The Best Cake I’ve Ever Had / CREAM CHEESE BUTTERCREAM FROSTING

12 oz [340 g] cream cheese, slightly chilled

3/4 cup plus 2 Tbsp [195 g] unsalted butter, at room temperature

1 cup [120 g] powdered sugar, sifted after measuring

2 tsp vanilla extract

1 cup [200 g] granulated sugar

1/4 cup [60 ml] water

3 egg whites

For The Best Cake I’ve Ever Had

5 egg whites

1/2 cup [120 ml] milk

2 tsp vanilla extract

3 cups [250 g] cake flour

21/3 cups [475 g] granulated sugar

41/2 tsp baking powder

1/2 tsp salt

1 cup [225 g] unsalted butter, at warm room temperature

1 cup [240 g] unsweetened coconut milk

21/2 cups [200 g] sweetened flaked coconut

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