Italian Cream Cake Recipe (2024)

FAQs

What is an Italian cream cake made of? ›

Ingredients for Italian Cream Cake

Shortening: Shortening helps tenderize the cake, retain moisture, and give the cake its light, fluffy texture. Granulated sugar: Sweetens the cake. Large eggs: Binds the batter and gives the cake structure. Vanilla extract: Adds depth of flavor to the cake.

Due to the cream cheese frosting, the cake needs to be refrigerated. Keep any leftovers, loosely covered with plastic wrap, in the fridge for up to 1 week. If you have a cake keeper, you can use that. If not, the dollops of frosting on top might get a little squished from plastic wrap.

Despite its Sicilian origins, cassata has become a wildly popular dessert all across Italy and the world, often served around Easter time as part of the holiday's celebrations.

Mascarpone cheese is a soft, slightly sweet and a tad bit tart, spreadable cheese often described as an Italian sweet cream cheese. Mascarpone is probably most well-known as the key ingredient in Italian desserts like tiramisu and cannoli.

Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.

Its not-so-secret-anymore ingredient: mayonnaise. A Portillo's slice. Texture: That dollop of mayonnaise does the trick. Portillo's cake is indeed very moist, with a pleasantly velvety crumb.

If you plan to consume the Italian cream cake within a day or two and your kitchen is relatively cool (around 70°F or below), you can leave the cake at room temperature. However, be mindful of the temperature and avoid exposing the cake to direct sunlight or warm environments.

You can keep in an air tight container for up to 48 hours and in a fridge for up to 72 hours. Cake with fresh cream should be eaten within 3 hours. Alternatively, seal the fresh cream cake in an air tight container and put in the fridge and consume with 24 hours.

in the kitchen preparing delicious food. espresso or cappuccino, or with tea in the afternoon. Crostata is perhaps the oldest Italian dessert.

What cake do Italians eat for breakfast? ›

Ciambella is one of the most popular Italian breakfast cakes. It's traditionally baked in the shape of a ring and topped with icing or dusted with sugar. It usually includes one of Italy's favorite flavors: lemon.

Yes, cream cheese makes a great substitute for mascarpone. There are two methods to substitute mascarpone: Substitute 1 cup of mascarpone with 1 cup of a cream cheese and whipping cream mixture. To make this mixture, use 1/4 cup of cream for every 8 oz.

Parmesan cheese is the name of an Italian extra-hard cheese made of raw cow's milk. The original Parmesan cheese is more precisely called Parmigiano-Reggiano. It is produced only in Italy, in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly).

Regarded as the Queen of Italian cheese, burrata is a fresh cheese whose glory lasts but a day or two – but, oh, what a beautiful life it leads! Burrata is a newer cheese, originating in southern Italy in the 20th century.

In Italy, the equivalent of heavy cream is known as "panna da cucina" or simply "panna." It is a rich, thick cream used in cooking and baking, similar to heavy cream in other parts of the world. Panna is often used to add creaminess and richness to sauces, soups, desserts, and various Italian dishes.

The typical Italian wedding cake is a Millefeuille. This is made of layers of crunchy puff pastry, alternated with Chantilly cream (a mix of cream and whipped cream) and either wild berries or chocolate drops.

A "cream cake" can refer to various cakes, but the term generally implies a cake that is notably moist and tender, often with a fine crumb, and includes cream among its ingredients.