Angel Food Cake with Strawberry Buttercream Frosting

This is a perfect frosting for angel food cake and for a little girl turning 1.  Happy Birthday, Catherine.

Angel Food Cake
From allrecipes.com

Ingredients

• 10-12 eggs
• 1 1/4 cups confectioners' sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 cup sugar

Directions

1. Separate eggs; discard yolks or cover and refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.  Frost with strawberry frosting.  Refrigerate.

Footnotes

Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Strawberry Buttercream Frosting

This is an adaptation of Wilton's buttercream frosting

1 carton frozen strawberries with or without sugar, thawed 
4 c powered sugar
1/2 c butter at room temperature
1/2 Spectrum organic butter flavored shortening OR  1/2 butter at room temperature
1 t. vanilla


In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add 1/2 cup of strawberries, using only the berries and draining the liquid.   Beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.  Adjust sugar/strawberry amount to desired consistency.