“Desserts” Spelled Backwards

This picture pretty much defines my life at the moment. I’ve been using baking as a coping mechanism, and since the cake from last wednesday is long gone, I made it again! Same cake, but with upgraded icing. This one is more work, but 100% worth the effort.

As a kid I wasn’t much of an icing fan, I always scraped most of it off and plopped it onto the plate of my little brother, who always received the extra helping of sugar happily. These days, I’m a bit more hit and miss. I’ll devour a good icing, but the thick, sickly sweet kind found on grocery store sheet cakes will never have a place in my heart. That’s right folks, I’m an icing snob and proud of it!

I think the Alice in Wonderlandesque message reflects my current state of mind. Yeah? This icing is light and creamy, sweet but not over the top. It lets the cake itself take the centre stage. The measurements listed will make enough for the Everyday Chocolate Cake, or any other round (eightish inches) two layer cake.

Anyway, I think I’ll go fall asleep in my clothes now read a textbook and do some sit-ups.

Whipped Buttercream Icing
Adapted from epicurious

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup whipping cream
1/4 cup sifted flour
1-1/2 tbsp vanilla extract

Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or 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.

In a small saucepan, combine 1/4 cup of the cream and the flour and whisk until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup cream, whisking constantly, and cook until the mixture comes to a low boil. Then reduce the heat to low and keep whisking for a few more minutes, until 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 it and get small lumps, try to whisk vigorously to get them out, or pass the mixture through a fine-mesh sieve.) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool.

Once the cream mixture has thickened, set it aside to cool to room temperature. You can stick it in the freezer to rush the cooling.

With the mixer on low speed, slowly pour the cream mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add vanilla to combine. Stick in the fridge until you’re ready to use.

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