I’m not gonna lie; this is an ambitious cake with many components which you may decide to make only parts of. I recently made this for both my nephews graduation party. The oldest graduated from college, and the younger graduation from high school, so excuse my not so great pictures as I only spent a few minutes taking pictures of the cake at the party.
I love nothing more than a good three layer dramatic cake. Of all the things I make- 3 layer cakes are still my favorite. If you love the taste of pina colada, then this is the cake for you. As I always say, make it your own. If you decide you want to leave out the curd filling and just make a coconut cake with a simple filling, then by all means. I have made this cake many times with different variations. I will also give the variation for this cake in 2 layers at the end of the post for those who want just a 2 layer cake. If you can find the large flake unsweetened coconut- it is an especially elegant cake; Bobs Red Mill makes a good version of the large flake coconut if you can find it. Another variation is to fill it with store bought lemon or lime curd. Dickensons makes a great lime curd if you can find it. Since I cover the cake with sweetened coconut I purposely leave the coconut buttercream on the subtle side. If you like a real full on coconut taste you may also decide to flavor all of the buttercream with more coconut extract. Just play around with it- by adding a little at a time until you like the taste. The cake takes a while to make and assemble, so when I am planning to make it- I like to make the syrup, pineapple curd and the buttercream the day before to save time. Just keep all 3 components chilled overnight.
* If you don’t like the visible flecks of vanilla bean in the frosting then you can use vanilla extract instead. I personally like the flavor of the vanilla bean paste over the vanilla in this buttercream as it adds a more pronounced flavor.
Pina Colada Cake
recipe: adapted from Donna Hay
300 gms Fresh Pineapple, chopped coarse
2 tsp. lemon juice
3 egg yolks
2 Tbsp. cornstarch
1/2 Cup caster (superfine) sugar
150 gms unsalted butter, cut into tablespoon pieces.
In a food processor or vitamix, or super powered blender; process the pineapple until smooth. Strain pineapple directly into a small saucepan. Add in the lemon juice and stir with a heat proof spatula. Add in the sugar, egg yolks and cornstarch and stir vigorously or whisk to combine. Place over medium heat and stir continuously with the spatula or non metal whisk until thickened; about 6-8 minutes. Remove from the heat and whisk in the butter in pieces. Place in a bowl and cover directly with plastic wrap over surface. Chill until ready to use. Makes about 1 1/2 Cups; you will have a little left over. The curd will keep in the fridge for up to one week.
Rum Cake Syrup
1/2 Cup sugar
3/4 Cup water
2 Tbsp. dark rum
1. In a small saucepan, combine the sugar and water to a boil, stirring to ensure sugar dissolves. Remove from heat and stir in rum. Set aside to cool at room temperature while you prepare the cake. Note: you can also prepare this a day or two ahead and keep in refrigerator to chill. Makes about 1 cup and you will have some leftover.
Coconut three-Layer Cake
4 3/4 + 2 Tbsp. Cake Flour
1 1/2 Tbsp. baking powder
1 tsp. salt
1 1/2 Cup unsalted softened butter (3 sticks)
2 1/4 Cup sugar
9 egg whites (if using liquid egg whites from a carton- use 1 1/2 cups liquid measured)
zest of one lemon- finely grated/zested
2 tsp. vanilla or vanilla bean paste. (I like to use the paste)
1 tsp. coconut extract
1 Cup (full fat) coconut milk [shake several times before opening]
1 Cup whole or 2 % milk
1 Cup sweetened flake coconut + more for covering sides and top of cake.
1. Preheat oven to 350° F. Prepare three 9 inch cake pans by spraying with nonstick baking spray and lining with parchment circles, then spray lightly again.
2. Whisk first 3 ingredients in a medium bowl and set aside. In bowl of stand mixer cream together the butter and sugar until fluffy; about 2-3 minutes. Mix coconut milk and whole milk in a 2 cup glass measuring cup, set aside. Add egg whites to butter sugar mixture one at a time or slowly if using liquid whites; stopping frequently to scrape down bottom and sides of bowl. Add extracts and mix. Note: mixture will look really loose and curdled (this is okay and normal)- it will come together in the end. In 3 additions on medium speed, alternate adding 1/3 of the flour mixture with 1/3 milk mixture starting an ending with flour mixture. Fold in sweetened coconut with a spatula. Divide batter equally between the three pans.
3. Bake at 350° F for about 25 minutes or until cake pulls away from sides and a wooden skewer comes out clean. Be careful not to over bake. It’s okay if you get a few moist crumbs on skewer. Let pans cool on a wire rack until completely cool, then flip out cakes.
Vanilla Bean & Coconut Swiss Meringue Buttercream
6 egg whites (note: I do not use liquid egg whites for this)
1 1/2 Cups sugar
5 sticks unsalted butter, room temp (slightly softened)
2 tsp. vanilla bean paste
1/2 tsp. (+ more to taste) coconut extract
In a medium to large saucepan place an inch of water. In the bowl of your stand mixer place the egg whites and sugar. Place the bowl directly over the pan of water and bring water to a simmer; whisking continuously. Whisk the whites and sugar until mixture is 160 degrees F. If you don’t have an instant read thermometer- just heat until you no longer feel any sugar granules and mixture is warm to touch. Remove bowl; wipe off the bottom of any water and place on mixer with whisk attachment. Whisk on medium high speed until a meringue forms and is shiny and stiff; about 5 minutes. Continue to whisk until the bottom of the bowl is no longer warm. Reduce speed to medium and add in one tablespoon of butter at a time until buttercream is smooth. Stop as necessary to scrape down sides and bottom to ensure you are getting on the meringue mixed in. NOTE: It will go through a grainy curdled phase- but don’t worry (this is normal) it will come together- just keep adding in the butter and continue to whip. Once smooth, stop and remove about 1 1/2 cups and place in a bowl large enough to mix. Mix the 1 1/2 cups of buttercream with the coconut extract, then set aside. Mix the remaining buttercream with the vanilla bean paste until all the paste is incorporated.
1. Trim off cake tops with a large serrated knife to level any domed tops. Flip cakes over and also shave off a thin layer of the cake that has turned brown; this helps the syrup soak in a bit more.
2. Place a small dollop of buttercream onto a cardboard cake round. This helps “glue” the cake, so as not to slide while assembling. Place one cake layer down over the dollop of buttercream, being careful to center on cardboard round. Brush cake liberally with the rum syrup. Frost this first layer with the coconut buttercream, until buttercream is level and smooth.
3. Prepare a second cake layer by brushing with syrup and carefully flipping cake over so syrup soaked side rests over the coconut buttercream. Brush the top side of cake also with syrup. Place a generous amount of the pineapple curd over the cake layer and smooth to the side of cake leaving about 1/2 inch boarder as curd will spread a bit. If you want extra assurance; you may pipe a border of vanilla buttercream (about 1/2 inch tall) along the outside edge border of the cake and place the pineapple curd inside the piped boarder. If you like a thicker layer of curd this is a way to get a thicker layer without having to worry about it seeping out the sides of the cake. If you don’t have a piping bag you can simply use a plastic ziplock bag and snip off one of the corners and pipe that way. If find I like this way (using the piped border) as some of the curd tends to soak into the cake after assembling and you can get a thicker layer of curd this way.
4. Brush the third and final layer of cake with syrup and place it soaked side down over the curd layer. Brush the top layer of the cake also with syrup and spread a thin layer of vanilla buttercream over the top and sides of cake to “crumb coat”. Place the crumb coated cake into the fridge for 30 minutes. Frost the cake top and sides with remaining vanilla buttercream until smooth and cover top and sides of cake with flaked coconut. Keep cake chilled in refrigerator. Remove cake about 1 hour before ready to serve to come to room temperature. Store any remaining cake in the refrigerator.
For a 2 layer cake: Follow directions as above but reduce amounts as per below and prepare two 9 inch cake pans and bake as above. Prepare a 5 egg white buttercream.
3 1/4 Cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 Cup unsalted butter
1 1/4 Cups
6 large egg whites
1 tsp. lemon zest (fine)
1 1/2 tsp. vanilla bean paste (or vanilla)
1/2 tsp. coconut extract
2/3 Cup coconut milk
2/3 Cup whole or 2 % milk
3/4 Cup sweetened flake coconut + more for finishing cake
Five egg white Swiss Meringue Vanilla Bean Buttercream
Follow method directions as above for buttercream
(enough to frost and fill a 2 layer cake)
5 egg whites
1 1/4 Cup sugar
4 sticks unsalted butter
1 1/2 tsp. vanilla bean paste OR (Coconut extract to taste if you want coconut buttercream)
I am having a total 70’s flashback today (in reference to my childhood) thinking about Neapolitan ice cream. In the 70’s it was still the cheap square cardboard boxes when it came to ice cream, and you didn’t have a million flavors like we do today. Somewhere along the line we transitioned into circular ice cream containers. What’s up with that?
Neapolitan ice cream was a frequent in our house growing up. I loved the first glance of those perfectly proportioned lines of chocolate, vanilla and strawberry when you first lifted the lid on the container. I was a naughty girl and always scooped from the strawberry stripe only. I’m sure my Mother figured it out. If not-she is certainly right now- reading this. For some reason I was not much interested in the chocolate or vanilla. Today I have grown out of my strawberry obsession and am an equal flavor opportunist.
Neapolitan macarons. You get all 3 wonderful flavors at the same time. Give it a try….
I did a couple variations on flavors. You could use vanilla swiss meringue buttercream to fill all or also choose to divide some of them and fill with chocolate ganache or even strawberry buttercream.
200 gms almond flour, sifted
200 gms confectioners sugar, sifted
2 Tbsp. unsweetened cocoa powder
76 gms egg whites
200 gms granulated sugar
50 gms water
75 gms egg whites (room temp)
pinch of cream of tartar
1. In a large bowl combine the almond flour, and confectioners sugar and cocoa powder. Add the 75 gms of egg whites, and stir to combine. Set aside.
2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar and begin whipping them on medium-high speed.
At the same time combine the 200 gms of granulated sugar and water in a small saucepan on high heat; bring to 240° without stirring while whipping the egg whites on your mixer simultaneously. You want the cooking sugar syrup to reach 240 degrees at the same time your whites reach stiff peaks. To time this; keep the stand mixer next to the stove so you can peek at the whites while still watching your cooking syrup. If you notice the whites starting to get too stiff before the sugar is done; slow down the mixer to low-speed.
3. Once the syrup is at 240 degrees, stop/take off the heat and start pouring the syrup down the side of the mixer bowl slowly with the mixer running on slow-medium at the same time; careful not to let the syrup hit the whisk to prevent hard syrup forming. Once all the syrup is in, crank up the mixer and whip the whites until very glossy and stiff.
4. Take the whipped meringue and place on top of the almond mixture and start to fold gently until all of the meringue is incorporated; careful not to deflate the mixture. You are looking for a thick consistency like lava. Fill a piping bag fitted with a 1/2 inch round tip and pipe the cookies on parchment lined sheet trays; leaving at least an inch space between cookies. Take the trays and rap them hard on the counter to release any air bubbles. Let the trays sit out anywhere from 30-60 minutes; as long as it takes until when you touch the top of the cookies they are dry and no longer tacky to the touch.
5. Bake the cookies double panned (placing one empty tray underneath the piped cookies) one tray at a time in a 325° oven for about 15-18 minutes until the cookies are no longer wet on the bottom and appear dry. Sacrifice one if you have to test. Let the cookies cool on the tray. Sandwich with the filling. Store the cookies in the fridge covered loosely for 8 hours or overnight; this helps the cookies become even more chewy as the moisture from the filling helps the texture of the cookie.
Follow the same recipe as above except substitute the cocoa powder with 2 Tbsp. dried strawberry powder and add a few drops of deep pink food coloring gel in step one.
Vanilla Swiss Meringue Buttercream
4 egg whites
1 cup granulated sugar
4 sticks unsalted butter
2 tsp. vanilla
In the bowl of a stand mixer combine egg whites and sugar. Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved. Remove bowl and place on mixer and beat until stiff meringue forms and bottom of mixer bowl is cool to touch; about 5 minutes. Add softened butter one tablespoon at a time until all is incorporated. Add vanilla and and beat until smooth. Use a generous 1 tsp. full to fill macarons.
Note: any leftover buttercream may be frozen. Store in an airtight container. To use: thaw at room temperature and rewhip with paddle attachment. You may also make strawberry buttercream by dividing adding in some seedless strawberry jam and whipping to combine.
Assembling Neapolitan Macarons: match up one chocolate and strawberry mac cookie and fill with vanilla buttercream. As an alternative you may fill some with chocolate ganache.
Small batch chocolate ganache
4 oz. semi sweet chocolate, chopped fine
3 oz. heavy cream
In a medium bowl place the chopped chocolate. Heat the heavy cream on high until small bubbles appear around the edges of the pan. Pour the cream over the chocolate and let sit for one minute before stirring to combine thoroughly. Place the ganache in the fridge while you make the cookies.
Last year I did a few recipes with pink in mind in the spirit of Breast Cancer Awareness Month. This year I would like to continue the tradition and post more recipes with pink as a message in tribute for continued awareness. The month of October is for Breast Cancer Awareness. Wear your pink proudly. Men, this means you too; you know that pink shirt you have hiding in the back of the closet? Pull it out baby. Women everywhere will stop and thank you. Everyone who knows me knows I love anything retro. This recipe is one of those 1950 retro style cakes. The recipe hails from Oceana restaurant in New York. Instead of a big cake I decided to make cupcakes. The recipe will make about 24 cupcakes or a good 2 layer standard size 8 or 9 inch cake. One last thing- make sure to sip a good glass of bubbly when you are whipping up this wonderful cake….There’s just the right amount leftover for sharing a glass with a loved one.
To your health, and a toast to all the ladies out there who are breast cancer survivors.
Pink Champagne Cake (cupcakes)
Recipe adapted from Oceana Restaurant in New York
Yield: 24 cupcakes or a 2 layer 8 or 9 inch cake
3 Cups Cake flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 Cup unsalted butter (1 1/2 sticks) room temp
2 Cups sugar
6 egg whites (6 oz.) (I like to use ” liquid egg whites” in the carton and fill to the 6 oz. mark on a liquid measuring cup)
1 tsp. vanilla extract
2 Cups pink Champagne, room temp
red food coloring
3 sticks unsalted butter, softened
1 lb. confectioners sugar
3 Tbsp. pink champagne
1 tsp. vanilla
To make the cake: Preheat the oven to 350 degrees F. Sift all the dry ingredients together through a mesh sieve and set aside. In a mixer bowl cream the butter and sugar until fluffy, about 5 minutes. Add the egg whites slowly until combined. Add vanilla and mix. Add the dry ingredients in 3 additions; alternating with the champagne in 2 additions, and ending with the flour mixture until combined. Tint the batter if desired to a shade of pink with pink or red food coloring. Fill the cupcake liners 2/3 full and bake for about 18-20 minutes until a few moist crumbs show when pierced with a wooden skewer or until cakes bounce back when pressed lightly. Let cool and frost with champagne buttercream.
To make the buttercream: Cream the butter along with sifted confectioners sugar until creamy and combined well. Add the champagne and vanilla and beat until combined. Careful not to overbeat or the liquid can cause the buttercream to separate.
Who doesn’t love a good Snickers. Chocolate, creamy peanut nougat, and caramel. What’s not to love?? Who doesn’t love a good chocolate cupcake. If a Snickers and cupcake had a baby this would be it. A perfect marriage. Talk about a bun in the oven. Is there anything else to say? This recipe is wordy enough, so I’ll just stop right there. Enjoy.
1/2 Cup granulated sugar
2 Tbsp. water
1/4 Cup salted “party” peanuts
1. Prepare a rimmed sheet pan with either a Silpat silicone liner or grease lightly. In a small saucepan combine sugar and water. Bring to a boil over high heat until medium-dark amber in color. Turn off the heat, remove from burner and stir in peanuts, pour out onto prepared sheet pan, let cool completely and place in a plastic ziplock bag and bash with a meat mallet to grind into fine powder. Set aside for peanut praline buttercream filling.
Swiss Meringue Buttercream
8 egg whites
2 Cups granulated sugar
6 sticks (3 Cups) unsalted butter
2 tsp. vanilla
*Peanut Praline (from above)
* 4 oz. Bittersweet chocolate bar, chopped fine, melted and cooled
1. In the mixer bowl of a stand mixer place the egg whites and sugar and place over a saucepan of simmering water.
2. Heat the egg white mixture while whisking until the temperature is about 160 degrees and/or the mixture is very warm to finger touch and can no longer feel any sugar crystals between your fingers.
3. With the whisk attachment; place the bowl on the stand mixer and whip until you have a stiff meringue and the bottom of the bowl is barely warm. Add the butter one tablespoon at a time until all of the butter is incorporated; mix on high speed. Add the vanilla and whip until smooth.
4. Divide buttercream–
To make Peanut Praline Buttercream Filling: Take about 2 Cups of buttercream and stir in 1/2 Cup of the * peanut praline. Set aside for filling cupcakes.
To make Chocolate Buttercream: Take the rest of the buttercream and beat in the cooled, melted bittersweet chocolate until smooth. Use this to frost cupcakes.
Devils Food Cupcakes
makes ~ 24 cupcakes
3/4 Cup unsalted butter, room temp
2 1/4 Cup Sugar
3 eggs, room temp
1 1/2 tsp. vanilla
2 1/4 all-purpose flour
3/4 Cup Extra dark cocoa powder (such as Hershey’s special dark, or regular cocoa powder)
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 Cup buttermilk, room temp
3/4 Cup coffee, room temp
1/3 Cup Purchased caramel sauce, mixed with pinch of salt (For drizzling cupcakes)
1. Preheat oven to 375° degrees.
2. Cream together the butter and sugar until light & fluffy; about 2 minutes. Add eggs one at a time and beat until combined; stopping to scrape down bowl in between each addition. Add vanilla, stir to combine. In a small bowl, combine dry ingredients and whisk to combine; set aside. Combine buttermilk and coffee together in a liquid measuring cup; set aside. Add dry ingredients alternatively with buttermilk coffee mixture ending with flour mixture, beating after each addition.
3. Fill cupcake liners 2/3 full. Bake at 375° degrees F for 15-20 minutes or until a toothpick inserted in center comes out clean. Don’t be tempted to overfill as they rise quite a bit! Let cakes cool on a wire rack in pans for 10 minutes then remove to wire rack to let cool the rest of the way completely.
Make a hole in the cupcake using apple corer, fill with Peanut Praline Buttercream. Frost with swirl of Chocolate Buttercream. Drizzle with salted caramel topping. Top with small slice of snickers candy bar.
Why do carrots get such a bad rap? Carrots are cool; just ask Bugs Bunny. Matter of fact, tre cool! Carrots are healthy. Carrots are full of beta carotine. Carrots help make the most amazing cake! Everytime I make this cake people tell me its the best carrot cake they’ve ever had; and quite frankly I agree. I think it’s because of all the yummy ingredients of coconut, pineapple and raisins. I have never met a person that does not like carrot cake. I know it’s all in my head, but somehow I feel like a good Mother when I make carrot cake as my child is actually eating carrots– for a change. Yes I know it’s hardly much carrot he actually gets and yes I know it’s wrapped around a bunch of sugar and other things but I can’t help it, I still feel sneaky and giddy. The word carrot usually sends Seth running for the hills. It is literally the only way he will eat a carrot; unless I sneak it into a smoothie. This is a great party cake as young and old alike will fall for this cake. All your carrot phobia offspring will go for it. You can make it in a 9 x 13 pan or if you like it will make a nice 2 layer (9 inch) cake. I have even made a recipe and a half and done an impressive 3 layer cake. The recipe below for cream cheese frosting is the perfect amount for a 9 x 13 pan. If you want to make a layer cake I would double the frosting for a 2 layer. Party on~ Suzie.
3 Cups all-purpose flour
1 1/2 Cups sugar
1 tsp. salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 Cups vegetable oil or grapeseed oil
4 Lg eggs
1 Tbsp vanilla
2 Cups shredded carrots
1 Cup golden raisins
1 Cup of drained crushed pineapple
1 Cup sweetened shredded coconut
1 Cup chopped walnuts
Cream Cheese Frosting:
8 oz. cream cheese; kept cold
4 Tbsp unsalted butter; cubed and kept cold
2 tsp vanilla
1 pound confectioners sugar
1. Preheat oven to 350° F. Grease or spray with nonstick baking spray a 9 x 13 inch pan or 2 (9 inch round pans).
2. In a large bowl or bowl of stand mixer combine dry ingredients and whisk together.
3. Add oil, eggs and vanilla and beat well for about 2 minutes. Stir in carrots, raisins, pineapple, coconut and walnuts. Pour batter into pan(s). Set on middle rack of oven and bake for about 35-40 minutes or until edges have pulled away from sides of the pan; if cake looks like it’s getting too dark cover with aluminum foil. Let pans(s) cool completely on wire rack. Frost with cream cheese frosting. Keep cake cold until about 30 minutes before serving. Store any leftover cake wrapped and stored in the fridge.
For Frosting: Beat together the cold cream cheese and butter until smooth. Add in vanilla and beat. Slowly sift in confectioners sugar about 1-2 cups at a time and beat until smooth.
I can’t tell you how many times people have asked me the secret to a good red velvet cake recipe. People swear to me [and I’m not braggin’] that my red velvet cake is the best. You wanna know the secret? No, you don’t have to move to the South. No, you don’t need to add vinegar. No, you don’t have to use buttermilk. You wanna know? Do ya? Do ya? Okay. Here’s the answer….Drum roll….wait for it, wait for it…
You go to www.mcCormick.com and look for the recipe. Or better yet; it’s right below for your convenience. That’s right. The same recipe I have been using for years comes straight from the people who supply that red food color/one ounce of/love it red boldness/gotta make red velvet cake color red food color. That’s right. You heard me right. I’m not even kidding. I’ve tried all kinds of recipes and theirs is the best. I swear-you just have to trust me on this. I just have one piece of advice. When you go to the store to buy the McCormick red food color buy more than one bottle. Buy three. Next time when you want to make red velvet cake and you can’t find red food color because let’s say it’s the eve of Valentines Day and every other baker Betty has cleared the shelf; you’ll thank me. Keep it on hand. Okay, down to business. One other piece of advice. Make sure the dairy and the eggs are room temp when you go to mix the batter. That’s it. Carry on.
Red Velvet Cake
(recipe from McCormick spice co.)
(yield: 24 cupcakes, one 2 layer 9 inch cake or one 9 x 13 inch pan)
1/2 cup natural unsweetened cocoa powder (such as Hershey’s)
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs (room temp)
1 cup sour cream (room temp)
1/2 cup milk (room temp)
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons vanilla
1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; or (for cupcakes prepare a standard size muffin/cupcake tin with 24 paper liners) or (for 9×13 inch pan grease and flour the pan, tap out excess flour). Sift flour, cocoa powder, baking soda and salt. Set aside.
2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans/cupcake pan. [For cupcakes use a 1/4 cup equivalent ice cream scoop to fill them 2/3 full].
3. For 9 inch Cake pans: Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. For Cupcakes: Bake for 20-22 minutes or until toothpick inserted in center comes out clean. For 9 x 13 inch pan; Bake for about 40 minutes. Cool in pan 10 minutes. Remove from pans if using 9 inch pans; cool completely on wire rack.
CREAM CHEESE FROSTING: (Suzie tip: I make double the amount of the recipe originally called for in the recipe). I can’t stand a cake that wimps out on the amount of frosting. I’m just sayin’
2 (8 oz. packages) (1 lb. total) cream cheese, softened
1/2 Cup (1 stick) butter, softened
1/4 Cup sour cream
2 teaspoons vanilla
2 lbs. confectioners’ sugar
(optional)* 8 oz. white chocolate melted and cooled
Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake or frost cupcakes with frosting.
* Suzie variation: If I’m making the 9 inch cake where I’m using the frosting as filling and frosting I like to add the white chocolate. It gives the frosting a little more body and adds a really rich flavor.