BEST EVER ALMOND CREAM CAKE
Steps:
- Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
- Mix in the oil and almond extract on low speed.
- Measure the buttermilk into a liquid measuring cup and and set aside.
- Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
- Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
- Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
- Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
- Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
- While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
- Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
- Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
- When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
- Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
- Add the butter and mix on medium-high speed until the mixture is very smooth.
- Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
- Continue to mix on medium-high until the frosting is extra smooth and creamy.
- Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
- Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
- Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
- Arrange the fruit pieces, cookies, and almonds on top as you wish.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 867 kcal, Carbohydrate 91 g, Protein 9 g, Fat 54 g, SaturatedFat 33 g, TransFat 2 g, Cholesterol 216 mg, Sodium 312 mg, Fiber 1 g, Sugar 58 g
ALMOND CREAM CHEESE FROSTING
Provided by Gert Schwartz
Categories Condiment/Spread Dairy Dessert No-Cook Quick & Easy Cream Cheese Almond Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose).
ALMOND CREAM CHEESE FROSTING
Almond Cream Cheese Buttercream - deliciously creamy lightly whipped cream cheese buttercream frosting perfect for cakes and pastry rolls.
Provided by Ty
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Start by creaming the butter and cream cheese until fluffy. Scoop half of the powdered sugar into the mixing bowl followed by the almond and vanilla extracts.
- Beat until smooth then and the remaining sugar. Pour in the suggested amount of milk or more to make the buttercream the consistency that you want.
Nutrition Facts : Calories 131 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 17 mg, Sugar 20 g, ServingSize 1 serving
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING
Categories Cake Berry Dessert Bake Wedding Cream Cheese Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 servings
Number Of Ingredients 30
Steps:
- For almond cream filling:
- Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
- For cake:
- Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.
- Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.
- Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.
- For almond cream cheese frosting:
- Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
- Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.
RED VELVET CUPCAKES WITH ALMOND CREAM CHEESE FROSTING
Provided by Food Network
Time 30m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
- Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
- In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
- Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
- Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.
- In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.
CREAM CHEESE ICING
Provided by Ina Garten
Categories dessert
Time 5m
Yield Icing for 18 to 20 cupcakes
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
CREAM CHEESE FROSTING
Try Martha Stewart's quick and easy cream cheese frosting recipe. Cream cheese frosting is a delicious delight atop cupcakes and a favorite on pumpkin cake, carrot cake, and more.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
More about "almond cream cheese frosting recipes"
ALMOND CREAM CHEESE FROSTING - 100 DIRECTIONS
From 100directions.com
Estimated Reading Time 1 min
ALMOND CUPCAKES WITH CHERRY ALMOND CREAM CHEESE …
From whatagirleats.com
ALMOND CREAM CHEESE RECIPE | ELEPHANTASTIC VEGAN
From elephantasticvegan.com
CARROT-ALMOND SNACK CAKE WITH CREAM CHEESE FROSTING …
From foodandwine.com
ALMOND CREAM CHEESE BARS RECIPE (SO EASY!) - AVERIE …
From averiecooks.com
HOMEMADE CREAM CHEESE FROSTING - SIMPLY RECIPES
From simplyrecipes.com
MARMALADE AND ALMOND CAKE RECIPE - BBC FOOD
From test.bbc.co.uk
E-NEWS 螺狼 CREAM CHEESE FROSTING WITHOUT POWDERED SUGAR …
From aestr.dynu.net
GLUTEN FREE FUNFETTI COOKIE CAKE - THE GLUTEN FREE AUSTRIAN
From theglutenfreeaustrian.com
FLUFFY VANILLA ALMOND CREAM CHEESE FROSTING | ALLRECIPES
From allrecipes.com
ALMOND KRINGLE - PINECONES AND ACORNS
From pineconesandacorns.com
ALMOND AMARETTO POUND CAKE - BAKER BY NATURE
From bakerbynature.com
PLANT-BASED CHOCOLATE CREAM CHEESE FROSTING - VITALITE.COM
From vitalite.com
ALMOND BUTTERCREAM FROSTING | ALMOND BUTTERCREAM ICING - CREATE …
From createkidsclub.com
CREAM CHEESE FROSTING RECIPE - COOKIST.COM
From cookist.com
CREAMSICLE CAKE
From more.ctv.ca
ALMOND CAKE WITH CREAM CHEESE FROSTING RECIPES
From yummly.com
HOW TO MAKE ALMOND CAKE WITH CREAM CHEESE FROSTING - GREEDYEATS
From greedyeats.com
HUMMINGBIRD BAKERY CREAM CHEESE FROSTING | BAKING RECIPES
From goodworld.net-freaks.com
CHOCOLATE CHERRY CAKE WITH CHOCOLATE CREAM CHEESE FROSTING …
From food.com
ALMOND JOY CAKE {CHOCOLATE CREAM CHEESE FROSTING} – …
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love