Page 436 - Chocolate Cake Doctor

418 F R O S T I N G S

FRESH PEACH H
FRESH PEAC

BUTTERCREAM FROSTIN
BUTTERCREAM FROSTING G

ou get better frosting if you
MAKES 3 ⁄ 2 CUPS, ENOUGH TO FROST
1
use ripe summer peaches. A 2- OR 3-LAYER CAKE
PREPARATION TIME: 10 MINUTES
So, if you’ve frozen sweetened
peaches for use all year long, now’s
8 tablespoons (1 stick) butter, at room
the time to pull them out of the temperature
freezer. Spread this yummy frosting 3 ⁄4 cups confectioners’ sugar, sifted
3
3 to 4 tablespoons puréed fresh or thawed
liberally on the White Chocolate
frozen peaches
Peach Cake (page 90), or for an
1 ⁄2 teaspoon pure vanilla extract
unexpected treat on the Ever-So-
Moist Chocolate Cake (page 37). 1. Place the butter in a large mixing bowl.
Blend with an electric mixer on low speed
R until fluffy, 30 seconds. Stop the machine
and add the confectioners’ sugar, 3 table-
the Cake Mix Doctor says spoons peach purée, and vanilla. Blend
with the mixer on low speed until the sugar
is incorporated, 1 minute. Increase the
It’s tricky adding fruit purées to butter -
speed to medium and beat until light and
cream frostings. You must add just a
fluffy, 1 minute more. Blend in another 1
little—3 to 4 tablespoons—or the
table spoon peach purée if the frosting
frosting will have too much liquid and
seems too stiff.
no amount of confectioners’ sugar
will thicken it.Use the best peaches,
2. Use to frost the top and sides of the cake
real butter, not margarine, and pure
of your choice.
vanilla extract, not imitation vanilla.