Nigellas Buttery Cream Cheese Frosting Recipes
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
NIGELLA'S BUTTERY CREAM-CHEESE FROSTING
This frosting gives Paula Deen a run for her money. This recipe has been converted for you too. Yous use it on her Red velvet cupcakes which I have posted as well.
Provided by nortocbaking101
Categories Dessert
Time 10m
Yield 24 iced cupcakes, 24 serving(s)
Number Of Ingredients 4
Steps:
- Add icing sugar to a mixer bowl. Add cream cheese and butter and beat.
- Pour in cider vinegar and beat again to make a smooth icing
- Ice whatever you want to ice this icing with.
Nutrition Facts : Calories 171.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 17.4, Sodium 18.6, Carbohydrate 29.5, Sugar 28.9, Protein 0.4
CREAM CHEESE ICING
Provided by Ina Garten
Categories dessert
Time 5m
Yield Icing for 18 to 20 cupcakes
Number Of Ingredients 5
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.
CREAM CHEESE FROSTING
Made with much less confectioners' sugar than the usual cream cheese frosting, it's sturdy, dependable and not too sweet - just right for a child's birthday party or to ice three-dozen cupcakes for a bake sale. While it's not quite as silky as a buttercream based on beaten eggs and sugar syrup, it's much, much less persnickety to make and it holds up well without refrigeration for several hours before it starts getting soft. Plus, the cream cheese makes it incredibly creamy while adding a tangy bite that helps tone down the sweetness of the confectioners' sugar. To make lemon cream cheese buttercream (which tastes a little like a cheesecake), substitute one tablespoon lemon juice for the vanilla and add a teaspoon of grated lemon zest to the frosting.
Provided by Melissa Clark
Categories quick, dessert
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Using an electric mixer, whip the butter and cream cheese together until light and fluffy. Beat in sugar, milk and vanilla. If the frosting seems too thick to spread, add a little more milk.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 24 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 121 milligrams, Sugar 18 grams, TransFat 1 gram
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