cake (vanilla) recipes with homemade frosting?

Answer 1

Hi !!
Here is the one that I use...

Magnolia's Vanilla Cupcake

* If you would like to make a layer cake instead
of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

- In a small bowl, combine the flours. Set aside.

- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3
minutes. Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them
about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester
inserted into the center of the cupcake comes out clean.

- Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a
buttercream but actually an old-fashioned confectioners' sugar and butter frosting.
Be sure to beat the icing for the amount of time called for in the
recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla.
- On the medium speed of an electric mixer, beat until
smooth and creamy, about 3 to 5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing
is thick enough to be of good spreading consistency.
* You may not need to add all of the sugar.
* If desired, add a few drops of food coloring
and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.)
* Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Answer 2

Here is a vanilla frosting recipe from my personal book of recipes.
Vanilla Butter Frosting:
1/2 cup butter
4 1/2 cups powdered or icing sugar
1/4 cup milk
1 1/2 teaspoons pure vanilla extract (not the imitation stuff)
Addition milk (if needed)
Food Coloring (optional)
Beat butter until fluffy. Gradually add 2 cups of the sugar. Slowly beat in 1/4 cup milk and vanilla. Next add the remaining sugar and continue to beat until well-incorporated and spreadable. Sparingly and carefully add additional milk if necessary.

Answer 3

Vanilla Cake with homemade frosting.

1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs
1 1/4 c. flour
1 tsp. baking powder

Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well. Bake in 350 degree oven approximately 25 minutes (8x8 pan).
To change flavor of basic cake:

Add:

3 tablespoons cocoa or

1 teaspoons cinnamon and 2 cups apples, chopped or

1/2 cup black walnuts or

1/4 cup butter, 1/2 cup brown sugar and 1 cup crushed pineapple mixed together in bottom of pan.


Cream Cheese Frosting

One 6 ounce package cream cheese
2 teaspoons vanilla
1/2 cup butter
4 cups powdered sugar (sifted)


Beat together cream cheese, vanilla, and butter until fluffy. Slowly add powdered sugar 1/2 cup at a time until the frosting is the right thickness to spread on cake. Keep in the refrigerator until serving.


The "tangy" cream cheese frosting flavor is a real hit on top of all kinds of cakes.


Happy Baking.

Answer 4

The best frosting in the world-

3 cups powdered icing sugar.
1 tblsp butter
1 tspn milk or orange juice.

Mix it all together and it should have a peanute butter consistancy - put some more milk or juice one drop at a time if needed. You can also put a tbsp cocoa powder or a drop of food colouring for interest.

Answer 5

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