How To Make Vanilla Cake Frosting

July 15th, 2009

by John R. Sedivy

cake Today was a fun milestone in my life – I made my first cake frosting from scratch. In all fairness I have to disclose that I did not go it alone – Amy walked me through the process, and she is a professionally trained chef. For examples of Amy’s work check out her website ASA Boston. Keep in mind that this vanilla frosting recipe is simple and not on par with the high-end cakes that Amy designs. This recipe is however, great for beginners and simple to make – and tastes great!

Although I had Amy’s help, I had performed all the steps myself and basically have zero experience cooking or baking – generally I avoided it. So if I can do it, so can you – I have provided the recipe and instructions for those who may be interested.

Equipment
This is pretty straightforward and you will only need the following items:

1. Bowl
2. Measuring Cups
3. Power Mixer
4. Sifter
5. Measuring Spoons

Ingredients
The ingredients are pretty straightforward as well:

1. Powdered Sugar – 8 Cups
2. Unsalted Butter – 2 Cups (four sticks)
3. Milk – 3 Tablespoons
4. Pure Vanilla Extract – 1 Tablespoon
5. Salt – 1/6 teaspoon

Directions
Follow these steps in order:

1. Place 2 cups (four sticks) of butter in mixing bowl. The butter should be at room temperature.
2. Mix butter in mixing bowl, set mixer to low setting (1 or 2).
3. While the butter is mixing in the mixing bowl, sift 8 cups of powdered sugar in a separate bowl to remove lumps and smooth sugar.
4. Add the 8 cups of sifted sugar, one at a time, to the contents of the mixing bowl. Mix after adding each cup of sugar.
5. Add 1/16 teaspoon of salt to contents of mixing bowl – mix salt into other contents.
6. Add and mix in one Tablespoon of vanilla extract.
7. Add and mix in three Tablespoons of milk.
8. Mix all contents on medium speed (5 or 6) for 8 – 10 minutes or until fluffy. If frosting is too stiff, add in a bit more milk, one teaspoon at a time until desired consistency.

Use immediately, or store in the fridge up to one month. If chilled, bring it to room temperature and mix briefly to restore fluffy consistency before using.

That’s it – you’re done. Enjoy! Tomorrow I will provide a recipe for chocolate frosting.