It’s here It’s here Finally, the debut of my vanilla frosting This is the base recipe (and my favourite recipe I’m a big vanilla fan). This frosting has to be made right before you frost the cake. I use a simple cheap hand-held mixer, and it works great in turning the heavy cream into thick whipped frosting. Add two teaspoons of instant coffee powder. Posted at 17:55h in Frostings & Fillings, Recipes & Tutorials, Videos by Tessa 19 Comments. Instructions To make this white frosting recipe, you must have a mixer.
WHIPPED VANILLA FROSTING RECIPE FULL
Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes.
Add confectioners’ sugar, heavy cream, and vanilla extract. Whip the mixture on high speed until stiff, but smooth peaks form. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add up to one teaspoon total of ground spices such as cinnamon, nutmeg, and cardamom (try a 2:1:1 ratio), or ground chili. Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Instead of the milk, use one to two tablespoons of a liqueur like Kahlua, Baileys, Cointreau, Chambord, Poire Williams, Frangelico, Amaretto, Creme de Menthe, or any other good-quality nut-, fruit-, coffee-, or mint-based liqueur that you like. In addition to the vanilla extract, use a teaspoon or less (depending on strength - taste as you go) of peppermint, orange, lemon, coffee, almond, or rose extract. Store in an airtight container in the fridge, bring to cool room temperature, and whisk again for a minute before using I prefer to use this frosting right away, but you can make it up to a week in advance if you need to. 1 pint heavy cream, well chilled1 cup sifted icing sugar1 teaspoon vanillaVariationsChocolate2 cup cocoa, sifted in with in the icing sugarCoffee1 tablespoon instant coffee. Use a high-quality pure vanilla extract for the best flavor. Ingredients 8 ounces (225 grams) cold full fat cream cheese 1 3/4 cups cold heavy whipping cream 1 cup (115 grams) powdered sugar 1 teaspoon vanilla extract. It doesn't taste salty at all - it just tempers the sweetness and heightens all the flavors. 
Stir in about 2 tablespoons of the cream to form a thick paste (this will. I like to use a good quality cultured, salted butter to add the tiniest bit of additional dimension to the flavor of the frosting. Place the vanilla extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl.
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