Again, this tastes JUST LIKE what Baker’s Bakery in Parma uses on their Date Nut Cake. It’s not my favorite, but my wife loves it…I love my wife…therefore…
Baker's Bakery (Not!) White Frosting for Date Nut Cake
- 2/3 Cup butter at room temperature try to get butter that isn't too yellow
- 5 ounces powdered sugar (it will be about a cup sifted)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt (if you use salted butter you can skip this)
- 3-4 Tablespoons warm water
Put the butter, sugar, salt and vanilla extract in the mixer bowl of your mixer. I use the whisk attachment on my Kitchenaid because we're going to fluff this up. Turn the mixer on low until everything comes together. Yes, it is thick right now. Turn the mixer to medium and add the water one tablespoon at a time until you have 3 Tablespoons added. Turn the mixer up to high to make the frosting light and fluffy. If it is still too thick, add another Tablespoon of water.
This recipe makes enough to frost one layer. If you double the cake recipe, double this recipe also.
If you use "normal" brown vanilla extract, this frosting will not be white, but more of an off-white, or ecru (yes, that's a color). You can get clear vanilla extract, but I don't worry about it. I care what the cake tastes like more than what it looks like. I'm a guy.
2 Replies to “White Cake Frosting”
Help! The amount of shortening isn’t in the recipe, just in the instructions. How much shortening should I use?
Sorry for not catching this sooner. The original of this had shortening in the recipe. I later found out from one of the daughters of Baker’s Bakery that it was all butter. I had assumed shortening because of the whiteness of the frosting, but if you get uncolored butter (as in commercial bakery) the butter will be nearly white.
So…no shortening. Or you could substitute some of the butter for shortening