Hey guys this is Amrita.
In this video I will show you how to make the complete pink velvet cake with Italian butter cream frosting.
I made this cake on my wedding anniversary and I absolutely loved this frosting combination with pink velvet cake. I also find it really smooth and rich which helped in icing the cake .
it’s perfect for icing I can say.
link to detailed recipe of Italian butter cream:
Measurements and abbreviations:
1 Table spoon (tbsp) – 15 ml
1 Teaspoon (tsp) – 5 ml
1 Cup – 236 ml (130 grams for dry ingredients)
CAKE RECIPE : –
INGREDIENTS:
200 grams (1.5 cup) all purpose flour
30 grams( 2 tbsp ) cornstarch
5 grams (1 tsp) baking powder
230 grams (1 cup) Butter at room temperature
120 grams (1 cup)sugar
1 tbsp honey
2 tsp vanilla extract
45 ml milk
4 egg whites
80 grams (1/2 cup) Sugar
Pink food colour
METHOD :-
• 200 grams (1.5 cup) all purpose flour + 30 grams( 2 tbsp ) cornstarch = 230 grams (1.75 cups) cake flour is ready.
Into that, add 5 grams (1 tsp) baking powder.
Dry ingredients are ready!
• Take 230 grams (1 cup) Butter at room temperature
• Beat the butter at medium speed for 3 minutes ,add 120 grams (1 cup)sugar and beat until soften.
• Add 1 tbsp honey and 2 tsp vanilla extract and 45 ml milk, mix together.
( Add the milk gradually and mix)
Butter mixture is ready!
• In a bowl, take 4 egg whites.
– Beat at low speed for 40 second, add 1/3 sugar of 80 grams (1/2 cup).
– Beat for another 30 seconds, add 1/3 sugar of 80 grams (1/2 cup) .
– Beat for another 30 seconds, add remaining sugar and continue beating for 2 minutes or until soft peak forms.
( Meringue is ready!)
• Mix the dry ingredients and butter mixture together.
• Slowly mix the meringue (beaten egg whites) as well. Fold it carefully.
(Do not over mix )
• Add the pink food colour and mix
• Take a cake tin lined with parchment paper. Now divide the batter in 2 cake tin.
• Bake at 160°C for 25-30 minutes.
Insert a toothpick to check.
Let it cool down!
ITALIAN BUTTER CREAM Recipe : –
INGREDIENTS :
200 grams (1 cup) sugar
80 ml water
4 egg whites
1 tsp lemon juice
75 grams(1/2 cup) sugar
450 grams (2 cups) butter
METHOD:
• Add 200 grams (1 cup) sugar and 80 ml water in a pan and keep it on medium flame.
• simultaneously beat the egg whites
Add 4 egg whites and 1 tsp lemon juice and beat on medium high speed.
Slowly start adding the 75 grams sugar (1/2 cup)
• Do a drop test to check the sugar syrup temperature.
Take a drop of syrup and put into cold water ,it if forms sap like drip, its the right temperature.
• Drizzle the hot sugar syrup slowly and carefully.
Beat on low speed.
• Hot syrup makes the bowl really hot.
Increase the speed and beat until bowl cool down.
Our Italian meringue is ready.
(Use it as it as for your cake if you are looking for less calories 😉).
• Start adding the butter 450 grams ( 2 cups)
Add small piece at a time and keep mixing.
• Beat it until it forms creamy texture.
Your delicious Pink Velvet Cake is ready!
Until next time,
Amrita Srivastava