Creamsicle. Remember that flavor as a kid? I can't tell you how many creamsicles I ate as a kid. That creamy flavor combo of orange and milk. I remember biting into the first creamsicle of the summer season with the hard orange crust that would break with just enough force to open up the creamy middle milky center.
Well, I had been craving a good creamsicle type frosting for a very long time and wanted to somehow incorporate it into a cupcake or cake. Why not poundcake? Seriously. I love a good plain poundcake, but sometimes I feel as though it needs something, can be kind of boring. Creamsicle frosting popped into my head. Why not combine the two? And this is how the frosting came about. I started my search for frostings or glazes of the creamsicle variety, but most of them were just butter, milk and some orange zest. Not very creamsicle-like to me at all. So, I set out to try and find my own recipe that would hit the creamsicle flavor mark right on the head. So after a few experiments I finally found one I liked and it closely resembled that of a creamsicle. I would also love to try this frosting on a carrot cake; for some reason I just think it would be awesome melding all those flavors together.
Enjoy! This was a HUGE hit in my house.
Notes: For the pound cake I used a classic recipe from Cooks Illustrated, and instead of baking it in a pound cake pan I used a brownie pan, but use whatever you desire. You might also want to think about using those mini loaf pans too; those would be adorable. I also kicked it up a notch by adding some vanilla beans to the batter.
vanilla pound cake w/ creamsicle frosting
16 tablespoons unsalted butter (2 sticks), cold, plus extra for greasing pan
3 large eggs
3 large egg yolks
2 teaspoons vanilla extract + some vanilla beans about 1 ts (optional)
1¾ cups cake flour (7 ounces), plus extra for dusting pan
½ teaspoon table salt
1¼ cups sugar (8 3/4 ounces)
Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Using dinner fork, beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.
Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.
In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.
In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is consistent.
Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours.
(this frosting was created off the top of my head, so I might be off a bit on measurements, but taste it as you go along to find your own desired taste)
1 stick+ unsalted butter, room temp (might need a bit more)
2+ cups confectioners sugar (might need a bit more)
4 TB cream cheese, softened
Pinch or two of sea salt
Dashes of half & half
2 ts of orange zest, plus more for garnish (if desired)
1 or 2 TB of the juice from same orange
Mix all ingredients into large bowl and using an electric mixer beat until a nice creamy frosting is achieved. If you like a thicker frosting use less of the half & half, for thinner frosting add more half & half. Frost cooled pound cake, decorate with garnish, slice and serve