bakery style

If you looking for the best vanilla frosting, then this bakery-style vanilla frosting is a must-try. It takes only 5 minutes to&nbsp;whip and has the longest shelf life ever!! It's an absolute kids' favorite frosting over any cupcakes, cakes or cookies. This vanilla buttercream works great in hot, humid weather and can sit out for hours without any refrigeration required.

Bakery Style Vanilla Frosting Recipe

oz Unsalted butter ((2 sticks))

Vegetable shortening

Powdered sugar

water

tbsp Cornstarch

tsp Vanilla extract

Salt

In the bowl of a stand mixer or hand mixer cream butter and shortening for about 2 minutes, until light and fluffy.

Add cornstarch to the hot water and add it to the creaming mixture.

Continue to cream until it's a smooth mixture again.

Add vanilla extract and combine well.

Finally, start adding the powdered sugar one cup at a time.

Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.

https://content.jwplatform.com/videos/fq1DNXnl.mp4

If you looking for the best vanilla frosting, then this bakery-style vanilla frosting is a must-try. It takes only 5 minutes to whip and has the longest shelf life ever!! It’s an absolute kids’ favorite frosting over any cupcakes, cakes or cookies. This vanilla buttercream works great in hot, humid weather and can sit out for hours without any refrigeration required.

Bakery style vanilla buttercream frosting Blog

You’ll be amazed at the thickness and creaminess of this delicious stabilized whipped cream.  It’s almost like a whipped cream mousse.  This is a secret bakery recipe from Amycakes Bakery.  It has a delicious creamy vanilla flavor from the pure vanilla.  It is thickened with Instant Clearjel, a type of cornstarch, that will keep the whipped cream thick and stable for up to a week in the fridge or even longer in the freezer.  You can pipe this stabilized whipped cream as a frosting on cupcakes, or use it to make melt-in-your-mouth cream pies, cake parfaits, and trifles.

Easy Stabilized Whipped Cream

(1/2 cup) Powdered Sugar

Instant Clearjel

Heavy Whipping Cream

Pure Vanilla Extract

Whisk the Powdered Sugar and Instant Clearjel together. (Instant Clearjel must always be whisked with dry ingredients before adding to liquid to avoid clumping).

Using a whip attachment and a stand mixer (preferred) or handheld mixer, whip the Heavy Cream and Pure Vanilla until stiff peaks form.

Turn the mixer on low, and slowly add in the Powdered Sugar/ Instant Clearjel mixture until incorporated.  The Instant Clearjel will thicken the whipped cream instantly, which is why we want to make sure the whipped cream is nicely whipped and fluffy before we add in our thickener.

Keep refrigerated.  Enjoy!

https://www.youtube.com/watch?v=5mlrXqghEAE

Get the bakery recipe: https://amycakesbakes.com/easy-stabilized-whipped-cream/

Learn how to easily stabilize whipped cream with just four ingredients--Instant Clearjel (a type of cornstarch), Powdered Sugar, Heavy Cream and Pure Vanilla.  This is an incredibly easy method and the delicious stabilized whipped cream stays thick and sturdy for days!

Find Instant Clearjel on Amazon: https://amzn.to/39uoD27  (make sure it is labeled as INSTANT)
Read more about INSTANT CLEARJEL (a magical bakery ingredient): https://amycakesbakes.com/instant-clearjel

I owned Amycakes Bakery for 11.5 years and now I'm sharing my bakery recipes and secrets!  Subscribe for new bakery recipes shared weekly!

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Easy Stabilized Whipped Cream: a Bakery Secret

Secret Ingredient Bakery Style Fudge Brownies so rich and chewy you'd swear they weren't homemade. But they ARE because you're a boss baker.

Bakery Style Fudge Brownies

salted butter

brown sugar

eggs, room temperature

cocoa powder

salt

vanilla extract

Bob’s Red Mill Whole Wheat Flour

Preheat oven to 350°F. Grease and line a 9&#8243;x9&#8243; pan with parchment paper and set aside.

In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.

Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.

Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined. Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. It might take up to 55 minutes for them to cook through depending on your oven!

Overall, these brownies were not as good as I hoped, but better than I expected once I started combining the ingredients (the large amounts of brown sugar and butter gave me pause).

The flavor was definitely rich and strong, the inside was as glossy and velvety as the pictures, and the top was crisp and chewy. And they were fudgy without a mushy or overly-dense crumb.

However, these brownies also tasted rather bitter and like raw cocoa to me. (I'm not sure which brand or type I used.) Despite there only being 2/3 c of whole wheat flour (I used Gold Medal), it gave the brownie a gritty, meal-y texture.

They were definitely easy to make and the results were tasty, but I won't rush to make these again. I may try them again with regular flour, and perhaps add some espresso or coffee.

I don't have a microwave, how can I melt/combine the butter and sugar?

These are AMAZING. I did adjust things ever so slightly because I didn't have whole wheat flour on hand, so I used white flour with a bit of almond flour to get that nutty flavor. They were perfect and I'm keeping this recipe forever. Thank you!!

Thank you for this recipe using bread flour! I always have bread flour on hand but hardly ever buy AP, so this recipe was interesting to me for its’ ingredients alone. As it happens, the bread flour makes all the difference in the texture! And the method is so easy, everything comes together in one mixing bowl, plus whatever little bowl you melted your butter in. Made the recipe exactly as written, I used the metric measurements, baked for 50 minutes total and they came out beautifully. I did add a teaspoon of espresso powder to the boiling water, I’m not sure it made any difference. I used semisweet chocolate chips melted with the Dutch process cocoa powder, and ultimately topped them with powdered sugar for serving. A tad to sweet for my taste, I think I’ll use dark chocolate chips and a tad less sugar next time, as I like to be able to present them with the additional sugar on top. I’m also going to mix in chocolate chips to the batter next time, as what I’m really after is a ghirardelli box mix result!

Hello, fellow cookie monsters! These salty-sweet monster cookies are for you! They're thick, soft, chewy, nutty, and loaded with M&amp;Ms and chocolate!

Monster Cookies

unsalted butter, room temperature

peanut butter

sugar

egg, room temperature

old fashioned oats

baking soda

M&Ms

mini chocolate chip

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a stand mixer fit with the paddle attachment, beat the butter and peanut butter until combined, about 2 minutes.

Add the sugar and beat on high speed until fluffy, about 2 minutes. Scrape down the bowl and add the the vanilla and the egg. Mix until combined.

Add the oats, baking soda, and salt and stir until combined. Fold in the M&amp;Ms and the chocolate chips.

Scoop the dough into 1 inch balls and place on prepared baking sheet. Bake for about 15 minutes (depending on the size of your cookies and your oven) or until the edge are golden brown and the centers have puffed up a little, but the middle is still underdone.

Allow to cool and enjoy with a glass of almond milk!

That's what it seems like, I don't know though.

Everyone at work loved these. Mine did not spread though so that was a little frustrating. Other than that they turned out perfect

Made these and they came out great. I wasn't able to fit them all on one cookie sheet though lol. But not complaining. These were great. My husband loathes oatmeal cookies and I didn't tell him about the oats in this and he's addicted. Glad I could change his mind thanks to this recipe.

Loved these!! However mine did not spread that much either. I used Jif PB and old fashioned oats!

Just made. Super yum. Ours fell a little flat ( perhaps I didn’t cream the butters &amp; sugar long enough?).  Next time around I’ll be doing half the brown sugar.

These were perfect!! Used a 3tbsp cookie dough scoop and the 15 minute cook time was perfect for crunchy and chewy cookies. Highly recommend!

Sooooo good. The only issue i had was that they were pretty crumbly/hard to keep together. Maybe next time i will try a combo of oats and flour. Otherwise AMAZING. I also had way more than 10!

Lush! Brown bakery recipes always impress

These white chip double chocolate cookies are chewy, fudgy, and ultra rich. These bakery style chocolate cookies are full of chocolate chips and white chocolate chips.

White Chip Double Chocolate Cookies

All-purpose flour

Unsweetened cocoa powder

tsp Cornstarch

tsp Baking soda

Unsalted butter (room temperature)

Brown sugar (packed light or dark)

White granulated sugar

tsp Pure vanilla extract

chocolate

Large egg (room temperature)

Egg yolk (room temperature)

White chocolate chips (ghirardelli brand)

Semi-sweet chocolate chips

In a mixing bowl, sift together flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.

Melt

In a microwave safe bowl, heat chopped chocolate for 30 seconds. Stir well. Heat for 20 seconds. Stir well. Heat for 15 second intervals until chocolate is melted. Set aside.

Using a mixer, beat the butter, sugar, and brown sugar together for 2 minutes on high. Butter should be smooth and fluffy. Add in vanilla and melted chocolate. Beat on high for 2 minutes.

Then, add in egg and egg yolk. Beat on high for 1 minute.

Slowly add in the dry ingredients. Mix until combined. Add in the white chocolate chips and semi-sweet chocolate chips.  The dough should be thick but wet.

Chill

Cover and chill in the fridge for 30 minutes. Preheat oven to 350°F. Prepare 2 cookie sheets with parchment paper.

Prepare

Use a large cookie scoop (3oz) and scoop the dough directly on the cookie sheet. Separate cookie dough 3 inches apart on cookie sheet. Bake 6 per cookie sheet.

Bake

Bake for 13-15 minutes. Since it is chocolate it will be hard to tell when it is done. The edges should be set and slightly firm. If it is too hard, then it is over baked. Let the cookies chill on cookie sheet for 5 minutes before transferring to a cooling rack. Top with extra chocolate chips.

I just want to say how much I appreciate putting the amount of each ingredient below the instructions involving them. I’ve never seen that before and I can’t even explain how much time it saved me from scrolling all around on my phone. Excellent recipe, thank you!

Made these,they were awesome.Thanks for the recipe!my boys enjoyed them.

Hi! Can I use just 1 or 2 whole eggs? I don’t want to waste an egg white

Sorry forgot to give you my 6 stars!! 👍🏼

Boa noite! A xícara que você usa é de 240 ou 250 ml ? Desde já, muito obrigada.

These cookies were absolutely fantastic! Made these for Christmas and they were a huge hit! Highly recommend making them!

Delicious moist gluten free, dairy free muffins that look (and taste!) like they&#039;ve just rolled off the rack of your favorite local bakery.

Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free)

Gluten-Free all-purpose flour

Kosher salt

baking powder

poppy seeds

eggs

orange zest (from 2 oranges)

orange juice (from 2 oranges)

almond milk

olive oil

Preheat the oven to 425 degrees F.

Line a jumbo muffin tin with paper liners and spray with nonstick baking spray.  If you don’t have liners, just spray the cavities very well with a baker’s spray like Baker’s Joy. Set aside.

In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and poppy seeds with a fork.

In a separate bowl whisk the eggs and sugar for 30 seconds, then add zest and juice, milk, and oil and whisk to combine.

Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour.

Let the batter rest for 15 minutes.

Using an ice cream scoop to make it easy, transfer the batter into the prepared pan, filling to ½ inch from the top of each cavity and bake for 5 minutes.

Lower the temperature to 350 Degrees F and bake for another 28-32 minutes or until they are baked through and a tester comes out just clean.  (If you’re making standard muffins, bake for 20-24 minutes more or until baked through.)

Let the muffins sit in the pan for 10 minutes before gently running a knife around the tops of the muffins and turning them out onto a cooling rack to cool completely.

Serve right away, or freeze for later.

I baked mini muffins for just 8 minutes after the initial 5 minutes and they were perfect.

I used Monk Sweetener and they turned out delicious

Love them!! Any suggestion on what to use if I am looking to substitute the sugar for a better option? Maybe applesauce. What would you suggest in and how much?

Easy and delicious! The texture was perfect. Don’t skip resting the batter. It makes all the difference in hydrating the flour. I followed the recipe to a tee except I used bakers sugar (slightly finer than regular granulated sugar) and I massaged the orange zest into the sugar before mixing with the eggs. This recipe will definitely become a staple for my family. Might try making an orange glaze to drizzle on top next time. My advice, make them stat!

Can't wait to make these ASAP! Are the 57 carbs per muffin? Also, love Modere!!!! Thanks for recommending this top notch collagen!

Made these this morning with buttermilk, 1/2 paleo flour and added a little lemon zest–they were delicious!

Hi! I gave this recipe 5 stars because I'm sure it deserves it. I will be making these very soon. We have been experimenting with gluten free recipes recently. Our son was diagnosed with celiac disease. So, having wonderful recipes to prepare for him when he visits, is so wonderful.
The real reason I'm posting is, that you mentioned in one of your TikTok videos that you were experimenting with making your own gluten free flour blend. Have you been able to perfect it yet? If so, will you share the recipe? Baked goods are so hard to make that don't have a grainy texture to them. I have some of the Bob's Red Mill 1:1 that you have suggested. I will try that one for this recipe.
I love all of your recipes. And your suggestions for preserving produce is such a money saver! Thank you for sharing so much wonderful knowledge with us.
Cindy

So good! I made these while taking care of my mom after surgery. They were a big hit.  My  oranges had so much juice I was afraid to add the almond milk because the batter seemed to have enough liquid.  Warm with butter the poppy seeds and orange flavor were perfect. Sophisticated and delicious.

A delicious Bakery-Style muffin for brunches and afternoon snacks alike!

Bakery-Style Pumpkin Ginger Muffins

almond flour

GF all purpose baking flour

ginger

cinnamon

nutmeg

eggs (room temperature)

coconut sugar

pumpkin puree

neutral oil

Demerara sugar (for sprinkling if desired)

Preheat the oven to 350 degrees F.

Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.

In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.

Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.

Add the eggs and whisk for 10 seconds more to combine.

Transfer the batter evenly into the muffin cups.  I like to use an ice cream scoop for this.

Distribute the Demerara sugar evenly over the tops of the muffins.

Bake for 20-25 minutes until a cake tester comes out just clean.

Cool for 10 minutes in the pan before transferring to a rack to cool completely.

Enjoy!

These are a keeper!  Came out just as expected.  I did add half a cup of chocolate chips to the batter.
 as well as some extra ginger, reducing the cinnamon.  The flavor is quite yummy.  They rose perfectly and are quite fluffy. I use silicone muffin trays which means no extra greasing required, they always come out easily, no sticking to papers or pans. Thank you!

These are so delicious! I’m wondering if they will turn out as mini muffins? Any recommendations for that?

Love love this recipe! Have made at least 3 times. Each time- they are better n better. Question though- am i missing something? Recipe calls for 3 eggs- but recipe also touts being dairy free, confused. Is there a dairy free version? Can you just skip the egg?

These muffins are SO good! So flavorful and soft. HIGHLY recommend.

Just made these and eating them warm as we speak. Had to come on here to send a review right away because they are AMAZING!!!Honestly the best DF, GF baked good I've ever made. Thank you for this!

https://www.youtube.com/watch?v=Q_9Gkeol5ig

#shorts #healthyrecipes #pumpkinrecipes  #healthybaking  #glutenfreerecipes  #learntocook #fallrecipes #halloween #baking #chefhacks

Your search for the perfect healthy pumpkin muffin is over

Jumbo snickerdoodles that stay soft and chewy for days. Better than any from a bakery, you&#39;ll love these bakery style snickerdoodles! 

Bakery Style Snickerdoodle Cookies

butter (softened)

white sugar

cream of tartar

all purpose flour

Preheat the oven to 400 degrees and line baking sheets with parchment paper. Mix 2 teaspoons cinnamon and 1/4 cup sugar in a small bowl. Set aside.

Beat butter and sugar together using an electric mixer or stand mixer. Beat in eggs and vanilla.

Mix in cream of tartar, salt, baking soda and flour.

Scoop cookie dough using a 3 Tbsp. scoop (large cookies) or 2 Tbsp. scoop (regular cookies). Roll cookie dough balls in cinnamon and sugar mixture then place onto baking sheets.

Bake cookies 10-11 minutes for large cookies or 8-9 minutes for regular cookies.

Imediately remove cookies from baking sheet and transfer to a wire cooling rack.

https://content.jwplatform.com/videos/23ILGC06.mp4

Jumbo snickerdoodles that stay soft and chewy for days. Better than any from a bakery, you'll love these bakery style snickerdoodles!

bakery snickerdoodles.mp4

This bakery recipe makes an incredibly moist vanilla cake with strawberry filling.  It starts with soft, fluffy cake layers, easy fresh strawberry compote, and creamy vanilla buttercream.A 1x batch yields 1 6&quot; three-layer cake, and a 2x batch yields 1 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.

Moist Vanilla Cake with Strawberry Filling

(1 1/2 cups) All-Purpose Flour (I use Gold Medal)

Tablespoons Instant Clearjel

Baking Powder

Baking Soda

Buttermilk

Water

Vanilla Extract

Almond Extract Vanilla extact

Apple Cider Vinegar

(1 cup) Sugar

(4 oz) Salted Butter (at room temperature)

Vegetable Oil

Light Corn Syrup

Egg(s)

Egg Whites

Cream of Tartar

x batch prepared Strawberry Compote

x batch prepared Vanilla Bakery Buttercream Frosting

Preheat Oven to 325 degrees.  Line 1/4 Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.

Top 16 bakery style recipes from across the web

The most viewed bakery style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Easy Stabilized Whipped Cream

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Bakery Style Snickerdoodle Cookies

Moist Vanilla Cake with Strawberry ...

Moist Vanilla Cake (Reverse Creamin...

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Top 16 bakery style recipes from across the web

The most viewed bakery style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bakery Style Vanilla Frosting Recip...

Easy Stabilized Whipped Cream

Bakery Style Fudge Brownies

Monster Cookies

White Chip Double Chocolate Cookies

Jumbo Bakery-Style Orange Poppy See...

Bakery-Style Pumpkin Ginger Muffins

Bakery Style Snickerdoodle Cookies

Moist Vanilla Cake with Strawberry ...

Moist Vanilla Cake (Reverse Creamin...

Fluffy Chocolate Chip Muffins

Moist Vanilla Almond Cake

Elvis Cake (Banana Cake with Peanut...

Bakery-Style Thick Peanut Butter Co...

Copycat Crumbl Dark Dream Cookies (...

Giant Chocolate M&M Cookies (Chewy,...

The most viewed bakery style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine