WHITE CAKE WITH BUTTERCREAM ICING

         

WEDDING CAKE

3 ½ Cups cake flour

4 teaspoons baking powder

½ teaspoon salt

1 cup butter, softened

2 cups sugar

1 cup milk

1 teaspoon vanilla

¼ teaspoon almond extract

8 extra large egg whites

Directions:

*Preheat oven to 375 degrees.

*In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

*In a standing mixer, beat the butter until smooth.  Slowly add the sugar.

*Cream the butter and sugar mixture until very light.

*Add the flour mixture to the butter mixture in 3 parts alternately with the milk.

*Add the vanilla and almond flavorings.

*In a separate mixing bowl, whip the egg whites until stiff, but not dry.

*Fold the egg whites  gently into the cake batter. 

*Divide the batter evenly into the prepared pans.

*Bake about 25 minutes or until cakes are slightly golden and begin to pull away from the sides of the pans.

*Cool cakes before releasing.  Cakes may be wrapped and frozen.

BUTTERCREAM  ICING

½ cup solid vegetable shortening

½ cup (1 stick) softened butter

2 teaspoons vanilla

½ teaspoon almond extract

2 Tablespoons half and half cream

4 cups sifted confectioner’s sugar

Makes 3 cups of icing.

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

CHOCOLATE BUTTERCREAM

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 2 teaspoons vanilla
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons half and half cream

Makes: About 3 cups of icing.