Makes around 4 cup frosting
1. Cream cheese - 8 oz (1 packet) room temperature 2. Sugar - 1 cup 3. Salt - 1/8 teaspoon 4. Vanilla extract - 1 teaspoon 5. Heavy cream - 1 and 1/2 cup chill Method In a large bowl add cream cheese, sugar, salt and vanilla. Beat until smooth. Now with mixer running slowly keep adding the heavy cream and whip until stiff peaks. Keep refrigerated until ready to use.
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Makes - two 6 inch cake Ingredients For cake 1. Butter - 1/2 cup (1 stick) 2. Sugar - 1 cup 3. Eggs yolks - 2 4. Egg white - 2 5. All purpose flour - 1 and 1/2 cups 6. Baking powder - 1/2 tablespoon 7. Milk - 1/2 cup 8. Vanilla extract - 1/2 teaspoon Method Grease two 6 inch pan with oil/butter and parchment paper. Preheat oven to 350 F. Cream butter and sugar until fluffy and pale yellow. Add egg yolks one at a time and whip well. In another bowl sieve flour and baking powder Now alternatively add flour and milk into the butter mixture. Combine well In a clean dry bowl whip the egg whites until stiff peaks. Fold in the egg whites into the cake mixture. Do not over mix, Now divide the batter equally into 2 pans. Bake at 350 F for 18 to 20 mins. Or toothpick inserted in the middle comes out clean. Cool completely before icing. Wrapping in plastic wrap and freezing makes it easy to trim and cut even layers the cake. For lemon Curd recipe click the link below Whipped cream cheese frosting recipe click the link below
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