Best 2 Vanilla Buttercream Filling Recipes
Indulge your sweet cravings with our delectable Vanilla Buttercream Filling, a culinary masterpiece that elevates any dessert to new heights. This versatile filling, crafted with a symphony of simple yet exquisite ingredients, transforms ordinary treats into extraordinary delights.
Dive into our curated collection of Vanilla Buttercream Filling recipes, each a unique expression of culinary artistry. Discover the classic Vanilla Buttercream Filling, an enduring favorite with its rich, creamy texture and enchanting vanilla flavor. For a touch of sophistication, try the French Vanilla Buttercream Filling, where a hint of almond extract adds a subtle depth of flavor.
If you seek a vegan alternative, our Vegan Vanilla Buttercream Filling offers a delightful dairy-free option without compromising on taste. For those with dietary restrictions, the Gluten-Free Vanilla Buttercream Filling provides a luscious filling that caters to gluten-sensitive individuals.
No matter your preference, our Vanilla Buttercream Filling recipes guarantee a burst of creamy vanilla delight in every bite. Prepare to tantalize your taste buds and create unforgettable desserts that will leave a lasting impression on your palate.
VANILLA BUTTERCREAM FILLING
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 1/2 dozen sandwiches
Number Of Ingredients 3
Steps:
- Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.
- Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.
- For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.
- For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.
- To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the buttercream will taste. Use real butter, pure vanilla extract, and confectioners' sugar that is fresh and free of lumps.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the buttercream, making it smooth and creamy.
- Add the vanilla extract gradually: This will help to prevent the buttercream from curdling.
- Do not overbeat the buttercream: Overbeating can cause the buttercream to become grainy.
- Chill the buttercream before using: This will help it to set and firm up.
- Use the buttercream within a few days: Buttercream is best when fresh, so it is best to use it within a few days of making it.
Conclusion:
Vanilla buttercream is a classic frosting that can be used to decorate a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own taste preferences. With a few simple tips, you can make a delicious and beautiful vanilla buttercream that will take your desserts to the next level.
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