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 Post subject: Re: Hummingbird Cake
PostPosted: Sat Jun 25, 2016 1:01 pm 
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Joined: Thu Dec 18, 2008 7:43 am
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Here is a picture of the cakes cooling on the rack. I thought I was going to be clever and make an Italian Cream Cheese frosting instead of a traditional Cream Cheese frosting. I whipped my egg whites, added my cooked sugar and cooled it down so that the bowl was at room temperature. I added a pound of Cream Cheese and 1/2 pound of butter. The eggs thinned slightly and then they became very runny. Reading recipes for Italian Buttercream, this is supposedly normal and the mixture will thicken if you keep beating. Well mine didn't. I put the frosting in the refrigerator to see if that will thicken it up some. I sure would hate to have to toss this frosting and lose all the ingredients.


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 Post subject: Re: Hummingbird Cake
PostPosted: Sat Jun 25, 2016 5:52 pm 
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I ended up buying some more cream cheese and made cream cheese frosting. Here is the finished cake.


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 Post subject: Re: Hummingbird Cake
PostPosted: Sun Jun 26, 2016 5:07 am 
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Here is a recipe I will use for the frosting the next time I make this cake.

http://www.shoeboxrecipes.com/creamchee ... sting.html


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 Post subject: Re: Hummingbird Cake
PostPosted: Sun Jun 26, 2016 7:03 am 
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Joined: Sun Oct 21, 2012 8:51 am
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Location: W. Montana
talanhart wrote:
I ended up buying some more cream cheese and made cream cheese frosting. Here is the finished cake.


That's really gorgeous!!!


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