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!
Ingredients
2poundsconfectioner's sugar
2T.Creme Bouquet
1T. REAL Vanilla
1t. salt
1/4cuphot water
1pound unsalted butter, room temperature
1poundCrisco® shortening
2cupsEasy To Make Ganache
1/2cupDutch-process Cocoa
Instructions
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!
It is easy to master whipping Butter Cream Icing. It is worth your time and effort, because your cakes will taste even better than bakery cakes. I promise!
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.
Whipping up Easy To Make Ganache! Ganache is one of the basics of French pastry making. It is creamy, smooth chocolate icing. It may be poured over cakes, ice cream and desserts.
Gluten free chocolate cake makes everything better. The secret ingredient is Bob's Red Mill® 1 to 1 baking flour!
Ingredients
3 1/2cupsBob's Red Mill® Gluten Free 1 to 1 Baking Flour
2cupssugar
1T. baking soda
1tsp.salt
2/3cupdutch processed cocoa
1/2cup boiling water
2 cupsVegetable Oil
2cupssour cream
6large eggs
2 tsp.vanilla
Instructions
Preheat oven to 350º degrees.
Line three 8 inch round cake pans with parchment paper and spray with cooking spray; set aside.
Combine dry ingredients, set aside.
Mix cocoa and boiling water, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix the remaining wet ingredients; add the cocoa mixture. Gradually, add dry ingredients.
Pour batter into the prepared cake pans.
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean.
Baking a King Cake for Fat Tuesday is easy with make-ahead dough. The night before, mix and chill the dough. On Fat Tuesday, roll out the dough, add the filling, let rise in a warm, draft-free place until doubled in bulk, bake, cool, drizzle icing on top, sprinkle with green, gold, and purple sugar,hide the baby, serve, and celebrate!
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!
Servings1king cake
Ingredients
1/4cupwarm water(80º-100º)
1packageyeast
3/4cupwhole milk, scalded and cooled
1/2cupsugar
1stickunsalted butter, melted and cooled
2eggs
1/2t.salt
1/2t.ground nutmeg
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
Instructions
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.)
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