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Featured Cookbook
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Pound Cake
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Chiffon Cake
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Cream Cheese Frosting
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Buttercream
Book Description
Some of the cakes date back to his childhood or reach into his family/s Southern Coconut Cake with Fluffy White Frosting and his Grandmother McNair's Cherry Spice Cake with satiny Old-Fashioned Caramel Frosting. Some recipes reflect current food trends, such as delicate Sponge Cake layered with Passion Fruit Curd. And, by coupling the cake recipes with choices from the marvelous selection of frostings, fillings, glazes, and decorations, home cooks can easily create their own dazzling new combinations.
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James McNair's Cakes
Authors: James K. McNair,Andrew Moore
Date: May 1999
ISBN: 0811817687
Publisher: Chronicle Books
Paperback
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A perfect, not overly-sweet finish for many cakes.
Makes about 4 cups.
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1 cup pecans or other nuts (optional)
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3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
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1 pound cream cheese (not fat free), chilled
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2 teaspoons pure vanilla extract
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Pinch of salt
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3 cups powdered sugar, sifted
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Light cream, half-and-half, or milk (not fat free), if needed
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Toast the nuts (if using), then chop finely and set aside.
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In a bowl, beat the butter with an electric mixer at medium speed until soft and fluffy. Add the cream cheese, vanilla, and salt and beat at low speed just until the mixture is smooth and creamy, about 1 minute; avoid overbeating, which makes the cream cheese too thin and runny. Using a rubber spatula, clean the beaters and scrape the sides of the bowl whenever necessary during beating. Add 1 cup of the powdered sugar and beat at low speed just until incorporated. Add the remaining 2 cups powdered sugar and beat just until smooth and spreadable; add a little cream, half-and-half, or milk if the mixture is too thick. Stir in the nuts (if using).
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Use immediately, or cover and refrigerate for up to 3 days; return to room temperature and rebeat if necessary to achieve spreading consistency before using.
VARIATIONS
Caramel Cream Cheese Frosting. Blend 1 1/2 cups cold Caramel Sauce (page 122) or high-quality commercial caramel sauce into the beaten cheese mixture. Reduce the amount of powdered sugar to 1 1/2 cups.
Chocolate Cream Cheese Frosting. Chop 10 ounces finest-quality bittersweet (not unsweetened), semisweet, milk, or white chocolate containing cocoa butter, and melt. Let cool slightly, then blend into the beaten cheese mixture.
Lemon Cream Cheese Frosting. Omit the optional nuts. Add 1 tablespoon finely grated or minced fresh lemon zest along with the butter. Reduce the vanilla to 1/2 teaspoon and add 1/2 teaspoon pure lemon extract, or to taste.
Orange Cream Cheese Frosting. Omit the optional nuts. Add 2 tablespoons finely grated or minced fresh orange zest along with the butter. Add 1/4 cup sour cream or plain yogurt along with the cheese. Reduce the vanilla to 1 teaspoon and add 1/2 teaspoon pure orange extract, or to taste.
Peanut Cream Cheese Frosting. Use chopped peanuts if desired. Substitute creamy peanut butter for the butter.
Tangy Cream Cheese Frosting. Add 1/4 cup sour cream, plain yogurt, or buttermilk along with the cheese.
More From This Book:
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Pound Cake
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Chiffon Cake
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Cream Cheese Frosting
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Buttercream
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