Red, White and Blue Ice Cream Cake With Whipped Cream Frosting
Such a pretty cake and so easy to make. Everyone raved about it, but as a warning when making, be sure to take the cake out of the freezer at least a half hour before trying to cut and freeze as the cake layer freezes HARD!! Prep time does not include time to soften ice cream. When it came to frosting, I was worried about having enough for decorating so doubled the frosting amount and while I had a lot left over, don't think it would have been enough for frosting and decorating without it
INGREDIENTS
NutritionBLUE CAKE LAYER
- 1⁄4
- 1⁄2cup sugar
- 1⁄4cup sour cream
- 1teaspoon vanilla extract
- 2large egg whites
- 3⁄4
- 1 1⁄4teaspoons baking powder
- 1⁄4cup milk
- 1tablespoon water
- blue gel food coloring
ICE CREAM
- 1 1⁄2
- red gel food coloring
STABILIZED WHIPPED CREAM FROSTING
- 1teaspoon plain gelatin
- 1tablespoon cold water
- 1cup whipping cream
- 1tablespoon powdered sugar
- 1teaspoon vanilla extract
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DIRECTIONS
- CAKE:
- reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.
- Add the sour cream and vanilla extract and mix until well incorporated.
- Add the egg whites and mix until well combined.
- Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
- Add the milk and water and mix until well combined.
- Add the remaining dry ingredients and mix until well combined.
- Spread the cake batter evenly into the bottom of the prepared pan.
- Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
- When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
- Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
- Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
- Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
- Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
- Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
- Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
- Remove the red layer from it’s pan and set on top of the white ice cream layer. Place cake back in the freezer.
- STABILIZED WHIPPED CREAM FROSTING:
- Add gelatin to cold water in a bowl.
- Set this over a saucepan with boiling water until the gelatin is clear.
- Cool to room temperature.
- Meanwhile whip the cream until it is medium thick.
- With the mixer still on, pour gelatin into the center of the cream.
- Continue to whip. Add the powdered sugar and vanilla extract.
- Continue whipping until cream is in soft peaks.
- At this point you can add food coloring, keeping half white and half red.
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