Aunt Darlenes Cream Cheese Frosting Recipes

CREAM CHEESE FROSTING

Steps:

• Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
• Add vanilla extract and salt and stir well to combine.
• With mixer on low, gradually add powdered sugar until completely combined.
• Use to frost completely cooled cake or cupcakes.

CREAM CHEESE FROSTING

Steps:

• Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth.
• Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the powdered sugar.
• Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt.
• Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff. (Be careful not to over-whip the cream cheese frosting, or it could become runny. As soon as the frosting looks stiff, turn off the mixer and use the frosting immediately.)

CREAM CHEESE ICING

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

AUNT DARLENE'S CREAM CHEESE FROSTING

Steps:

• In medium bowl, beat cream cheese and butter on high speed until smooth.
• Gradually add powdered sugar and continue beating until spreadable.
• Stir in vanilla.
• Add pecans, coconut and red food coloring (if desired for Red Velvet Cake).

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.