Cappuccino Cream Cheese Frosting Recipes

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

COFFEE CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Gradually beat in the powdered sugar until well blended.
• Beat in the coffee mixture until well blended.
• Makes about 2 cups of frosting or enough to frost one 13x9 inch cake.

CAPPUCCINO CREAM CHEESE FROSTING

Steps:

• Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
• Beat cream cheese, marshmallow creme, cooled chocolate, dissolved coffee and cinnamon in large bowl with mixer until blended.
• Add COOL WHIP; beat on low speed just until blended.

CAPPUCCINO CUPCAKES WITH CREAM CHEESE MASCARPONE FROSTING

Steps:

• Preheat oven to 350ºF.
• Mix flour, powder, and salt together and set aside.
• Cream butter and sugar till light and fluffy in mixer.
• Add eggs, one at a time, mixing well after each addition. Add coffee extract.
• Alternately add dry ingredients and half and half, beating till smooth.
• Pour into prepared tins and bake 25 minutes or till tester comes out clean.
• Cool completely. Frost with cream cheese-mascarpone frosting and dust with cinnamon.
• Frosting:.
• With an electric mixer, beat the butter and mascarpone cheese together until fluffy.
• Add the vanilla paste and the sugar incrementally, until fully incorporated.

CAPPUCCINO BROWNIES WITH CREAM CHEESE FROSTING AND GLAZE

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease an 8-inch baking pan.
• To make brownie: in a heavy saucepan melt chocolate and butter with espresso mixture over low heat, stirring until smooth.
• Remove pan from heat and cool the mixture to lukewarm.
• When the mixture is lukewarm whisk in sugar and vanilla.
• Add in eggs whisking well until mixture is glossy and smaooth.
• Stir in flour and salt just until combined.
• Stir in walnuts.
• Transfer the batter to prepared baking dish.
• Bake for 22-25 minutes, or until a toothpick comes out clean when inserted in the middle.
• Cool completely before icing.
• To make frosting: in a bowl with an electric mixer beat the cream cheese and butter until light and fluffy.
• Add in confectioners sugar, vanilla and cinnamon; beat until well combined.
• Spread frosting over cooled brownie layer.
• Chill the brownies for about 1 hour or longer until the frosting is firm.
• To make glaze: In a double boiler melt the chocolate with butter, add in whipping cream and espresso mixture, whisking until smooth; remove from heat and cool to room temperature.
• Spread glaze carefully over brownies.
• Chill the brownies for at least 3 hours.
• Refrigerate any leftover brownies covered in the fridge for up to 5 days.

CAPPUCCINO FROSTING

Steps:

• In a large bowl, combine shortening and vanilla.
• Blend in half of the confectioner's sugar.
• Blend in 2 Tblsp milk.
• Repeat with remaining confectioners sugar and 2 Tblsp milk.
• Mix in approximately half of the cocoa.
• Dissolve 1 Tblsp instant coffee into 1 cup of hot water.
• While still warm, pour two tablespoons of the coffee into the frosting mixture.
• Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved.
• Fill and frost 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.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.