Favorite vanilla cake frosting?
What's your favorite, egg-free, spreadable vanilla frosting recipe for a 5 yr old who doesn't like buttercream?
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What's your favorite, egg-free, spreadable vanilla frosting recipe for a 5 yr old who doesn't like buttercream?
7 Comments
1. carefully fold a small amount of sifted confectioner's sugar, vanilla extract & sea salt into mascarpone or whipped creme fraiche. these fats will hold stable for at least a day (the mascarpone for up to a week), refrigerated. just be careful when "spreading," because overworking these fats will "break" their delicate emulsion.
2. beat room temperature butter {with paddle attachment on stand mixer} until very pale in color-- scrape down mixing bowl a few times to make sure all butter is whipping evenly. lower speed and add sifted confectioner's sugar, sweetened condensed milk, vanilla extract & sea salt to taste. this frosting will keep almost indefinitely refrigerated. use it to frost at room temperature.
3. make either of the above with the addition of melted white chocolate. this will enrich the buttercream magnificently. Valrhona Ivoire is the best quality and you only need a little bit. to ensure melted white chocolate emulsifies well, make buttercream in a food processor.
I hope this helps, or at least gives you some other avenues with which to explore!
http://www.food52.com/recipes/13084_fresh_raspberries_with_an_almond_cream_cake_backdrop
http://www.food52.com/recipes/11619_whipped_cream_frosting
when you say buttercream do you mean a classic using egg whites or are you also including a simple buttercream using butter and powdered sugar?