WHIPPING COM RECIPES

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WHIPPING CREAM POUND CAKE RECIPE | ALLRECIPES



Whipping Cream Pound Cake Recipe | Allrecipes image

Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.

Provided by Toni Wiggins

Categories     Desserts    Cakes    Pound Cake Recipes

Total Time 3 hours 10 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 1 10-inch tube pan

Number Of Ingredients 8

1 cup butter, room temperature
3 cups white sugar
6 eggs, room temperature
3 cups cake flour
1 cup heavy cream, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon confectioners' sugar, for dusting

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.

Nutrition Facts : Calories 487.2 calories, CarbohydrateContent 68 g, CholesterolContent 137.9 mg, FatContent 21.8 g, FiberContent 0.5 g, ProteinContent 5.7 g, SaturatedFatContent 12.9 g, SodiumContent 130.5 mg, SugarContent 43.7 g

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WHAT'S THE DIFFERENCE BETWEEN HEAVY CREAM, LIGHT CREAM ...
2018-02-13 · The difference between half-and-half, whipping cream, heavy cream, and the rest, then, just comes down to fat content, though the exact definitions might differ from country to country since it is usually the government making these distinctions. But understanding those differences in milkfat will help you understand why one type of cream might be slightly better for certain recipes than ...
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