Chef Time!

Chef Time!

Friday, March 9, 2012

More Wedding Cake Recipes

In the 1800's this white wedding cake recipe was called the 1-2-3-4 cake.
It's easy to remember (1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs), and easy to prepare.
The egg whites are beaten separately and folded into the batter at the end for added lightness.
I have used this recipe with variations for 25 years and always have gotten good results.
For a three tier wedding cake for 150 people you will have to multiply this times 6. I have done that for you below.
White Wedding Cake

3 c. sifted all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. unsalted butter (2 sticks at room temperature)
2 c. granulated sugar
4 eggs (separated)
1 c. milk
1 tsp. vanilla extract
Preheat oven to 350.
For lemon cake add-zest of 2 lemons
Sift together flour, baking powder, and salt. Set aside
In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring touches if desired.
In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes.Invert the cakes onto racks.
If you are making lemon cake brush add this wonderful lemony syrup over the cakes.
¼-1/2 cup of sugar and the juice of 2 lemons. Double or triple for a wedding cake.

Recipe Times Three For Smaller Tiered Cake
9 c. sifted all-purpose flour
3 tbsp. baking powder
1 1/2 tsp. salt
3 c. unsalted butter (2 sticks at room temperature)
6 c. granulated sugar
12 eggs (separated)
3 c. milk
3 tsp. vanilla extract
Preheat oven to 350.
Follow the directions above.

White Wedding Cake Recipe For a Three Tier Cake
Follow the directions above, but you will need much larger bowls.
18 c. of sifted all-purpose flour
6 tbsp. baking powder
3 tbsp. salt
3 lbs. of unsalted butter
12 c. sugar
24 eggs (separated)
6 c. milk
2 tbsp. vanilla
Butter Cake
5 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. unsalted butter (4 sticks)
4 1/2 c. sugar, plus 1/2 c. for sprinkling (dusting or distributing) over the batter before you bake the cake.
6 large eggs
2 1/2 tsp. vanilla
2 c. sour cream
Sift together flour, baking powder, baking soda and salt. Set aside
In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add eggs, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
With the mixer on low speed, alternately add the flour mixture and the sour cream, beginning and ending with flour. Stir in the vanilla.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges. Sprinkle (distribute) the remaining 1/2 cup of sugar over the batter.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Then invert them onto racks.
Yellow Cake Recipe For A Wedding Cake
18 c. sifted all-purpose flour
6 tbsp. baking powder
3 tsp. salt
3 lbs. unsalted butter
12 c. granulated sugar
30 eggs (separated)
7 1/2 c. milk
2 tbsp. vanilla extract
Follow the mixing instructions as for the butter cakes and white cakes that I have written.
Note You will need a larger mixer for this. Or prepare the batter in batches. Three batches of this recipe times 2 will give you the same amount of batter.
Madeira Cake
Preheat the oven to 350. Prepare an 8 inch pan or pans of your choice and set aside.
Ingredients
3/4 c. unsalted butter, room temp.
3/4 c. superfine sugar
3 large eggs
1 1/2 c. sifted self rising flour
1/2 c. sifted all purpose flour
1 tbsp. lemon juice
2 tsp. lemon zest
2 tsp. vanilla
Using an electric mixer cream the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time followed by a spoonful of the self rising flour, and beat thoroughly.
Sift the remaining flours together. Fold gently into the batter using a rubber spatula. Try to retain as much volume as possible. Fold in the lemon juice, zest and vamilla.
Turn the mixture into the prepared pan or pans (if you are making two layers smoothing the top. Bake about 45-50 minutes until the cake shrinks slightly from the sides of the pan. let the cake cool in the pan for 5-10 minutes. Sprinkle wax or parchment paper liberally with sugar. Turn the cake out onto the paper. Remove the lining paper and let the cake cool completely
Chocolate Butter Cake
2 1/2 c. all-purpose flour
1 1/2 c. unsweetened cocoa powder
1 1/4 tsp. salt
1 tbsp. baking soda
1 tbsp. baking powder
3 c. granulated sugar
5 eggs
1 tbsp. vanilla extract
1 1/2 c. buttermilk
3/4 c. unsalted butter (1 1/2 sticks melted)
1 1/2 c. strong coffee
Preheat oven to 350.
Sift together flour, cocoa salt, baking soda and baking powder. Stir in the sugar.
In another bowl combine the eggs and vanilla, then mix them into the dry ingredients. Add the buttermilk, melted butter, and coffee. Scrape the batter into the prepared pans.
Bake in the preheated oven for 50 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Then invert them onto a rack.
Banana Cakes
Wedding Banana Cake Recipes
*Cooking Tip
To make this very moist banana cake recipe for a wedding cake, follow one of my butter cake recipes then fill your cake with whipped cream and sliced bananas. Make it one step better by adding sliced strawberries.
Quick Banana Cake Recipes
Preheat oven to 350.
1 c. granulated sugar
1 c. butter
2 eggs
1/2 c. buttermilk
1 c. mashed bananas
1 tsp. vanilla extract
2 c. sifted all-purpose flour
1 c. rolled oats
1 1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz. pkg. semi sweet chocolate chips)
1/2 c. chopped nuts
Combine sugar, butter, eggs and mix well; Stir in buttermilk, bananas, and vanilla; blend well. Stir in flour oats baking soda and salt; mix well. Stir in chocolate chips. Spread the batter in pans and sprinkle with chopped nuts if desired. You can also add the nuts to the batter.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.
*Cooking Tip
Pan Prep: I use either a spray oil or Crisco to grease the pans well, followed by a dusting of flour, followed by a layer of parchment paper or waxed paper that has been cut to fit the pan. That's it. No need to re-grease and flour the waxed paper as some cookbooks will ask you to do.
Tropical Banana Cake
Preheat oven to 350 degrees
1 cup butter
3 eggs
2 cups sugar
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 8 ounce can crushed pineapple with juice
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 bananas diced
In a large bowl, cream together the butter and sugar. Beat in the eggs, then milk, vanilla and pineapple, along with the juice from the can.
In another bowl, stir together the flour, baking soda, salt, and cinnamon, beat into the creamed mixture. Stir in the bananas.
Turn the batter into the prepared pans. Bake at 350 for 1 hour and 10 minutes, or until the cake tests done with a toothpick.
Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.
*Cooking tip
Pan Prep: I use either a spray oil or crisco to grease the pans well, followed by a dusting of flour, followed by a layer of parchment paper or waxed paper that has been cut to fit the pan. That's it. No need to re-grease and flour the waxed paper as some cookbooks will ask you to do.
The Best Ever Moist Banana Cake
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla 3 1/2 cups icing sugar
Garnish chopped walnuts Preheat oven to 250. That’s right 250. Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
Orange Cake
3 cups sifted all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks at room temperature)
2 cups granulated sugar
4 eggs (separated)
1 cup orange juice, fresh if possible
1 teaspoon vanilla extract
Grated zest of one orange
Preheat oven to 350 degrees
Sift together flour, baking powder, and salt. Set aside
In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
With the mixer on low speed, alternately add the flour mixture and orange juice, beginning and ending with flour. Stir in the vanilla and the orange zest.
In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.
LEMON YOGURT CAKE WITH YOGURT CREAM TOPPING
2-1/4 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. tartar cream
1/8 tsp. salt
1/2 cup (1 stick) unsalted butter, cut in chunks, at room temperature plus butter for pan
1 1/4 cup sugar, plus 1/3 cup for toppings
2 whole eggs
4 egg whites (in addition to whole eggs)
1 cup lemon yogurt, not nonfat
zest from 1 lemon
1/4 cup fresh lemon juice
2 tsp. pure vanilla extract
1 qt. seasonal berries, e.g. raspberries, blackberries, strawberries, sliced peaches or a mixture
1/2 cup heavy whipping cream
4 tsp. confectioners’ sugar
2 cups smooth lemon yogurt
For the Cake: Preheat the oven to 325°F. Line a 9" round cake pan with parchment or waxed paper. Butter and flour the sides of the pan. Mix the cake flour, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside. Beat the butter until creamy another medium bowl. Add 1 1/4 cups sugar, a little at a time, beating constantly. One by one, add the eggs and egg whites, beating after each addition. Add the yogurt and mix in; add the lemon zest, lemon juice and vanilla. Beat until well combined. Sift the flour mixture over the batter. Gently fold it in with a rubber/plastic spatula. Distribute the batter evenly in the
prepared pan. Bake in lower third of oven for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Turn cake out on rack and cool.
For the Fruit: Mix the fruit and 1/3 cup sugar, stirring well. Let sit until the fruit is juicy, at least 30 minutes.
For the Yogurt Cream: Beat the heavy cream just until soft peaks form. Add the confectioner's sugar and continue beating until stiff.
Carefully fold in the yogurt and refrigerate up to one hour until serving time for best texture.
To assemble: Cut the cake in wedges. Top each serving with fruit and a dollop of yogurt cream.
MILE-HIGH BUTTERMILK CAKE
4 cups cake flour or 3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
2 cups plus 1 tbsp. butter, divided
5 cups sugar, divided
1 tsp. lemon extract
2 cups buttermilk
6 egg whites
1/4 cup cornstarch
1/4 tsp. salt
1 cup water
3 egg yolks
4 tsp. lemon peel, shredded
1/2 cup lemon juice
1 cup milk
3 tbsp. all-purpose flour
Stir together flour, baking soda, and baking powder. In large mixing bowl, beat 1 cup butter on high speed of electric mixer for 30 seconds. Add 3 cups sugar; beat until fluffy. Beat in lemon extract. Add flour mixture and buttermilk alternately, beating after each
addition. Add egg whites; beat at medium speed for 2 minutes.
Divide among 3 waxed-paper-lined 9"x2" round baking pans. Bake at 350° F for about 30 minutes. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
Filling:
In saucepan combine 1 cup sugar, cornstarch and salt. Gradually stir in 1 cup water. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan; cook and stir 2 minutes. Remove from heat; stir in 1 tbsp. butter and shredded lemon peel. Stir in lemon juice. Cover with plastic wrap; cool.
Frosting: In small saucepan combine milk and flour. Cook and stir until thickened; cook and stir 1 minute more. Cover with plastic wrap; cool. In small mixing bowl, beat 1 cup butter for 30 seconds. Add 1 cup sugar; beat until fluffy. Add cooled milk mixture; beat until fluffy.
To assemble: Set aside 1/4 cup filling. Place 1 cake layer on serving plate. Spread with half of remaining filling. Add second cake layer; spread other half of filling on top. Add third layer. Frost cake; drizzle with reserved filling. Garnish with lemon slices, if desired.
Champagne Cupcakes with Strawberry Filling
6 eggs, separated
2/3 cups butter
1 vanilla bean, split, or 2 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1-1/2 cups sugar
3/4 cup champagne
2/3 to 3/4 cup raspberry, strawberry, or blackberry jam
Frosting
2 1/2 cups shortening
1 1/2 tablespoons vanilla extract
1 teaspoons almond extract
10 cups powdered sugar, split
1/4 cup champagne, plus 2-4 tablespoons additional
Separate eggs. Discard four yolks – leaving you with four egg whites. Allow remaining two yolks and whites and butter to stand a room temperature for 30 minutes. Meanwhile, line (or grease) your cupcake pan, set aside. For vanilla bean, use a sharp knife to scrape the seeds from vanilla bean halves; set seeds aside. In a medium bowl stir together flour, baking powder, and salt. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Set aside.
Using you electric mixer, beat butter on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in the reserved egg yolks and the vanilla seeds or vanilla extract. Alternately add flour mixture and champagne to the butter mixture, beating on low speed after each addition just until combined. Fold half of the beaten egg whites into the batter to lighten; fold in remaining egg whites.
Use an ice-cream scoop to fill the muffin cups, filling each about three-fourths full.
Bake for 15-18 minutes. Insert a toothpick into the centers and if it comes out clean, it’s ready. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Place jam in a pastry bag fitted with a round tip. Insert the tip into the top of each cooled cupcake. Squeeze about 1 teaspoon of the jam into the center of each cupcake.
Frosting
In a large bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for about 30 seconds. Gradually add 5 cups powdered sugar, beating well. Add champagne; beat to combine. Gradually add 5 cups additional powdered sugar, beating on medium speed. Add 2 to 4 tablespoons additional champagne until frosting reaches spreading or piping consistency.
HONEY OF A CARROT CAKE
6 eggs
2 1/2 cups (1 lb. 14 oz.) honey
1/4 cup (2 oz.) softened butter
3 cups milk
5 1/3 cups (1 lb. 8 oz.) biscuit mix
1 1/2 tbsp. cinnamon
1 1/2 tbsp. nutmeg
3 3/4 cups (12 oz.) grated carrots
3 cups (8 oz.) unsweetened dried coconut
12 oz. cream cheese
Beat together eggs, 2 cups honey and butter until well combined; beat in milk. Reserve. Stir together biscuit mix, cinnamon and nutmeg; beat into reserved honey mixture until just combined. Stir in carrot and coconut. Pour into greased and floured 20"x12"x2"
baking pan. Bake at 325 until toothpick inserted in center comes out almost clean, about 50 minutes. Cool; spread with Cream Cheese Frosting, if desired. Cut into 2"x2 1/2" pieces.
Cream Cheese Frosting: beat cream cheese and the remaining honey until smooth.
CHOCOLATE FUDGE SOUR CREAM CAKE
1/2 cup butter, room temperature
1 cup sugar
2 large eggs, room temperature
3 tsp. vanilla extract, divided
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 1/2 cup sour cream, divided
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
1/4 cup butter, softened
3 oz. unsweetened chocolate, melted
2 cups powdered sugar
Cream butter in mixing bowl with electric mixer for 1 minute. Add sugar gradually, then eggs and 1 tsp. vanilla extract, beating until well combined, about 2 minutes. Scrape down sides of bowl, if necessary. Set aside.
Whisk together flour, cocoa, baking powder and baking soda. Add dry ingredients alternating with 1 cup sour cream into creamed mixture until well combined. Fold in walnuts and chocolate chips.
Spread evenly into a buttered and floured 1/4 sheet pan. Bake at 350 for 35 minutes if using a metal pan. If using glass, test at 25 minutes with wooden pick. (Do not over bake). Cool thoroughly before frosting.
Frosting: Combine all ingredients such as 1/4 cup softened butter, melted chocolate, 2 cups powdered sugar, 1/2 cup sour cream and 2 tsp. vanilla extract in mixing bowl with electric mixer until smooth.
CARROT CAKE
1 1/3 cups whole wheat flour
1 cup all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup butter, divided
1 cup honey
2/3 cup plain yogurt
2 eggs
2 1/2 tsp. vanilla, divided
1 1/3 cups finely shredded carrots
3 oz. cream cheese
2 cups powdered sugar
In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt. Set aside. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on high speed for 30 seconds. Gradually beat in honey. Beat in yogurt, eggs, and 11/2 tsp. vanilla. Beat in carrots. Add flour mixture; beat on medium speed for 2 minutes. Spread in a greased and floured 13"x9"x2" baking dish. Bake at 350°F for about 35 minutes or until done. Cool on wire rack. Make cream cheese frosting; spread over top of cake. Store, covered, in the refrigerator.
Cream Cheese Frosting: In small mixing bowl combine cream cheese, 1/4 cup butter, and 1 tsp. vanilla. Beat with an electric mixer on low speed until fluffy. Gradually beat in powdered sugar.
Wedding Cake Recipes
2 2/3 cups cake flour (sifted)
1 tbsp. baking powder
1/3 tsp. salt
4 ½ egg whites
1 cup plus 2 tbsp. milk
¾ cup unsalted butter cut into tablespoon pieces
1 cup plus 2 tbsp. sugar
1 ½ tsp. vanilla extract

Preheat oven to 350.  Spray cake pans with nonstick spray and line with parchment paper; spray parchment.  Sift baking soda, flour and salt; set aside.  Whisk the milk and egg white together in a separate bowl; set aside.  Beat butter until soft and creamy.  Gradually add sugar and cream butter and sugar until light and fluffy (3 minutes.)  Add vanilla and beat until mixed.  Alternately add flour mixture and milk mixture in 4 additions.  Divide batter evenly between pans and bake for roughly 25 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs sticking to it.  Cool on racks for 5 minutes.  Remove cakes from pan and parchment and cool on racks until completely cooled.
Recipe for Chocolate Wedding Cake
Who doesn’t love chocolate?  This is a rich and delicious chocolate wedding cake recipe.
1 cup cake flour (sifted)
1/3 cup Dutch processed cocoa powder
½ tsp. baking soda
1/3 cup unsalted butter cut into tablespoon pieces
¾ cup plus 2 tbsp. sugar
2/3 tsp. vanilla extract
1 ½ eggs
2/3 cup whole milk
Instructions
Preheat oven to 350.  Spray cake pans with nonstick spray and line with parchment paper; spray parchment.  Sift together cocoa, baking soda, flour and salt; set aside.  Beat butter until soft and creamy.  Gradually add sugar and cream butter and sugar until light and fluffy (3 minutes.)  Add vanilla and beat until mixed.  Beat in eggs one at a time.  Alternately add flour mixture and milk in 4 additions.  Divide batter evenly between pans and bake for roughly 35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs sticking to it.  Cool on racks for 5 minutes.  Remove cakes from pan and parchment and cool on racks until completely cooled.
Recipes for Fillings for Wedding Cakes
Below are two recipes for wedding cake fillings that you can use when making a wedding cake.  You can also mix in flavorings (like almond extract) or other items (like strawberry jam) into buttercream icing to make your own wedding cake filling.
Lemon Cake Filling Recipe
This is a great light wedding cake filling recipe for summer or spring wedding cakes.
16 eggs separated
3 cups sugar (sifted)
12 tbsp. fresh lemon juice
8 tsp. fresh lemon zest
2 tsp. real vanilla extract
6 cups whipping cream
12 tbsp. sugar (sifted)
Instructions
Beat whipping cream with electric mixer until it becomes whipped cream.  Set aside.  Mix together egg yolks, 3 cups of sugar, lemon zest and lemon juice in a medium bowl.  Transfer to a double boiler and heat over simmering water.  Stir constantly until mixture becomes thick.  Remove from heat and place mixture into the refrigerator for cooling.  Once mixture is cool, add vanilla and whipped cream.  In a separate bowl, beat egg whites and slowly add remaining sugar.  Beat whites until soft peaks form.  Fold egg white mixture into cooled lemon mixture and chill until set (about 2 hours.)
Chocolate Ganache Wedding Cake Filling Recipe
This is a delicious and rich wedding cake filling.
24 oz. bittersweet chocolate (finely chopped)
2 ½ cups heavy cream
Instructions
Place chopped chocolate into a bowl.  Slowly heat the heavy cream in a medium saucepan until it comes to a simmer (do not boil.)  As soon as the cream starts to simmer, remove it from heat and pour it gently over the chocolate.  Let sit for 3 minutes, and then stir with a spoon to blend the cream and chocolate.  The mixture should be smooth.  Allow it to cool for a few minutes until slightly thickened.
Wedding Cake Icing Recipes
Buttercream Wedding Cake Icing Recipe
The classic icing recipe, buttercream is easy to work with for novices.  Be sure to properly chill before using.
6 cups confectioners sugar (sifted)
1 cup unsalted butter (softened)
¾ cup solid shortening
2 tbsp. water
2 tbsp. real vanilla extract
Pinch of salt
Instructions
Place all ingredients into a bowl and blend with electric mixer for 4 to 5 minutes.  Refrigerate icing to prepare it for use.
Royal Wedding Cake Icing Recipe
This icing is a bit more stiff than buttercream.  It’s good for more intricate designs.
3 egg whites
3 tsp. cream of tartar
4 cups confectioners’ sugar (sifted)
Instructions
Place all ingredients into a bowl and beat with electric mixer at low speed for 2 minutes.  Set mixer to high speed and mixture for 10 minutes.  Icing is ready when you can drag a knife through it leaving a clear path that holds its shape.

Cinnamon Buttercream Frosting
½ c. butter, room temperature
3 ¾ c. powdered sugar, sifted
3 -4 tbsp. milk
1 tsp. vanilla extract
1 tsp. cinnamon

Place butter in large bowl. Beat on low 30 seconds. Add sugar about a cup at a time, beating on low between each addition. Add 3 tablespoons milk, vanilla and cinnamon. Beat on medium 1 minute.
Blend in up to 1 tablespoons of milk if frosting is too thick.

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