REGULAR WHITE ICING (ADD BUTTER TO MAKE BUTTERCREAM ICING)
I love this icing with the White Cake recipe that I posted. This is not a thick icing like those you buy. This also came from my sister-in-law. We use this for lots of different baked goods that require icing.
Provided by Kelly Gould
Categories Dessert
Time 10m
Yield 1 cake or twelve cupcakes, 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix powdered sugar and vanilla.
- Add milk teaspoon by teaspoon until desired consistency.
- Dash salt.
- Note: Do NOT pour in the milk.
- Trust me.
- Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
- (If you are icing everything in your home, then go right ahead).
CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING
Provided by Duff Goldman
Categories dessert
Time 1h35m
Yield One 2-layer, 9-inch round cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
- In a big bowl, mix the flour, sugar, baking soda, and salt.
- In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
- In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
- Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
- Frost with buttercream frosting
- In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
- Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
- Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.
DIABETIC FRIENDLY - BUTTER CREAM FROSTING
Butter Cream Frosting Source: dLife A delectable vanilla icing, great for cakes or cupcakes! Nutrition Facts: Makes: 20 servings Serving Size: 1 tbsp Amount Per Serving: Calories - 46.9, Total Carbs - 1.5 g, Dietary Fiber - 0 g, Sugars - 0.2 g. Total Fat - 4.3 g, Saturated Fat - 1.8 g. Unsaturated Fat - 2.6 g,...
Provided by penny jordan
Categories Other Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. 1.) In medium saucepan, mix water, dry milk, and flour. 2.) Cook over medium heat until thick, stirring constantly. 3.) Remove from heat, place saucepan in cool water, and stir until cool. 4.) In medium mixing bowl, with electric mixer, cream butter, margarine, and sugar substitute together until fluffy. 5.) Add cooled sauce, 1 tablespoon at time, to margarine while beating. 6.) Beat in vanilla at high speed, until blended. 7.) Refrigerate until ready to use.
SUPER WHITE VANILLA BUTTERCREAM
Almost perfectly white, fluffy, and light - this is the perfect vanilla buttercream you've been looking for.
Provided by By What Charlotte Baked
Time 20m
Number Of Ingredients 5
Steps:
- Beat the butter in a stand mixer, using the balloon whisk attachment, or if using a hand-held mixer then beat the butter in a medium sized bowl. Beat on high for at least five minutes, scraping down the sides with a spatula every minute or so. The butter should be light, fluffy, and very very pale when it is whipped enough. Add the sifted icing sugar in three or four stages, beating for at least a minute in between additions. Once all the icing sugar has been beaten in, add between 2 and 4 tablespoons of milk or cream (depending on what consistency you need your frosting to be), as well as the vanilla extract and icing whitener, and mix well again.
SUGAR FREE WHITE CAKE RECIPE
Steps:
- Please rearrange your oven racks as need for this to happen. Then you can preheat your oven to 325 and prep 2 9" pans or 1 13" pan for nonstick
- Cream together the butter (shortening) and sugar alternative until fluffy. Meanwhile, sift together the flour, baking powder and salt in another bowl. In a third mixing bowl, combine together the egg whites milk and vanilla extract.
- Now, in a large mixing bowl, if your butter and sugar alternative are already in one you can us that, add half of your flour mixture and half of the egg white mixture. Mix this gently and then add the remaining ingredients to the bowl. Scrap the sides of the bowl as needed. When the batter is blended you can transfer it to your prepped pans. Be sure to evenly disperse the batter throughout the pans. Using a rubber spatula is a good way to do this.
- Bake your cake for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool.
Nutrition Facts : Calories 164 kcal, Carbohydrate 14 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 197 mg, ServingSize 1 serving
DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION
** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.
Provided by Annacia
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
- Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
- Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
- Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
- Pour batter into cake pan or bundt pan.
- Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
- Note.
- Exchanges per Serving: 2 Starches, 2 Fats.
DIABETIC SPRING FLING LAYERED WHITE CAKE
White cake layered with strawberries and Apricot preserves. I searched the internet for a cake that I could make as a special treat (birthday) for a good friend that is diabetic. He thought it was wonderful and was quite flattered that I took the time to make it. This is not difficult to make, but there are alot of steps to it. I am not "used to" the taste of the fat free cream cheese, and quite honestly, do not like the frosting. UPDATE: My daughter used this cake recipe and "Absolutely Sugar Free" Frosting (recipe #123602) to do a wedding cake - Awesome together!!! Much better than the cream cheese frosting listed with the recipe!
Provided by Pvt Amys Mom
Categories Dessert
Time 1h10m
Yield 18 1/2 inch slices, 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
- MAKE CAKE.
- Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
- Add softened butter, mix on low speed about 2-3 minutes.
- Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
- Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
- Pour cake batter into prepared pans.
- Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
- Allow cake to cook in pans 10-15 minutes.
- Remove from pans and cool on wire racks until ready to Ice.
- PREPARE ICING.
- Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
- Add cream cheese, mix until lump free, about 1 minute.
- Scrape sides of bowl and add vanilla, mix well.
- ASSEMBLE CAKE.
- Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
- Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
- Top with 1/3 of the sliced strawberries.
- Repeat process until all layers are assembled.
- Ice cake.
Nutrition Facts : Calories 269.8, Fat 12.7, SaturatedFat 7.8, Cholesterol 35.4, Sodium 363.1, Carbohydrate 29.7, Fiber 0.9, Sugar 6.3, Protein 8.5
SUGAR-FREE VANILLA BUTTERCREAM FROSTING
Provided by Brenda Bennett | Sugar-Free Mom
Time 5m
Number Of Ingredients 5
Steps:
- Add all ingredients into a stand mixer and blend on high until smooth.
- Continue to add additional cream for desired consistency. Makes 1 1/4 cup or 10 ounces.
- Does not need refrigeration once on cookies.
- Unused frosting can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.
Nutrition Facts : ServingSize 1 ounce, Calories 87 kcal, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 81 mg
WHITE BUTTERCREAM ICING
I decorate cakes and this is my most requested icing. This recipe will decorate one 9x13 or smaller cake. This icing tastes the best with yellow or white cake. The creme bouquet flavoring is made by CK Products (www.ckproducts.com to find a location) and can be found at some stores that carry cake decorating supplies. If you cannot find it, substitute any clear flavoring of your choice. I got this recipe from the Wilton cake decorating courses.
Provided by Moe Larry Cheese
Categories Dessert
Time 5m
Yield 3 CUPS
Number Of Ingredients 6
Steps:
- Cream together in mixer water, flavorings, Crisco and butter.
- Add powdered sugar a cup at a time.
- Beat on medium speed until light and fluffy.
- Add more water to thin or more powdered sugar to thicken.
- DO NOT add more creme bouquet flavoring if making a double batch.
Nutrition Facts : Calories 1206, Fat 65, SaturatedFat 29.9, Cholesterol 81.3, Sodium 219.9, Carbohydrate 159.5, Sugar 156.7, Protein 0.3
WHITE BUTTERCREAM
Learn how to make buttercream white with these simple tips & tricks! Perfect for wedding cakes and when you need a white buttercream base to start from.
Provided by Olivia
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Prepare a stand mixer with a whisk attachment.
- Whip butter until pale, fluffy, and creamy.
- Reduce speed to low and add in powdered sugar 1 cup at a time until well blended. Increase speed to medium and whip for 3 minutes.
- Add clear vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute.
- Add more cream as needed until desired consistency is reached (I added all 4 Tbsp).
- Dip a toothpick into a tiny bit of violet color gel and add it to the buttercream. Whip to incorporate.
- Add more violet if needed and/or some bright white color gel. Whip until the frosting is smooth and silky.
Nutrition Facts : Calories 1257 kcal, Carbohydrate 144 g, Protein 1 g, Fat 78 g, SaturatedFat 49 g, Cholesterol 212 mg, Sodium 18 mg, Sugar 141 g, ServingSize 1 serving
VANILLA CAKE WITH BUTTERCREAM FROSTING
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess.
- Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk and ending with the flour, until just smooth.
- Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment.
- For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency.
- Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting.
BUTTERCREAM CAKE FROSTING
A touch of red food coloring gives this buttercream frosting recipe a lovely pink hue.
Provided by Judy Wattenbarger
Categories Desserts Frostings and Icings Buttercream
Yield 15
Number Of Ingredients 7
Steps:
- Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners' sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner's sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting pink with 6 to 8 drops of red food coloring.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 48.2 g, Cholesterol 25 mg, Fat 9.4 g, Protein 0.3 g, SaturatedFat 5.9 g, Sodium 107.7 mg, Sugar 47.4 g
WHITE CAKE RECIPE
I highly recommend sticking to the recipe. Using butter and sour cream is what makes this recipe so good. It's best if all the ingredients (eggs, milk, sour cream) are at room temperature, but make sure to separate the eggs while they are still cold because it's easier. If you don't have a stand mixer, use a hand mixer. I recommend lining the bottom of the cake pan with parchment paper to ensure that the cakes come out of the pan in one piece. I cut parchment paper rounds the size of the pan.
Provided by Shiran
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
- In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined. Add milk mixture and beat until combined. Add the other half of the flour mixture and beat just until combined. Do not over mix - the less you mix, the lighter the cake will be.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
- Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the rest of the ingredients and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
- Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.
WHITE CAKE & BUTTER CREAM FROSTING (DIABETIC)
White Cake & Butter Cream Frosting Source: dLife A lower-carb, lower-calorie version of a traditional vanilla cake & A delectable vanilla icing, great for cakes or cupcakes! Great for diabetics or those watching carbs & calories!
Provided by penny jordan
Categories Other Desserts
Number Of Ingredients 17
Steps:
- 1. Cake Directions: Prep Time: 15 minutes Cook Time: 30 minutes Difficulty: EASY Preheat the oven to 350 degrees F. Beat margarine, corn syrup, sweetener, vanilla, and egg whites together at a medium speed. Mix the flour, baking powder, and dry milk together. Add the flour mixture and 1/2 cup water to the creamed mixture. Mix well. Grease a 9-inch square pan with margarine and spread the mixture in it. Bake for 30 to 35 minutes, remove from oven, and let cool.
- 2. Cake Nutrition Facts: Makes: 16 servings Amount Per Serving: Calories 133.6 Total Carbs 22.0 g Dietary Fiber 0.3 g Sugars 5.9 g Total Fat 5.6 g Saturated Fat 1.0 g Unsaturated Fat 0.1 g Potassium 133.2 mg Protein 2.3 g Sodium 71.1 mg
- 3. Butter Cream Frosting - Source: dLife Prep Time: 15 minutes Cook Time: 5 minutes Difficulty: EASY Frosting Directions: 1.) In medium saucepan, mix water, dry milk, and flour. 2.) Cook over medium heat until thick, stirring constantly. 3.) Remove from heat, place saucepan in cool water, and stir until cool. 4.) In medium mixing bowl, with electric mixer, cream butter, margarine, and sugar substitute together until fluffy. 5.) Add cooled sauce, 1 tablespoon at time, to margarine while beating. 6.) Beat in vanilla at high speed, until blended. 7.) Refrigerate until ready to use. Frosting Nutrition Facts: Makes: 20 servings Serving Size: 1 Tbsp Amount Per Serving: Calories - 46.9, Total Carbs - 1.5 g, Dietary Fiber - 0 g, Sugars - 0.2 g. Total Fat - 4.3 g, Saturated Fat - 1.8 g. Unsaturated Fat - 2.6 g, Potassium - 4.9 mg, Protein - 0.3 g, Sodium - 42.1 mg.
MOIST WHITE CAKE WITH WHITE BUTTERCREAM ICING
I chose a Duncan Hines mix and modified the directions a little bit along with a Wilton Buttercream Icing recipe. The end result was AWESOME!
Provided by Micah1595
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- CAKE.
- Preheat oven to 350°.
- Blend the mix, half and half, margarine, and eggs at medium speed until fully mixed.
- Pour the batter into greased pans. For this recipe I used two 8-inch round cake pans.
- Bake for 20- 25 minutes or until cake tests done.
- Cool the cake while in pans for 10 minutes, then remove and allow them to continue to cool. After cooled then add frosting.
- FROSTING: Mix shortening, vanilla, sugar (sifted), and half and half at medium speed until fully mixed. If the frosting is too thin, add more sugar, if it is to thick add more half and half.
- Then ice cake to desired taste.
- Top with your own choice. I topped mine with strawberry pie filling. It was PERFECT!
Nutrition Facts : Calories 555.4, Fat 27.4, SaturatedFat 8.3, Cholesterol 11.8, Sodium 337.9, Carbohydrate 75.2, Fiber 0.4, Sugar 63, Protein 3.8
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- In another large bowl use a hand-held mixer and blend together butter and sugar until well combined.
- Add in your oil, egg whites, almond extract and vanilla until well combined Then add your sour cream and fold it in with a spatula and blend again on low.
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- Cream together the sugar free powdered sugar and the butter by mixing on low for one minute. Once these appear to be somewhat blended you can increase the speed to medium to get a more whipped texture. It should take about 2 1/2- 3 minutes to get a good texture.
- Scrape the sides of the bowl by hand and then add the milk (or alternative)and the vanilla. Start with 1 tablespoon of the milk and add more as needed. Continue to mix on medium for 1- 1 1/2 minutes or until you get that desired consistency.
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Category Diabetic Cake RecipesCalories 179 per servingTotal Time 1 hr
- Allow egg whites and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9-inch or 8-inch round cake pans or line with parchment paper; set aside. Stir together flour, baking powder, and salt in a medium bowl; set aside.
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