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Frosting recs
I make a vanilla almond cake with fruit filling. I have made the cake twice this month and both times I was disappointed with the frosting. First, American buttercream (made it with butter, not shortening) turned out really heavy and too sweet. My husband liked it, and it piped well, but I just didn't think it was great. Second, I tried Italian buttercream. Now, there were rave reviews about the taste of this frosting from the reviewers on the site (it's Warren Brown's recipe). But I thought the frosting was like eating butter. Too heavy, too buttery! Now it was my first time making it, so maybe I just did it wrong. But with 4 sticks of butter, I guess I should have anticipated it would taste like butter!
So, I'm still searching for the perfect frosting for this cake! Can you share a frosting recipe that you like? Thanks!!!
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Re: Frosting recs
Do you want a cream cheese frosting? I have a good one I could type out for you from a carrot cake recipe - that I love.
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OK! Here you go:
from "The Bride and Groom First and Forever Cookbook" by sisters Mary Corpening Barber and Sara Corpening Whiteford:
Ingredients:
3 1/2 cups of Powdered Sugar
12 Oz. of Cream Cheese
1/2 Cup (1 Stick) Unsalted Butter at Room Temperature
2 Teaspoons of Vanilla Extract
1/4 Teaspoon of Kosher Salt
Sift powdered sugar into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla and kosher salt, scraping down the sides of the bowl at least once, until the mixture is smooth, with no lumps, 1 to 2 minutes. Slowly add the powdered sugar and beat until light, fluffy and well blended, scraping down the sides of the bowl halfway through.
Frosting can be made up to 1 week in advance, cover and refrigerate; bring to room temperature before frosting the cake.
HTH
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That sounds pretty much like the one I make. Now I want carrot cake.