Perfect White Frosting

Ingredients:
1 1/2 cups unsalted butter, cold
5 cups powdered sugar
2 1/2 tsp vanilla extract
2 Tbsp heavy whipping cream

Preparation:
1. Cut butter into pieces.

2. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.

3. Add 2 cups powdered sugar, and mix on low speed until incorporated into butter.

4. Add 2 tsp vanilla extract, and mix to combine.

5. Add additional 2 cups powdered sugar, and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.

6. Add last 1 cup powdered sugar, along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract. Beat on low until ingredients start to mix together.

7. Increase speed to medium-high, and beat for another 3-5 minutes to whip additional air into the frosting.

Angel Food Cake

Ingredients:
1 cup + 2 Tblsp bleached cake flour
12 cold egg whites (2 cups) from 12 large eggs
2 cups granulated sugar
1 Tblsp vanilla extract
1 oz/2 Tblsp freshly squeezed lemon juice from 1 small lemon
1/4 tsp kosher salt (for table salt, use 1/2 tsp)

Preparation:
1. Adjust oven rack to the middle position and preheat to 350°F.

2. Sift cake flour and set aside.

3. Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to loosen, about 1 minute.

4. Increase mixer speed to medium-low (4 on a KitchenAid) and whip 3 minutes; the whites will be dense and dark.

5. With the mixer still running, add lemon juice and salt. Immediately increase to medium (6 on a KitchenAid) and whip 3 minutes more; the meringue will be thin but foamy.

6. Increase to medium-high (8 on a KitchenAid) and continue whipping until the meringue is glossy white and thick enough that you can see the pattern left by the wire whisk. This can take between 2 and 4 minutes, depending on the freshness of the whites and the horsepower of your mixer. When meringue is ready, it should be soft enough to run off the wires when the whisk attachment is removed, but thick enough to mound up on itself like soft-serve in the bowl.

7. Sprinkle cake flour on top, and stir with a flexible spatula to roughly combine. Switch to a folding motion, scraping from the bottom up and folding through the center, until no pockets of flour remain.

8. Scrape the batter into a 10-inch aluminum tube pan (do not butter or grease pan); if you notice any small pockets of unincorporated flour, simply pause to mix them in.

9. Bake until the cake is puffed, golden blond, and firm to the touch, about 45 minutes, or to an internal temperature of 206°F.

10. Invert pan onto its stilts and cool upside down until absolutely no trace of warmth remains, at least 2 hours.

11. Slide an offset spatula around the sides of cake to loosen, remove the insert, and slide spatula under the bottom as well. Flip onto a serving plate, pulling gently on the sides of the cake to release it from the center tube.

Sour Cream Tzatziki

Ingredients:
2 cups sour cream
1/2 cucumber, grated or processed in a food processor
2 tablespoons dillweed (or to taste)
1 tablespoon minced garlic
Juice of 1 lemon
Salt, to taste

Preparation:
1. Grate or process the cucumber. Put it on a paper towel, sprinkle with salt, and let it sit for 10 minutes to remove some of the moisture. You can wring it out and blot it to get it as "dry" as possible.

2. Mix all ingredients together with a whisk.

3. Refrigerate for an hour before serving.

ALTERNATE RECIPE: Strain 3 cups of Greek yogurt or sour cream overnight in a cheesecloth-lined strainer. "Wring" to remove as much water as possible. Use in place of the 2 cups of sour cream for a thicker, creamier spread.