question for those doing more baking nowadays....

[Rukh O'Rorke]

so you cream the white and light brown sugar in butter, add vanilla extract...


and....


why go further? smells and tastes amazing

[The Walk of the Penguin Mich]

Sugar and fat, what can go wrong?

[dannylion]

Add some cinnamon (rather a lot of cinnamon), spread on bread, put under the broiler.  Heavenly cinnamon toast.  

Also makes a wonderful filling for cinnamon rolls.  It's the vanilla.  it elevates cinnamon and sugar and butter to sublime levels.  

[Opti]

May 9, 2020 14:51:27 GMT -5 Rukh O'Rorke said:

so you cream the white and light brown sugar in butter, add vanilla extract...


and....


why go further? smells and tastes amazing

Why go further? Cookies last longer. 

[The Walk of the Penguin Mich]

May 9, 2020 15:06:54 GMT -5 Opti said:

May 9, 2020 14:51:27 GMT -5 Rukh O'Rorke said:

so you cream the white and light brown sugar in butter, add vanilla extract...


and....


why go further? smells and tastes amazing

Why go further? Cookies last longer. 

Really?

<Looking at the 1/3 of a raw apple cake I baked last night that remains that started out this way>

[weltschmerz]

May 9, 2020 14:59:40 GMT -5 dannylion said:

Add some cinnamon (rather a lot of cinnamon), spread on bread, put under the broiler.  Heavenly cinnamon toast.  

Also makes a wonderful filling for cinnamon rolls.  It's the vanilla.  it elevates cinnamon and sugar and butter to sublime levels.  

I like cinnamon in savory dishes.

[Opti]

OK sometimes. But how would you preserve a butter/sugar/vanilla mixture?

[busymom]

May 9, 2020 15:17:09 GMT -5 Opti said:

OK sometimes. But how would you preserve a butter/sugar/vanilla mixture?

   Bake it into a cookie.  Then freeze it.     (And yes, my Mom's best cookie/cookie bar recipes had the butter/white sugar/brown sugar mixture.  Don't skimp on the vanilla!) 

[crazycat]

May 9, 2020 14:51:27 GMT -5 Rukh O'Rorke said:

so you cream the white and light brown sugar in butter, add vanilla extract...


and....


why go further? smells and tastes amazing

Use homemade vanilla and it really puts it over the top 

[crazycat]

I just flipped a pineapple upside down cake that I just pulled out of the oven 

YUM 

[NastyWoman]

May 9, 2020 15:17:09 GMT -5 Opti said:

OK sometimes. But how would you preserve a butter/sugar/vanilla mixture?

Eat it, how else?

[crazycat]

May 9, 2020 16:47:44 GMT -5 NastyWoman said:

May 9, 2020 15:17:09 GMT -5 Opti said:

OK sometimes. But how would you preserve a butter/sugar/vanilla mixture?

Eat it, how else?

Right . I mean I don’t think it would last long enough to “preserve” 😋

[dannylion]

May 9, 2020 15:17:09 GMT -5 Opti said:

OK sometimes. But how would you preserve a butter/sugar/vanilla mixture?

It will keep well in the refrigerator.  And sugar is a preservative.  If you always have a container in the refrigerator, it is there, just waiting for those moments when you really, really need to just have a spoonful because it's going to be a difficult day, or it's already been a difficult day.  Or it's Tuesday.  Or some other day.  

[The Walk of the Penguin Mich]

May 9, 2020 18:16:17 GMT -5 dannylion said:

May 9, 2020 15:17:09 GMT -5 Opti said:

OK sometimes. But how would you preserve a butter/sugar/vanilla mixture?

It will keep well in the refrigerator.  And sugar is a preservative.  If you always have a container in the refrigerator, it is there, just waiting for those moments when you really, really need to just have a spoonful because it's going to be a difficult day, or it's already been a difficult day.  Or it's Tuesday.  Or some other day.  

Kinda like having a can of Reddi Whip you can squirt in your mouth as you pass the fridge?

[GRG a/k/a goldenrulegirl]

Are we supposed to go further? 😊😉

[Tiny]

May 9, 2020 15:17:09 GMT -5 Opti said:

OK sometimes. But how would you preserve a butter/sugar/vanilla mixture?

In a container in the fridge?     Should last for weeks (if you don't eat it all right away). 

[oped]

I have container of chocolate hazelnut butter I use for those occasions.

[Tiny]

I hate to burst people's bubble here - but butter,sugar, and vanilla is basically Butter Cream frosting... if you used granulated sugar it's alittle grainy and not as smooth.

Butter Cream Frosting:

6 tablespoon butter
3 cups confectioners (powder) sugar - shifted
1/3 cup of milk (or heavy cream) - I've found this to be optional - can substitute in water (by the tablespoonful) to achieve the correct consistency
1 teaspoon vanilla extract
1/2 teaspoon salt.
(you can make this "chocolate" by substituting baking cocoa (up to 1/2 a cup) for some of the sugar.)


If it was me I'd go the cream cheese route:

Here's the recipe (you can scale it down)

8 ounces cream cheese softened
1/2 cup of butter softened
3 to 4 cups of confectioners (powder) sugar - sifted ( substitute brown sugar for another kind of awesome!)
1 teaspoon vanilla extract
optional tablespoon of milk or water to achieve the correct consistency.

(skip the vanilla extract and add 1 tablespoon of REAL maple syrup)

You can frost your baked good and not refrigerate it - just cover it and leave it out in a cool/dim place (so not in direct sun light or on the counter next to a heat producing appliance)   It will be fine for 3 to 4 days.  Butter and Cream cheese with the sugar added are "room temperature stable" and won't go bad right a way (like whipped cream). 


And one more ADDED:   once I realized frosting was basically ingredients I had at home - I stopped buying 'canned frosting'. 

[NancysSummerSip]

I would add some flour and crushed walnuts to the butter/flour/vanilla mixture and you have a crumb topping for muffins or baked fruit or a pie. I just made blueberry muffins for DH last night with this very topping. Smelled awesome in the oven!