Whipping Cream Pound Cake

Name: Whipping Cream Pound Cake
Ingredients: 3 sticks (339 g) unsalted butter, softened; 3 cups (600 g) sugar; 5 large eggs, room temperature; 3 cups (342 g) cake flour, (not self-rising); 1/2 teaspoon (2 g) baking powder; 1/2 teaspoon salt; 1 cup (232 g) heavy whipping cream (do not whip); 1 tablespoon (12 g) vanilla extract; 1 stick (113g) unsalted butter, slightly softened; 3 cups (345 grams) powdered sugar (depending on desired consistency); 1 tsp. vanilla (4 grams), use clear imitation vanilla if you like a whiter frosting; 2T (30g) whole milk or more if needed; 1/4 teaspoon salt (1g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.

"This moist, tender, whipping cream pound cake is so rich and flavorful! Enjoy it just as it is or topped with berries and cream!..."

INGREDIENTS

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3 sticks (339 g) unsalted butter, softened

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3 cups (600 g) sugar

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5 large eggs, room temperature

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3 cups (342 g) cake flour, (not self-rising)

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1/2 teaspoon (2 g) baking powder

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1/2 teaspoon salt

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1 cup (232 g) heavy whipping cream (do not whip)

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1 tablespoon (12 g) vanilla extract

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1 stick (113g) unsalted butter, slightly softened

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3 cups (345 grams) powdered sugar (depending on desired consistency)

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1 tsp. vanilla (4 grams), use clear imitation vanilla if you like a whiter frosting

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2T (30g) whole milk or more if needed

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1/4 teaspoon salt (1g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.

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