This frosting is awesome!!!
2 tbsp. all purpose flour
1/2 cup non-dairy powdered coffee creamer
1/2 cup water
2 cups sifted confectioners' sugar, (icing sugar/powdered sugar)
1/2 cup butter or hard margarine (room temperature)
2 tsp. vanilla
1. Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour.
2. In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups.
White ivory cream cake recipe
8 ounces white chocolate, finely chopped
3 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter (1/2 cup)
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup plus 1 tablespoon milk
Preheat oven to 350 degrees F. Butter and flour 2 9 inch cake pans.
In a double boiler, melt the white chocolate over hot, not simmering, water.
Set aside to cool slightly.
In a large bowl with an electric mixer, cream the butter and sugar.
Beat in the eggs one at a time, beating well after each addition.
On low speed, add the melted chocolate and the vanilla.
In three additions, on low speed, alternately beat in the flour mixture and the milk.
Beat until just smooth, about 20 seconds.
Pour the batter into the prepared pans and bake for 25 to 30 minutes or until the top is golden and a cake tester inserted in the center comes out clean.
Set the cake pans on a wire rack to cool for 20 minutes.
Then invert the cakes onto the racks to cool completely