ITALIAN CREAM CAKE~SCRATCH RECIPE



INGREDIENTS
  • 1 cup (2 sticks) (226g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 5 large eggs, separated
  • 2 cups (242g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/4 tsp salt
  • 1 cup (242g) buttermilk
  • 1 tsp (4g) vanilla extract
  • 1 cup (85g) chopped pecans
  • 1 cup (75g) flaked sweetened coconut
  • Italian Cream Cheese Frosting (See our recipe)
  • FOR THE CREAM CHEESE FROSTING;
  • 2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
  • 2( 8oz.) packages cream cheese (total weight 452g)- Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a kitchen aid or strong mixer, do not soften the cream cheese, just cut into pieces when adding to bow.
  • 1 teaspoon (4g) vanilla extract
  • 6 to 6 1/2 cups (690g to 747g) powdered sugar
  • 1 cup chopped pecans, toasted
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