Food-Processor Vanilla Frosting
By America's Test KitchenPublished on December 18, 2019
Time
25 minutes
Yield
Makes 3¼ cups
Ingredients
Before You Begin
This frosting can be covered and refrigerated for up to 3 days. Let it stand at room temperature for 1 hour before using.
Instructions
- Process all ingredients in food processor until smooth, 1 to 2 minutes, scraping down sides of bowl as needed. (Frosting can be stored at room temperature for up to 3 hours.)
Time
25 minutesYield
Makes 3¼ cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a thick, fluffy, and foolproof frosting that was easy to spread and pipe into decorative patterns on a cake. We softened the butter to make it malleable enough to be whipped but also firm enough to retain air, providing structure to our frosting. To keep the frosting from separating and turning greasy, we turned to the food processor. The fast-mixing machine virtually eliminated any risk of overbeating, since it blended the ingredients quickly without melting the butter or incorporating too much air. The result: smooth, glossy frosting that spread and piped like a dream.
Before You Begin
This frosting can be covered and refrigerated for up to 3 days. Let it stand at room temperature for 1 hour before using.
Instructions
- Process all ingredients in food processor until smooth, 1 to 2 minutes, scraping down sides of bowl as needed. (Frosting can be stored at room temperature for up to 3 hours.)
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