VANILLA SWEET CREAM RECIPE RECIPES

VANILLA MILKSHAKES WITHOUT ICE CREAM RECIPE | ALLRECIPES

Vanilla Milkshakes without Ice Cream Recipe | Allrecipes image

This is my favorite milkshake recipe of all time! Super-quick, easy, and tasty!

Provided by LUCY123

Categories Shakes and Floats

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

12 ice cubes
2 cups milk
¾ cup white sugar
1 dash vanilla extract, or to taste

Steps:

Blend ice, milk, sugar, and vanilla extract together in a blender until smooth.

Nutrition Facts : Calories 206.8 calories, CarbohydrateContent 43.2 g, CholesterolContent 9.8 mg, FatContent 2.4 g, ProteinContent 4 g, SaturatedFatContent 1.5 g, SodiumContent 51.9 mg, SugarContent 43.2 g

QUICK VANILLA BUTTERCREAM FROSTING RECIPE | FOOD NETWORK

Quick Vanilla Buttercream Frosting Recipe | Food Network image

Whip up this fan-favorite Quick Vanilla Buttercream Frosting recipe. It's fluffy, light and the perfect professional finish to any cake or cookie.

Provided by Food Network

Categories dessert

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 10 to 12 servings

Number Of Ingredients 4

Ingredients

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Steps:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

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1. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and vanilla seeds (or extract) together on medium-high speed until the mixture is airy, soft and creamy, about 3 minutes. Make sure there are no large lumps of cream cheese. 2. Add the butter and continue beating on medium speed until very airy, about 2 minutes. Scrape the paddle and side of the bowl to make sure everything is well incorporated, then add the sour cream and continue beating until the frosting is creamy and fluffy. It will keep in an airtight container in the refrigerator for up to a week. Before using, bring the frosting to room temperature for a couple of hours and beat again until light. 3. Make the cake: In a medium saucepan, cover the sweet potato with cold water, then cover with a lid. Bring the water to a boil over medium heat and cook the sweet potato until the center can be easily pierced with a knife, 20 to 25 minutes. Drain and cool the sweet potato until it is safe to handle. Peel, mash the flesh with a fork, then measure 1� cups (340g) of the puree. Keep the rest for another use. 4. Meanwhile, position a rack in the lower third of the oven and preheat to 350�F. Grease the inside of an 8�-by-4�-inch loaf pan with vegetable oil, then line with a piece of parchment paper large enough to hang over the sides. (This will help you lift the cake out of the pan after baking.) Because this is a tall and hefty cake, be sure to use a 1-pound loaf pan. 5. In a large bowl, whisk together the sweet potato puree, vegetable oil, eggs, brown sugar and orange zest until smooth. 6. In a small bowl, stir together both flours, the candied ginger, cinnamon, baking soda, salt, nutmeg and cardamom. Add the dry ingredients into the sweet potato mixture and whisk to combine. 7. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 25 minutes to 1 hour 35 minutes. If the cake begins to brown too much, cover the top with a piece of aluminum foil. Cool the cake in the pan for 20 minutes, then invert onto a wire rack. Cool the cake completely, then spread the frosting all over the top and sprinkle the candied ginger over it. The cake will keep tightly wrapped in the refrigerator for up to three days.

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