Hello, Is it compulsory to use an electric beater when you are mixing up the ingredients? CHELSEA SUGAR: Hi there, you can use a wooden spoon or spatula, but it will take quite a lot longer to get the correct consistency! for me its not becoming very liquidy? i dont know if its just me but ive already beat it for 5 mins and its still quite solid Does anyone one know how many cupcakes you can make with this recipe??? Its
such a great recipe but last time I had the wrong amount. CHELSEA SUGAR: Hi there, it depends on how much icing you like on each cupcake, but it should make enough for about 12 cupcakes. I think it’s a bit too sweet I don’t hate it and I don’t love it I think it’s okay. I have to cook something for my assessment in cooking and this icing was amazing and perfect so recommended I thought it was great! And it's soooo easy and quick to
make. THANK YOU SO MUCH. Goes really well super moist chocolate cupcakes. Wow. I made lemon cupcakes and I loved it. It was very quick easy and tasty. Is it good for cupcakes? Awesome for making cake pops with 10/10 Absolutely delicious! And so easy to make. Definitely make it again. I think it was really easy to make and so delicious, I took it in for my class, and they all loved it It's amazing and perfect every time Thank you so much this recipe was easy and really helped :) Load More This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy. A baking staple, this tutorial showing how to make Vanilla Frosting will be your go-to! Whether you are frosting cupcakes, layer cakes or anything in
between, you’ll love how easy this recipe is! Step by step photos and instructions below!  I love to make my own pantry staples and enjoy knowing “I made that”, as well as the amazing taste of homemade food (like my homemade chocolate syrup). It is usually cheaper to make things at home, and you avoid trips to the store, too! When you have done a great job making a homemade (or box mix) cakes or and cupcakes, you want to top it with some amazing frosting, right? Instead of grabbing a store bought container of vanilla frosting, there is a much tastier and super easy way to frost your baked goods. A few simple ingredients and you are well on your way to elevating your homemade deliciousness! I love the speed of this recipe, as it really is a 5 minute job to whip this up. Use this recipe to frost my Easy Chocolate Cake, or try my fresh Strawberry Buttercream. You will also love this cream cheese frosting I use on Fruit Pizza! Want a recipe for chocolate frosting instead? I have you covered!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post. TipsUse softened butter to make this icing recipe. We do this so the frosting is super smooth. It won’t cream properly if it is cold, so do take the time to get this right. How to thicken vanilla frosting Add a little milk to the frosting until you get the right consistency. If your frosting is too thin, add a little extra powdered sugar. What to do with leftovers Cover and store in the refrigerator until needed. This will be good for several days. You’ll need to bring it to almost room temperature before using (or it will be too hard to pipe). Substitutions/Additions This frosting recipe is easy to color. Just add a few drops of food coloring and mix well. You can use heavy cream in place of your milk if you prefer. This is a vanilla buttercream frosting – you can use almond extract instead of vanilla extract if you prefer, or even colorless raspberry for a sweet zing! The full list of ingredients and quantities is found in the printable recipe card below.
How do you make vanilla frosting from scratch?The full list of ingredients and quantities is found in the printable recipe card below. Beat the butter and powdered sugar until smooth. Add the vanilla, and beat 3 minutes. Beat in the milk until fluffy (using more or less as necessary for the icing to hold it’s shape but be pipeable). Taste test, and add a pinch of salt if necessary. Transfer to a piping bag, and frost away! If you have tried this recipe or any other recipe on Kylee Cooks, leave a
comment and rating – I truly love to hear from you! Prep: 8 minutes Total : 5 minutes yield: 12
Calories: 121kcal (6%)Carbohydrates: 30g (10%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Trans Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 5mgSugar: 30g (33%)Vitamin A: 10IUCalcium: 4mgIron: 1mg (6%) Nutritional Disclaimer Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Course:Dessert Cuisine:American About KyleeI am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More Reader InteractionsIs vanilla frosting the same as vanilla icing?However, there is a distinction between the two. In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.
What is the main ingredient of icing?The main ingredient while making icing is Sugar which is mixed with water, milk, or cream as per the recipe. The icing can also be flavored with Vanilla or Lemon Juice and then the mixture is poured over warm baked goods.
What are the three types of icing?The types of structural icing are clear, rime, and a mixture of the two. Each type has its identifying features. Clear ice forms when, after initial impact, the remaining liquid portion of the drop flows out over the aircraft surface gradually freezing as a smooth sheet of solid ice.
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How to make vanilla icing from scratch
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