YELLOW CAKE WITH BUTTERCREAM FROSTING
This is a classic scratch cake. The homemade buttery frosting and crisp, sugared edges really make it stand out. -Aria Thornton, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., Cream butter and sugar until light and fluffy. Add vanilla and 1 egg at a time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.
Nutrition Facts : Calories 477 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 342mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
YELLOW CAKE WITH AMERICAN BUTTERCREAM
This is a dense, sturdy cake, making it ideal for special cake projects that involve sculpting.
Provided by Duff Goldman
Categories dessert
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
- Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed. Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
- For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed.
- Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature.
AMERICAN BUTTERCREAM
Provided by Food Network Kitchen
Time 20m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes.
- Reduce the speed to low and beat in the confectioners' sugar 1 cup at a time, increasing the speed to medium high. Repeat with the remaining 4 cups. Beat until fluffy, about 3 minutes. Beat in the milk and vanilla until smooth.
WHITE BUTTERCREAM ICING
I decorate cakes and this is my most requested icing. This recipe will decorate one 9x13 or smaller cake. This icing tastes the best with yellow or white cake. The creme bouquet flavoring is made by CK Products (www.ckproducts.com to find a location) and can be found at some stores that carry cake decorating supplies. If you cannot find it, substitute any clear flavoring of your choice. I got this recipe from the Wilton cake decorating courses.
Provided by Moe Larry Cheese
Categories Dessert
Time 5m
Yield 3 CUPS
Number Of Ingredients 6
Steps:
- Cream together in mixer water, flavorings, Crisco and butter.
- Add powdered sugar a cup at a time.
- Beat on medium speed until light and fluffy.
- Add more water to thin or more powdered sugar to thicken.
- DO NOT add more creme bouquet flavoring if making a double batch.
Nutrition Facts : Calories 1206, Fat 65, SaturatedFat 29.9, Cholesterol 81.3, Sodium 219.9, Carbohydrate 159.5, Sugar 156.7, Protein 0.3
LAYERED YELLOW CAKE WITH CHOCOLATE BUTTERCREAM
This yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes., Spread buttercream between layers and over top and sides of cake.
Nutrition Facts : Calories 593 calories, Fat 33g fat (21g saturated fat), Cholesterol 107mg cholesterol, Sodium 432mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 4g fiber), Protein 5g protein.
LEMON BUTTERCREAM FROSTING
Make and share this Lemon Buttercream Frosting recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 10m
Yield 9 inch double layer cake
Number Of Ingredients 6
Steps:
- Beat butter or margarine until soft in a medium sized bowl.
- Beat in confectioners' sugar alternately with lemon rind, salt lemon juice, and milk.
- Continue beating until smooth and spreadable.
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