How do you make frosting? Vanilla to be exact.?

Question

Im making a cake for my dads birthday. I need to know how to make home-made vinalla frosting please and thank you!

Answer 1

Whipped French Vanilla Buttercream Frosting

Enjoy this light and fluffy frosting on your favorite cake or try it on our French Vanilla Cake. Makes 16 (2-tablespoon) servings.Prep Time: 10 minutes

1 cup (2 sticks) butter, softened
2 teaspoons McCormick® French Vanilla Blend
1 box (16 ounces) confectioners' sugar, sifted
2 tablespoons milk

1. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add French Vanilla Blend; mix well.

2. Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl.

3. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.Easy French Vanilla Frosting: Stir 2 teaspoons of French Vanilla Blend into 1 container (16 ounces) prepared frosting.
http://www.mccormick.com/recipedetail.cfm?ID=11471

French Vanilla Layer Cake

this cake even more elegant and rich with Whipped French Vanilla Buttercream Frosting. Garnish with fresh raspberries or strawberries, if desired. Makes 16 servings.Prep Time: 10 minutesCook Time: 35 minutes

1 package (18 1/4 ounces) white cake mix
3 eggs
1 1/2 cups milk
2 tablespoons vegetable oil
4 teaspoons McCormick® French Vanilla Blend
Whipped French Vanilla Buttercream Frosting (recipe link below)

1. Preheat oven to 350°F. Mix cake mix, eggs, milk, oil and French Vanilla Blend in large bowl with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Pour into 2 greased and floured 9-inch round baking pans.

2. Bake as directed on package. Cool on wire racks.

3. Place 1 cake layer on serving plate. Spread with about 1/2 cup of Whipped French Vanilla Buttercream Frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Garnish as desired.
http://www.mccormick.com/recipedetail.cfm?ID=11471

Answer 2

Italian Cream Frosting

Ingredients:

12 ounces cream cheese
12 tablespoons unsalted butter
1 1/2 teaspoons vanilla
6 cups powdered sugar, sifted
Grated lemon or orange zest, ground cinnamon, or liqueur of choice
Food Processor Method
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy. If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste.

Electric Mixer Method
Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste.

This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.

Answer 3

Sweetie for 3 bucks you can buy it ready made at the store. But, you have to have confectioner's sugar the recipe should be on the box or bag.