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Desserts

Pomegranate butter cream frosting

Pomegranate butter cream frosting
Wally Skalij / Los Angeles Times

FOR all its virtues, the pomegranate doesn't exactly reach out and grab the cook. It doesn't release a burst of fragrance, the way a lemon or an orange does the instant the knife pierces its skin. There's no inspiring rush ... Read more

Total time: 1 hour, 5 minutes | Serves 12
  • 1 1/2 cups (3 sticks) butter, softened
  • 3 cups sifted powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons pomegranate molasses
  • 1/2 cup pomegranate seeds, divided
  • 1/2 cup chopped walnuts, toasted

Step 1Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses.

Step 2To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds.

Note: Test Kitchen Director Donna Deane created this frosting for a 9-inch layer cake.

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