BLACKBERRY BUTTERCREAM
Juicy blackberry buttercream frosting has a stunning color and sophisticated flavor. This frosting works especially well on rich, decadent chocolate cake. -Jocelyn Delk Adams, GrandBaby-Cakes.com
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Place blackberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, beat butter until creamy. Beat in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Add blackberry puree; beat until blended.
Nutrition Facts : Calories 165 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 5mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
SPICED WALNUT CAKE WITH POMEGRANATE MOLASSES FROSTING
Bake our festive cake filled with walnuts for an alternative Christmas dessert. It's topped with a stunning pomegranate molasses frosting and candied walnuts
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Line two 20cm springform cake tins with baking parchment. Whisk the eggs with the sugar in a bowl for 5 mins or so until thick and aereated. Slowly pour in the olive oil, whisking continuously, then pour in the honey and vanilla, and whisk again to combine.
- Heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, spices and a pinch of salt in another bowl and mix. Lightly sieve this into the wet mixture, fold in, then add the walnut flour, little by little, until combined. Fold through the chopped walnuts and divide between the tins.
- Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove and leave to cool in the tins.
- To make the candied walnuts, tip the walnuts onto a baking tray and roast in the oven at 200C/180C fan/gas 6 for 4-5 mins until crisp. Meanwhile, combine the sugar, molasses and 20ml water in a saucepan, and set over a medium heat until the mixture turns a deep caramel colour (around 3-4 mins). Turn the heat down low, then add the nuts, stirring constantly until completely coated. Remove from the heat and tip out onto a layer of baking parchment to cool.
- To make the frosting, beat together the icing sugar and cream cheese until well combined and smooth (the icing will get thinner before it thickens, so continue to whisk for 2 mins), then briefly stir through the molasses to create a ripple effect. Spread half of the frosting on top of one of the cake layers, then sandwich with the other. Top with more icing, the pomegranate seeds and candied walnuts. Serve cut into slices. Will keep chilled in an airtight container for up to three days.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
POMEGRANATE BUTTER CREAM FROSTING RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing. Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses. To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds. This recipe yields enough to frost a 9-inch layer cake. Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.
POMEGRANATE CREAM ICING
Make and share this Pomegranate Cream Icing recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In an electric mixer, beat the butter until soft, add the cream cheese and beat together until creamy. Gradually add the powdered sugar, until the mixture is is grainy, like breadcrumbs.
- Slowly add the pomegranate syrup and beat the mixture on high for about a minute and a half, until everything is smooth, creamy and fully incorporated. Refrigerate until needed, keep leftovers sealed and refrigerated.
Nutrition Facts : Calories 240.3, Fat 9.4, SaturatedFat 5.9, Cholesterol 25.6, Sodium 69.2, Carbohydrate 40, Sugar 39.2, Protein 0.5
POMEGRANATE CREAM CHEESE FROSTING
Make and share this Pomegranate Cream Cheese Frosting recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 4
Steps:
- Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
- Add the butter and mix to fully incorporate.
- Add the sugar and mix well.
- Add the pomegranate molasses and beat to incorporate so that there are no streaks remaining.
Nutrition Facts : Calories 43.3, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.2, Sodium 16.7, Carbohydrate 6.1, Sugar 5.9, Protein 0.3
More about "pomegranate cream icing recipes"
WHITE CAKE WITH POMEGRANATE BUTTERCREAM - CHOCOLATE …
From chocolatewithgrace.com
Reviews 20Total Time 1 hr 30 minsServings 24Calories 241 per serving
- Line muffin tins with 24 cupcake liner. Preheat oven to 350 degrees F. Whisk together the wet ingredients, the milk, egg white, almond and vanilla extract.
- In the bowl of a stand mixer fitted with the whisk attachment, mix together the cake flour, white sugar, baking powder and salt on low speed. Cut the butter into cubes and add to the mix. Beat on low until crumbly (about 1 to 2 minutes.
- Pour all but 1/2 cup of the wet ingredients into the dry. Beat on a medium speed for about 1 and 1/2 minutes. Add the remaining wet ingredients and beat for another 1 minute. Pour batter into the prepared pans filling them about 2/3 full.
- Bake in the preheated over for 14-15 minutes or until a toothpick inserted comes out clean. Remove from the pans to a wire rack and allow to cool completely.
NO-CHURN POMEGRANATE ICE CREAM | NIGELLA'S RECIPES
From nigella.com
Servings 8
POMEGRANATE BUTTER CREAM FROSTING RECIPE - LOS …
From latimes.com
Servings 12Estimated Reading Time 3 minsCategory DESSERTSTotal Time 1 hr 5 mins
POMEGRANATE BUTTERCREAM FROSTING: AN EASY RECIPE FOR A …
From honestandtruly.com
5/5 (3)Total Time 15 minsCategory DessertCalories 219 per serving
POMEGRANATE CREAM TART - A SPICY PERSPECTIVE
From aspicyperspective.com
THE BEST CRANBERRY BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
POMEGRANATE ICING RECIPE: NATURAL FOOD COLORING FOR …
From gourmetproject.net
QUICK POMEGRANATE ICE CREAM - JAMIE GELLER
From jamiegeller.com
CHRISTMAS POMEGRANATE CAKE RECIPE
From natashaskitchen.com
PERFECT VANILLA ICING (JUST 3 INGREDIENTS) - SALLY'S BAKING …
From sallysbakingaddiction.com
POMEGRANATE CAKE ROLL - PARSLEY AND ICING
From parsleyandicing.com
OUR 10 BEST POMEGRANATE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
HOMEMADE POMEGRANATE ICE CREAM RECIPE - DREAM A LITTLE BIGGER
From dreamalittlebigger.com
POMEGRANATE CAKE WITH A ORANGE BLOSSOM WHIP CREAM FROSTING
From oliveandmango.com
POMEGRANATE CREAM CHEESE FROSTING - YOU'RE GONNA …
From bakeitafterall.com
RAVNEET GILL’S RECIPE FOR LEMON AND POPPYSEED CAKES WITH …
From theguardian.com
SPARKLING POMEGRANATE CITRUS BRUNCH PUNCH RECIPE | PC.CA
From presidentschoice.ca
POMEGRANATE ICE CREAM - PANTRY & LARDER
From pantryandlarder.com
You'll also love