HONEY CREAM CHEESE FROSTING
Steps:
- In a medium bowl, cream together the cream cheese and butter until creamy.
- Add in the honey and vanilla and beat again.
- Gradually stir in the powdered sugar, 1 cup at a time.
- Enjoy! Refrigerate if not eaten right away.
Nutrition Facts : ServingSize 1 serving, Calories 173 kcal, Carbohydrate 22 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 28 mg, Sodium 87 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g
HONEY-CREAM CHEESE FROSTING
Enhance some of your favorite desserts with this Honey-Cream Cheese Frosting recipe. Simply mix together cream cheese, butter, honey and vanilla, and you've got your Honey-Cream Cheese Frosting ready to go.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat ingredients with mixer until blended.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 6 g, Protein 1 g
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
HONEY CAKE WITH HONEY CREAM CHEESE FROSTING
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
- In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
- Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
- Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
- Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
- Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.
FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
- Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
- Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
- Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
- While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
- To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram
HEALTHY CREAM CHEESE FROSTING
For this healthy cream cheese frosting, you can use regular cream cheese or go for a healthier alternative with a natural full fat cream cheese full of probiotics, or a Chèvre goat cheese. Whichever you use, make sure it is full fat and softened to room temperature.
Provided by Diana Johnson
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Place the cream cheese, honey, and vanilla extract in the bowl of a stand mixer and beat on medium speed.
- Add milk one teaspoon at a time until the frosting reaches desired creaminess.
- Spread immediately and then refrigerate the dessert.
Nutrition Facts : Calories 50 calories, Carbohydrate 4.68 grams carbohydrates, Cholesterol 8.92 milligrams cholesterol, Fiber 0 grams fiber, Protein 0.9 grams protein, SaturatedFat 2.23 grams saturated fat, ServingSize 1 .25 cups, Sodium 53.46 grams sodium, Sugar 4.46 grams sugar
HONEY CREAM CHEESE FROSTING
Time 5m
Number Of Ingredients 4
Steps:
- 1. Let butter and cream cheese come to room temperature before starting to mix together 2. Add all ingredients into bowl & mix with rubber spatula or into the bowl of your stand mixer 3. Mix until combined and lumps are gone
HONEY-CREAM-CHEESE FROSTING
Use this cream-cheese frosting recipe when making our Honey Cake with Honey Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.
CREAM CHEESE FROSTING USING HONEY
A yummy, smooth and thick cream cheese frosting, awesome on banana cake, muffins, cupcakes. Not a yucky 'health-food' recipe! This is good frosting! Try changing the flavoring to 1/2 tsp orange or lemon.
Provided by Homecookgirl
Categories Dessert
Time 5m
Yield 12-18 see recipe step 3
Number Of Ingredients 5
Steps:
- Whip cream cheese until soft, add butter, blend.
- Add remaining ingredients and whip till smooth and creamy.
- Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
Nutrition Facts : Calories 122.4, Fat 10.4, SaturatedFat 6.6, Cholesterol 31, Sodium 83.5, Carbohydrate 6.4, Sugar 5.9, Protein 1.5
HONEY CREAM CHEESE FROSTING
This frosting is great on Banana Cake, Spice Cake or anything that you like Cream Cheese Frosting on.
Provided by Audrey M
Categories Dessert
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter, and honey at medium speed with an electric mixer just until smooth.
- Greadually add powdered sugar, beating at low speed just until blended.
Nutrition Facts : Calories 675.1, Fat 40.2, SaturatedFat 25.3, Cholesterol 117.7, Sodium 317.2, Carbohydrate 77.5, Sugar 74.7, Protein 5.1
HONEY FROSTING
Use this frosting with our Pumpkin Spice Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- In a medium bowl, whisk all ingredients until smooth.
APPLESAUCE CAKE WITH CREAM CHEESE AND HONEY FROSTING
This super-simple cake, which requires one bowl and one cake pan, comes from Julia Turshen's cookbook "Now & Again," and it's so easy to make you find yourself doing so often, especially throughout the fall when apples are on your mind. (It'd be especially great for Rosh Hashana, the Jewish new year, or for novice or time-pressed Thanksgiving bakers.) The cake's texture and appeal are similar to those of banana bread; if you like, you can stir a large handful or two of raisins, nuts or both into the batter just before you scrape it into the pan. And although you can use homemade applesauce for this, know that store-bought is just fine.
Provided by Julia Turshen
Categories easy, snack, cakes, dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Heat the oven to 350 degrees. Spray the bottom and sides of a 9-inch round cake pan with baking spray and line the bottom with a circle of parchment paper.
- In a large bowl, whisk together the flour, cinnamon, ginger, salt and baking soda. Add the eggs, sugar, buttermilk, applesauce and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.
- Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.
- Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto a work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.
- Make the frosting: In a large bowl, combine the cream cheese, sour cream, honey and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).
- Spread the frosting over the top of the cake and don't worry too much about making this perfect. A not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 335 milligrams, Sugar 22 grams, TransFat 0 grams
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