CREAM CHEESE FROSTING
This is my all time FAVORITE Cream Cheese Frosting Recipe! Just 5 ingredients!This recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost (as much frosting as in the photos) 12 cupcakes.Please see note regarding thickness
Provided by Sam Merritt
Categories Dessert, Cupcakes
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 /24 batch, Calories 146 kcal, Carbohydrate 20 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 56 mg, Sugar 20 g
CARROT CAKE WITH PHILLY CREAM CHEESE ICING
Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 2h
Yield 18
Number Of Ingredients 18
Steps:
- Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
- Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
- Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 54.4 g, Cholesterol 63.8 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 287 mg, Sugar 36.7 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
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- In a mixing bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment) cream together cream cheese and butter until smooth and slightly fluffy.
- Add powdered sugar and vanilla and mix on low speed until combined. Then increase speed to high and whip for a few minutes until light and fluffy.
- Transfer frosting to freezer and freeze 3 minutes. Remove and mix with mixer just briefly. Repeat this process up to 2 more times until frosting is more firm (not clumpy and too cold but firm enough to frost and not be running).
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5/5 (77)Total Time 1 hr 20 minsCategory Cake DecoratingCalories 225 per serving
- Make sure your unsalted butter is at room temperature. I leave mine out overnight when it's cold weather, but in the hotter months this can take as little as 30 minutes!
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
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