Easy Vanilla Buttercream Recipe: Makes 3 cups The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.
Ingredients: • 20 tablespoons (2½ sticks) unsalted butter, softened
• 2½ cups Confectioners’ sugar (10 ounces) • ⅛ tablespoons table salt • 2 teaspoons vanilla extract • 2 tablespoons heavy cream
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds
Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Easy Fondant Recipe Original recipe makes 2¼ pounds of fondant
Ingredients: • ¼ cup butter
• 1 (16 ounce) package miniature marshmallows • ¼ cup water • 1 teaspoon vanilla extract • 2 pounds confectioners' sugar, divided
Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows.
Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth.
Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough.
Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable.
Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.