ITALIAN CREAM CAKE (OLD FAMILY RECIPE)
This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- For cake: Cream butter, shortening and sugar.
- Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
- Add sifted flour into batter, alternating with the buttermilk mixture.
- Add vanilla, coconut and chopped pecans.
- Beat egg whites and fold into batter.
- Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
- Bake for 45 minutes, or until cake tests done.
- Remove from oven, cool completely before frosting.
- For frosting: Beat cream cheese and butter.
- Add vanilla, powdered sugar, and pecans.
- Continue to beat until you get a spreading consistency.
PASTICCIERA CREAM (ITALIAN PASTRY CREAM )
This is a basic recipe for Italian pastry cream which is used as a filling for many cakes and pastries. The chocolate pastry cream is made from this same base, with the addition of the chocolate. Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind. Here are the recipes for the basic and chocolate variety. Prep/Cook times do not include chilling time.
Provided by Dee514
Categories Dessert
Time 20m
Yield 2 1/2 Cups (approx)
Number Of Ingredients 8
Steps:
- Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
- In a separate sauce pan, scald milk.
- Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
- Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- (**At this point, if making chocolate pasticciera cream, add chocolate and while stirring, cook 1 minute longer.) Remove pan from heat, add butter and mix well.
- Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
- If using as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours.
- For Chocolate Pasticciera Cream: **Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended well.
- Cool/chill before using as a cake/pastry filling.
ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
Steps:
- For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
- COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
- BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
- For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.
ITALIAN CREAM
I have no idea if this is Italian... recipe appears similar to cannoli filling. Anyway couldn't find anythig already published & this sounds really good. I would think you could use other flavorings or extracts if desired.
Provided by kstrating
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend ricotta and cream cheese.
- Gradually add cream & mix until light and fluffy.
- Add sugar, almond, and salt while still beating.
- Pour in to 4 serving dishes.
- Serve with fresh fruit.
Nutrition Facts : Calories 363.9, Fat 29, SaturatedFat 17.9, Cholesterol 106.4, Sodium 210.5, Carbohydrate 11.4, Sugar 7.4, Protein 14.6
ITALIAN BUTTERCREAM
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
ITALIAN PASTRY CREAM RECIPE
Italian Pastry Cream a creamy delicious made from scratch Pastry Cream that is perfect for filling cakes, cookies, pies and other desserts.
Provided by Rosemary Molloy
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
- In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.
- In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
- In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
- Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!
Nutrition Facts : Calories 1420 kcal, Carbohydrate 130 g, Protein 22 g, Fat 91 g, SaturatedFat 51 g, Cholesterol 1044 mg, Sodium 182 mg, Sugar 109 g, ServingSize 1 serving
BEST EVER ITALIAN CREAM CAKE
Make and share this Best Ever Italian Cream Cake recipe from Food.com.
Provided by amievv821
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
- In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour and salt together onto a sheet of waxed or parchment paper. In a separate bowl, mix the buttermilk and baking soda together. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
- In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the vanilla. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
- While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter, vanilla and sour cream, and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Keep refrigerated until you are ready to frost the cake.
Nutrition Facts : Calories 773.7, Fat 35.2, SaturatedFat 17.4, Cholesterol 168.8, Sodium 586, Carbohydrate 108.7, Fiber 0.5, Sugar 86, Protein 8.1
ITALIAN CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
ELEGANT ITALIAN CREAM FUDGE
When the children were small I always tried two or three different recipes around the holidays and the real good ones would be added to the family traditions. This was one of the best candy recipes I found. My grown children still want me to make 2 batches so they can have some to take home at Christmas. I usually make this right before or right after Thanksgiving because if you can let it set for about a month it is creamier. Be prepared to stand over it while cooking. The mixture is thick and it sticks to the pan unless your spoon keeps it moving. And when you beat the lukewarm candy, let your electric mixer do the work. (note from Lynn: you can also leave out all nuts and it is still a very very good rich candy) A MORE DELICIOUS CANDY WE'VE NEVER ENCOUNTERED ALSO NOTE THAT THOUGH THIS IS CALLED FUDGE IT IS NOT CHOCOLATE
Provided by RLC7868
Categories Candy
Time 55m
Yield 80 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, evaporated milk, corn syrup and salt in 4 qt heavy saucepan.
- Cook over medium to low heat, stirring constantly, until mixture reaches the soft ball stage (238 degrees).
- Remove from heat and add butter without stirring.
- Cool to lukewarm (110 degrees).
- Add vanilla.
- Beat with electric mixer at slow speed until candy thickens and is very creamy.
- Stir in nuts quickly.
- Pour into two buttered 8 1/2"x4 1/2"x2 1/2" loaf pans, cool until firm.
- Remove candy from pans and wrap each loaf in foil or plastic wrap.
- Store in cold place.
- DO NOT CHEAT ON THE 238 DEGREES This is very rich and you may decide to use different pans for a different way to serve.
Nutrition Facts : Calories 147.3, Fat 6.4, SaturatedFat 2.6, Cholesterol 8.2, Sodium 33.2, Carbohydrate 22.9, Fiber 0.4, Sugar 17.4, Protein 1.3
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