WHIPPED CREAM FROSTING FOR CAKE RECIPES

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OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING ...



Old-Fashioned Carrot Cake with Cream Cheese Frosting ... image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes I've tried!—Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 16 servings.

Number Of Ingredients 18

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Optional: Orange and green food coloring

Steps:

  • In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe 16 carrots on top of cake, so each piece will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, FatContent 28g fat (7g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 68g carbohydrate (54g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

COCONUT CREAM POKE CAKE WITH COCONUT WHIPPED CREAM FROS…



Coconut Cream Poke Cake with Coconut Whipped Cream Fros… image

This coconut cream poke cake is so moist, and it’s topped with coconut cream whipped cream frosting and sweetened coconut. A Coconut Lover’s DREAM come true!

Provided by Michaela Kenkel

Total Time 6 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 9

Number Of Ingredients 17

Cake:
1 box of white cake mix
1 3.4 ounce box of instant vanilla pudding
1 1/4 cup milk
1/3 cup oil
3 egg whites
1 teaspoon coconut extract
"Poke" Cream:
1- 15 ounce can coconut cream
1- 14 ounce can sweetened condensed milk
Frosting:
1- 8 ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon coconut extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
2 1/2 cups shredded sweetened coconut

Steps:

  • Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.
  • In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
  • Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
  • Combine ingredients for cream and set aside.
  • While cakes are warm poke holes all over with a large fork or skewer.
  • Pour cream mixture over the top of the cakes.
  • Place in the refrigerator for about 5 hours, or overnight is even better.
  • To make the frosting, cream together cream cheese, sugar and extracts until smooth.
  • Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
  • To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
  • Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
  • Place the second layer on top, frost, and top with remaining coconut.

Nutrition Facts : Calories 528 calories, CarbohydrateContent 52 grams carbohydrates, CholesterolContent 65 milligrams cholesterol, FatContent 33 grams fat, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 20 grams saturated fat, ServingSize 1, SodiumContent 331 grams sodium, SugarContent 47 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

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COCONUT CREAM POKE CAKE WITH COCONUT WHIPPED CREAM FROS…
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