Basic White Cake
- 1 cup white sugar
- 1/2 cup butter
- 2 egg whites
- 1 whole egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- Preheat oven to 350 degrees F.
- Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Stir in vanilla. Beat in the eggs, one at a time - alternating with the flour/baking powder mixture.
- Stir in the milk slowly, constantly mixing, until batter is smooth.
- Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
This is a yummy recipe that works well with fruit. I've made this with blueberries baked in and fresh strawberries in the past. Since we have a freezer full of frozen strawberries from last years strawberry season, I used previously frozen strawberries. Very yummy. Although, you can see where the strawberry juice began to run a bit.
Vanilla Buttercream Frosting
Ingredients
- 1/2 cup butter, softened
- 4-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
Directions
- In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups
(I found this at http://www.tasteofhome.com/Recipes/Easy-Vanilla-Buttercream-Frosting)
I have NEVER made homemade frosting before and was pretty intimitated. I had no idea how much butter and/or shortening was in frosting! But boy was it awesome! I'm pretty sure that I could eat it by the spoonful! I added strawberry juice in place of the milk (as prev. mentioned - we had frozen strawberries and the juice was easy to get from the bag it was froze in.). I also added a tablespoon or two of pureed strawberries. This makes for a dye-free and flavorful way to tint the frosting.
Just as a side note, I don't add extra dyes to any of my foods. We figure that if it isn't necessary, why add it.
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