VANILLA FROSTING RECIPE: HOW TO MAKE IT - TASTE OF HOME
Don't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. —Mary Faulk, Cambridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.
Nutrition Facts : Calories 145 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 25mg sodium, CarbohydrateContent 30g carbohydrate (30g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE RE…
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
- Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
- To make the filling:
- Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
- Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
- For the ganache:
- Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
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Reviews 4.9
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VANILLA FROSTING RECIPE: HOW TO MAKE IT - TASTE OF HOME
Don't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. —Mary Faulk, Cambridge, Wisconsin
From tasteofhome.com
Reviews 4.1
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Category Desserts
Calories 145 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 5 minutes
Category Desserts
Calories 145 calories per serving
- Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.
See details
CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE RE…
From foodnetwork.com
Reviews 4.3
Category dessert
Cuisine american
Reviews 4.3
Category dessert
Cuisine american
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
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FRENCH VANILLA CAPPUCCINO MIX RECIPE: HOW TO MAKE IT
I've had this coffee mix for many years and actually found it in a cookbook from a craft show. My family enjoys it so much that when I make up a batch it disappears almost immediately.—Tammy Fleury, Escanaba, Michigan
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Calories 186 calories per serving
From tasteofhome.com
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Calories 186 calories per serving
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