This past weekend we celebrated my dear friend Christine’s birthday. My job was to make the cake. She LOVES raspberries so I made a yellow cake with raspberry frosting. The cake was the BEST yellow cake I have ever made. It was moist and dense with a lovely vanilla flavor. I made the Wilton Buttercream icing that I usually do for “birthday cakes” and just added 1/2 cup of seedless raspberry jam. I also placed fresh raspberries in the middle and on top. It was spectacular! I think Christine was happy.
The America’s Test Kitchen Family Cookbook
1/2 c. butter1 tsp. vanilla4 c. sifted confectioners’ sugar (approx. 1 lb.)2 tbsp. milk
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, the icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results keep in refrigerator when not in use. Yield: 3 cups.
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