Mint Chocolate Chip Cake | #Milkcake #Cupcakecakes #Cakedesserts #Nobakecake #Yummycakes #Dessertrecipes #Dessertrecipes #Rainbowbirthdayparty #Cupcakecakes #Diyfood #Foodhacks #Cookingrecipes

Ingredients

• Cake
• 1 3/4 cup flour
• 2 cups sugar
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup hot black coffee
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup Dark Cocoa Powder
• 1 stick butter, softened to room temperature
• 1/2 cup canola oil
• 1 1/2 teaspoons baking powder
Frosting
• 1/2 heavy whipping cream
• 4 to 5 cups powdered sugar
• 2 teaspoons peppermint extract
• 1 stick butter, softened to room temperature

Instructions

1. Cake :
2. Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper. (I always trace the bottoms onto parchment paper, and cut them out to fit) Spray the pans and parchment paper with non-stick cooking spray. Set aside.
3. In a large bowl attached to a stand mixer, add all of your dry ingredients. Turn it on low to mix together.
4. Add the coffee, buttermilk, oil, vanilla, and eggs. Turn the mixer on medium and beat for two minutes.
5. Pour the batter evenly into the two prepared cake pans. Bake for 28 to 32 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool for 10 minutes before removing the cakes and placing on cooling racks to cool completely.
6. Frosting :
7. In a large bowl attached to the stand mixer beat the butter for about two minutes, until nice and creamy.
8. While the mixer is on low, pour in the peppermint extract. Once incorporated, start adding the powdered sugar slowly. I usually add the heavy whipping cream when I'm at the second cup of powdered sugar. Once all ingredients have been added, beat for 3 to 4 minutes until nice and combined.
9. Frost completely cooled cakes.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Mint Chocolate Chip Cake

Mint Chocolate Chip Cake | #Milkcake #Cupcakecakes #Cakedesserts #Nobakecake #Yummycakes #Dessertrecipes #Dessertrecipes #Rainbowbirthdaypar...

Your Kitchen Transformed - Mint Chocolate Chip Cake

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BEST EVER STARBUCKS PUMPKìN SCONES | #Pumpkinchocolatechipmuffins #Pumpkinrecipesdessert #Falldessertrecipes #Fallfoodrecipes #Pumpkinrecipeseasy #Fallcookies #Cinnamonrollcookies #Bananapuddinglasagna #Cookiedesserts #Cakerecipes #Chocolaterecipes #Deliciousdesserts

Ingredients

• 1/2 cup pumpkìn puree (canned pumpkìn puree ìs best)
• 1 egg
• 1/4 cup whìppìng cream
• 2 cups all purpose flour
• 1/3 cup whìte sugar
• 1 tablespoon bakìng powder
• a pìnch of salt
• 1 teaspoon ground cìnnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspìce
• 1/4 teaspoon ground gìnger
• 1/4 teaspoon ground cloves
• 1/3 cup cold, unsalted butter
• For the glaze:
• 2 cups powdered sugar
• 2-3 tablespoons whìppìng cream
• 2 pìnches ground cìnnamon
• 1 pìnch each of ground cloves and ground nutmeg

Instructions

1. Preheat your oven to 375 degrees Fahrenheìt and prepare a large bakìng sheet by lìnìng ìt wìth parchment paper.
2. ìn a medìum bowl, combìne the pumpkìn puree, egg and whìppìng cream wìth a fork. Set asìde.
3. ìn a separate bowl, combìne the flour, sugar, bakìng powder, salt, cìnnamon, nutmeg, allspìce, gìnger, and cloves wìth a wìre whìsk.
4. Cut the cold butter ìnto cubes and add to the flour mìxture.
5. Usìng your hands, pìck up a handful of the flour mìxture and butter cubes and rub your hands together only once before droppìng the mìxture back ìnto the bowl. Repeat thìs process untìl all the butter has turned ìnto thìn sheets dìstrìbuted throughout the flour mìxture.
6. Pour the pumpkìn mìxture ìnto the flour and butter mìxture and mìx together wìth a rubber spatula gently untìl ìt's mìxed about half way.
7. Dump the half-mìxed dough onto a floured work surface. Usìng your hands, pìck up half the dough and fold ìt over the other half. Contìnue workìng the dough ìn thìs foldìng motìon, very gently, untìl almost all the flour ìs ìncorporated. As you do thìs, slowly create a round shape about 2 ìnches thìck.
8. Slìce the round dough ìnto 8 trìangular pìeces and place them on the prepared bakìng sheet.
9. Bake for about 20-22 mìnutes at 375 degrees Fahrenheìt, or untìl the scones have puffed up slìghtly and are fìrm to the touch. ìf the scones start to brown on top, remove them from the oven so they don't over-bake.
10. Let the scones cool on the pan for a few mìnutes, and then transfer to a coolìng rack to cool completely.
11. Whìle the scones are coolìng, make the glaze by combìnìng the powdered sugar and whìppìng cream ìn a medìum bowl. Add the powdered sugar fìrst and whìsk whìle addìng the whìppìng cream one tablespoon at a tìme untìl a thìck glaze forms.
12. Dìvìde the glaze ìnto 2 separate bowls. Leave one bowl asìde (thìs wìll be the whìte glaze) and to the second bowl add the cìnnamon, cloves and nutmeg and whìsk to combìne (thìs wìll be the spìce glaze).
13. When the scones are cool, dìp them upsìde down ìnto the whìte glaze untìl the glaze coats the top of the scones.
14. Set on a plate or coolìng rack and let the glaze dry for about 5 mìnutes.
15. Add the spìce glaze to a small pìpìng bag or zìploc bag and snìp off the end. Pìpe the spìce glaze on top of the whìte glaze to create a lìned pattern, or any pattern you wìsh.
16. Dìscard any remaìnìng glaze and allow the scones to sìt for about 15 mìnutes before enjoyìng, so the glaze can harden just slìghtly.
17. Store ìn an aìrtìght contaìner for up to 2 days, or enjoy them whìle they're fresh for best results!

Recipe adapted >>>>>  here

Your Kitchen Transformed - BEST EVER STARBUCKS PUMPKIN SCONES

BEST EVER STARBUCKS PUMPKìN SCONES | #Pumpkinchocolatechipmuffins #Pumpkinrecipesdessert #Falldessertrecipes #Fallfoodrecipes #Pumpkinrecipe...

Your Kitchen Transformed - BEST EVER STARBUCKS PUMPKIN SCONES

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The Best Chicken Soup You'll Ever Eat | #Souprecipeshealthy #Chickensouprecipeshomemade #Antiinflammatoryrecipes #Chickenveggiesoup #Wintersoups #Chickencouscoussoup #Lentilandpotatosoup #Pastaefagioli #Cookingrecipes #Delicioussoup #Soupandsalad #Soupsandstews

Ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breast
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup pearl or Israeli couscous
• 2/3 cup frozen peas

Instructions

1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
4. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.

recipe adapted  >>>>>  here

Your Kitchen Transformed - The Best Chicken Soup You'll Ever Eat

The Best Chicken Soup You'll Ever Eat | #Souprecipeshealthy #Chickensouprecipeshomemade #Antiinflammatoryrecipes #Chickenveggiesoup #Win...

Your Kitchen Transformed - The Best Chicken Soup You'll Ever Eat

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Chocolate Turtle Apple Slices | CHOCOLATE TURTLE APPLE SLICES #chocolate #apple #dessert #cookie #bars #Dessert_recipes #Cooking_recipes #Cupcake_cakes #Cake_frosting #Cake_cookies #Yummy_food #Fall_desserts #Fall_treats #Carmel_apples #Thanksgiving_recipes #Chocolate_turtle_apple_slices #Chocolate_desserts

Ingredients

• 2 very large Fuji apples
• 3 1/2 cups semi-sweet chocolate chips I used Nestle
• 1 tablespoon coconut oil
• 1 cup caramels melted (I used Kraft caramels)
• Chopped pecans
• Popsicle sticks

Instructions

1. Slice apples into 1/2" pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.
2. Melt chips in the microwave on high for about 2 minutes.* Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.
3. Place caramels in microwave safe bowl and microwave on high for 45-60 seconds.* Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.
4. Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in refrigerator.
5. *For best results, follow the chocolate chip package instructions for melting chocolate and same for caramel. Follow the caramel package instructions for melting caramels.
6. Note: If you're concerned about biting into an apple seed, just remove them before dipping the apple slice in chocolate.

recipe adapted >>>>>  here

Triple Berry French Toast Casserole | #Breakfastcookiesforkids #Breakfastcookieshealthy #Makeaheadbreakfast #Oatmealbreakfastcookies #Campingsnacksmakeahead #Cookingrecipes #Breakfastenchiladasmakeahead #Groundsausagerecipes #Breakfastsausagerecipes #Sausagecheddarbiscuits #Tripleberryfrenchtoastcasserole #Breakfastbiscuits

Ingredients

• 16 oz French bread cut into 1-inch cubes
• 4 eggs
• 1 cup almondmilk or regular milk
• 1 tsp vanilla extract
• 1 tbsp granulated sugar
• 3/4 tsp ground cinnamon
• 5 cups frozen berries raspberry, blackberry, blueberry blend
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1 tbsp cornstarch
• 1 tbsp granulated sugar

Instructions

1. Preheat oven to 350F.
2. Spray a 9x13 inch baking dish with cooking spray. set aside.
3. Place bread cubes in a large bowl.
4. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
5. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally.
6. In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine.
7. Pour berries into prepared baking dish.
8. Spoon bread over the top.
9. Sprinkle the top with 1 tablespoon of sugar.
10. Bake for 35 to 45 minutes or until bubbling and golden brown.
11. Sprinkle with powdered sugar (I use my OXO dusting wand) and top with fresh berries, whipped cream, or maple syrup if desired.

RECIPE ADAPTED  >>>>>  here

Rated 4.6/5 based on 347 customer reviews

Your Kitchen Transformed - Triple Berry French Toast Casserole

Triple Berry French Toast Casserole | #Breakfastcookiesforkids #Breakfastcookieshealthy #Makeaheadbreakfast #Oatmealbreakfastcookies #Campin...

Your Kitchen Transformed - Triple Berry French Toast Casserole

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Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe | #Ketosnacks #Ketorecipeseasy #Ketogenicdiet #Ketodietrecipes #Lowcarbdesserts #Lowcarbketo #Ketofatbombs #Ketosnacks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketocheesecake

 

Ingredients

• 6 ounces (3/4 of a cup) full fat cream cheese or homemade yogurt cheese
• 2.5 ounces (5 tablespoons) butter
• ½ cup blueberries
• ¼ teaspoon vanilla extract
• 1-1/2 ounce (3 tablespoons) melted coconut oil
• 3 packets Stevia (optional)
• ⅛ teaspoons sea salt

 

Instructions

1. In a food processor combine all ingredients and puree until smooth.
2. Use a rubber spatula to spread blueberry mixture into candy mold.
3. If not using candy mold, spread evenly into a parchment-lined loaf pan.
4. Freeze for 1 hour, and then cut into 12 pieces if using a loaf pan. Continue freezing until solid, another 1-2 hours.
5. Pop out of candy mold or loaf pan and store in a covered container in the freezer.
6. For best taste, allow to thaw 15 minutes before eating.

Recipe Adapted : here

Your Kitchen Transformed - Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe

  Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe | #Ketosnacks #Ketorecipeseasy #Ketogenicdiet #Ketodietrecipes #Low...

Your Kitchen Transformed - Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe

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LITTLE LEMONIES | #Lemonpoundcake #Lemoncakemixrecipes #Lemoniesrecipe #Lemonblueberrycake #Dessertrecipes #Sweetrecipes #Lemoncakemixrecipes #Lemoniesrecipe #Browniebites #Lemondessertseasy #Lemonbites #Lemonbrowniesrecipe

Ingredients

• LEMON BATTER:
• 1 cup (5 ounces/142 grams) all-purpose flour
• 3/4 cup (5.5 ounces/155 grams) sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 stick (8 tablespoons) butter, melted and cooled
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
LEMON GLAZE:
• 3/4 cup (2.75 ounces/75 grams) powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions

1. Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
3. In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
4. Stir the wet ingredients into the flour mixture and mix until combined.
5. Spread the batter evenly in the prepared pan.
6. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
7. For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
8. After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
9. Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Recipe has been adapted from >>>>>  here

Rated 4.9/5 based on 230 customer reviews

Your Kitchen Transformed - LITTLE LEMONIES

LITTLE LEMONIES | #Lemonpoundcake #Lemoncakemixrecipes #Lemoniesrecipe #Lemonblueberrycake #Dessertrecipes #Sweetrecipes #Lemoncakemixrecipe...

Your Kitchen Transformed - LITTLE LEMONIES

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Breakfast Muffins Recipes | #Afterschoolsnacks #Breakfastmuffinsrecipes #Oatmealmuffinshealthy #Bakedoatmeal #Cranberryrecipes #Cinnamonrollmuffins #Ketoeggmuffins #Breakfastmealprep #Easybreakfastideas #Omelettemuffins #Breakfastideashealthy #Easyhealthybreakfast.

Ingredients

• 20 oz. bag refrigerated Simply Potatoes shredded hash browns
• 1 tbsp. olive oil
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 2 cups Fiesta blend cheese divided use
• 12 oz. pkg. Rath bacon cooked and crumbled into bite-sized pieces
• 9 extra large eggs divided use
• 1/2 cup red bell pepper diced
• 1/2 cup orange bell pepper diced
• parsley
• 1/2 cup 2% milk or cream

Instructions

1. Preheat oven to 400°.
2. Spray 24 muffin tins with cooking spray.
3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
4. Divide mixture evenly between 24 muffin tins and press down.
5. Sprinkle each with parsley.
6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
8. Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
9. Stir to combine.
10. Pour egg-bacon mixture evenly over each potato muffin crust.
11. Sprinkle with additional salt, pepper and parsley if desired.
12. Bake an additional 10-15 minutes or until eggs are cooked through.
13. Allow muffins to cool in muffin tins about 5 minutes before removing.
14. Serve hot or lukewarm

recipe adapted >>>>>  here

Your Kitchen Transformed - Breakfast Muffins Recipes

Breakfast Muffins Recipes | #Afterschoolsnacks #Breakfastmuffinsrecipes #Oatmealmuffinshealthy #Bakedoatmeal #Cranberryrecipes #Cinnamonroll...

Your Kitchen Transformed - Breakfast Muffins Recipes

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30 Minute Mozzarella Chicken in Homemade Tomato Sauce | #Chickenbaconranchpasta #Chipotlechickensaladsandwich #Cookingrecipes #Chickendishes #Yummydinners #Chickendinner #Nocookmeals #Stuffedpeppers #Goodfood #Ethnicrecipes #Homemadetomatosauce #Ketochicken

Ingredients

• 4 small chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• ½ cup chopped onions
• 1 (14 ounce) can crushed tomatoes
• ½ teaspoon EACH Italian seasoning AND red pepper flakes (see notes)
• ¼ teaspoon dried basil
• 1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see notes)
• salt and pepper + ¼ cup water
• 4 slices mozzarella cheese (or 1 cup shredded)
TO SERVE:
• chopped parsley or basil + pasta or crusty bread

Instructions

1. CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.
2. TOMATO SAUCE: Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn’t any, add in about ½ teaspoon and sauté the onion for 2-3 minutes until the soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
3. ASSEMBLE: Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with a slice of cheese. Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with pasta or crusty bread and a salad.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - 30 Minute Mozzarella Chicken in Homemade Tomato Sauce

30 Minute Mozzarella Chicken in Homemade Tomato Sauce | #Chickenbaconranchpasta #Chipotlechickensaladsandwich #Cookingrecipes #Chickendishes...

Your Kitchen Transformed - 30 Minute Mozzarella Chicken in Homemade Tomato Sauce

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Ham Egg and Cheese Hash Brown Breakfast Muffins | #Quicherecipeseasy #Easybreakfastideas #Tatortoteggmuffins #Hamquicherecipes #Tatertotbreakfastcasserole #Hamandeggquiche #Brunchideas #Breakfastideashealthy #Eggmuffinsbreakfast #Brunchrecipes #Eggrecipes #Healthybreakfastrecipes

Ingredients

• About 2 1/2 cups hash browns frozen or refrigerated
• Salt
• 5 eggs
• 2 Tbsp heavy whipping cream
• 1 cup of shredded sharp Cheddar cheese
• 1/4 lb ham diced
• 1 tsp garlic powder
• Salt
• Fresh cracked black pepper

Instructions

1. Preheat the oven to 425 and grease a 6-cup muffin pan.
2. Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.
3. Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
4. Take out and lower the oven temperature to 350.
5. In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
6. Mix in shredded cheese and diced ham.
7. Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
8. Bake for 15-18 minutes.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Ham Egg and Cheese Hash Brown Breakfast Muffins

Ham Egg and Cheese Hash Brown Breakfast Muffins | #Quicherecipeseasy #Easybreakfastideas #Tatortoteggmuffins #Hamquicherecipes #Tatertotbrea...

Your Kitchen Transformed - Ham Egg and Cheese Hash Brown Breakfast Muffins

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PERFECT VANILLA FROSTING | #PERFECT #VANILLA #FROSTING #PERFECTVANILLA #FROSTING #Homemade_vanilla_icing #Vanilla_frosting_for_cupcakes #Vanilla_icing_recipe_easy #White_wine_butter_garlic_sauce #Vanilla_frosting_recipe_easy #Vanilla_frosting_for_cake #Buttercream_frosting_recipe #Cupcake_cakes #Vanilla_buttercream_frosting #Caramel_buttercream_frosting #4th_of_july_desserts #Salted_caramel_buttercream

Ingredients

• 1 1/2 cup (3 sticks) Unsalted butter, cold.
• 5 cups Powdered sugar
• 2 1/2 teaspoons Vanilla extract
• 2 tablespoons Heavy whipping cream

Instructions

1. Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
2. Add 2 cups of powdered sugar and mix on low speed until incorporated into butter then add 2 tsp of vanilla extract and mix to combine. Beat for about 60 seconds.
3. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
4. Add last 1 cup powdered sugar along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

recipe adapted >>>>>  here