PEACH BUTTERCREAM FROSTING
Delicious buttercream frosting is made up of - you guessed it - butter! Because it is the key ingredient, be sure and use a high-quality butter - one that tastes great and has a high fat, low water content. Great layer cakes are judged not just on the tenderness and taste of the cake layers, but on the smooth, rich flavor and texture of the frostings. To make this peach buttercream even more amazing, we added an important step: browning your butter. Browned butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids a golden brown, while also cooking out any water present in the butter. Browned butter has a nice toasty flavor, with a deeper, richer, more intense flavor than melted or clarified butter. Once your butter has browned, immediately remove it from the heat and pour into a freezer-safe bowl. Scrape out all the flavor-filled brown particles that may be on the bottom of the pan.
Provided by Pam Lolley
Categories Peach
Time 1h50m
Yield About 7 cups
Number Of Ingredients 6
Steps:
- Cook butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 8 to 10 minutes. Immediately remove pan from heat, and pour butter into a small freezer-proof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.
- Meanwhile, process peaches in a food processor until completely smooth. Pour peaches through a fine mesh strainer into a bowl, and discard solids. Place strained peaches in a small heavy saucepan over medium. Cook, stirring often, until reduced to 1/2 cup, 10 to 15 minutes. Cool completely, about 20 minutes.
- Beat together cooled butter and salt with a heavy-duty stand mixer on medium speed until creamy. Gradually add powdered sugar alternately with reduced peaches (about 6 tablespoons), vanilla, and 8 tablespoons milk, beating well after each addition. If needed, add up to 1 additional tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
PEACH CAKE WITH SOUR PEACH FROSTING
A peachy cake gets its fruity flavor from peach gelatin and peach candies and its ease in prep from a cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round cake pans (do not use cooking spray); lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter between pans.
- Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (Add additional 1 teaspoon water if needed to make frosting spreadable.)
- On serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake gently with serrated knife. Store loosely covered.
Nutrition Facts : Calories 500, Carbohydrate 83 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 66 g, TransFat 0 g
PEACH CAKE WITH CREAMY PEACH ICING
This is the moistest peach cake I have ever tasted. I think you will love this. I was invited out to a Easter buffet yesterday and I had to quickly find the owner so I could share this. I love sharing good recipes!
Provided by Jill Cooks
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- 1. Cake: Combine peaches, sugar and orange juice and set aside. In large bowl combine cake mix and pudding mix. Stir in milk, eggs and oil. Beat with electric mixer for 2 minutes at medium speed.
- 2. Drain peaches.
- 3. Pour 1/2 of cake batter into greased and floured 13x9 pan. Arrange peach slices over top and cover with remaining cake batter.
- 4. Bake at 350 until tested done, about 35-45 minutes. Let cool in pan 15 minutes before removing to serving platter.
- 5. Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine cream cheese, butter, vanilla and powdered sugar. Beat well. Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid. Spread over cooled cake.
PEACH CAKE WITH CREAM CHEESE FROSTING
Make and share this Peach Cake With Cream Cheese Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
- In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
- In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
- Add to the egg mixture and beat until just combined; the batter will be sticky.
- With a spatula or wooden spoon, fold in the peaches and nuts.
- Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
- Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
- The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
- Gradually add the powdered sugar and ginger; beat until smooth.
- Apply the frosting to the cooled cake.
- Cut into thick slices and serve.
Nutrition Facts : Calories 620.6, Fat 31.2, SaturatedFat 8.1, Cholesterol 85, Sodium 316.5, Carbohydrate 82, Fiber 1.3, Sugar 61.6, Protein 5.5
PEACH POUND CAKE
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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