Vanilla Frosting

Name: Vanilla Frosting
Prep time: 15 min
Total time: 15 min
Yield: 2 1/2 cups (625 ml)
Ingredients: 1 cup (227 g) unsalted butter, softened; 1 ¾ cups (370 g) icing sugar; ¼ cup (60 ml) 35% heavy cream; 1 tsp vanilla extract; ¼ cup (60 ml) boiling water

(4)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 15 min
Makes 2 1/2 cups (625 ml)
Freezes Yes

Featured in RICARDO Magazine SPRING 2015

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 1 cup (227 g) unsalted butter, softened
- 1 ¾ cups (370 g) icing sugar
- ¼ cup (60 ml) 35% heavy cream
- 1 tsp vanilla extract
- ¼ cup (60 ml) boiling water

Preparation

- In a bowl, beat the butter, icing sugar, cream and vanilla with an electric mixer until smooth and creamy. Add 1 tbsp of the boiling water at a time, beating, for 30 seconds between each addition.
- If needed, keep in the refrigerator. Let warm to room temperature and whip again before serving or to frost a cake.
- The vanilla frosting will keep for up to 2 days at room temperature.
- Delicious with our Yellow Bundt Cake, Vanilla Bundt Cake, Chocolate Bundt Cake and Lemon Bundt Cake.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

Vanilla Frosting

Categories

Ingredients

Preparation

Personal Note