Stabilized Whipped Cream and Cheese Frosting

An amazing frosting that goes great on many cakes.  I developed it for the Strawberry milk cake.  The gelatin helps hold it together.

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

Frosting Preparation
This frosting uses the gelatin as a stabilizer.  It will set sort of like jell-o and needs to be sculpted onto the cake relatively soon after mixing.  Once it sets, you can't really un-set it and re-sculpt.

Begin beating the cream cheese with the sugar, almond extract and vanilla until it's loose and whipped.  Pour in the cream and beat on high until stiff peaks start forming.  In a separate bowl, put 2 tbsp of water and gently sprinkle the contents of the gelatin pouch into it.  Let it sit for a minute or two and 'bloom'.  Mix it around, add another tsp of water if needed to get it into a semi-paste like consistency.  Microwave for 8-10 seconds to liquefy it.  Do NOT get this too hot!

Mix the liquified gelatin into the whipped cream frosting mix and continue beating on high until it starts stiffening up and not running.  It's now ready to frost the cake.

Strawberry Milk Cake

4th iteration
Cake
3 eggs
1 1/2 c. sugar
1 tsp vanilla

2 1/2 c. cake flour
2 tsp baking powder
1/2 tsp salt

2/3 c. scalded milk
1/4 c. butter

3 c. fresh strawberry puree
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

Oven at 350°
Butter and grease 2 9-inch round cake pans.
Wash and hull the strawberries.  Use a blender or food processor to puree them until you have 3 c. of puree.  From that take 1/3 c. and set aside. This will be mixed into the milk for the liquid part of the cake.
Cream the eggs, sugar and vanilla.
In separate bowl, sift together the flour, baking powder, salt, pink food dye powder.
Measure a half cup of milk and combine with the half cup of strawberry puree.  In a small pot, heat until it's nearly boiling, then remove from heat.  Cut in the butter and let it melt.

Beat the flour mix into the egg mix.  Add in the milk and strawberry mixture.  Blend well until it's a thick batter.  Pour evenly between the two pans.

Bake for 35 minutes or until firm

Remove from heat and pans, let the cakes cool completely before preparing the frosting.

Frosting Preparation
This frosting uses the gelatin as a stabilizer.  It will set sort of like jell-o and needs to be sculpted onto the cake relatively soon after mixing.  Once it sets, you can't really un-set it and re-sculpt.

Begin beating the cream cheese with the sugar, almond extract and vanilla until it's loose and whipped.  Pour in the cream and beat on high until stiff peaks start forming.  In a separate bowl, put 2 tbsp of water and gently sprinkle the contents of the gelatin pouch into it.  Let it sit for a minute or two and 'bloom'.  Mix it around, add another tsp of water if needed to get it into a semi-paste like consistency.  Microwave for 8-10 seconds to liquefy it.  Do NOT get this too hot!

Mix the liquified gelatin into the whipped cream frosting mix and continue beating on high until it starts stiffening up and not running.  It's now ready to frost the cake.

Assembly
Using a long bread knife, carefully slice the two cakes in half length-wise.  This will give you 4 thin layers of cake.  Place the first layer on the serving platter and then pour half of the remaining strawberry puree over it.  spread it evenly.  Place another layer of cake.

Put a generous layer of frosting on top of the second layer of cake.  I make it about 1/2 an inch thick.  spread evenly.  Place another layer of cake (the third).  On top of that spread the remaining strawberry puree.  Add the last layer of cake.  Dollop-out the rest of the frosting.  It should be light and easily spreadable, but hold its shape thanks to the gelatin.  Spread evenly over the top and coat the sides. 

Slice up whole strawberries and decorate the top of the cake with them.  Serve after chilling for an hour.  

This cake freezes exceptionally well.  Slice it up into pieces and it can be stored for several months with pieces of wax paper separating the pieces.

3rd iteration

Cake
3 eggs
1 1/2 c. sugar
1 tsp vanilla

2 1/2 c. flour
2 tsp baking powder
1/2 tsp salt

1/2 c. scalded milk
1/4 c. butter

3 c. fresh strawberry puree (minus 1/2 c. to be mixed w/ milk)
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

2nd iteration

Cake
2 eggs
1 3/4 c. sugar
1 tsp vanilla

2 1/2 c. flour
2 tsp baking powder
1/2 tsp salt

1 c. scalded strawberry milk
1/4 c. butter

3 c. fresh strawberry puree
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream

Malinda Russell's Allspice Cake with Boiled Frosting

Pulled from: https://www.npr.org/2014/02/05/271531627/a-meal-to-honor-early-african-american-cookbook-authors

A cake was a natural choice from this pastry shop owner's cookbook. With pangs of guilt, I tweaked this recipe. Russell's recipe calls for brandy, lemon extract and rosewater. To me, those other flavorings got lost with all the spice, so I took them out and slightly increased the sour cream. I also added molasses to the recipe to balance the cake's taste. Russell did not suggest icing this cake, but her cookbook does include a few boiled icing recipes. In tribute to her original, I added the flavorings I took out of the cake to the icing.

Makes one two-layer cake, 10 to 12 servings

Cake:
2 cups flour
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground mace
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg or about 1 teaspoon freshly grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
1/4 cup molasses
4 eggs, at room temperature
1 cup sour cream

Boiled Icing:

2 egg whites
1 1/2 cups sugar (superfine if possible)
1/3 cup water
1 tablespoon rosewater or brandy or 1 teaspoon lemon extract or vanilla

For two 9-by-2-inch cake pans, grease, line with parchment circles, grease again and lightly flour.

Preheat the oven to 325 degrees F on a convection oven or 350 degrees F on a conventional oven.

Sift together the flour, spices, baking soda and salt. Set aside.

Cream the butter and sugar until light and fluffy.

Add the molasses and mix until combined well.

Add the eggs one at a time, mixing until combined and scraping the bowl with a plastic spatula after each addition.

Alternately, add the flour and sour cream, beginning and ending with the flour. Add the flour in three additions and the sour cream in two. Scrape down between each addition. Mix just until combined.

Divide the cake batter between the two pans.

Place in the oven and bake until a cake tester inserted in the middle of the cake comes out clean, 25 to 30 minutes.

While the cake is baking, make the frosting. Time so it's ready when the cake comes out of the oven. The icing must be used right away before it starts to harden.

With a handheld or stand electric mixer, combine the egg whites, sugar and water in a metal bowl (or your stand mixer's bowl if using). Place over a pot of simmering water, without the bottom of the bowl touching the water.

Whisking constantly, cook for a few minutes until the mixture is white and hot, and the sugar feels dissolved if you quickly dip your finger in to test it. Remove from the heat and beat it with your handheld mixer or the whip (whisk) of your stand mixer until the mixture is cool and fluffy. This will take several minutes. Add the flavoring of your choice and mix to combine.

Fill and frost the cake with the boiled icing, flavored to taste. Or serve each cake dusted with powdered sugar.