Recipe Source: The Culinary Institute of America. Baking & Pastry. John Wiley & Sons, Hoboken, 2009 p. 420
Okay, this is possibly the worst picture to ever be featured on this site. I'm kind of ashamed to be looking at it to tell you the truth. Still, it's an important component in my husband's birthday cake, so the recipe needed to be written up and there needed to be a picture with the recipe.
I had initially intended to go with buttercream for this cake, and in fact purchased an incredibly huge stock of butter for that very purpose. Then I changed my mind. The cake, as I mentioned in the lemon curd post, was supposed to be a lemon cake. Lemon is a kind of a light, refreshing flavor. There is nothing light or refreshing about buttercream, however delicious it may be. I really kind of wanted a whipped cream frosting, so that's what I did. I'm sure the butter will find another home J.
I didn't make a lot of changes but there weren't a lot to make. I doubled the recipe because I was making an awful lot of cake. I used lemon extract instead of vanilla in keeping with the general theme of the cake. That's it. This was a delightful little treat. I would have cheerfully eaten it with a spoon straight from the container but that would have been wrong.
Lemon Chantilly Cream (makes about 16 ounces of cream, enough to frost two cakes. Approx. $2.76 for the whole batch.)
2 cups heavy cream
2 ounces confectioner's sugar
1 ½ teaspoons lemon extract
- Large bowl
- Medium sized bowl
- Hand mixer or immersion blender with whisk attachment
- Make an ice-water bath in the large bowl.
- Put the medium bowl into the ice-water bath and add the cream.
- Use the hand mixer to beat until medium peaks form.
- Add the sugar and lemon extract. Whisk to stiff peaks.
- Cover and refrigerate until ready to use.