2,009 vanilla icing recipes

Whoopie pies sandwich two soft chocolate cake-cookies around a fluffy vanilla cream filling. Maine and Pennsylvania Dutch dessert with a cult following.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Chocolate thumbprint cookies studded with mini chocolate chips and filled with a creamy peanut butter center. The chocolate-peanut butter combo makes these vanish from any cookie tray.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

Coffee meringue kisses with instant coffee ground into sugar, whipped with egg whites and vanilla. Baked low and slow until crisp, airy, and melt-in-your-mouth light.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

Speedy no-fuss rice pudding made with vanilla yogurt instead of slow-simmered custard, sweetened with honey and cinnamon, then layered with fresh summer berries and peaches. A light, chilled dessert.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Herman chocolate chip cookies, hearty and loaded with oats, peanuts, and chocolate chips, made with tangy Herman sourdough starter. A clever, chewy way to use up your friendship starter.

Homemade chocolate sauce with semi-sweet chocolate, butter, sugar, and a splash of vanilla. Glossy, pourable, and shelf-stable for 6 months in the fridge. The make-ahead dessert sauce that beats every jarred version.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Fudgy Passover brownies made with matzo meal and cocoa powder instead of flour. Kosher for Pesach, rich and chocolatey, with a dense chewy texture the whole family will fight over.

Blueberries in black pepper Syrah syrup soaks fresh berries in a reduced red-wine syrup laced with vanilla and freshly cracked black pepper. A sophisticated make-ahead dessert for dinner parties.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.