Ina Garten Vanilla Buttercream Icing Recipes

TRADITIONAL INA GARTEN BIRTHDAY CAKE WITH VANILLA BUTTERCREAM

Steps:

• The first thing we need to do is to preheat the oven to 350ºF and prepare the pans we are going to use. We need either 2 9 inch cake pans or, if you wanted the more traditional look, 1 9 inch pan, 1 6 inch pan and 1 3 inch pan. This way, the cake will taper towards the top, looking like a small castle.
• To prepare them, butter and flour them so that it is easier to take the cake out once they are done. You could also line them with parchment paper if you prefer.
• Now to make the cake. Grab the room temperature butter and place it in a large mixing bowl with the sugar. With the help of a stand or hand mixer, cream it until fluffy on high speed with a paddle attachment. This will take approximately 5 minutes.
• Reduce the speed to medium and proceed to add the eggs in batches. We recommend no more than 2 at a time. Then mix thoroughly.
• Add in the sour cream, the vanilla extract, and the lemon zest.
• Sift together the flour, cornstarch, salt, and baking soda together to avoid any lumps and have an even mix.
• Add in the dry ingredients slowly, making sure there is no powder splash. Continue to mix after you have incorporated all of it. You will know it is done once you scrape the sides and can tell there are no butter or flour pockets in it.
• Once your batter is ready, you will need to divide it proportionately into the cake pans. If you have a scale, this will be much easier, but one way to get the measurements right with weighting is the following.
• You can, first, divide the batter into two equal parts. One of these you will need to pour into the 9-inch cake mold. Remember they need to be buttered and floured or have some sort of parchment paper lining.
• You will be left with half the batter. You must then divide this into 3 equal parts. Use one of these for the 3-inch cake pan and the other 2 for the 6-inch cake pan. See? Very easy!
• Smoothe the tops of the batter with a spatula before baking. This will help so that there is not so much of a round top to be cut off the cakes before stacking them.
• As you could have imagined, they will need different baking times as the pans are different sizes. The 9-inch will take approximately 45 minutes to be done. The 6-inch, 35 to 40 and the 3-inch 30 minutes.
• Always check them a little bit before they are due and only take them out once a stick or knife comes out clean from the center.
• Cool the pans to room temperature before unmolding them and then let them rest top sides down on a cooling rack until they are completely cool. You could even, if you have enough space, place them in the fridge. This will make it easier to frost them, cut them and stack them.
• Now let's move on to the frosting. Go back to your electric or hand mixer and cream the butter for a few minutes.
• Once it is light and fluffy in texture, sift in the powdered sugar slowly while still mixing on low. Also, add the vanilla extract.
• Check the consistency. If it is too stiff, add in milk slowly to adjust it and make it just right. This depends on the temperature and humidity of your kitchen, so the quantities are just estimates.
• Set aside a quarter of the frosting and add food coloring as you desire. For a traditional look, we recommend you further divide this into 3 and use a bit of yellow, blue and red to make pastel colors.
• Once everything is done and the cakes are cool, check to see if their tops are level. If they are not, you will need to adjust them with a serrated knife before stacking them.
• Cut them into halves and place buttercream between them. Then stack them all together. You can chill the cake for a few hours at this point.
• Crumb coat the cake with a thin layer of frosting before proceeding to actually frost it. This will help the buttercream stay smooth and look amazing. Then pipe in some decorations as you see fit.

BIRTHDAY CAKE WITH HOT PINK BUTTER ICING

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.
• To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Proportionately divide the batter between the 3 cake pans. Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Cool in the pans to room temperature.
• For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food coloring and turn the mixer off. Using a spatula, fully incorporate the color into the frosting.
• Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking.
• Place the 9-inch cake on a plate. Center the 6-inch cake on top of the 9-inch cake. Center the 3-inch cake on top of the 6-inch cake.
• For the decoration, pipe or spoon the remaining frosting around the base of each cake and around the top edge of the 3-inch cake. Finish decorating with the pieces of candy.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

VANILLA BUTTERCREAM

Steps:

• Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.

VANILLA EXTRACT

Steps:

• Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.

QUICK VANILLA BUTTERCREAM FROSTING

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.

CREAM CHEESE ICING

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

INA GARTENS CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool, and beat it again.