Whipping Cream Pound Cake With Cream Cheese Icing Food

SOUTHERN WHIPPED CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 F.
• Pour heavy whipping cream into a medium-sized bowl and mix until fluffy with stiff peaks. Set aside.
• In a large bowl cream together shortening, butter and cream cheese.
• Mix in sugar until combined.
• Add eggs, one at a time and mix on low or medium after each egg.
• Stir in lemon extract and vanilla extract. Set aside.
• In a large bowl whisk or sift together flour, baking powder, and salt.
• Gradually add dry ingredients into wet ingredients, mixing gently until batter is fluffy.
• Fold in the whipped cream.
• Spoon batter into prepared pan.
• Bake on middle rack for 90 minutes.
• Remove from oven and place on a cooling rack until pan is warm enough to touch.
• Remove cake from pan and allow to cool completely.
• Mix together glaze ingredients.
• When cake has cooled drizzle on the glaze.
• Allow the cake to sit uncovered until the glaze has hardened.
• Slice and serve plain or with berries and cream.

WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
• Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
• Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
• Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

WHIPPING CREAM POUND CAKE WITH CREAM CHEESE ICING

Steps:

• Prepare a tube pan for baking a cake. I still use butter from the room temperature butter wrappers and cover all area of the cake pan and cut a piece of wax paper to place in bottom of pan. You can also add a little flour and gently tap the pan to evenly spread the flour over the butter.(can you tell I am a child of the 70's!)
• CAKE BATTER: Cream the butter and sugar until well blended using a mixer. Add an egg (1 at a time) beating well between each addition of egg. Next, add the whipping cream from carton (not whipped) mixing well. Finally, slowly add the flour making sure it is mixed well. Pour evenly into the tube pan. Place in a cold oven and turn on to 325*. Bake for 1&1/2 hours. Cool completely on a wire rack. Turn onto the plate you want to use for serving making sure you have the top of the cake on top and the bottom on the bottom. NOTE-You can also add 2 teaspoonfuls of vanilla or your favorite flavoring such as lemon or almond extract. (if you desire) I like mine plain! Now it is time for icing the cake. (unless you are like my father and just want the cake without the icing)
• Note: to make a chocolate pound cake--add 1/2 cup of Hershey's chocolate syrup and 6-8 oz of melted Hershey's candy bar. Need to add a little more flour (about 1/8 cup). Cooking time will vary to almost 2hrs!! Make sure you use a cake tester or tooth pick to make sure it is done.
• ICING: using a mixer, cream the creamed cheese and butter until well mixed. Add the powdered sugar, 1 cup at a time, mixing well. You can pipe with this icing. If too stiff for your liking, you can decrease the amount of powdered sugar. NOTE-You can also add 1-2 teaspoonfuls of vanilla if desired. I leave mine plain.
• Note: to make chocolate butter cream icing--add 1/2 cup of cocoa powder to icing and mix well.

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a small bowl beat whipping cream until stiff peaks form; set aside.
• In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

WHIPPING CREAM POUND CAKE

Steps:

• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lightened in color and fluffy 3 to 7 minutes.
• Add the eggs one at a time blending after each until the yellow of the yolk disappears.
• Add the vanilla extract to the cup of whipping cream.
• Add the flour mixture alternately with the whipping cream. Begin and end with the dry ingredients. Add the dry ingredients three times and the milk twice.
• Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
• This makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
• Cream the (slightly softened) butter until smooth. Blend in the vanilla.
• Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
• Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
• This recipe can be doubled or halved.
• Yields approximately 2 cups of frosting.
• If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

WHIPPING CREAM POUND CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 9 or 10-inch tube pan.
• In a bowl, beat butter, Crisco, sugar and eggs for 4 minutes (must beat for 4 minutes, not any less), with an electric mixer.
• Sift the flour with baking powder.
• Add in the whipping cream, sifted flour/baking powder mix, lemon and vanilla extracts; beat for 2 more minutes on medium speed.
• Spoon batter into prepared pan.
• Bake for 1 hour and 20 minutes, or until cake tests done (the top should just spring back when you press it lightly with your finger).
• Remove from oven, let cake cool in pan for 15 minutes, then remove.

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
• In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
• Using a spatula fold in the whipped cream into the cream cheese mixture.

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE

Steps:

• Butter and flour a 10 inch tube or bundt pan.
• Thoroughly cream together sugar and butter.
• Add eggs 1 at a time, beating well after each addition.
• Mix in half the flour, then the whipping cream, then the other half of the flour.
• Add Vanilla.
• Pour into prepared pan.
• Set in COLD oven and turn heat to 350ºF.
• Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
• Cool in pan 5 minutes.
• Remove from pan and cool thoroughly.
• Wrapped well, this cake will keep for several days.
• Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.

HOMEMADE WHIPPED CREAM AND CREAM CHEESE ICING

Steps:

• Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer.
• Fit the mixer with the whisk attachment and mix on medium speed until smooth.
• While the mixture is still whipping, slowly pour in the heavy cream.
• Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.