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Decorate the big cake with sprinkles. Whip butter in a stand mixer using the whisk attachment for 7 minutes on medium/high speed. Add icing sugar one spoon at a time at medium speed. Add vanilla extract, vanilla bean seeds, salt, and cream. Whip on high for three minutes. Use the buttercream frosting right away or refrigerate for up to 4 weeks.
Here is how you make sour cream pound cake (and don’t forget to get the full recipe with measurements, on the page down below ): Preheat your oven to 325°F (165°C). Prepare a large 12-cup bundt pan with butter and flour and set aside. Using an electric mixer, blend the butter and sugar on medium speed for 5 minutes until it is pale and fluffy.
Bake for roughly 65-75 minutes, or until the top is golden brown all over and crisp. Remove from the oven and allow cooling slightly before turning out of the tin. When ready to serve, dust the cake with powdered sugar, slice and enjoy. Store the cake in an airtight container at room temperature for up to 4 days.
Whisk egg whites, whole egg, milk, and vanilla extract in a large jug. Combine dry ingredients in an electric mixer’s bowl using the paddle attachment on low. Add in cold butter and continue to mix on low. And liquid into the bowl in two batches. Fold until the batter of the bowl is incorporated. Divide the cake batter into the cake pans.
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