Citrus Mousse Cake With Buttercream Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CITRUS MOUSSE FILLING



Citrus Mousse Filling image

This lemony mousse fills our Citrus Mousse Cake with Buttercream Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes about 5 1/2 cups

Number Of Ingredients 9

1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce package)
1 1/4 cups granulated sugar
1 tablespoon finely grated lime zest (from 2 limes), plus 1/4 cup fresh juice
7 large egg yolks, plus 2 whites
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 5 minutes. Meanwhile, in a medium saucepan off heat, whisk together 1 cup granulated sugar, zest, and egg yolks. Whisk in lime and lemon juices and salt. Add butter; place over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes. Stir in gelatin mixture; cook until completely dissolved, about 1 minute more.
  • Pour curd through a fine-mesh sieve into a nonreactive bowl. Press plastic wrap against surface of curd; refrigerate until cold, about 1 hour (or stir over an ice bath until chilled, about 15 minutes).
  • 3. Whisk cream with confectioners' sugar until stiff peaks form. Whisk curd briefly to loosen, then fold in whipped cream. Beat egg whites with whisk attachment until soft peaks form, then gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Gently fold into curd mixture. Refrigerate in an airtight container at least 1 hour and up to 2 days.

SUNSHINE CITRUS CAKE



Sunshine Citrus Cake image

This sunshine citrus cake cures the cold weather blues with bright flavor, a light and springy cake crumb, and creamy whipped frosting. Be sure to set aside enough time to prepare the lemon curd in advance.

Provided by Sally

Categories     Dessert

Time 5h20m

Number Of Ingredients 22

2 large egg yolks
1 large egg
2/3 cup (134g) granulated sugar
1 Tablespoon lemon zest (about 1 lemon)
1/3 cup (80ml) fresh lemon juice (about 2-3 lemons)
1/8 teaspoon salt
6 Tablespoons (86g) unsalted butter, softened to room temperature
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 and 1/2 Tablespoons citrus zest (combination of lemon, orange, and lime or other, see note)
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/3 cup (80ml) freshly squeezed citrus juice (combination of lemon, orange, and lime or other, see note)
6 ounces (170g) block full-fat cream cheese, softened to room temperature (not cream cheese spread)
3/4 cup (90g) confectioners' sugar
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream (very cold!)
optional: sliced citrus fruits or citrus twists to garnish

Steps:

  • Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Place egg yolks, egg, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk (avoid metal because it leaves an aftertaste), whisk until completely blended and then continue to whisk as the curd cooks. Whisk and cook until the mixture becomes thick and is the consistency of hollandaise sauce or a really thick soup, about 10 minutes or when an instant read thermometer reaches 160°F (71°C). If curd isn't thickening, turn up the heat and constantly whisk. Remove pan from heat. Cut the butter into 6 separate pieces and then whisk into the curd until butter has melted and combined. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools. Place in refrigerator to speed up cooling. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days or for longer storage, you can freeze the cooled curd for up to 3-6 months. Thaw in the refrigerator overnight before enjoying. Makes 1 heaping cup.
  • Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the citrus zest. Beat on medium-high speed until combined and creamy, about 2 minutes. Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add half of the flour mixture (just eyeball it), half of the milk, and half of the citrus juice. Beat on low speed until mostly combined, and then add the remaining flour mixture, milk, and citrus juice. Beat on low speed until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick with some small lumps. You will have between 3.5 - 4 cups of batter.
  • Divide and pour batter evenly into cake pans. If batter appears to have bubbles, give the pans a light tap on the counter to pop them. Bake cakes for 18-21 minutes or until baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done.
  • Allow cakes to cool completely in the pans set on a wire rack for 30 minutes. Remove cakes from the pans and set them on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners' sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out. Switch to a whisk attachment (if you haven't already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You're looking for a thick, airy consistency with stiff peaks. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it's over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. You will have about 3.5 cups of frosting.
  • Spoon 1 cup of frosting (about 240ml) into a separate bowl. Stir in 3 heaping Tablespoons of cooled lemon curd. This will be your filling for the cake. Enjoy remaining lemon curd drizzled on the cake slices or as a topping on other baked goods.
  • First, make sure you have enough room for the cake inside your refrigerator because it must chill at the end of this step and briefly in the next step as well. If the cake layers aren't flat on top, carefully and slowly level them off using a large serrated knife. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the lemon curd frosting. Top with 2nd cake layer and evenly cover the top with remaining lemon curd frosting (if you have extras, just use it on the exterior of the cake). Top with the third cake layer. Spread a very thin layer of regular whipped frosting on top and all around the sides of the cake to create a crumb coat. A bench scraper and small icing spatula are handy for this. Refrigerate uncovered for 30 minutes.
  • Add remaining frosting on chilled crumb-coated cake using a small icing spatula or a larger flat icing spatula. Use a bench scraper, if desired, to smooth out the sides. Refrigerate the decorated cake uncovered for at least 30 minutes to help set the frosting. After that, if you used a cake turntable, you can carefully transfer the cake to a cake stand or serving plate using a couple flat spatulas.
  • After 30 minutes in the refrigerator, the decorated cake is fine to slice and serve or sit out at room temperature for a few hours. Cover leftover cake tightly and store in the refrigerator for 5 days.

LEMON MOUSSE CAKE



Lemon Mousse Cake image

Lemon Mousse Cake sounds like a dessert you would find on a restaurant's menu, but take a look. It's two steps and made-from-a-mix easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h3m

Yield 16

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker™ Whipped vanilla frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
  • In medium bowl, gently stir pie filling into frosting.
  • Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 2 1/2 g

More about "citrus mousse cake with buttercream frosting recipes"

LEMON CURD BUTTERCREAM ICING - MAIRLYN SMITH
Mar 4, 2021 ¼ cup + 2 tbsp fresh lemon juice, approx. 1 large lemon or 2 medium lemons. 1 large omega-3 egg. 1 tbsp unsalted butter . Buttercream Icing. ½ cup unsalted butter at room …
From mairlynsmith.com


CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING RECIPES
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion. Provided by …
From menuofrecipes.com


CHOCOLATE MOUSSE CAKE - ORGANIZED ISLAND
1 hour ago Make the Chocolate Mousse Filling. Add pudding mix and heavy cream. Step 4-Beat on high with mixer.. Step 5 - Remove one layer from pan and invert on plate.. Step 6 - Frost …
From organizedisland.com


CAKE PERFECTION: BEST BUTTER CREAM ICING RECIPE FOR YOUR DESSERTS!
1 day ago To prepare the buttercream icing, gather unsalted butter, powdered sugar, heavy cream or milk, vanilla extract, and gel food coloring as the main ingredients.. Creaming the …
From eatmorebutter.com


LEMON VELVET CAKE RECIPE - CAKERE
2 days ago Stand or Hand Mixer: To mix the cake batter, buttercream, and whipped cream.A mixer makes it easier to achieve the perfect consistency. Cake Pans: Two 9-inch round cake …
From cakere.com


LEMON VANILLA CAKE WITH PISTACHIO BUTTERCREAM - BROCC YOUR BODY
Place the first layer on a cake turntable or stand and add a ring of frosting around the outside. Add the whipped cream in the center and spread evenly then add chopped blackberries on top. …
From broccyourbody.com


LEMON MOUSSE CAKE - STARTS WITH A GREAT LEMON CURD …
Sep 1, 2024 Ingredients For the Sponge Cake. 6 large or extra large eggs, room temperature is best 1 cup white sugar 1 tbsp vanilla extract 1 cup flour, sifted
From rockrecipes.com


TRIPLE LAYER LEMON CAKE WITH LEMON CURD BUTTERCREAM
Mar 27, 2018 After your cakes bake for 35-40 minutes, allow to cool ten minutes before turning them out onto a cooling rack. Running a knife around the edge before turning them over helps them come out cleanly. To speed up the …
From southerndiscourse.com


LEMON MOUSSE CAKE RECIPE (VIDEO) - TATYANAS …
Apr 17, 2020 Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes.
From tatyanaseverydayfood.com


LUSCIOUS LEMON MOUSSE CAKE – LAYER CAKE PERFECTION
May 25, 2017 Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Working quickly, add a ½ cup of the mousse to the warmed gelatin.
From baking-sense.com


CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING - COPY ME THAT
2 teaspoons finely grated lemon zest, plus 1/4 cup fresh juice 2 teaspoons finely grated lemon zest, plus ¼ cup fresh juice 5 large eggs, room temperature 5 large eggs, room temperature 1 …
From copymethat.com


LEMON LAYER CAKE WITH LEMON CREAM CHEESE …
Jul 9, 2018 Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this …
From sallysbakingaddiction.com


LEMON CAKE WITH LEMON BUTTERCREAM FROSTING
May 2, 2024 Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking.I want to help you bake with confidence anytime, anywhere with my trusted and tested …
From biggerbolderbaking.com


MARTHA STEWART'S LEMON MOUSSE CAKE RECIPE - TODAY
Apr 14, 2022 Martha Stewart's Lemon Mousse Cake Oct. 13, 2020, 5:00 PM GMT-5 / Updated April 14, 2022, 1:26 AM UTC Martha Stewart's Cake Perfection Courtesy Clarkson Potter
From today.com


BEST LEMON BUTTERCREAM FROSTING RECIPE - CAKEGIRLS
Apr 19, 2024 Yields: The frosting is enough for two 9″ x 13″ sheet cakes, two two-layer 8″ cakes, or 48 cupcakes with a knife spread (30-36 with pastry bag swirls).; Coloring: For a brighter yellow color, add a tiny drop of food coloring.; …
From thecakegirls.com


LEMON CAKE WITH FLUFFY, LESS-SWEET LEMON FROSTING
Sep 17, 2021 Quick look: Lemon Cake with Fluffy Lemon Frosting. Lemon sponge cake with 2 or 3 layers – Based on this Vanilla Cake batter which is one of the all-time most popular recipes on this website. It has an elegant, tender …
From recipetineats.com


LEMON CAKE WITH LEMON CURD BUTTERCREAM FROSTING …
To make the filling for the cake, combine 1/2 cup of lemon curd and 1 1/2 cups of buttercream frosting and mix thoroughly. Put about 2 tablespoons of filling directly onto the center of the serving plate. Place the first cake layer, upside down, …
From magnolia.com


THE BEST LEMON BUTTERCREAM FROSTING - TWO SISTERS
Sep 5, 2024 Step 4: Add 5 cups of Powdered Sugar to the mixing bowl.We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us. Step 5: Two Sisters Tip – cover the mixer with a towel during this …
From twosisterscrafting.com


BEST HOMEMADE SUNSHINE CITRUS CAKE RECIPE
4 days ago Toss half of the dry ingredients (step 6), half of the citrus juice, and half of the whole milk into the bowl. Beat the mixture on low until mostly blended.
From thecakegirls.com


CHOUX CAKE WITH LEMON CURD AND ELDERFLOWER CRèME CHIBOUST
10 hours ago Add icing sugar and salt, and whip until medium soft peaks form. Add gelatin, and whip until stiff peaks form. Transfer to a piping bag fitted with a number 845 tip.
From cbc.ca


THE ULTIMATE LEMON LAYER CAKE - LIFE, LOVE AND SUGAR
Jul 23, 2018 Made with moist and fluffy cake, a velvety buttercream frosting, silky bavarian cream and a zesty curd filling, this is The Ultimate Lemon Layer Cake! So much lemon goodness packed into one treat. ... I would definitely …
From lifeloveandsugar.com


MARY BERRY CELEBRATION CAKE RECIPE - BRITISHBAKINGRECIPES.CO.UK
3 days ago Spread a layer of jam over one cake layer, followed by a layer of buttercream. Place the second cake layer on top. Step 6: Decorate the Cake. Roll out the fondant icing and cover …
From britishbakingrecipes.co.uk


45+ IRRESISTIBLE EASTER BANANA RECIPES FOR THE PERFECT DESSERT
16 hours ago Pipe the frosting onto the cooled cupcakes and drizzle with additional caramel sauce for a finishing touch. These Easter Banana Caramel Cupcakes are a perfect balance of …
From chefsbliss.com


CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING RECIPES
2 1/2 sticks unsalted butter, room temperature, plus more for pans: 3 3/4 cups unbleached all-purpose flour, plus more for pans: 3 1/4 teaspoons baking powder
From tfrecipes.com


Related Search