• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Meet Lynn
      • Contact
  • Fresh April Sprinkles
  • Recipes
  • Cookbook

Fresh April Flours logo

March 29, 2017

White Layer Cake with Whipped Cream Buttercream

Pin
Share
Email
Share
Tweet

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Jump to Video Print Recipe
White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

Another month, another cake. Hop on in, folks– it’s about to get all sweet and heavenly up in here!

I’m back for March’s edition of Cake of The Month with a little elaboration on January’s yellow layer cake.

See all 2017 Cake of The Month recipes!

I mentioned in that post how yellow, white, and vanilla cake are often confused with each other and how they’re all different. I’ve also brought you vanilla cake in the past, so now we’re going to complete the trifecta with what I like to deem “wedding cake.”

I used this recipe to make many many cakes for customers back in my cake baking/decorating days, and it was often referred to as “that wedding cake flavor” when I would ask customers to be specific when asking for a “white” cake (spoiler alert: often times, they really wanted yellow).

Do you know the cake I’m talking about? Dense but not heavy, the perfect amount of moisture, a tight crumb that flows seamlessly into the filling and/or frosting surrounding it?

Hopefully you’ve tried the cake I’m describing, and you’re nodding your head in wedding cake delight. Are we on the same cake page now?

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

WHAT EXACTLY IS “WHITE” CAKE?

So white cake. It’s, well, white. It’s not quite angel food cake white, since it does use plenty of butter, but you won’t be adding any egg yolks to this cake batter, so the batter stays fairly white, especially in comparison to its cousin cake, the yellow cake.

Egg whites are the bulk of the glue that holds this whole cake business together, and you’ll need 6 of them for this two layer cake. I know, that’s a lot of wasted egg yolks, but save them! Or toss them in an egg casserole.

You’ll also do something a bit different for this white cake than you normally would for a cake batter.

Instead of creaming together butter and sugar, you’re actually going to mix together your flour, sugar, cornstarch, baking powder, and salt and then add room temperature butter right there into the mix.

You’ll wind up with a sand-like mixture. Here’s a visual for you:

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

To that sandy mixture, you’ll slowlyyyyy add your solution of heavy cream, egg whites, and a hefty dose of vanilla. Much like we did with our orange creamsicle cake, you’ll add half of this wet mixture to the dry, allow it to fully incorporate, then add the remaining half of the liquid. 

WHY ADD THE LIQUID TO THE DRY INGREDIENTS SLOWLY?

Your batter can only absorb so much liquid at one time. In order not to overload it with too much at once, adding it in two parts ensures there’s enough room for everyone to be happy and work together properly.

It may seem like an unnecessary step, but trust me, it is crucial in producing the perfect texture for this cake.

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

The cake will bake up nice and brown on the outside, but the inside will be a perfectly white color with a soft vanilla flavor perfect for pairing with just about any kind of frosting.

Grab my classic white buttercream, go for some chocolate buttercream, or even try out some orange cream cheese frosting. OOOOOOOOH, or fill it with homemade lemon curd and lather it up with lemon buttercream!

YES. DO THAT.

Or. ORRRR, my friend… Cover this perfectly white cake with some out-of-this-world whipped cream buttercream. Ohhhh, yes. Yes, this is the stuff you’re going to want to douse every last crumb of cake with, because it. Is. Magical.

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

TOP WITH WHIPPED CREAM BUTTERCREAM

You’ll find that the recipe for this whipped cream buttercream is pretty similar to my classic white buttercream. However, instead of just plain adding liquid to the butter/powdered sugar/vanilla extract business, you’re going to whip this buttercream with heavy whipping cream.

You’ll watch for the frosting to just start getting fluffy. Then, it’s perfectly whipped and ready to use.

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

GIVE THE BUTTERCREAM A TOUCH OF FLAVOR

Side note about the buttercream, you’ll add just a touch of almond extract to give the buttercream a bit of flavor flair. If you’re not into almond extract or you don’t have any on hand, that’s totally fine.

Just know that the tiniest bit of it can add a whole new dimension to your buttercream game. Just think about it.

If you prefer your frosting a little thinner to make spreadability a bit easier, thin it out with some more heavy cream, but decrease the mixer speed to low at this point.

You definitely don’t want to over-whip your cream, otherwise you’re well on your way to butter all over again. Not what you want.

As always, allow your cake layers to cool completely before assembling, and remember that no cake is complete without sprinkles.

Lots and lots. And lots.

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

If you’re looking for a very easy, basic white cake, this is totally it. It is easily paired with many flavors and makes a great plain canvas for serving with your favorite ice cream or even fresh fruit.

There is no wrong way to eat white cake, wedding or no wedding, so definitely tuck this recipe away for safe-keeping.

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.

And don’t forget, now you’re fully equipped with the cake trifecta (white, yellow, and vanilla), so while you’re at it, might as well make a weekend out of cake baking and eating!

White Layer Cake with Whipped Cream Buttercream: A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.
Print Recipe
5 from 4 votes

White Layer Cake with Whipped Cream Buttercream

A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.
Prep Time20 mins
Cook Time28 mins
Total Time48 mins
Servings: 10 servings

Ingredients

CAKE

  • 2 cups (240g) all-purpose flour measured properly
  • 2 Tablespoons (15g) cornstarch
  • 1 and 3/4 cups (350g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 Tablespoons (171g) unsalted butter softened to room temperature1
  • 1 cup (240g) heavy cream room temperature1,2
  • 6 large egg whites room temperature1
  • 2 and 1/2 teaspoons vanilla extract

WHIPPED CREAM BUTTERCREAM

  • 4 cups (480g) powdered sugar
  • 1 cup (113g) unsalted butter softened to room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • pinch of salt
  • 1/4 to 1/3 cup (60-79g) heavy whipping cream

Instructions

CAKE

  • Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round cake pans.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined, about 1 minute. Add the room temperature butter and beat mixture on low speed until it resembles sand (see photo in post text). Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.
  • Combine the heavy cream, egg whites, and vanilla extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended. With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.
  • Divide batter evenly between the two prepared cake pans. Bake cakes for about 26-28 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely on a wire rack before assembling.

BUTTERCREAM

  • In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  • With the mixer on low, add in the powdered sugar, vanilla and almond extracts, and salt. Add the cream and continue to mix until everything starts to come together.
  • Increase mixer speed to high and beat for 3-4 minutes until frosting is fluffy, pausing once or twice to scrape down the sides and bottom of the bowl. Be careful not to over-beat the frosting, as whipping cream may start to clump. Decrease mixer speed to low if you need to add more cream to thin to desired texture.

ASSEMBLE THE CAKE

  • Place one layer, bottom side up, on a plate or cake stand. Using a spatula or knife, spread an even layer of frosting over the entire surface. Place the second layer on top, bottom side down, and press down on the top lightly. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides. Decorate as desired.
  • Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days.

Video

Notes

  1. It is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
  2. I strongly encourage using cream in this recipe. It keeps the crumb moist and dense and adds a creaminess to the overall texture of the cake.
Recipe adapted from Cook’s Illustrated
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Related Posts

  • Simple White Sheet CakeSimple White Sheet Cake
  • Funfetti Bundt Cake with Whipped White Chocolate Ganache FrostingFunfetti Bundt Cake with Whipped White Chocolate Ganache Frosting
  • Champagne Layer Cake with Champagne ButtercreamChampagne Layer Cake with Champagne Buttercream
  • How To Make A Rainbow CakeHow To Make A Rainbow Cake
  • Funfetti Sugar Cookie CakeFunfetti Sugar Cookie Cake
  • Chocolate Chip Cookie Cake with Chocolate Fudge FrostingChocolate Chip Cookie Cake with Chocolate Fudge Frosting
Pin
Share
Email
Share
Tweet

Filed Under: Cake of The Month, Cakes, Frostings & Icings Tagged With: almond extract, cornstarch, egg whites, heavy cream, powdered sugar

Reader Interactions

Comments

  1. Karina says

    March 30, 2017 at 12:50 PM

    Hi, can i use whipped cream instead of heavy cream on cake? And this is for 2 8″ pan?

    Reply
    • Karina says

      March 30, 2017 at 12:54 PM

      I just saw that i can use 8 or 9 inches pan. Other question can i use cake flour?? Thank u!!

      Reply
      • Lynn says

        March 30, 2017 at 7:38 PM

        Hi again, the recipe calls for flour and also cornstarch, which acts the same as cake flour.

        Reply
        • Emily Styles says

          March 8, 2018 at 8:43 AM

          Hi Lynn, could I just check… if I’m using sponge/cake flour do I need to omit the corn starch entirely or just reduce it? Thanks

          Reply
          • Lynn says

            March 8, 2018 at 11:05 AM

            Yes! You can omit the cornstarch and use 2 and 1/4 cup cake flour.

    • Lynn says

      March 30, 2017 at 7:37 PM

      Hi Karina– I’m not sure I know what you mean. Do you mean can you use whipping cream instead of heavy cream? They’re the same thing.

      Reply
  2. Tung Pham says

    March 31, 2017 at 9:43 AM

    Love your techniques! As a matter of fact, I do the same for some muffin recipes. It helps prevent gluten development and results in much softer and moister cake! Thanks for the recipe 🙂

    Reply
    • Lynn says

      April 2, 2017 at 7:20 AM

      Yes! You are so right!

      Reply
  3. Candice says

    May 4, 2017 at 12:25 PM

    Hello. I need to make a cake in a 18×13 pan. Do I double this recipe? Some say double and some say triple. I want to have 2 layers also. Would this recipe be good for that with the big size? Thanks!

    Reply
    • Lynn says

      May 5, 2017 at 7:23 PM

      Hi, Candice– I’m not sure how that would work out. That’s a huge pan, and I’ve never made this in anything other than a 9×13. You could try 2 or 2.5x the recipe, but I have no clue how it would work out! Let me know if you try it!

      Reply
  4. Lisa says

    June 17, 2017 at 9:48 PM

    I did this recipe in my thermomix and the frosting is runny. How would you thicken it and make it fluffy again?

    Reply
    • Lynn says

      June 19, 2017 at 9:13 AM

      Hi, Lisa. Sorry I’m just now seeing this! It’s possible you didn’t whip it enough, or you can add some more powdered sugar to thicken it up again. Hope that helps!

      Reply
  5. Anuradha s nair says

    August 6, 2017 at 2:54 PM

    Hello is corn starch necessary. Can I avoid it… Pls reply soon

    Reply
    • Lynn says

      August 6, 2017 at 3:03 PM

      Hi there. Yes, it is. It’s important for the texture of the cake. Without it, I’m afraid it would be a little too dense.

      Reply
      • Anuradha s nair says

        August 8, 2017 at 2:40 AM

        Thank u for the reply

        Reply
  6. Nata13 says

    August 8, 2017 at 5:08 PM

    What difference it makes in
    Cakes if egg yolks are omitted other than the colour doesnt go alot yellow.. how is texture different and taste??

    Reply
    • Lynn says

      August 8, 2017 at 8:32 PM

      The texture won’t be as dense, and it will have a lighter flavor.

      Reply
  7. Nata13 says

    August 9, 2017 at 5:33 AM

    I am planning to make celebration cake .. i ve got a small oven so i usually make one good height cake and then do layers my self .. is this cake good enogh for cutting up in layers or its more crumbly as it has got alot of butter .. any technique for getting good layers out of this cake should i refrigerate for sometime and then cut it ??

    Reply
    • Lynn says

      August 9, 2017 at 6:10 AM

      Hi! I’ve never baked this cake as anything other than 2 layers, so I’m not quite sure what to tell you. Unless you bake this cake in a 9×13 or larger baking dish, I don’t think it will turn out well at all. If you try it, though, please let me know how it goes!

      Reply
  8. Serg says

    November 5, 2017 at 7:32 PM

    Hi, what is the shelf life of this buttercream? Does this need to be stored in the fridge right away because of the whipped cream?

    Reply
    • Lynn says

      November 7, 2017 at 11:20 AM

      Frosting itself can stay at room temp for about 3 days. It can be kept in the fridge for much longer.

      Reply
  9. Dan says

    January 11, 2018 at 3:20 PM

    Can this mixture be double? If so do you think that would be enough to cover a 3 layer cake? Crumbcoat, top coat an a few ruffles on the top.

    Reply
    • Lynn says

      January 11, 2018 at 7:44 PM

      You can double the cake recipe, yes, but I would do it in two batches. And doubling the buttercream would be sufficient for a three layer cake. You can make the buttercream in one batch.

      Reply
  10. Latha says

    April 8, 2018 at 2:28 AM

    Can we use fresh cream instead of whipping cream?

    Reply
    • Lynn says

      April 8, 2018 at 7:55 AM

      As long as you’re using cream that is at least 30% fat content, it will be fine to use.

      Reply
  11. Amy says

    April 24, 2018 at 7:30 PM

    This cake looks amazing! I was wondering if the recipe could be used for cupcakes?

    Reply
    • Lynn says

      April 24, 2018 at 8:33 PM

      For sure! You’ll probably get about 2 dozen cupcakes, and I would suggest a starting baking time of 12-13 minutes. Let me know if you try it!

      Reply
  12. Kelly says

    May 6, 2018 at 12:55 AM

    Cake was a flop the cake sank in the middle it was too soft no structure followed recipe as written, also made cupcakes had the same result.

    Reply
    • Lynn says

      May 6, 2018 at 6:53 AM

      I’m sorry that happened to you. I’ve made this cake lots of times and have never had a problem, otherwise I wouldn’t share the recipe. This same recipe is also featured here, here, and here without issue.

      Reply
    • Kyla Bradford says

      May 24, 2019 at 6:22 PM

      Same issue here with the cupcakes this is my third time doing cupcakes with this recipe.. I’m hoping the cake comes out ok if not I’m screwed for my daughters first birthday

      Reply
      • Lynn says

        May 25, 2019 at 8:22 PM

        Hey, Kayla– I’ve actually never made this recipe as cupcakes, so I can’t speak to the cupcakes. But I have make this cake several times, and it always works out for me (I used it in this champagne cake too). I’m not sure that’s much help, though. Sorry.

        Reply
  13. kristina8712 says

    May 22, 2018 at 3:16 PM

    Hi! I am wondering, does the frosting pipe well? Will it hold its shape for several hours if i pipe it with a star shaped tip?

    Reply
    • Lynn says

      May 22, 2018 at 3:20 PM

      Yes! It pipes very nicely and is quite sturdy.

      Reply
      • kristina8712 says

        May 22, 2018 at 3:22 PM

        Great! I’m going to try the frosting out on some cupcakes for a memorial day bbq. ☺

        Reply
  14. Laney Williams says

    September 21, 2018 at 12:03 AM

    Do you have to sift the powdered sugar?

    Reply
    • Lynn says

      September 23, 2018 at 6:52 AM

      You don’t have to.

      Reply
  15. Kelly says

    September 27, 2018 at 7:07 PM

    Would adding sprinkles to the batter, ala funfetti cake, work?

    Reply
    • Lynn says

      September 28, 2018 at 1:13 PM

      I don’t see why not! Just be gentle with stirring, as the color will definitely bleed a bit.

      Reply
  16. Raquel Aguilar says

    December 10, 2018 at 1:01 PM

    This frosting turned into butter even after mixing it gently for 20 seconds. How do you prevent this from happening?

    Reply
    • Lynn says

      December 11, 2018 at 9:01 AM

      I would say something went wrong somewhere else. It takes quite awhile for whipping cream to turn to butter, so “gently for 20 seconds” seems strange to me. I’m sorry it didn’t work for you! I’ve made this frosting many times with no issue.

      Reply
  17. Ruchika says

    January 17, 2019 at 2:42 AM

    Hi
    I want to make white cake with whipped cream and no butter cream. So can I do this here?
    Also can I use fondate
    Plz guide

    Reply
    • Lynn says

      January 17, 2019 at 6:27 AM

      Yep, you can put whatever kind of frosting you’d like on the cake. And you can use fondant on the outside if that’s your preference.

      Reply
  18. Shawna Harris says

    February 3, 2019 at 12:59 AM

    5 stars
    This turned out PERFECT! I make 2 of these in 9×13″ pans & filled & stacked them. Everyone said it was one of the best birthday cakes they’d ever had.

    Reply
    • Lynn says

      February 3, 2019 at 6:39 AM

      Awesome, thanks for your feedback, Shawna!

      Reply
  19. Marla says

    February 3, 2019 at 7:47 AM

    Hi Lynn! I’m making a white layer cake for a baby shower and would love to use this recipe. I need three layers – do you think this can stretch to three layers or should I 1.5x the recipe? I would also like to split up the prep since the decorating will take some time. What is your suggestion for making cakes in advance? Baking and then freezing unfrosted layers until use? Storing at room temp? Lastly, can this frosting be used for piping or is it too soft?

    Thank you!!

    Reply
    • Lynn says

      February 3, 2019 at 9:44 AM

      Hey, Marla! You’ll be just fine to do 1.5x the recipe. Yes, bake, wrap tightly, and freeze. Thaw overnight in the fridge. And the frosting is perfect for piping! Let me know how it turns out!

      Reply
  20. Natasha says

    February 4, 2019 at 7:39 PM

    Hi – I’d like to try this, but I don’t have multiple pans. Do you think the batter would suffer from being left out while I bake the layers separately?

    Reply
    • Lynn says

      February 5, 2019 at 7:36 PM

      Hey, Natasha! It’s definitely not ideal, but it might work if you’re able to cool the first layer quickly. Is it cold where you are? You could try putting it outside to cool it off.

      Reply
  21. erlina says

    February 5, 2019 at 11:23 PM

    hi Lynn…you have buttercream with whip cream but its same with italian buttercream? can buttercream whip cream to make korean flower or another else? thankyou

    Reply
  22. Jane D says

    April 12, 2019 at 1:15 AM

    I had the same issue.
    I made the cake twice I even read your instructions on measuring properly and switched to the spoon method with the flour.

    The cake sank in the middle and failed both times.

    It had a wonderful flavor.

    I will add I used a 8in 3imch deep Wilton pan so I was using the entire batter as one level.

    Not sure if the issue is too much moisture in the recipe or too much baking soda.

    I understand you have made it multiple times so are the expert but I am not sure what would cause such failure.

    I have made and decorated a lot of cakes and am an experienced baker and have never had something like this happen.

    Do you think it has to do with not dividing it?

    Reply
    • Lynn says

      April 12, 2019 at 7:51 PM

      Hey, Jane! Thanks for your detailed troubleshooting. It sounds like not splitting the batter is the culprit. The cake is on the denser side of cakes with a very moist crumb, so that’s a lot of cake to put in one spot. If you try it again, I would definitely split it into two pans or just halve the recipe.

      Reply
  23. Dyer Christensen says

    April 20, 2019 at 10:07 PM

    Re: the frosting ONLY
    I usually use only 1 stick of butter in an amount of buttercream that would frost a 2-layer cake. You have 2 sticks of butter… have you ever used just 1? I’d like to try but wasn’t sure if you had and if there is a real reason for 2 sticks…

    Reply
    • Lynn says

      April 21, 2019 at 7:14 AM

      I’ve not tried that way– I just like the texture and flavor of 2 sticks.

      Reply
  24. Svet Tour says

    March 9, 2020 at 11:26 PM

    5 stars
    Wonderful! Thanks so much for the feedback. Yes, I do use both extracts when I make it. The vanilla is the star, but I like the little secret something that a bit of almond extract adds.

    Reply
  25. Leah says

    April 8, 2020 at 10:31 AM

    Can you half this recipe if you are only looking for one layer cake? Being in quarantine and it being my birthday, I don’t want too much cake!

    Reply
    • Lynn says

      April 8, 2020 at 12:18 PM

      Absolutely! I hope you’re able to enjoy your birthday, Leah!

      Reply
  26. Natalie says

    August 25, 2020 at 5:45 PM

    Would it be possible to divide the batter into 4 to make thinner layers? Would it still cook alright? I’m trying to make a rainbow cake, but 1 foot seems TALL and I’d rather not half all the cakes (and have to make a second) if I don’t have to. It would be easier to make thinner layers of each colour to begin with, if it’s possible.

    I’m also curious, would it still work with egg yolks included?

    Reply
    • Lynn says

      August 25, 2020 at 7:32 PM

      Hey, Natalie– to answer your first question: you could definitely bake thinner layers, though I can’t guarantee on bake time. If you’re only making 4 layers, your cake would only be about 8″ tall IF you didn’t trim your layers at all. This batter just comes out nicely in my 6″ pans, so they don’t need to be trimmed. I do wind up trimming them in 8″ pans.

      Second, if you add in yolks, you’re now on your way to a yellow cake, thus adding yellow to all of your colors. Using white cake as the base for a rainbow cake insures you don’t have any yellowing of colors. Hope this helps!

      Reply
  27. Kim says

    December 27, 2020 at 9:22 PM

    5 stars
    We have some aspiring bakers\cake decorators in our house and today we had a little cake bake-off between my husband and 5 year old daughter. My hubby made the full recipe made a 2 layer cake and I halved the recipe for my daughter and she made a single layer. My hubby made a double batch of the buttercream frosting for both cakes. Other then my daughter adding a little too much flour and having a drier cake, both cakes turned out very well. It was a denser cake then expected (despite Lynn saying it’s a dense cake) so my hubby thought maybe it was cooked a bit too long? Are there other reasons why it might have ended up denser? Also they had hoped to do more decorating \piping but didn’t have enough frosting, do you recommend making a certain\different amount of frosting if more then just covering it?

    Reply
    • Lynn says

      December 28, 2020 at 8:15 AM

      Hey, Kim– this is definitely a denser cake. Using the reverse creaming method gives a slightly tighter crumb. And if you want leftover buttercream for decorating, I usually 1.5x the recipe!

      Reply
  28. Ana says

    January 2, 2021 at 6:57 PM

    Hello
    Is the cake batter any good if I filled it with stabilized whipped cream frosting and fresh strawberries or would it get too doughy or soggy when eaten the next day??
    Also could I use stabilized whipped cream to frost the cake ?

    Reply
    • Lynn says

      January 3, 2021 at 6:34 AM

      That sounds great! Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Lynn

Mom, self-taught baker, cookbook author, biscotti lover, and sprinkle enthusiast. Read More


Search

Never Miss A Recipe

Subscribe to our newsletter.

Browse by Category

Sift Through Archives

My Cookbook

ChowDownBuyNow
COPYRIGHT © 2019 · FRESH APRIL FLOURS · PRIVACY POLICY

DMCA.com Protection Status