Tuesday, April 22, 2008

Pecan Upside-down Cake & Cream Cheese Frosting &

I made a cake today! Pecan upside-down cake, with the best ever cream cheese frosting! Now, I love Cinnabon Cinnamon buns, and they have the best cream cheese frosting. It's light, fluffy, sweet but not too sweet, melts on top of the hot cinnabon and it's Oh so good!
So I wanted to duplicate that, and this time I've come the closest I've ever gotten, and it's delicious!
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The upside down part stuck a bit to the bottom of the pan, so it turned out a bit like brown sugar crumbs! =3
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Cinnabon-ish Frosting Recipe

1/2 cup sugar
2 large egg whites
1 stick butter, room tempature
6 ounces cream cheese
1 tsp. vanilla extract

Bring a pot of water to a simmer on the stove. Add egg whites and sugar to a large heatproof bowl. Place the bowl over the pot of water and whisk constantly until sugar dissolves, and mixture feel hot , about 2 minutes. Remove from heat beattil cool for 4 minutes, or until mixture turns white like thick marshmallow cream and it's slightly bigger. Add butter and beat till smooth, then add cream cheese and beat until smooth.
Recipe frosts the top of two 9 inch cakes.

4 comments:

Christina said...

Mmm, I can imagine what both the flavor and texture of the frosting will taste like. I need to bake something.

Great job with the recipe!

Karen said...

Holy moly! Wow, that looks amazing! Nice work!

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