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
CREAM CHEESE FROSTING
This smooth, versatile cream cheese frosting has a delicate vanilla flavor. The woman who made the wedding cake for our daughter, Leanne, and her groom, Billy, used this recipe. It's also excellent on carrot cake. -Sharon Lugdon, Greenbush, Maine
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 234 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 109mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 0 fiber), Protein 1g protein.
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
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.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
ITALIAN CREAM CAKE WITH NUTTY CREAM CHEESE FROSTING
From Good Housingkeeping Magazine online. "This recipe was in our paper this past weekend. Thought I'd share...CMAMY"
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 1 3 layer cake
Number Of Ingredients 15
Steps:
- CAKE:.
- Set oven at 350°F.
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add egg yolks, one at a time, beating until blended after each addition.
- Add vanilla, beat until blended.
- Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in coconut.
- Beat egg whites until stiff peaks form, fold into batter.
- Pour batter into three greased and floured 9-inch round cake pans.
- Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
- FROSTING:.
- Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
- Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
- Add sugar, beating at low speed until blended.
- Beat at high speed until smooth; stir in pecans.
- Yield: about 4 cups.
- ASSMBLE:.
- Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
- Yield: one (3-layer) cake.
Nutrition Facts : Calories 9191, Fat 497.8, SaturatedFat 229.4, Cholesterol 1804.8, Sodium 4046, Carbohydrate 1115.9, Fiber 20.4, Sugar 898.3, Protein 96.9
NUTTY CREAM CHEESE AMERETTO FROSTING
This is the frosting I made to go with the Over The Top Italian Cream Birthday Cake that I made for my husband 3 months after his birthday had passed. He was really impressed, and really likes the nuts that were IN the frosting instead of on the outside of the cake ON THE FROSTING. It is easy and the addition of the Almond...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 10m
Number Of Ingredients 6
Steps:
- 1. Prepare the frosting by adding the softened butter and cream cheese to a medium size bowl, and beat till creamy, then add about half of the powdered sugar and beat again till well mixed.
- 2. Then add remaining powdered sugar, almond extract, and amaretto, beat till incorporated into frosting.
- 3. Then with a spatula fold in the chopped nuts and stir till nuts are blended into frosting. Then frost cake or cup Cakes as desired.
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- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
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5/5 (1)Category Desserts And SweetsCuisine ItalianTotal Time 45 mins
- Beat butter and shortening with an electric mixer at medium speed until fluffy. Gradually add sugar, beating well. Add egg yolks, one at a time beating until blended after each addition. Add vanilla and incorporate.
- Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
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