![]() Let set for 10 minutes to thicken slightly before brushing on cake. Remove from heat and stir in Maple Crown Royal. Cool in the pan for 10 minutes remove to a wire rack to cool completely. Place the lemon zest, parsley stalks, thyme, and celery into the cavity of the turkey. Transfer to a large bowl, mix in the remaining stuffing ingredients, and leave until cold. Spoon into a greased and floured 10-inch tube pan.īake at 325 degrees F. Steps: Prepare the stuffing: melt the butter in a frying pan, add the onion and bacon, and cook until the onion is soft and both the onion and bacon are golden. Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients and mixing well after each addition. Mix the flour, baking soda and salt together. Whisk the sour cream, Maple Crown Royal and vanilla in a small bowl. Add the eggs 1 at a time, beating for 30 seconds after each addition. It is moist and wonderful! And well worth the investment into the Crown Royal to make.Ĭream the butter and sugar in a mixer bowl until light and fluffy. The Canadian whiskey offers a vast array of whiskies. My response? “I’m on it!”Īfter reviewing several pound cake recipes, this is the one I came up with. Crown Royal is one of the best-selling whiskey brands in the United States. She turned to me and said “This would make a wonderful cake”. She was sipping a shot of Maple Crown Royal. I ran into Ginger one night last winter at our favorite little watering hole. The flavor of the Crown Royal is subtle, with a hint of vanilla and fruit. Without Ginger’s insistence, this cake would have never been born. Pour into a plastic bottle for easy application to cakes.Today’s blog post comes to you courtesy of my friend, Ginger Harris Dean. Stir slowly until the heavy cream and chocolate chips are smooth. Pour the heavy cream over the chocolate chips and allow to sit for 1-2 minutes. Please heavy cream in a microwavable bowl and microwave for 30 seconds to 1 minute. Place chocolate chips in a bowl and set aside. Turn the mixer up to medium-high and beat until the cream is well incorporated.Ĭheck the consistency of the frosting and add more cream, 1 tablespoon at a time, if needed until frosting is spreadable but not too loose. Turn the mixer on low speed and slowly add heavy cream a tablespoon at a time. In the bowl of a stand mixer or a large mixing bowl with a handheld mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.Īdd half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes (if mixture appears very thick, add 1-2 tablespoons of heavy cream).Īdd the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Remove from pans and cool completely on a wire rack. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with few moist crumbs attached (be sure not to overbake and start checking your cakes for doneness around the 15 minute mark).Ĭool for 10 minutes. Beat on medium-low speed just until combined.Īdd 2-3 drops of gel food coloring and mix into batterĮvenly distribute batter into the prepared pans. Stir with a whisk and add it to the butter mixture followed by the milk. ![]() In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, 4-5 minutes.Īdd the eggs, one at a time, mixing well after each addition.Ĭombine the flour, baking powder, and salt in a medium bowl. ![]() Grease and flour three 8-inch round cake pans (or you can use 6 inch pans). This is a vanilla cake that I have colored a purple with American buttercream, chocolate drizzle, sprinkles and of course Crown Royal and two shots ready to enjoy.ģ-6 tablespoons heavy cream, room temperature Crown Royal Birthday Cake As my birthday month continues, I am continuing to bring the boozey cakes.
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