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Š 2023 TikTok

whipitlikebutter

Whipitlikebutter

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YouTube: Whip it like Butter www.whipitlikebutter.com

Cream Cheese Pound Cake 😋😋

Ingredients
For the cake:
3 c cake flour- sifted
3 c granulated sugar
8 ounces cream cheese- room temperature
1 ½ c unsalted butter (3 sticks)- room temperature
6 whole eggs- room temperature
2 tbsps vegetable oil
½ teaspoon salt
2 tsps vanilla extract
2 tsps almond extract
For the icing:
8 ounces cream cheese- room temperature
½ c unsalted butter (1 stick) - room temperature
4 c powdered sugar
2 tsps vanilla extract
⅛ teaspoon (pinch) of salt
Instructions
To make the cake:
Preheat your oven to 325 degrees.
Using a hand or stand mixer, blend the butter, oil and sugar together on medium speed until creamy.
Add the cream cheese and mix until combined.
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Next, add the almond and vanilla extract and salt and mix.
Mix in the flour ½ c to 1 c at a time on low speed until combined.
Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
Spray a 12-cup bundt pan with non-stick spray.
Pour the batter into the pan and spread it evenly.
Bake for about an hour and 15 minutes.
The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.
Allow the cake to continue to cool on a wire rack before adding the icing.
To make the icing:
Using a hand or stand mixer, mix the butter and cream cheese until well blended.
Then add the vanilla extract and salt.
Next on slow speed, add the powdered sugar about a ½ c at a time until well blended and creamy.
Decorate the cake with the glaze however you desire, top with fresh strawberries and serve.
#creamcheesepoundcake #poundcake #bundtcake #poundcakerecipe #bundtcakerecipe #dessert #cake
Peach Cobbler Egg Rolls!
1 large (12 ounce) can of sliced peaches in heavy syrup
½ c (1 stick) of unsalted butter
Âź c dark brown sugar
Âź c granulated sugar
1 ½ tsps cinnamon
½ tsp nutmeg
2 tsps vanilla
1 tbps cornstarch
1 quart vegetable oil
1 package egg roll wrappers
½ c granulated sugar
1 tablespoon cinnamon
2 c powdered sugar
2-3 tbsps (whole) milk
1 tablespoon flour
2 tbsp water

Melt the stick of butter over low-medium heat.
Then add the brown sugar (Âź c) and granulated sugar (Âź c) and whisk together.
Whisk the cinnamon and nutmeg into the mixture.
Add the peaches including the syrup and stir together.
Bring to a simmer and cook for approximately 15 minutes to soften the peaches.
Add the vanilla and mix.
Add 6 tablespoons of the juice from the mixture to the cornstarch and stir quickly until combined.
Pour the mixture into the saucepan and stir together.
Allow to simmer for approximately 2 more minutes.
Remove the mixture from the heat and sit to the side and allow to cool for about 10 minutes.
To make the egg roll sealer, mix the flour and water together.
Prepare the egg rolls one at a time, by first brushing the inside edges of the egg roll wrapper.
Add 4 of the peaches (some of the juice will automatically come with the peaches) to the center of the egg roll wrapper.
Fold according to the package instructions or see the video for instructions.
Then add the egg roll to another wrapper to prevent juice spillage.
Once you get halfway through rolling all of the egg rolls, pour the oil into a large sauce or frying pan and heat over medium heat.
Prepare a paper towel-covered dish and in a separate dish mix the (1 tbsp) cinnamon and (½ c) of granulated sugar together.
Once done preparing the egg rolls, fry about 3-4 egg rolls at a time turning periodically until the egg rolls are golden brown.
Remove the egg rolls from the oil, place them on a paper towel-covered dish then immediately start rolling the egg rolls into the cinnamon sugar.
To prepare the powdered sugar drizzle, add the milk to the powdered sugar and mix together until combined.
Drizzle over the egg rolls as desired!

#peachdesserts #peachrecipes #peaches #whipitlikebutter
Marble Pound Cake!
Ingredients

For the cake:
3 c all-purpose flour (sifted)
2 ½ c granulated sugar
1 c buttermilk - room temperature
1 c (2 sticks) of unsalted butter - room temperature
5 whole eggs - room temperature
2 tsps vanilla extract
1 teaspoon baking powder
½ tsps salt 

For the swirl:
⅔ c unsweetened cocoa powder
½ c (whole) milk

Instructions
Combine the flour, baking powder, and salt and sit it to the side.
Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy, light and fluffy (approximately 5 minutes).
Next, add the vanilla and mix.
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Using a spoon or spatula, scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. 
Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
Pour half of the mixture into a separate bowl for the swirl.
Add the cocoa powder and milk to the bowl and mix until combined.
Spray a 10-cup bundt pan with non-stick spray.
Using an ice cream scoop or Âź cup measuring cup, alternate dollops of vanilla and chocolate cake batter into the bundt pan.
Use a knife or similar, swirl the batter in an S pattern. Continue to alternate between plain and chocolate batters until both batters are gone.
Place the cake in the oven, set the oven to 325 degrees, and bake for about an hour to an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack.
Serve and enjoy!

#marblepoundcake #marblebundtcake #marblecake #poundcake #bundtcake #bakeme #cake #cakerecipe #poundcakerecipe #bundtcarecipe
This Buttermilk Pound Cake is amazing with a size of vanilla ice cream!

Ingredients
For the cake:
3 c All-purpose flour (sifted)
2 c granulated sugar
1 ½ c (3 sticks) unsalted butter- room temperature
1 ½ c buttermilk- room temperature
5 whole eggs- room temperature
½ teaspoon baking powder
½ teaspoon salt
2 tsps vanilla extract
1 teaspoon almond extract

For the glaze:
½ c (1 stick) of unsalted butter - melted
2 c powdered sugar
3-4 tbsps milk
1 teaspoon vanilla
Instructions
To make the cake:
Combine the flour, baking powder, and salt and sit to the side.
Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy (approximately 2 minutes).
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Next, add vanilla and almond extracts.
Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.
Set the oven to 325 degrees and bake for about an hour and 20 minutes.
The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 20 minutes before inverting the cake (flipping it out of the pan).
To make the glaze:
In a bowl, whisk together the butter, powdered sugar, milk, and vanilla. Pour the glaze over the cooled cake.
Serve and enjoy!
#buttermilkpoundcake #buttermilkbundtcake #buttermilkcake
#desserts #dessertrecipe #bakeme #blacktiktokcooks #bundtcake #poundcake #bundtcakerecipe #poundcakerecipe #whipitikebutter
Condensed Milk Pound Cake full video

For the cake:
3 c of all-purpose flour (sifted)
2 c of granulated sugar
1 ½ c (3 sticks) of unsalted butter- room temperature
14 oz. of condensed milk
5 whole eggs- room temperature
½ teaspoon of baking powder
½ teaspoon salt
2 tsps of vanilla extract
1 teaspoon of almond extract

For the simple syrup:
ž c of granulated sugar
ž c of water

Instructions
Steps to make the cake:
Preheat your oven to 325 degrees.
Using a hand or stand mixer, begin creaming the butter and slowly add the sugar to the butter. Mix until light and fluffy (approximately 2-3 minutes).
Next, add the condensed milk and mix until combined.
Then, add the extracts and mix.
Then add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
Next, combine the baking powder, salt, and flour. Then, add the flour mixture one cup at a time to the batter.
Pour the batter into the pan and spread the top of the batter evenly. Bake the cake for approximately 1 hour and 30 minutes. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
Allow the cake to cool for approximately 20 minutes before inverting it (flipping it out of the pan) onto a wire rack to complete the cooling process.
To make the simple syrup:
Add the water and sugar to a small saucepan, whisk the ingredients together, and bring the mixture to a boil. Once the sugar has dissolved remove the syrup mixture from the heat.
Allow the syrup to cool, then apply it to your cake using a pastry brush or similar. (The syrup will have a watery consistency and will not be thick).
Allow the cake to dry and cool before serving. Store any remaining syrup in the refrigerator for three weeks.
#condensedmilkpoundcake #poundcake #bundtcake #bundtcakes #poundcakes #bakeme #blacktiktokbaker #poundcakequeen #whipitlikebutter
How to make a Whipping Cream Pound Cake Full Video
#whippingcreampoundcake
#whippingcreambundtcake #bundt #bundtcake #poundcake

Ingredients
3 c all-purpose flour (sifted)
2 c granulated sugar
1 ½ (3 sticks) of unsalted butter- room temperature
1 ½ c whipping cream - room temperature
5 whole eggs- room temperature
½ tsp baking powder
½ tsp salt
2 tsps vanilla extract
1 tsp almond extract
Instructions
Combine the flour, baking powder, and salt and sit to the side.
Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy (approximately 2 minutes).
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Next, add the vanilla and almond extracts.
Mix in the flour 1 c at a time, alternating with the whipping cream, beginning and ending with the flour.
Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.
Set the oven to 325 degrees and bake for about an hour and 20-30 minutes.
The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 20 minutes before inverting the cake (flipping it out of the pan).
Allow the cake to cool, serve and enjoy!
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