CREAM CHEESE FROSTING WITH BROWN BUTTER AND BOURBON
This frosting pairs perfectly with banana, carrot, and spice cakes. Browning the butter gives it a deep, nutty flavor. As with many buttercreams, you may need slightly more or less sugar to reach your desired consistency.
Provided by metread
Categories Desserts Frostings and Icings Cream Cheese
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
- Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
- Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 41.6 g, Cholesterol 54.4 mg, Fat 19 g, Protein 1.6 g, SaturatedFat 12 g, Sodium 138.3 mg, Sugar 40.4 g
BOURBON CREAM CHEESE FROSTING
A delicious twist on cream cheese frosting. This is great for decorating the Red Velvet Cake and would be excellent on Banana Cake!
Provided by Susan Hissam
Categories Desserts Frostings and Icings Cream Cheese
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.3 g, Cholesterol 40.9 mg, Fat 14.2 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.2 mg, Sugar 39.2 g
SWEET POTATO SPICE CAKE WITH BOURBON CREAM CHEESE FROSTING
Steps:
- Preheat the oven to 325 degrees farenheit. Line a 8 1/2 x 4 1/2 inch load pan with parment paper and lightly spray with cooking oil.
- In a medium sized bowl, whisk the dry ingredients together.
- In a large bowl, whisk together the wet ingredients until smooth.
- Add the dry ingredients into the wet ingredients and mix until combines. If there are a few lumps, that's okay!
- Bake for 60 minutes, or until a knife inserted into the middle of the cake comes out clean.
- Cool the load completely before frosting or eating it.
- Beat the cream cheese, butter, bourbon, and vanilla.
- Add the icing sugar and beat until smooth. Store in the fridge until you're ready to ice the cake.
BOURBON CHOCOLATE FROSTING
Steps:
- Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.
BANANA CAKE WITH BOURBON CREAM CHEESE FROSTING
Moist and dense and no nuts! This is always my husband's birthday cake. (And great for breakfast too! But you didn't hear me say that.)
Provided by Daymented
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Grease and flour two 8" round pans.
- In a small bowl whisk together flour, soda, and salt.
- In a large bowl, cream butter, white sugar and brown sugar until fluffy.
- Beat in eggs one at a time.
- Mix in bananas*.
- Add flour mixture alternately with the buttermilk to the creamed mixture.
- Pour into cake pans.
- Bake for 30 minutes.
- While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
- *Wefreeze overripe bananas- when it's time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
- Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don't expect a tall fluffy cake.
- Stays moist for days if covered properly.
Nutrition Facts : Calories 631.5, Fat 23.1, SaturatedFat 13.8, Cholesterol 93, Sodium 498.6, Carbohydrate 100.4, Fiber 1.7, Sugar 75.3, Protein 5.9
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- In a small bowl, whisk together the heavy cream and bourbon for the cake soak. Brush the bottom of a cake with 1/2 the soak and then repeat with the remaining layer. (Cake can be made in advance and wrapped in plastic wrap after this point, keep at room temperature for up to 24 hours.)
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- In a medium saucepan, mix together the sugar and water. Bring the mixture to a boil over med-high heat. Continue boiling until amber in color, approximately 2-3 minutes. Carefully stir in the butter and remove from the heat. VERY carefully add the heavy cream and salt. (It will bubble up violently.) Allow the caramel to cool to room temperature before using.
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- Mix all pecan pie filling ingredients together and cook in a small saucepan over medium-low heat, stirring constantly to avoid burning. Bring to a boil and allow to boil for a minute. Remove from heat and cool. If you continue to cook the filling, it will continue to thicken up. I got distracted and so mine boiled about 3 minutes before I took it off the heat.
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