolks
  • 6 tablespoons / 45g Corn starch
  • ½ teaspoon / 4ml Vanilla extract
  • 1 cup / 200g Butter
  • Sweetener of choice to taste

How to make Vanilla frosting

Sub-beginner – Cream cheese

  1. Whisk cream cheese until creamy. Add Greek yogurt, vanilla extract and sweetener of choice.Cream-cheese-gp-1-SunCakeMom

Beginner – American buttercream

  1. Beat room temperature butter until it gets a white ivory color.Buttercream recipe cream butter 1 - SunCakeMom
  2. Add the sweetener and beat it some more. If sugar, like crystalized sweetener is used, beat it until the sugar is dissolved. Syrups, like honey or agave need only a minute of thorough mixing. Add heavy cream or a bit of milk to thin out the cream if desired.Cream butter heavy cream - SunCakeMom
  3. Add vanilla and coloring as desired.Cream butter heavy cream - SunCakeMom

Enjoy!

Advanced – Swiss – Italian – French

  1. Whisk sweetener of choice into the egg whites. (French buttercream uses egg yolks instead of egg whites)
  2. In a double boiler whisk the egg whites until its temperature reaches 160°F / 71°C and the mixture is thinned out, for about 5 minutes. It should be hot to the touch and if crystalized sweetener like sugar is used, it should be completely dissolved when the frothy foam is rubbed between two fingers.
  3. Take the mixture off the heat and beat until it cools down to room temperature and hard peaks form for about 15 minutes. In Italian buttercream the egg white sweetening and double boiler part is skipped as the heat processing of the egg whites is done by 240°F / 115°C sugar syrup made with sugar and about 1/3 cup water gradually added to the beaten up egg whites.
  4. Gradually add room temperature / soft butter.
  5. Add vanilla and coloring as desired.

Enjoy!

Overkill – German

  1. Warm the milk up in a pot on medium heat until it starts to bubble gently.Heat milk --gp-- SunCakeMom
  2. In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.Whisk-egg-yolk-yellow-gp-1-SunCakeMom
  3. Whisk in the cornstarch, vanilla extract, sweetener and gradually about ½ cup of the hot milk.Egg yolk yellow corn starch sweetener vanilla milk - SunCakeMom
  4. Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely dissolved.Egg-yolk-corn-starch-custard-recipe-Process-2-SunCakeMom
  5. Keep warm and continuously stir until the custard thickens. Let the custard cool to room temperature. Egg-yolk-corn-starch-custard-recipe-Process-1-SunCakeMom
  6. Cream the butter.Creamy butter 1 - SunCakeMom
  7. Mix the creamed butter and custard together.German-buttercream-recipe-Process-2-SunCakeMom

Enjoy!

Vanilla cupcake recipe - SunCakeMom

Vanilla-frosting-recipe-g16x9-SunCakeMom
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Star Me Up!

Vanilla Frosting Recipe

Looking for a reliable option or something to build upon? Check out this Vanilla frosting recipe a key for successful endeavors!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1
Author SunCakeMom

Ingredients

Sub-Beginner - Cream cheese
  • 1⅓ cup Creme cheese
  • ¼ cup Greek yogurt
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Honey or sweetener of choice to taste
Beginner – American
  • 2 sticks Butter
  • 1 lb Sugar or sweetener of choice to taste
  • 3 tablespoons Heavy cream or milk
  • 1 teaspoon Vanilla extract
  • American buttercream originally contains 2:1 ratio sugar to butter by weight which is an outrageous amount of sugar to any but especially daunting for those who’d like to live a happy life. Replace sugar with sweetener of choice and only add as much as absolutely necessary to cover the butter flavor.
Advanced – Swiss – Italian – French
  • 5 medium Egg whites French buttercream uses egg yolks instead of egg whites
  • 4 sticks Butter
  • cup Sugar or sweetener of choice to taste
  • 1 teaspoon Vanilla extract
  • 1 – 3 tablespoons Heavy cream or milk optional
Overkill – German
  • 2 cups Milk
  • 2 medium Egg yolks
  • 6 tablespoons Corn starch
  • 1 teaspoon Vanilla extract
  • 1 cup Butter
  • Sweetener of choice to taste

Instructions

Sub-beginner - Cream cheese

  • Whisk cream cheese until creamy. Add Greek yogurt, vanilla extract and sweetener of choice.
    Cream-cheese-gp-1-SunCakeMom

Beginner – American buttercream

  • Beat room temperature butter until it gets a white ivory color.
    Creamy butter 1 - SunCakeMom
  • Add the sweetener and beat it some more. If sugar, like crystalized sweetener is used, beat it until the sugar is dissolved. Syrups, like honey or agave need only a minute of thorough mixing. Add heavy cream or a bit of milk to thin out the cream if desired.
    Buttercream recipe - SunCakeMom
  • Add vanilla and coloring as desired.
    Buttercream recipe - SunCakeMom

Advanced – Swiss – Italian – French

  • Whisk sweetener of choice into the egg whites. (French buttercream uses egg yolks instead of egg whites)
  • In a double boiler whisk the egg whites until its temperature reaches 160°F / 71°C and the mixture is thinned out, for about 5 minutes. It should be hot to the touch and if crystalized sweetener like sugar is used, it should be completely dissolved when the frothy foam is rubbed between two fingers.
  • Take the mixture off the heat and beat until it cools down to room temperature and hard peaks form for about 15 minutes. In Italian buttercream the egg white sweetening and double boiler part is skipped as the heat processing of the egg whites is done by 240°F / 115°C sugar syrup made with sugar and about 1/3 cup water gradually added to the beaten up egg whites.
  • Gradually add room temperature / soft butter.
  • Add vanilla and coloring as desired.

Overkill – German

  • Warm the milk up in a pot on medium heat until it starts to bubble gently.
    Heat milk --gp-- SunCakeMom
  • In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.
    Whisk-egg-yolk-yellow-gp-1-SunCakeMom
  • Whisk in the cornstarch, vanilla extract, sweetener and gradually about ½ cup of the hot milk.
    Egg yolk yellow corn starch sweetener vanilla milk - SunCakeMom
  • Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely dissolved.
    Egg-yolk-corn-starch-custard-recipe-Process-2-SunCakeMom
  • Keep warm and continuously stir until the custard thickens. Let the custard cool to room temperature.
    Egg-yolk-corn-starch-custard-recipe-Process-1-SunCakeMom
  • Cream the butter.
    Buttercream recipe - SunCakeMom
  • Mix the creamed butter and custard together.
    German-buttercream-recipe-Process-2-SunCakeMom

Notes

Enjoy!

Pin now, Enjoy later!

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