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For Caitlin’s 2nd birthday cake I made a cake and cream cheese frosting flavored with the Strawberry Freeze-Dried Fruit Powder. You can see the finished product on my Minnie Mouse Trouble – Caitlin’s 2nd Birthday blog post.
This picture shows just how much she loves Minnie Mouse!
The cream cheese frosting flavored with the fruit powder was fantastic! My daughter said she felt like she was eating fresh strawberry short cake.
This is the first time I’d flavored a cake and frosting with the fruit powders. I feel like some of the powder flavor cooked out of the cake and it turned less pink than I would have liked. I will have to try it with a different cake recipe since my butter was fairly yellow and this recipe uses the egg yolks, which adds yellow also.
Room temperature butter means the butter should only give slightly when pressed with index finger. Also, getting the eggs to room temperature keeps the creamed mixture from curdling when the eggs are added.
Yield: 12 servings
Source: Sharon E. Russell
Preheat oven to 350°F/180°C/Gas Mark 4 and place oven rack to middle position. Grease and flour two 8 or 9 inch cake pans or line 24 muffin tins with paper liners.
In the bowl of your electric mixer fitted with a paddle attachment or in a medium bowl using a hand mixer beat the room temperature butter and the sugar. Start the mixer at low speed. When the sugar is incorporated, slowly increase the speed to medium-high. Make sure to keep the sides of the bowl scraped. This process takes about 5 minutes to get a good fluffy texture and the mixture will lighten.
Beat in the eggs, one at a time until completely incorporated, then stir in the vanilla.
Sift flour, baking powder, salt, egg white powder and fruit powder in a medium bowl.
When using the different flavors of fruit powder the weights for a tablespoon are different depending on the powder. This is okay if you don’t get it exact since a little difference in flavor and color will not change the texture of your finished product.
Turn the mixture to low speed. Add one-third of the flour mixture to the creamed mixture. Then one-third of the milk. Repeat two more times, ending with the milk.
Mix just until the batter is smooth. Do not over beat or your cake will come out tough.
Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch or a toothpick inserted in the center comes out clean.
Source: Sharon E. Russell
With a whisk attachment on an electric mixer cream the butter and cream cheese together until nice and smooth with no lumps. Continue to beat until fluffy.
Butter that has more yellow color will require a little more powder to achieve a clear pink.
Add the confectioners’ sugar, one cup at a time, beating well after each addition.
Scrape down the sides of the bowl.
Add the desired flavor of freeze-dried fruit powder and vanilla extract and beat on high speed until the frosting is light and fluffy.
This frosting is easier to spread if used right away but can be stored and brought back to room temperature and whipped before using.
