whipitlikebutter
Whipitlikebutter
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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
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
Have you ever made homemade butter?
Ingredients
2 c heavy cream
Instructions
Place the heavy cream into your stand mixer bowl.
Start by mixing at a moderate speed. (I started at a four.) Mix until the cream separates into butter and buttermilk. (You may need to reduce the speed to a two once the separation starts. This process can take fifteen to twenty minutes.)
Remove the butter and form it into a ball.
Pour cold water over the butter and squeeze or press the butter to remove any excess buttermilk.
Drain any remaining water from the butter.
Transfer the butter to an airtight container and refrigerate until ready to use.
#homemadebutter #butterfromscratch #butter #whippedbutter #homemade #madefromscratch #whipitlikebutter
Ingredients
2 c heavy cream
Instructions
Place the heavy cream into your stand mixer bowl.
Start by mixing at a moderate speed. (I started at a four.) Mix until the cream separates into butter and buttermilk. (You may need to reduce the speed to a two once the separation starts. This process can take fifteen to twenty minutes.)
Remove the butter and form it into a ball.
Pour cold water over the butter and squeeze or press the butter to remove any excess buttermilk.
Drain any remaining water from the butter.
Transfer the butter to an airtight container and refrigerate until ready to use.
#homemadebutter #butterfromscratch #butter #whippedbutter #homemade #madefromscratch #whipitlikebutter
Ingredients
1 c buttermilk
1 c granulated sugar
½ c unsalted butter- melted
3 whole eggs- whisked together
1 tablespoon lemon juice
1 teaspoon vanilla
3 tbsps all-purpose flour
⅛ teaspoon nutmeg (optional)
Instructions
Preheat your oven to 350 degrees.
Remove the pie crust from the freezer and allow it to stand on the counter (for at least 10 minutes).
In a bowl, first, whisk the sugar and melted butter until combined.
Then add the eggs and flour to the bowl and whisk until combined.
Add the vanilla, lemon juice, and buttermilk and whisk together.
Add the nutmeg and mix (optional).
Pour the mixture into the pie crust.
Bake the pie for 45 minutes or until browned.
Remove it from the oven and allow it to cool before serving.
#buttermilkpie #buttermilk #pie #pierecipe #dessertrecipe #bakeme #whipitlikebutter
1 c buttermilk
1 c granulated sugar
½ c unsalted butter- melted
3 whole eggs- whisked together
1 tablespoon lemon juice
1 teaspoon vanilla
3 tbsps all-purpose flour
⅛ teaspoon nutmeg (optional)
Instructions
Preheat your oven to 350 degrees.
Remove the pie crust from the freezer and allow it to stand on the counter (for at least 10 minutes).
In a bowl, first, whisk the sugar and melted butter until combined.
Then add the eggs and flour to the bowl and whisk until combined.
Add the vanilla, lemon juice, and buttermilk and whisk together.
Add the nutmeg and mix (optional).
Pour the mixture into the pie crust.
Bake the pie for 45 minutes or until browned.
Remove it from the oven and allow it to cool before serving.
#buttermilkpie #buttermilk #pie #pierecipe #dessertrecipe #bakeme #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 ¼ 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
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 ¼ 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
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:
¾ c of granulated sugar
¾ 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
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:
¾ c of granulated sugar
¾ 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!
#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!