Cream Cheese Frosting Recipe Philadelphia Food

PHILADELPHIA CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
• Add sugar gradually, beating after each addition until blended.

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
• Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
• Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
• Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
• To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.

CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in half the confectioners' sugar until combined. Beat in the remaining confectioners' sugar, the salt and vanilla.
• Increase the speed to medium high and beat until smooth and fluffy, about 3 minutes.

CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Refrigerate until slightly chilled and firm, about 20 minutes.

CLASSIC CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
• Add sugar gradually, beating after each addition until blended.

CARROT CAKE WITH PHILLY CREAM CHEESE ICING

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.

PHILADELPHIA® WALNUT CAKE FROSTING

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
• Add sugar gradually, beating well after each addition.
• Stir in walnuts.

CREAM CHEESE ICING

Steps:

• Soften cheese and butter.
• Beat well.
• Add sugar and vanilla.
• Beat again.
• Spread on cooled cake.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

BASIC CREAM CHEESE FROSTING

Steps:

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

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Mix together cream cheese and peanut butter with mixer until smooth.
• Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
• (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
• Spread on cooled cake.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
• Cream cheese frosting:
• In a large mixing bowl, mix together butter, cream cheese and vanilla.
• Slowly add powdered sugar. Mix until smooth.
• Refrigerate until it will hold its shape.
• Red Velvet Cupcakes:.
• Preheat oven to 350 degrees.
• Line cupcake pan(s) with liners.
• In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
• Add eggs, one at a time, until well incorporated. Add oil.
• Sift together flour, cocoa powder, baking soda and salt.
• Mix together vinegar and red food coloring.
• Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
• Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
• Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
• As soon as cupcakes come out of the oven, put one cupcake in the freezer.
• Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
• Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
• ***NOTE: If you can wait, these taste even better after being refrigerated overnight!

CREAM CHEESE FROSTING

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.

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
• In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
• Using a spatula fold in the whipped cream into the cream cheese mixture.

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.