ALMOND CREAM CHEESE FROSTING
Provided by Gert Schwartz
Categories Condiment/Spread Dairy Dessert No-Cook Quick & Easy Cream Cheese Almond Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose).
ALMOND CREAM CHEESE FROSTING
Almond Cream Cheese Buttercream - deliciously creamy lightly whipped cream cheese buttercream frosting perfect for cakes and pastry rolls.
Provided by Ty
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Start by creaming the butter and cream cheese until fluffy. Scoop half of the powdered sugar into the mixing bowl followed by the almond and vanilla extracts.
- Beat until smooth then and the remaining sugar. Pour in the suggested amount of milk or more to make the buttercream the consistency that you want.
Nutrition Facts : Calories 131 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 17 mg, Sugar 20 g, ServingSize 1 serving
ALMOND CAKE WITH CREAM CHEESE, GANACHE AND FRESH STRAWBERRY FILLING, VANILLA BUTTERCREAM ICING AND PINK POURED FONDANT
Provided by Food Network
Categories dessert
Time 6h25m
Yield 35 to 45 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 325 degrees F.
- Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes.
- Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes.
- Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely.
- To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.
- In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
- Mix it all on medium speed for 8 to 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake.
RED VELVET CUPCAKES WITH ALMOND CREAM CHEESE FROSTING
Provided by Food Network
Time 30m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
- Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
- In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
- Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
- Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.
- In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.
MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING
Make and share this Mixed-Berry Chiffon Cake With Almond Cream Cheese Frosting recipe from Food.com.
Provided by spatchcock
Categories Breads
Time 7h40m
Yield 14 serving(s)
Number Of Ingredients 27
Steps:
- For almond cream filling: Pour half and half into medium saucepan.
- Scrape in seeds from vanilla bean; add bean and bring cream to simmer.
- Remove from heat; cover and steep 15 minutes.
- Blend sugar and flour in medium bowl.
- Whisk in eggs, then warm half and half mixture; return to same pan.
- Add almond paste.
- Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes.
- Remove from heat.
- Add white chocolate and butter; whisk until melted and smooth.
- Press plastic wrap onto custard; chill 3 hours.
- Remove vanilla bean.
- Beat cream to peaks; fold into custard in 3 additions.
- Cover; chill at least 6 hours.
- (This part can be done 2 days in advance--keep chilled.) For cake: Preheat oven to 325°F.
- Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides.
- Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl.
- Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel.
- Using clean dry beaters, beat whites in medium bowl until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
- Fold whites into batter in 3 additions.
- Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake.
- Cool cakes in pans on racks 10 minutes.
- Cut around cakes and turn out onto racks; cool completely.
- Place thinner cake on 9-inch-diameter tart pan bottom.
- Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
- Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
- Chill until filling is firm, about 15 minutes.
- Cut larger cake horizontally in half.
- Place 1 half, cut side down, atop chilled filling.
- Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
- Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
- Top with remaining cake layer, cut side down.
- Cover cake and remaining filling; chill 3 hours.
- For almond cream cheese frosting:.
- Beat cream cheese, butter, sugar, and both extracts in large bowl to blend.
- Beat in 3/4 cup remaining filling.
- Spread 1 cup frosting thinly over sides and top of cake.
- Spread cake with remaining frosting, building high rim around top edge.
- (Can be made 1 day ahead. Cover with cake dome and chill.).
- Mound berries on top of cake.
- Brush top of berries with warm jelly to glaze.
- Serve immediately, or chill up to 6 hours.
PHILADELPHIA CREAM CHEESE FROSTING
Looking for a classic cream cheese frosting? Our 10-minute PHILADELPHIA Cream Cheese Frosting might be better than Mom used to make. We won't tell.
Provided by Kraft Heinz
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
- Add sugar gradually, beating after each addition until blended.
CREAM CHEESE CUT-OUT COOKIES WITH ALMOND FROSTING
A great "sugar" coookie! The cream cheese makes them so soft and wonderful! I've substituted vanilla for the almond extract in the frosting when I didn't have any on hand without any problems.
Provided by Jollymae
Categories Dessert
Time 1h50m
Yield 3 + dozen cookies, 40 serving(s)
Number Of Ingredients 12
Steps:
- Beat butter and cream cheese until well combined.
- Add sugar, beat until fluffy.
- Add egg, vanilla, almond extract; beat well.
- In medium bowl mix flour and baking powder (or sift).
- Add flour mixture to cream cheese mizture; beat until well combined.
- Divide dough in half.
- Cover and chill 1 1/2 hours or until dough is easy to handle.
- On floured surface roll dough to 1/8" thickness & cut with cookie cutters.
- Place on ungreased cookie sheets.
- Bake in 375 degree oven for 8-10 minutes or until slightly browned.
- Remove to wire racks to cool.
- FROSTING:.
- In bowl beat powdered sugar, butter, and almond extract until smooth.
- Beat in enough milk until frosting is of piping consistency. For spreadable frosting, add a little more milk.
- Stir in a few drops of food coloring, if desired.
Nutrition Facts : Calories 160.5, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.3, Sodium 64.9, Carbohydrate 22.1, Fiber 0.3, Sugar 13.4, Protein 1.8
ALMOND CHEESECAKE BARS
This recipe for almond bars with cream cheese is from my sister-in-law. I've brought the bars to many functions, and everyone always asks for the recipe. -Mary Couser, Maple Plain, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
ALMOND-CREAM CHEESE TRIANGLES
Make cream cheese coffee-shop pastries at home with an easy foolproof recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.
- Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.
- In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the almond extract until smooth. Spread cream cheese filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and 2 teaspoons sugar. Cut into 4 (4-inch) squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
- Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.
Nutrition Facts : Calories 350, Carbohydrate 31 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1 Triang1e, Sodium 520 mg, Sugar 11 g, TransFat 1 1/2 g
MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING
Categories Cake Berry Dessert Bake Wedding Cream Cheese Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 servings
Number Of Ingredients 30
Steps:
- For almond cream filling:
- Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
- For cake:
- Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.
- Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.
- Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.
- For almond cream cheese frosting:
- Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
- Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.
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