Once I took a cake decorating class from Tom Lawson. His chocolate butter cream icing recipe is the BEST one that I have ever come across. It's creamy and delicious!
1T. REAL Vanilla
1pound unsalted butter, room temperature
2cupsEasy To Make Ganache
Special technique: Instead of creaming the butter and sugar first. Then, adding the remaining ingredients. It's the other way around.
In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water. Beat on high speed for 8 to 10 minutes. Turning off the mixer and scraping down the sides of the bowl occasionally.
At this point the icing will look like a thick pancake batter. If it is too thick add 1 T. hot water at a time until the desired consistency is made. Be careful not to add too much water. More can be added in the next step.
Add the butter, shortening, ganache and cocoa; continue whipping the icing until it is glossy and shiny.
The icing will keep refrigerated for a month. Bring to room temperature. Whip again.
Whipping Butter Cream Icing for a Perfect Party Cake! For years, I have searched for a delicious, creamy icing. I found this recipe at Tom Lawson’s cake decorating class. It is my favorite butter cream the icing recipe. Try it and you will understand the reason that I love it so much!
In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water; mix on high speed for 8 to 10 minutes. Turn off and scrape the sides of the bowl occasionally.
Add the butter and shortening; continue to mix for 8 to 10 minutes until icing is glossy and shiny.
This is enough icing for a 3 layer 8" cake.
Icing will keep in the refrigerator for up to one month.
King Cake is made with a brioche dough. This pastry dough is of French origin is an enriched bread with a high egg and butter content giving it a rich and tender crumb.
This dough has a thick pancake-like consistency. It's easy for beginner bakers and elaborate for experienced bakers!
3/4cupwhole milk, scalded and cooled
1stickunsalted butter, melted and cooled
1zest of lemon
3 1/2 - 4cupsall-purpose flour
Filling: Blend together; 1 8-ounce Philadelphia cream cheese(room temperature), 1/2 cup sugar, 1/2 cup brown sugar, 2 T. whole milk, 1 T. cinnamon, 1 t. vanilla
Icing: Blend together; 8 ounces Philadelphia cream cheese(room temperature), 1 bag confectioners sugar, 1/2 cup whole milk, 1 t. vanilla
Dissolve yeast and 1 t. sugar in warm water. Set aside until frothy, about 5 minutes.
In a small saucepan, scald the milk. Set aside to cool(less than 100º).
In the bowl of an electric mixer, add the yeast mixture, scalded & cooled milk, sugar, melted butter, eggs, salt, nutmeg, and lemon zest. Begin mixing, gradually add the flour. Continue to mix until smooth.
Cover the bowl with a plate or saran wrap. Allow to rise until doubled in bulk(about 2 hours) at room temperature or overnight in the refrigerator.
In the bowl of an electric mixer, blend the filling ingredients. Set aside.
In the bowl of an electric mixer, blend the icing ingredients. Set aside.
Preheat the oven to 375º.
On a heavily floured Silpat®, place 1/2 of the dough. Roll out to a 1/2" thickness. Spread with 1/2 of the filling. Starting at the widest edge, roll up to dough into a cylinder. Carefully pick up the dough and place on a Silpatº lined baking sheet. Cover with a clean dish towel. Allow to rise for 30 to 45 minutes.
Bake for 25 to 30 minutes or until a thermometer registers 200º.
If the King Cake is getting too brown, cover lightly with a sheet of aluminum foil.
Remove from oven. Place on a wire rack. Cool completely. Place on a serving platter.
Hide the baby in the King Cake!
Drizzle with the icing onto King Cake. (You might have a little icing depending on how much you prefer.)