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Doing it this way, or treating the cream cheese like a solid fat, will give the frosting a looser texture. 😁 In most recipes, butter and cream cheese are mixed, then powdered sugar is added. This wouldn't be a Sugarologie recipe unless I messed with it to make it more stable. (The time will vary based on your climate, but it takes about an hour in my dry California kitchen to develop said crust.) The crust is similar to a Krispy Kreme donut glaze, if that makes sense. Texture-wise, this frosting is super creamy and has the most delicate crust when left out at room temperature. The consistency should be thin, but creamy.Here's this cream cheese frosting on a 6 inch, 2 layer sprinkle cake.

Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.

Stir in the vanilla and eggs into the buttermilk.In a glass measuring cup, pour in buttermilk.In a separate bowl, whisk together the flour, baking powder and salt.Mix together butter and sugar for 8 minutes in a mixer.No more wasting time resisting the taste of an ever-so tender buttermilk pound cake! Spread the glaze on top with the back of a spoon to get a smoother look, if needed. Set the cake onto a plate and drizzle over the cream cheese glaze. Then slide a small knife along the pan and cake to loosen it from the sides. If the toothpick comes out with a few crumbs on it, the cake is done. Test the pound cake with a toothpick when the timer goes off. The consistency should be thin, but creamy. While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. Mix together a package of (room temperature) cream cheese and powdered sugar. (Don’t get it mixed up with sweetened condensed milk…evaporated is the other can.) While your pound cake is busy doing its thing in the oven, start preparing the Cream Cheese Glaze.Īdd 1 and a half teaspoons of vanilla into a 1/4 cup of evaporated milk, set aside. 4} Now spread the batter evenly.īake in a preheated oven at 350 degrees for 55 to 60 minutes. 2} Add 1 tablespoon of flour to “dust” the butter in the loaf pan.

Prepare a loaf pan to bake this amazing pound cake…ġ} Butter your loaf pan with about 2 tablespoons of butter. Turn mixer on one more time on low just long enough to make sure all the ingredients are all mingling together. Once all is in the bowl– turn off mixer and scrape down the sides. Start pouring in slowly, the wet and dry ingredients into the butter and sugar. Scrape down the sides of the fluffy butter and sugar. Whisk 3 large eggs into the buttermilk and vanilla. In a measuring cup, pour in 1 cup of buttermilk. Whisk together the flour, baking powder and salt. While it’s beating and doing it’s own thing, start getting your dry and wet ingredients together. It gives the airy-ness in the cake.īeat the sugar and 1 and a half cubes of butter for 8 minutes on medium speed. It’s all about beating the sugar and butter for a while. The longest part is just waiting for it to come out of the oven! Then you get to pour over the Cream Cheese Glaze. You’ll be amazed at how simple you can make this fancy, dancy Buttermilk Pound Cake from scratch. I don’t think I need to convince you of how intensely moist this is…because the buttermilk explains it all! Baking with buttermilk is like magic. I’m sure after indulging in all the chocolate candy eggs this past week, I know you’re ready for some cake! But not just any cake… pound cake made with buttermilk! And, with whipped cream cheese glaze poured on top!