Sentences with phrase «cup vanilla buttercream»

Not exact matches

Although I love the combination of Chocolate and Caramel (especially with a Rolo on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners» sugar

For the Nutella Buttercream Filling (from Tracey's Culinary Adventures): 6 tablespoons Unsalted Butter, softened 1/4 cup Nutella 1/2 teaspoon Vanilla Extract 1/2 tablespoon Milk 1/2 cup Confectioners» Sugar, sifted

For the Bourbon Buttercream 6 large eggs whites 1 cup granulated sugar 1 cup brown sugar 3 cups unsalted butter, softened 4 to 6 tablespoons bourbon 1 vanilla bean, seeds scraped out

Fresh Strawberry Buttercream FrostingIngredients — 3 large egg whites — 1 cup granulated sugar — 1 1/2 cups unsalted butter, softened — 1 teaspoon vanilla extract — 4 to 6 tablespoons strawberry puree (recipe to follow) 1.

Once silky smooth, beat in vanilla extract and 1/4 cup salted caramel into the buttercream.

Chocolate Buttercream Frosting 1 1/4 cups butter, softened 4 1/2 cups powdered sugar 3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cream

Vanilla Buttercream: 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioner's sugar pinch of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavVanilla Buttercream: 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioner's sugar pinch of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavvanilla extract 3 tablespoons heavy cream

Chocolate Buttercream Frosting 1 1/4 cups or 300 grams butter, softened 4 1/2 cups or 450 grams powdered sugar 3/4 to 1 cup or 115 grams unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cream

For the German buttercream 1 1/4 cups milk (300 ml) 1/2 cup sugar (100g) 1/4 cup cake flour (30g) OR 3 tbsp plain flour + 2 tsp cornstarch 1/4 tsp salt 4 egg yolks 1 tsp vanilla extract 500g unsalted butter (2 cups + 2 oz), at room temperature

For the Salted Caramel Buttercream: 1 1/2 cups (298 grams) granulated sugar 1/3 cup (40 grams) all - purpose flour 1 1/2 cups (340 grams) whole milk 1/3 cup (76 grams) heavy cream 1 1/2 cups (340 grams) unsalted butter, softened but still cool, cut into small pieces 1 teaspoon vanilla extract 1/3 cup (109 grams) salted caramel sauce

One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or fbuttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or fButtercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.

Chocolate Buttercream Frosting: 2 2/3 cups Coconut Sugar 1 1/2 Tablespoons Cornstarch 1 cup Unsalted Butter, softened 1 2/3 cups Cocoa 2 teaspoons Pure Vanilla 6 - 7 Tablespoons Heavy Cream 1/8 teaspoon Salt

Chocolate Buttercream: 2 cups (4 sticks) unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 1 1/4 cups natural unsweetened cocoa powder pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1/2 -2 / 3 cup heavy cream

Chocolate Buttercream 3/4 cup (170 grams) butter, room temperature 1/2 cup (43 grams) unsweetened cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt 3 cups (375 grams) powdered sugar 1 - 2 tablespoons milk

Cakes / Cupcakes All Things Milk Chocolate Cake Andes Mint Chocolate Chip Cake Angry Birds Cupcakes Arnold Palmer Cupcakes Baba Au Rhum (Rum Cake) Baileys Chocolate Chip Cheesecake Banana Cupcakes with Nutella Frosting Banana Walnut Cake Bella's Birthday Cake Blueberry Boy Bait Blueberry Pound Cake with Lemon Glaze Brown Derby Cake Cannoli Cheesecake Cappuccino Cake with Cannoli Filling Caramel Apple Cake Chocolate Covered Oreo Cake Chocolate Raspberry Layer Cake Chocolate Stout Cake with Ganache Glaze Cinnamon Roll Cake with Cream Cheese Glaze Cocoa Layer Cake Corset Cake Easter Cupcakes Firecracker Bundt Cake Frank's Birthday Cake Fresh Mango & Pecan Cake Frozen Peppermint Cheesecake German Chocolate Cake Homemade Funfetti Cupcakes Key Lime Cupcakes Kit Kat Cake Lemon - Lime Tea Cakes Marshmallow Fudge Cake Mickey Mouse Cupcakes Minnie Mouse Birthday Cake Mom's Carrot Cake with Cream Cheese Frosting Oopsy Daisy Cake Peanut Butter and Nutella Cake Philly Fluff Cake Pink Lemonade Layer Cake Pistachio Cake with Vanilla Honey Buttercream Pumpkin Cinnamon Roll Cake Pumpkin Crunch Cake Quick Black Forest Cake Rainbow Cupcakes Red Velvet Cupcakes with Mascarpone Cream Cheese Frosting Reese's Peanut Butter Cup Cake Salted Caramel Cake Sicilian Cassata Cake Sleepover Cake Sour Cream Pumpkin Streusel Cake Spring Cupcakes Strawberry «Donut» Bundt Cake Strawberry Filled Cupcakes Strawberry Shortcake Tahini Banana Chocolate Chip Cake Tres Leches Cake Tropical Carrot Cake Vasilopita Vasilopita, take two!

vanilla «buttercream» 1 cup raw cashews, soaked overnight seeds from 1 vanilla bean, or 1/2 teaspoon quality extract 2 tablespoons plant milk (I use cashew) 2 tablespoons pure maple syrup

Buttercream Frosting 2 cups (4 sticks) unsalted butter, room temperature 1 pound confectioners» sugar, sifted 1 teaspoon vanilla extract 1/8 teaspoon salt

Chocolate - Coffee Buttercream Filling 2/3 cup butter, softened 2 1/2 cups powdered sugar 1 tablespoon cocoa 1/2 cup whipping cream 2 teaspoons instant coffee powder 2 teaspoons coffee liqueur (or 1 teaspoon vanilla extract)

for the chocolate Italian meringue buttercream: 4 egg whites pinch of cream of tartar 200 grams (1 cup) sugar 60 grams (1/4 cup) water 3/4 teaspoon kosher salt 1 teaspoon vanilla extract 450 grams (2 cups) butter, soft but cool, chopped 350 grams (12 ounces) bittersweet chocolate, chopped

Chocolate Buttercream: 1 cup powdered sweetener (or more if needed) 1/4 tbsp unsweetened cocoa powder 1/4 cup butter or dairy - free spread, softened 1 - 2 tbsp unsweetened almond milk 1 tsp vanilla extract 1/8 teaspoon sea salt

Chocolate Buttercream: Beat together 1/4 cup softened butter, 1/2 cup powdered sugar, 1 Tablespoon cocoa powder and 1/2 teaspoon vanilla extract.