Monday, August 2, 2010

wedding cake + whipped buttercream frosting

So, I don't make wedding cakes.
I never have and I probably won't.
My mom's friend makes wedding cakes for local friends around town and I convinced her to give me her recipe.  I was shocked at how easy it was!  And it really does make some fantastic wedding cake.
Plain, vanilla, wedding cake.  Nothing fancy here.  
But, I use this as my go-to white cake because it's so creamy and moist.
And add some whipped buttercream frosting?  Mmmmm....

Mrs. Ford's Wedding Cake + Whipped Buttercream Frosting
Serves...a lot, cuz it's rich :)
1 white cake mix (Duncan Hines works the best)
1 1/3 cups whole milk
2 tablespoons vegetable oil
3 large eggs (or 4 eggs whites)
1 container of thawed Cool Whip
2 teaspoons vanilla
2 sticks butter, softened
1 cup sugar
1 cup whole milk
1/4 cup all-purpose flour
1 1/2 tablespoons vanilla
Preheat your oven to 350*.
Grease and flour two 8" cake pans and set aside.
Combine the cake mix, milk, oil, and eggs with a hand mixer on low, for about 30 seconds.  Scrape down the sides and beat on medium for about 2 minutes.  

Fold in the Coop Whip and the vanilla and pour into cake pans, evenly.

Bake for 28-30 minutes until done.  Remove from pan and cool while making the frosting.

Cream the butter on medium speed with a hand mixer until soft, about 30 seconds.  Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.  Stop the mixer occasionally to scrape down the sides of the bowl and beat again.

Sift the flour into a small saucepan and combine 1/4 cup milk with the flour and the vanilla.  Whisk together until there are no lumps.  Over medium heat, slowly add the remaining 3/4 cups milk, whisking constantly and cook until the mixture comes to a low boil.  
Reduce the heat to low and continue mixing until the mixture starts to thicken slightly.  
When the mixture starts to thicken, immediately remove the pan from the heat but keep stirring.  After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own.  
If you overheat the mixture and find that you have some lumps, pass the mixture through a fine mesh strainer. Allow the mixture to cool to room temperature.

With the mixer on low speed, slowly pour the milk mixture into the butter and sugar mixture.  Increase the speed to medium and beat until the frosting is light and fluffy, about 3 to 5 minutes.

Frost the cooled cake with the frosting and enjoy! 

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