Buttered Walnut Cream Cheese Frosting Food

BUTTERED WALNUT CREAM CHEESE FROSTING

Steps:

• This is the perfect Carrot Cake icing. I only use this one on my MawMaw Goodman's Carrot Cake (recipe posted)
• Let cream cheese and butter get to room temperature
• Cream butter and cream cheese together until fluffy
• Add vanilla and beat in good
• Add confectioners sugar 2 cups at a time beating between each addition
• If frosting is a good thick fluffy after 8 cups finish with next step. If it is to thin keep adding confectioners sugar 2 cups at a time. I have used up to 14 cups to get it thick enough :)
• Add walnuts and fold into frosting
• let set at room temperature until ready to use or refrigerate for up to 7 days. If you refrigerate let frosting come to room temperature before frosting cakes.

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

PUMPKIN WALNUT COOKIES WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
• In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
• When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
• Cool for 1 minute on pan. Move to wire rack to cool.
• For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
• Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
• In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
• Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
• NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!

BUTTERED BLACK WALNUT ICE CREAM

Steps:

• Saute black walnuts in the 3 Tbs. of butter & let cool.
• Combine sugar,flour & salt,slowly stir in hot milk.
• Cook 10 minutes over low heat,stirring constantly.
• Stir small amount of cooked mixture into beaten eggs,return to milk mixture & cook 1 mniute.
• Chill in refrigerator,then pour in ice cream freezer & add cream & vanilla.
• Churn in freezer for about 15 minutes,then add black walnuts & finish freezing.

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

BANANA WALNUT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Cupcake batter: Cream butter and sugars, add mashed bananas. Add eggs and vanilla. Add flour, baking soda and salt. Stir in yogurt. Add walnuts.
• Scoop into 12 cupcake papers (I used an ice cream scoop.) Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Mine took 20 minutes.
• Frosting: Whip cream cheese, vanilla and confectioners sugar, by hand or electric mixer.

GRANDMA'S BUTTERNUT FROSTING

Steps:

• Combine all ingredients in order (butter, flavoring, sugar, cream cheese, then pecans).
• Mix well.
• Use to frost pound cake or bake cake in 3 layers and frost the butternut pound cake.

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
• With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
• Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.