Nees Whipping Cream Pound Cake Recipes

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WHIPPING CREAM POUND CAKE



Whipping Cream Pound Cake image

This tender, rich pound cake is sure to satisfy your dessert cravings- tastes amazing on it's own, or topped with frosting, ice cream, or berries and whipped cream!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 15

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs, room temperature (place in a bowl of warm water to speed up the process if needed)
3 cups (342 g) cake flour, (not self-rising)
1/2 teaspoon (2 g) baking powder
1/2 teaspoon salt
1 cup (232 g) heavy whipping cream (do not whip)
1 tablespoon (12 g) vanilla extract
1 stick (113g) unsalted butter, slightly softened
3 cups (345 grams) powdered sugar (depending on desired consistency)
1 tsp. vanilla (4 grams), use clear imitation vanilla if you like a whiter frosting
2T (30g) whole milk or more if needed
1/4 teaspoon salt (1g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.
Strawberries & Blueberries
Stencil & Buttercream (optional)

Steps:

  • Grease and flour a tube pan. Preheat oven to 325 degrees F
  • In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later.
  • Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lightened in color and fluffy 3 to 7 minutes.
  • Add the eggs one at a time blending after each until the yellow of the yolk disappears.
  • Add the vanilla extract to the cup of whipping cream.
  • Add the flour mixture alternately with the whipping cream. Begin and end with the dry ingredients. Add the dry ingredients three times and the milk twice.
  • Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
  • This makes approximately 8 cups of batter.
  • Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
  • Cream the (slightly softened) butter until smooth. Blend in the vanilla.
  • Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
  • Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
  • This recipe can be doubled or halved.
  • Yields approximately 2 cups of frosting.
  • If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

WHIPPING CREAM POUND CAKE



Whipping Cream Pound Cake image

Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.

Provided by Toni Wiggins

Categories     Desserts     Cakes     Pound Cake Recipes

Time 3h10m

Yield 14

Number Of Ingredients 8

1 cup butter, room temperature
3 cups white sugar
6 eggs, room temperature
3 cups cake flour
1 cup heavy cream, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
  • Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
  • Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
  • Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 68 g, Cholesterol 137.9 mg, Fat 21.8 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 12.9 g, Sodium 130.5 mg, Sugar 43.7 g

NEE'S WHIPPING CREAM POUND CAKE



Nee's Whipping Cream Pound Cake image

This is a great recipe from my grandmother. She even taught both of my brothers how to make this because it is a family favorite. I hope you enjoy it as much as we do.

Provided by Sherrybeth

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 8

2 cups butter, softened
3 cups sugar
8 large eggs
3 1/2 cups all-purpose flour
2/3 cup whipping cream
2 teaspoons vanilla flavoring
1 teaspoon butter flavoring
1 teaspoon almond flavoring

Steps:

  • Using a heavy mixer, beat the butter until light and creamy (about 2 minutes).
  • Gradually add the sugar and beat well on medium speed for 6 minutes.
  • Add the eggs, one at a time.
  • Add the flour and whipping cream, alternating, but beginning and ending with flour and blending on low until mixture is well blended.
  • Add the flavorings.
  • Pour batter into a tube pan which has been greased and floured to prevent sticking.
  • Bake at 300° for 1 1/2 hours (depending on your oven, it might take longer--insert a wooden toothpick in the center and if it comes out clean, the cake is done).
  • Cool on wire rack for 15 minutes before turning out on to cake plate.
  • This can also be baked in 2 loaf pans for 1 hour or so (use the toothpick method to test for doneness).

Nutrition Facts : Calories 520, Fat 29.3, SaturatedFat 17.7, Cholesterol 167.6, Sodium 242.8, Carbohydrate 58.9, Fiber 0.7, Sugar 37.6, Protein 6.4

WHIPPED CREAM POUND CAKE



Whipped Cream Pound Cake image

This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. -Shirley Tincher, Zanesville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 2 cakes (12 servings each).

Number Of Ingredients 8

1 cup butter, softened
3 cups sugar
6 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.

Nutrition Facts : Calories 275 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

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