Whipping Cream Pound Cake With Cream Cheese Icing Recipes

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.

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.

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

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.

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

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.