Vanilla Pound Cake With Butter Cream Frosting
Prepared this cake for one of my dear friend's Birthday.. This Butter Cream Frosting is best frosting to begin with. You just need Butter, Sugar and Milk.. Its very easy to prepare..
Here goes the recipe..
Ingredients:
Sugar - 2 cups
Butter - 1 cup
Vanilla Essence - 1.5 tsp
Cold Milk - 4 tbsp
Red Food Color - 1/2 tsp
Procedure:
- keep the vessel in which you are going to prepare frosting and beater hook in fridge for atleast an hour.
- Powder sugar.
- After an hour take out vessel, hook and start whipping the Butter. And when its fluffy add Powdered sugar and vanilla Essence.
- Whisk well.. After some five minutes, add cold milk and start whisking again.
- The frosting should be of free flowing consistency. If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk.
- Since i wanted to prepare Rose color frosting, i have added little Red Color
- Take the Vanilla Pound Cake in a plate. Cut the cake into two layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
- Take a plate in which you are going to serve cake. Add frosting to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
- Spread a good ½ inch layer of frosting to it.
- Now the second layer, keep it upside down .Take a big dollop of frosting and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
- Keep the cake in freezer for 10 mins.
- Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe in circular motion to make rosettes.
- Freeze the cake for some time and serve after the frosting has been completely set.
