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07 April 2007 @ 12:26 am
For Easter  
Fluffy Cream Cheese Frosting
Makes 11/2 cups, enough to frost 12 cupcakes

Soften the cream cheese at room temperature for at least 15 minutes. Do not soften in the microwave or the texture of the frosting will be runny.
INGREDIENTS
4 tablespoons unsalted butter , softened but still cool
1 cup confectioners' sugar
4 ounces cream cheese , softened, cut into 4 pieces
3/4 teaspoon vanilla extract
With electric mixer on medium-high speed, beat butter and confectioners' sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.

Cake
2 1/4 cups cake flour (9 ounces), plus extra for pans
1 cup whole milk , room temperature
6 large egg whites , room temperature
2 teaspoons vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but still cool

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch-wide by 2-inch-high round cake pans and line with parchment paper. In 2-cup liquid measure or medium bowl, whisk together milk, egg whites, and vanilla.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking powder, and salt at low speed. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs with no visible butter chunks. Add all but 1/2 cup milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes. With mixer running at low speed, add remaining 1/2 cup milk mixture; increase speed to medium and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Divide batter evenly between cake pans; using rubber spatula, spread batter to pan walls and smooth tops.

4. Bake until toothpick inserted in center of cakes comes out clean, 23 to 25 minutes. Loosen cakes from sides of pans with small knife, cool in pan 10 minutes, then invert onto greased wire rack; peel off parchment. Invert cakes again; cool completely on rack, about 1 1/2 hours.

5. TO ASSEMBLE: Following illustrations below, use serrated knife to cut each cake into 2 even layers. Place bottom layer of 1 cake on cardboard round or cake plate. Using icing spatula, spread 1 cup lemon filling evenly on cake, leaving 1/2-inch border around edge; using cardboard round, gently replace top layer. Spread 1 cup filling on top. Using cardboard round, gently slide bottom half of second cake into place. Spread remaining cup filling on top. Using cardboard round, place top layer of second cake. Smooth out any filling that has leaked from sides of cake; cover with plastic wrap and refrigerate while making icing.
 
 
 
Psyche: corpse bridedjpsyche on April 7th, 2007 12:02 pm (UTC)
Electric mixer! Paddle attachment! You with your newfangled gadgets (and kitchen with enough room to put them in)! ;P
Elletheletterelle on April 10th, 2007 05:21 pm (UTC)
Hee hee hee! I love my KitchenAid mixer. *composes odes to it*

I ended up not making the cake, though. Which was fine, as we had a surfeit of sweet things there.
vlynnvlynn on April 8th, 2007 01:43 am (UTC)
Mmm damn that sounds goooood!!

Also, if you have any lilacs growing in your yard, those are edible. Wash them, paint them with egg white and then sprinkle sugar all over them. Let them dry and they're the prettiest little sparkly touches to stud the top of the cake.
Elletheletterelle on April 10th, 2007 05:20 pm (UTC)
Neato! I don't think lilacs grow this far south, though. Or maybe I'm thinking of irises. I don't know. Something purple. :)

Hey, I want to plant nasturtiums between the rows of corn, as they're supposed to support beneficial bugs. I know those blossoms are edible-- kind of peppery and spicy. I wonder how they'd taste all sugared up. I'll have to try that!
vlynnvlynn on April 10th, 2007 05:22 pm (UTC)
Ooh if you try that, you have to let me know how it turns out!