This is fluffy, delicious, melts in your mouth, and perfectly vanilla! This makes enough frosting for about 3 dozen cupcakes (with generous and lofty peaks of frosting!) or a double layer 9 inch cake.

This easy recipe involves slicing open a real vanilla bean pod, scraping up all the lovely vanilla specks and simmering them in some cream. Your kitchen will smell AMAZING.

Meanwhile,  whip the butter until it is pale and fluffy!

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When you whip the heavenly vanilla infused cream into the butter and sugar, you will have one amazing vanilla frosting to top your cakes with! 

Vanilla Bean Frosting

2014-02-05 05:27:31

So creamy, so vanilly, this frosting melts in your mouth and is the perfect go to recipe for frosting!

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Prep Time

10 min

Prep Time

10 min

Ingredients

1. 5 1/2 cups powdered sugar
2. 3/4 c unsalted butter ( 1 1/2 sticks), at room temperature
3. 3/4 c heavy cream
4. 3 tbsp vanilla extract
5. 1 vanilla bean

Instructions

1. Pour the cream into a small pot over medium- low heat. Slice open the vanilla bean vertically down the length of the bean, and use a knife to scrape out all the beans and add to the cream. Add the remainder of the bean pod to the cream. Simmer for only 5 minutes until fragrant and do not allow to boil or evaporate. Remove the bean pod and strain the cream with a fine sieve if necessary to remove any woody strands from the cream. Set aside and allow to cool to room temperature.
2. Whip the butter at medium speed until pale and fluffy.
3. Add the vanilla extract. Whip at medium then high speed for 1 minute.
4. Sift the powdered sugar once or twice to remove any clumps and to aerate.
5. Add the sifted powdered sugar, 1 cup at a time, mixing well.
6. Add the vanilla bean infused cream and stir well.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

Green bean casserole is one of the best comfort foods out there. With the holidays around the corner, it is time to brush up on this delicious recipe and try making it from scratch as I do here. I use fresh, real mushrooms (sometimes that canned mushroom soup doesn’t really have mushrooms ya know…), usually fresh green beans (frozen works too in a pinch), and a few other easy to find grocery staples. The creamy mushroom soup is really what makes this casserole, so it is important to have a great soup full of flavor. The green beans are best when fresh, because they do not carry extra water from being canned or frozen, but the frozen option has worked well for me before. The flavors of these delicious vegetables are really amplified with the creamy soup and crunchy savory onions. 

No cans are involved here! I have eaten and cooked this classic casserole made with Campbell’s canned condensed soups and canned green beans, and it is good. However, as you may have noticed from my posts, I am avoiding use of any canned foods, preservatives, and unnecessarily long ingredient lists that cause a number of symptoms in our bodies. There is a lot of sodium and preservatives in the canned goods. Once you taste it fresh from scratch, with fresh mushrooms and green beans, you will never want to go back! Now, when I try the canned recipes, it just doesn’t do justice to what this recipe really is. This is also incredibly easy.

All you need is my easy recipe for cream of mushroom soup, some fresh or frozen green beans, and fried onions. I make the soup in advance, which you could do the day before and refrigerate, or days before and freeze. This really simplifies the process the day of. You can also fry the onions yourself (see how to do it in my kushary post),  or use classic crispy french fried onions from the store. These are SO good. They kind of taste like potato chips…I would try frying onions in an air fryer if I had one. I bet it would taste just like the store bought versions! I like the fried onions from Trader Joe’s because they are a little “healthier” and taste just as good, if not better, than home made. Use what you prefer!

Green Bean Casserole

2013-11-26 06:25:19

Serves 6

A Thanksgiving classic dish, this from scratch recipe oozes creamy delicious mushrooms and green beans topped with crispy crunchy fried onions!

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Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

1. 1 recipe of my cream of mushroom soup (2 cups)
2. 2 c fresh or frozen french green beans (washed and trimmed)
3. 1 1/2 c fried onions

Instructions

1. Preheat oven to 350 degrees.
2. Pour the washed and trimmed green beans into a casserole dish.
3. Pour the mushroom soup over the green beans and mix well. Spread with a spoon into an even layer.
4. Cover with foil and bake for 30 minutes. After about 20 minutes, take the dish out and stir in half of the onions. This will thicken the casserole. Place back in the oven, uncovered.
5. Remove from oven and sprinkle with crispy onions over the top and serve warm.

Notes

1. You may also add shredded cheese over the top at the 20 minute mark, after stirring in the fried onions.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/