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GABRIELLA ESPOSITO’S VANILLA BUTTERCREAM MERINGUE KISSES


Try Gabriella’s irresistibly silky smooth vanilla buttercream recipe


Ingredients for the meringues (makes around 30)
  • 4 Egg Whites (around 120g egg whites)
  • 240g Caster Sugar
  • ¼ tsp White Vinegar
  • The scraped seeds of one whole vanilla pod

Ingredients for the Vanilla Buttercream Filling

  • 100g unsalted Butter, room temp
  • 200g Icing Sugar, sifted
  • ½ tsp Vanilla Extract or vanilla paste
  • 30ml Milk
  • Gold dust, to serve

Instructions

  1. Preheat oven to 110°C and line two baking trays with non-stick baking paper of a baking sheet.
  2. Place the egg whites into a stand mixer and whisk on high until you reach stiff peak stage. You should be able to lift the bowl over your head without any mixture falling out, but do not overwork. You want stiff meringues without the "cloudy, fluffy look".
  3. While continuing to whisk, add caster sugar and then add vinegar. Whisk until you have thick, glossy peaks and until the mixture feels smooth – without any grainy textures from the sugar.
  4. Add vanilla and gently fold in with a spatula.
  5. Place into a piping bag and pipe your meringue kisses on your baking sheet.
  6. Bake for 40 minutes, then turn off the oven, open the over door and leave your meringues to rest for a further 20 minutes.
  7. Meanwhile, prepare buttercream by beating the butter and icing sugar.
  8. Add vinegar and milk and beat again until smooth and creamy.
  9. Place into the fridge until ready to use.
  10. Assemble meringues by gently smearing buttercream onto one meringue kiss, then seal it closed with the other meringue kiss to make one whole meringue.
  11. Continue this process until all of your meringue kisses have a partner, then lightly roll or brush in gold dust.
  12. Serve immediately or keep in a cool, dry place until ready to serve.


TEBO & LEBO'S VANILLA BUTTERCREAM CUPCAKES


Try the Twin’s recipe for deliciously soft and succulent vanilla sponge cake with a decadent buttercream icing here:


Ingredients for the cupcakes

  • 3 cups (345g) sifted Flour
  • 1 TBSP Baking Powder
  • ½ tsp Salt
  • 1 cup (226g) unsalted Butter
  • 1 ¾ cups (350g) White Sugar
  • 1 cup (240ml) Milk

Ingredients for the vanilla butter icing

  • 200g soft Cream Cheese
  • 100g softened Butter
  • 85g Icing Sugar
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 170°C.
  2. Prepare a muffin tin with cupcake cups.
  3. Sift together all the dry ingredients.
  4. Cream the butter and sugar until well combined. Mix in the vanilla.
  5. Fold in the dry ingredients, alternating with the milk.
  6. Mix till the batter and we'll combined and smooth.
  7. Spoon the batter into the cups.
  8. Bake for 15-20 minutes or until golden brown. Insert a pin, it must come out clean.
  9. Leave to cool before icing.
  10. For the vanilla butter icing, beat the cheese and butter until lump-free.
  11. Then add in the sugar and vanilla.
  12. Pipe icing onto cupcakes and decorate with edible glitter.


CLARA'S FLUFFY FLAPJACK CAKE WITH CREAMY VANILLA BUTTERCREAM


Try Clara’s recipe for layers of soft fluffy flapjacks filled with a creamy Vanilla Buttercream here:


Ingredients for the Flapjacks

  • 2 Cups Milk
  • 2 Cups Flour
  • 2 tsp Baking Powder
  • 2 Eggs
  • 4 TBSP Oil
  • 1 tsp Vanilla Essence
  • 4 Tbsp Sugar

Ingredients for the Vanilla Buttercream

  • 500g Butter (softened)
  • 2 Cups Icing Sugar
  • 2 tsp Milk
  • 2 tsp Vanilla Essence
  • Pink Food Colouring (optional)
  • Roses & Rose Petals (for decoration)

Instructions

  1. For the flapjacks, whisk together all the dry ingredients and set aside.
  2. Combine the eggs, milk, vanilla essence and oil together until completely mixed.
  3. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Heat a pan over low-medium heat and spray with non-stick cooking spray.
  5. Pour the batter into the pan and cook on low heat for 2-3 min, then flip to cook on the other side.
  6. Allow flapjacks to cool before frosting.
  7. For the vanilla buttercream, beat the butter with electric mixer until light in colour.
  8. Add the icing sugar a little at a time and mix until light and fluffy.
  9. Add the milk, food colouring and vanilla essence and mix well. 
  10. Place a flapjack on a cake stand and top with buttercream, spreading it out using a spatula. Continue to layer the flapjacks and buttercream.
  11. Top the flapjack cake with extra buttercream, fresh roses and rose petals.


LUYANDA'S VANILLA BEAN ICE-CREAM & WAFFLE WITH A TOUCH OF GOLD


Try Luyanda's fluffy, golden and crunchy waffle recipe


Ingredients

  • 1 cup Flour
  • ¼ cup Corn Starch
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Buttermilk
  • ⅓ cup melted Butter, unsalted
  • 1 Egg
  • ¼ cup Sugar
  • 1 ½ tsp Vanilla Bean Paste

Instructions

  1. In a bowl, beat the egg white until stiff peaks form. Set aside.
  2. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
  3. Add the milk, butter, egg yolk, sugar and vanilla and mix just until combined. 
  4. Gently fold in the egg whites until combined.
  5. Let the batter sit for 30 minutes.
  6. Heat a waffle iron.
  7. Pour batter on waffle iron, set aside once cooked.


MAXINE'S RED VELVET MARBLE BUNDT CAKE WITH A VANILLA BUTTERCREAM


Try Maxine’s perfect combination of red velvet and sweet Vanilla Buttercream here:


Ingredients - Dry

  • 150g gluten-free self-raising flour
  • 100g whey protein powder
  • 60g coconut flour
  • 60g xylitol (can substitute normal sugar or coconut sugar)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Ingredients - Wet

  • 1 ⅓ cup (320ml) coconut milk
  • 4 eggs
  • 35g coconut oil
  • 1 TBSP vanilla extract
  • 1 tsp apple cider vinegar
  • 4 TBSP liquid sweetener (like stevia)
  • 80g beetroot

Ingredients for the vanilla buttercream

  • 40g butter (or coconut cream for dairy free alternative)
  • 30g powdered xylitol (can substitute normal icing sugar)
  • 1 tsp vanilla extract
  • 1 vanilla pod (optional)

Instructions

Preheat your oven to 170°C. Sift dry ingredients together, and then divide equally into two bowls. In a separate bowl, beat all wet ingredients (except the beetroot) together. Pour half of the wet ingredients into one of the dry ingredient bowls. Pour the remaining wet ingredients into a blender, add the beetroot, and blend briefly.

Add some red food colouring drops if you want to intensify your red batter colour. Pour into the remaining dry ingredient bowl. Ensure both bowls (red and uncoloured) are well mixed. Grease your cake dish, and scoop spoonfuls of mixture in alternatively. When it is all in, use the back of a knife to create a few swirls. Bake for 30-40 minutes (depends on your cake tin

– until knife comes out clean).

To prepare the buttercream, beat the butter in a bowl until it pales in colour. Add the vanilla extract, then add the powdered xylitol one spoon at a time. Slice vanilla pod open, scrape out the inside and add to the buttercream. 

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