Anyone Have a Really Good Vanilla Cake/Vanilla Frosting Recipe?

[sivyaleah]

My boyfriend's daughter is coming this weekend and, it's her birthday.  I know she'd appreciate if I made a cake and her favorite type is vanilla (works for us also).  She mentioned cherry too, but I can't find a traditional cake which incorporates fresh cherries.

Anyway, I want a seriously homemade type of cake, and frosting.  The frosting really is important.  I dislike anything canned or premade in any way.  If anyone has a recipe for both to share, that would be great.  Even better if I can make it without pulling out my stand mixer 

  I like EASY.  I don't usually make desserts, let alone cakes.  I cook really good but sweets aren't my thing.

 

[natalie_ca]

[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <wunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <woNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <wontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <wontVertAlignCellWithSp/> <wontBreakConstrainedForcedTables/> <wontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument></xml><![endif]Here is the recipe I use for buttercream.

Ingredients:

1/2 cup solid high ratio shortening (Crisco)

1/2 cup butter softened

1 tablespoon of merengue powder

1 teaspoon Vanilla Extract (or extract of choice)

4 cups sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons milk

 Preparation:

In large bowl, cream shortening and butter with electric mixer.

Add vanilla and milk.

Add the meringue powder with the sugar and sift in a bowl.

Gradually add sugar, one cup at a time, beating on a slow speed.

Scrape sides and bottom of bowl often.

Keep bowl or covered with a damp cloth until ready to use.  

Refrigerated in an airtight container, this icing can be stored 2 weeks.

Don't over whip or it will bring air to the icing and is impossible to smooth.

If you have a kitchen Aid use paddle  attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts.

YIELD: Makes about 3 cups.

If you want a thinner icing, add a tablespoon or more of liquid and mix well before adding more.   Easier to thin an icing than it is to thicken it back up!

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[Winchester]

Well, you'll probably have to pull out your stand mixer....sorry. Here's what I have. I have used these recipes and like them.

Silver White Cake (an oldie, but goodie from Betty Crocker that I've used for over 40 years now)

2-1/4 cups cake flour  or 2 cups all-purpose flour

1-1/2 cups sugar

3-1/2 tsp baking powder

1 tsp salt

1/2 cup shortening

1 cup milk

1 tsp vanilla

4 egg whites  (1/2 cup)

Heat oven to 350 degrees F.

Grease and flour baking pan, 13 x 9 x 2-inches, or 2 round layer pans, 8 or 9 x 1-1/2 inches.

Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of the milk, and the vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Add remaining milk and the egg whites; beat 2 minutes high speed, scraping bowl occasionally. Pour into pan(s).

Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost as desired

NOTE: Do not use self-rising flour in this recipe.

Ice Water White Cake
from A World of Baking, by Delores Casella

With the exception of the water (which should be ice cold), all ingredients should be at room temperature.

3-1/4 cups sifted cake flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup butter or margarine
2 cups superfine granulated sugar
1-1/2 cups ice water
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/2 cup egg whites, 3 or 4 depending on egg size

Sift the flour with the salt and baking powder.
 

Cream the butter or margarine and gradually add 1-1/2 cups of the sugar. Beat until mixture is light and fluffy.
 

Combine ice water and flavorings.
 

Add sifted dry ingredients to the creamed mixture alternately with the ice water, beginning and ending with dry ingredients. Beat until smooth, but do not overbeat.
 

In another bowl, beat the egg whites until foamy, gradually beat in the remaining ½ cup sugar, and beat until stiff and glossy.
 

Very carefully fold this meringue into the batter, folding just until no traces of white can be seen.
 

Turn batter into 2 (9-inch) round layer pans that have been buttered and floured.
 

Bake in 350 degree oven for 25 to 30 minutes, or until cake tests done.
 

Cool in pans for 5 minutes before turning out onto racks.
 

Fill and frost as desired.


Fluffy White Frosting (Martha Stewart)

1-1/2 cups (3 sticks) unsalted butter, room temperature

1 pound (4 cups) confectioners' sugar, sifted

1/2 teaspoon pure vanilla  extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

NOTE: Makes 4 cups, can easily be doubled.

Martha Stewart's Baking Handbook also has a recipe for a white birthday cake and it's just delicious. But it calls for scraped vanilla beans and I didn't know if you'd want to go that route.

 

[sivyaleah]

Thank you so much!

 

[catlover19]

@Winchester's frosting recipe is basically the recipe I was going to say. Sooo good. My friend makes hers with salted butter instead of unsalted and it's by far the best icing I've ever had. She used to bring me cupcakes or cake when she had leftovers (until I moved last month). I believe she used some milk in hers too.

 

[natalie_ca]

 
Fluffy White Frosting (Martha Stewart)

1-1/2 cups (3 sticks) unsalted butter, room temperature

1 pound (4 cups) confectioners' sugar, sifted

1/2 teaspoon pure vanilla  extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

NOTE: Makes 4 cups, can easily be doubled.

This is the first buttercream frosting I've seen that doesn't have any liquid in it.  Have you made this recipe? It seems like it's lacking a liquid to help dissolve the icing sugar.  4 cups of sugar is a lot to combine into 3 sticks of butter without any liquid.  I know when I make buttercream and while I use only 1 cup of fat, and I forget to put in the liquid, my KitchenAid nearly seizes up and I end up with a ball of what can only be described as "dough" around the paddle until I add some liquid.

 

[Winchester]

Well, yeah......I would never post a recipe that I haven't tried. It's great for cupcakes and for cake. I suppose you could add milk, but I've never seen the need. If anybody tries the recipe and you need to thin it, by all means do so.

I also have some white frosting recipes that call for 2 egg whites; I didn't want to post those (although I use them often and nobody has died and they are decadently delicious) because I didn't want somebody saying anything about uncooked egg whites.