Recipes

Buttercream

Here are some simple, basic recipes to get you started.

Buttercream Frosting – By Divya

 

Ingredients:

• 4 egg yolks
• 1/3 cup sugar
• 2 Tbs. brandy
• 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
• 1/2 tsp. vanilla extract  

Directions:

In the top pan of a double boiler or a heatproof bowl placed over but not touching simmering water, combine the egg yolks, sugar and brandy. Whisk until very thick and pale, about 4 minutes. Remove the pan or bowl from over the water and let cool to room temperature.

In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes.

Use the frosting immediately, or cover and refrigerate overnight. Before using, let stand at room temperature until softened, and then beat with an electric mixer set on high speed until smooth and fluffy.

Makes about 1 1/2 cups.

 

Pound Cake

 

Pound Cake- by Gitu

Yield: 5 lb.

Ingredient                                                                       Amount    

Butter                                                                         1 lb.      4 oz.    

Sugar                                                                          1 lb.      5 oz.    

Eggs                                                                            1 lb.                 

Vanilla extract                                                                        ½  oz.  

Orange zest                                                                             ½  oz.

Salt                                                                                          ½  tsp. 

Pastry flour                                                                1 lb.      4 oz.    

Baking powder                                                                        ¾  tsp. 

Sour cream                                                                          4 ½  oz.    ___

Total amount                                                             5 lb.      3 oz

Method

On low speed, cream butter and sugar.

Scrape.  Place on medium speed and incorporate air.

Mix together eggs, vanilla, and orange zest. Add to butter mixture on medium speed gradually. (25%)

Scrape bowl and paddle after each addition of eggs.

Sift dry ingredients. Add to mixture all at once. Place softened sour cream on top. Mix on low speed until incorporated.

Place 1 lb. 12 oz. of pound cake mixture in a lined loaf pan (10 oz. for the small foil loaf pans).

Bake at 350°F