Skip to content

Type what you have

Cook with

vanilla extract ×
Cake Fondant
Pantry American

Cake Fondant

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar.
  3. 3 Roll fondant out on a work surface generously dusted with confectioners' sugar to desired thickness.

By beth plouff

Brown Butter Frosting
Pantry American

Brown Butter Frosting

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
  2. 2 Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

By blueyedfeather

Marshmallow Fondant
Pantry American

Marshmallow Fondant

4.6

Prep
30 min
Cook
5 min
Total
515 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place butter in a shallow bowl and set aside until needed for kneading.
  3. 3 Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
  4. 4 Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
  5. 5 Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
  6. 6 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.
  7. 7 Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
  8. 8 To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

By Kiele Briscoe

Lemon Cream Cheese Frosting
Pantry American

Lemon Cream Cheese Frosting

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

By Carol

Perfect Cinnamon Roll Icing
Pantry American

Perfect Cinnamon Roll Icing

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until creamy.
  3. 3 Blend in milk and vanilla.
  4. 4 Gradually mix in confectioners' sugar and salt until smooth and fluffy.
  5. 5 Frost the cinnamon rolls with about ¼ of the icing when they are still warm. When they’re cooled, top with remaining icing. The bottom layer will not only melt into the pastry, it will serve as a sort of protective barrier that will keep the cinnamon rolls fresher for longer. Enjoy!

By Cara McGuire

Dried Apricot Jam
Pantry American

Dried Apricot Jam

4.5

Prep
Cook
20 min
Total
110 min

Instructions

  1. 1 Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
  2. 2 Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
  3. 3 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  5. 5 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Cookin4Six!

Holland Cream (White Cream Filling)
Pantry American

Holland Cream (White Cream Filling)

4.4

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
  3. 3 Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
  4. 4 Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
  5. 5 Mix in water, 1 tablespoon at a time, if filling is too thick.

By Allrecipes Member

Winter Simmer Pot
Pantry American

Winter Simmer Pot

4.8

Prep
10 min
Cook
485 min
Total
495 min

Instructions

  1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
  2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

Momma's Fresh Fig Preserves
Pantry American

Momma's Fresh Fig Preserves

5.0

Prep
15 min
Cook
185 min
Total
935 min

Instructions

  1. 1 Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat; reduce heat and cook at a low simmer, stirring every 20 minutes, until reaches desired consistency, 3 to 4 hours.
  2. 2 Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pack fig preserves into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings and store in a cool, dark area.

By MA McBridges

Warm Apple Compote
Pantry American

Warm Apple Compote

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
  2. 2 Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.

By theinnerlight

Best Slow Cooker Pumpkin Butter
Pantry American

Best Slow Cooker Pumpkin Butter

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Spray the inside of a slow cooker with cooking spray.
  2. 2 Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
  3. 3 Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

By Yoly

Real Fig Preserves
Pantry American

Real Fig Preserves

4.5

Prep
35 min
Cook
85 min
Total
3720 min

Instructions

  1. 1 Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again.
  2. 2 Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve sugar, keeping figs as intact as possible.
  3. 3 Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.
  4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack figs into hot, sterilized jars and top off with syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area, and wait at least 2 days before opening.

By Dee

Classic French Frangipane
Pantry French

Classic French Frangipane

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring milk to a boil in a saucepan. Remove from the heat and set aside.
  2. 2 Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
  3. 3 Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
  4. 4 Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
  5. 5 Once cooled, use it right away or refrigerate until ready to use.

By Nadia

Fat-Free Vanilla Coffee Creamer
Drink American

Fat-Free Vanilla Coffee Creamer

4.8

Prep
5 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine evaporated milk, sweetener, and vanilla extract in a small saucepan; bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from heat; cool before using or place in an airtight container and refrigerate.

By itsallrelevant

Vanilla Frozen Yogurt
Dessert American

Vanilla Frozen Yogurt

4.6

Prep
5 min
Cook
Total
200 min

Instructions

  1. 1 Stir together yogurt, sugar, and vanilla in a bowl until sugar is dissolved. Cover and refrigerate for 1 hour.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.
  3. 3 Transfer to a 1- or 2-quart plastic container with a lid; cover surface with plastic wrap and seal. Allow frozen yogurt to ripen in the freezer for at least 2 hours or overnight.

By TeenChef14

Basic Truffles
Dessert American

Basic Truffles

4.6

Prep
10 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Combine chocolate and cream in a medium saucepan over medium heat; cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla. Pour into a small dish and refrigerate until set, but not hard, 1 ½ to 2 hours.

By Gina Mork

Whipped Coconut Cream (Vegan Whipped Cream)
Dessert American

Whipped Coconut Cream (Vegan Whipped Cream)

4.1

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Refrigerate can of coconut milk, 8 hours or overnight.
  2. 2 Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. 3 Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. 4 Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

By Karen Gaudette Brewer

Simple Coconut Macaroons
Dessert American

Simple Coconut Macaroons

3.9

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Mix coconut, sweetened condensed milk, and vanilla in a medium bowl until well combined. Drop batter by teaspoonfuls onto prepared baking sheets, spacing about 1 inch apart.
  3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove cookies from baking sheets using a moistened spatula and cool on wire racks until firm, about 20 minutes. Store in an airtight container at room temperature.

By Gayle Marie Larson

Easy Chocolate Bundt Cake Glaze
Dessert American

Easy Chocolate Bundt Cake Glaze

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine sweetened condensed milk and chocolate chips in a saucepan over medium heat. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble.
  2. 2 Remove from heat and stir in vanilla. Cool slightly before drizzling over cake.

By TUNISIANSWIFE

Homemade Raspberry Sauce for Pancakes or Crepes
Dessert American

Homemade Raspberry Sauce for Pancakes or Crepes

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine raspberries, sugar, and vanilla in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.

By Johlene

3-Ingredient Whipped Cream
Dessert American

3-Ingredient Whipped Cream

5.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Place a medium bowl and mixer beaters into the freezer to chill, about 5 minutes.
  2. 2 Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla gradually, continuing to beat until soft peaks form.

By Chef Carlie