White Velvet Recipes

WHITE VELVET CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
• Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
• To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

WHITE VELVET BUTTERMILK CAKE RECIPE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.
• Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
• Combine 1/2 cup of the milk and the oil together and set aside.
• Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
• Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.

WHITE VELVET SOUP

Steps:

• Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
• Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
• In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)

Steps:

• Preheat oven to 350 degrees.
• Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
• In a large bowl, cream the sugar and butter together.
• Mix in egg yolks, then eggs, one at a time, beating well after each.
• Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
• Blend buttermilk and the flour alternately into the mixture in the large bowl.
• Pour batter into the greased cake pans.
• Bake for 20-25 minutes.
• Let cool before frosting.
• OPTIONAL ICING: Beat the egg whites to a stiff froth.
• Beat in the powdered 10x sugar and vanilla extract.
• Frost between layers.
• Refrigerate leftovers.

WHITE VELVET CUTOUTS

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners' sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)

WHITE VELVET BATTER BREAD

Steps:

• Step 1: Mixing the Batter
• In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
• To make by hand:
• Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.
• To make by mixer:
• Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.
• Step 2: Panning and Rising
• Generously grease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
• Step 3: Baking, Cooling and Storage
• About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).
• Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
• Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.

WHITE VELVET CUTOUT COOKIES

Steps:

• In a mixing bowl, cream butter and cream cheese until light and fluffy.
• Add sugar, egg yolks and vanilla: mix well.
• Gradually add flour.
• Cover and chill 2 hours or until firm.
• Preheat oven to 350°F.
• Roll out on a lightly floured surface to 1/4-inch thickness.
• Cut into 3-inch shapes.
• Place 1 inch apart on greased baking sheets.
• Bake for 10-12 minutes or until set (not brown at all).
• Cool for 5 minutes; remove to wire racks to continue cooling.
• Frost after completely cool with White Velvet Buttercream Cookie Frosting (see Recipe #48001).