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White Cake w/Buttercream Frosting by BuckWheat

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  • White Cake w/Buttercream Frosting by BuckWheat

    Buckwheat

    Posted March 11, 2006 04:06 PM
    WHITE CAKE

    3 cups all purpose flour (White Lily is best)
    1/2 t. salt
    1 T. BP
    1& 1/2 cups sugar
    1/2 cup unsalted butter
    6 large fresh egg whites
    1/2 t. almond extract
    1/2 t. vanilla (clear)
    1 cup milk

    Preheat the oven to 350.
    Grease & flour 2 cake pans

    Mix together the flour, BP and salt, an set aside.
    Cream butter & sugar in another bowl at medium speed, until creamed, about 5 monites.
    Add egg whites one at a time beating well after each addition.
    Add almond & vanilla.
    Put mixer on low speed.
    Add flour misture alternately with the milk, beating well after each addition, but just until mixed about 2 minutes. Do not over beat.
    Pour batter into prepared pans.
    Bake for aboput 30 minutes or until cake tests done.
    Cool on racks for 15 minutes before removing from the pans, then cool thoroughly before frosting.

    BUTTER CREAM FROSTING

    2 cups butter
    2 cups sifted powdered sugar
    2/3 cup sweetened CONDENSED milk
    2 large egg whites
    1/2 cup sifted powdered sugar
    1/2 teaspoon salt
    1/2 teaspoon vanilla
    1/2 cup powdered sugar

    In a mixing bowl place the butter, and add 2 cups powdered sugar.
    mix at low speed to a smooth paste.
    Whip at medium speed, adding the sweetened condensed milk slowly and gradually until light and fluffy.

    Using a very clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup Powdered sugar slowly.
    Mix this mixture slowly into the above butter mixture.
    Add vanilla and the remaining 1/2 cup powdered sugar. Mix until well incorporated.
    This last amount of sugar can be doubled if stiffer icing is desired.

    (Note: You get better results when butter and sugar are at room temperature and egg whites and milk are cold out of the refrigerator

    This frosting is delicious!
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