Like the butter cake recipe below, this is my version (barely modified) of a frosting recipe I found online at http://www.joyofbaking.com. Yesterday, I added a natural food coloring to bring the icing to a light lemon yellow color. Today, I am adding 1/2 c. cocoa powder in place of 1/2 c. of the confectioners’ sugar (which is the same as powdered sugar and is defined by the addition of corn starch to sugar).
Med. to large sized mixing bowl
Sifter or wire mesh strainer
Measuring cups (1 c. and 1/2 c.)
Measuring cup or large spoon (for spooning in sifted powdered sugar)
Zester (if doing citrus fruit zest)
1/2 c. unsalted butter, room temp.
1 8 oz. package cream cheese, room temp.
2 1/2 c. (or less) powdered sugar
1 t. vanilla extract
Lemon or orange for zesting (optional)
Cream the butter and cream cheese together in a stand mixer until smooth with no lumps. Scrape down the sides of the bowl. Add the vanilla extract. Add the powdered sugar a bit at a time, scraping down the sides. If you want to include zest, add the zest. Beat on high speed until the frosting is light and fluffy.
On this cake, the middle layer is heavy cream (unmeasured – I did it by sight) whipped with about 1/3 c. sugar into a whipped cream, with a sprinkling of mini chocolate morsels. When I put the cakes in the freezer to prep for frosting, I took out some fresh strawberries, washed them well, sliced them then put them in a lidded container with about a tablespoon of sugar to let them macerate. When it came time to frost the cake, I put the strawberries down in circles covering the entire first layer. I then topped that with a generous layer of whipped cream. After putting on the second layer cake, I frosted the entire thing with the cream cheese and cocoa frosting. And, voila..