I need a simple recipe for a white cake and butter cream icing

Buttercream - Classic Recipe


Ingredients:


3-1/2 cups sugar


13 large egg whites


3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks


6 tablespoons clear vanilla extract








Favorite White Cake


6 ounces white chocolate, coarsely chopped


1 box plain white cake mix (Duncan Hines preferred)


2/3 cup water


4 ounces butter, room temperature


3 extra-large whole eggs


1 large egg white


1 teaspoon clear vanilla extractI need a simple recipe for a white cake and butter cream icing
Heavenly White Cake








';This is an old recipe I have for a white cake, and it taste very good';








INGREDIENTS


2 3/4 cups sifted cake flour


4 teaspoons baking powder


3/4 teaspoon salt


4 egg whites


1 1/2 cups white sugar


3/4 cup butter


1 cup milk


1 teaspoon vanilla extract


1 teaspoon almond extract








Method


1) Measure sifted flour, baking powder, and salt; sift together three times.








2) In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.








3) Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.








4) Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.























AND FOR BUTTERCREAM ICING




















Special Buttercream Icing








';Ideal buttercream for frosting and borders.';











INGREDIENTS


2 cups shortening


8 cups confectioners' sugar


1/2 teaspoon salt


2 teaspoons clear imitation vanilla extract


6 fluid ounces heavy cream








Method


1) Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.








2) Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.





I need a simple recipe for a white cake and butter cream icing
White Cake


1 cup milk, room temperature


6 egg whites


1 tsp almond extract


1 tsp vanilla extract


2 1/4 cups cake flour


1 3/4 cups sugar


4 tsp baking powder


1 tsp salt


3/4 cup butter (6 oz), softened





Preheat oven to 350 F.


Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.


Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.


Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you're doing this by hand, sift the dry ingredients together and rub in butter).


Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.


Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.


Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.


Serves 12-16.











Buttercream


1 pound unsalted butter, soft and cut into one inch pieces


3/4 cup and 1/4 cup sugar


1/4 cup water


5 egg whites


1/4 tsp cream of tartar





In the bowl of a stand mixer, place egg whites, with cream of tartar and 1/4 cup sugar nearby.


Heat 3/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium high heat until sugar is dissolved. When sugar reaches 230F on a candy thermometer, turn mixer on medium high. When egg whites are frothy, add cream of tartar. Gradually add the 1/4 cup sugar. When egg whites begin to form soft peaks, turn the mixer down to medium low and begin to drizzle in the boiling sugar mixture (which should be at approximately 245-250F, firm ball stage). When all of the hot sugar is added, turn the mixer up to medium high and beat until the bowl is no longer warm to the touch. Add the butter one lump at a time and continue beating until mixture is smooth and fluffy, approximately 12-20 minutes. It will look rather like ricotta cheese for a while - just keep beating!


Once it is smooth, stir in flavorings, if desired.


Keep at room temperature - do not refrigerate.


Makes enough to frost one 2 or 3 layer, 8, 9 or 10 inch cake.
A Quick And Easy White Cake


2 cups flour


1 1/3 cups sugar


3 teaspoons baking powder


1 teaspoon salt


3/4 cup vegetable shortening


1 1/4 cups milk


2 teaspoons vanilla


3 egg whites


Directions


Heat oven to 350F degrees. Grease and flour 9x13 pan. Combine dry ingredients in mixing bowl. Beat in shortening. Add milk and vanilla.


Beat for 2 minutes. Beat in egg whites, beat until very smooth. Bake for 35 minutes, or until done.





Butter Fluff Icing


1 cup milk


5 tablespoons all-purpose flour


1 cup granulated sugar


1/2 cup butter


1/2 cup creamed shortening


1 teaspoon real vanilla


Directions


Thicken milk and flour over medium heat. Once thickened, remove to cool. Next, mix sugar, shortening, vanilla with the flour/milk mixture. Beat until fluffy and creamy.





nut






butter cream frosting. A pound of powdered sugar to a half cup of fat which is usually vegetable shortening and butter in the cooler winter months use more butter in the warmer summer months more shortening .. This is thinned with water, vanilla, a little corn syrup and some brandy or cognac to cut the sweetness. Also a pinch of salt. The artificial vanilla seems to also bring the sweetness factor down a notch compared to real vanilla. This can also be flavored with lemon extract or almond etc. to match your filling flavors.
Publix