EASY KID-PLEASIN' STRAWBERRY BUTTERCREAM FROSTING RECIPE ...
The ultimate kid pleaser, great frosting for baking Recipe #396312 as cupcakes. Would also be tasty on a traditional vanilla/white cake! I love getting creative with Nesquik.
Total Time 20 minutes
Prep Time 20 minutes
Yield 48 tbsp approx, 24 serving(s)
Number Of Ingredients 5
Steps:
- Butter must be highly softened but NOT melted. I'd recommend leaving it out in a safe area for about 20 minutes.
- With an electric mixer, cream the butter with 1 cup confectioners sugar and the milk.
- Beat in the Nesquik and vanilla extract.
- In small increments, beat in the rest of the confectioners' sugar. For a stiffer frosting, add a little more confectioners sugar.
- This will ice about 24-36 cupcakes assuming you use about 2-3 Tbsp per cupcake. It's best to make this after you've baked and are ready to use it because refridgeration will cause it to set and make it practically unspreadable.
Nutrition Facts : Calories 109.6, FatContent 4, SaturatedFatContent 2.5, CholesterolContent 10.6, SodiumContent 37.9, CarbohydrateContent 18.9, FiberContent 0, SugarContent 18.5, ProteinContent 0.2
STRAWBERRY NESQUIK® LAYER CAKE RECIPE | ALLRECIPES
Two pink cake layers are delicately flavored with strawberry Nesquik®, frosted with cream cheese frosting, and filled with a sturdy whipped cream, making this a perfect summertime dessert.
Provided by The Savvy Scientist
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 1 9-inch layer cake
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round layer cake pans.
- Cream sugar, butter, and strawberry powder together for cake until smooth and fluffy, about 5 minutes. Add separated egg yolks 1 at a time, beating after each addition. Add vanilla extract and red food coloring. Beat until color is consistent.
- Blend together flour, baking powder, and 1 pinch salt together in a separate bowl.
- Add flour mixture to the creamed mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 minute more.
- Beat egg whites and remaining pinch of salt together in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold in whipped egg whites until smooth and consistent. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean, 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.
- While the cake layers are cooling, combine cold heavy cream and confectioner's sugar in a clean mixing bowl. Whisk until cream begins to thicken and soft peaks form. Add pudding mix slowly while continuing to whisk; filling should be thick (almost dry) at this time. Add milk until mixture has a thick, smooth consistency. Fold in strawberries. Set filling aside.
- Beat cream cheese, butter, and shortening together in a mixing bowl using an electric mixer until creamy. Scrape down the bowl and add confectioner's sugar. Blend until smooth. Set frosting aside.
- Spread filling between the cooled cake layers. Frost the cake and decorate as desired.
Nutrition Facts : Calories 938.6 calories, CarbohydrateContent 105.4 g, CholesterolContent 192.5 mg, FatContent 55.3 g, FiberContent 1 g, ProteinContent 8.3 g, SaturatedFatContent 30.8 g, SodiumContent 365.3 mg, SugarContent 77.3 g
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