

Prepare frosting by beating the softened cream cheese in a medium bowl until creamy and lump free.
Add half the whipping cream and beat on low about 30 seconds.
Add half the powdered sugar and beat until all the sugar is mixed in.
Add remaining whipping cream and beat until creamy.
Add the last of the powdered sugar and beat well, about 2 minutes.
Add almond extract and beat for about 30 seconds.
Turn the mixer on high and beat until light and fluffy, about 2 minutes.
Brush with simple syrup and set aside. Discard any left over syrup.
Allow syrup to soak into the cake layers for about 5 or 10 minutes.
Spread about a cup of frosting over the top of the first cake layer to about a inch from the edge.
You dont want flecks of cake in your white frosting.
Frost the top of the cake with a thin layer of frosting.
Chill for about an hour to set the frosting.
Remove the cake from the refrigerator and spread the remaining frosting over the sides and top.
Add cherry pie filling to the top filling in the center of the frosting.
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