Cream Cheese Orange Frosting Food

ORANGE CREAM-CHEESE FROSTING

Steps:

• Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.

ORANGE-SCENTED CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Line the bottoms of the pans with parchment, butter again and dust the whole pan with flour, tapping out the excess.
• Put the flour, cornstarch, baking powder and salt into the bowl of a food processor. Add the granulated sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
• Whisk the milk, vanilla and eggs together in a small bowl or measuring cup with a spout. With the processor running, pour in the milk mixture and process until smooth. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and invert the cakes onto the rack. Peel off the parchment and cool completely.
• Beat the cream cheese and butter in a large bowl using an electric mixer on medium speed, until smooth, about 2 minutes. Add the confectioners? sugar, vanilla and salt and 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 running on low beat in the cream and then continue beating until the frosting is creamy and thick, about 1 more minute.
• Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other cake layer and frost the top and sides of the cake with the remaining frosting.

ORANGE CREAM CHEESE FROSTING

Steps:

• Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
• Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
• Add the food coloring and gently stir until the color is uniform.
• Chill the frosting until ready to ice the cupcakes or cake.

ORANGE CREAM CHEESE FROSTING

Steps:

• Blend all ingredients together in a food processor till light and fluffy.

ORANGE CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

ORANGE-COCOA CREAM CHEESE FROSTING

Steps:

• Cream together cream cheese and butter until fluffy.
• Add cocoa, extract, powdered sugar and 1 Tbs liquid. Beat together, adding additional liquid as necessary until desired consistency and well combined.
• Beat at medium speed for another 2 minutes, or until fluffy.

ORANGE CREAM CHEESE FROSTING

Steps:

• Using electric mixer, beat cream cheese and butter in large bowl until well blended. Beat in sugar, then orange peel and vanilla. Beat in sour cream. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes.

CREAM CHEESE-ORANGE FROSTING

Steps:

• Using electric mixer, beat cream cheese, butter and orange peel in large bowl until creamy. Gradually add powdered sugar, beating until frosting is light and fluffy. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes. (Can be made 1 day ahead. Keep chilled.)

ORANGE CREAM CHEESE FROSTING

Steps:

• Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes. This is where you would add the vanilla as well.

ORANGE CREAM CHEESE FROSTING

Steps:

• In a deep bowl, whip the cream cheese, butter, and agave nectar until smooth using a handheld mixer. Add the orange zest and food coloring and mix until the desired orange hue is achieved, adding more food coloring as necessary.
• Refrigerate for 30 minutes, until the frosting is slightly chilled and thickened so that it is easily spreadable.
• Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.

ORANGE MARMALADE MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Set oven to 350°Fs (second-lowest rack).
• Line 12 regular-size muffin tins with paper liners.
• In a large bowl combine flour with sugar, baking powder and salt.
• In another bowl beat eggs with milk, oil and orange extract until well combined.
• Mix in marmalade until combined.
• Using a wooden spoon stir the dry ingredients into the marmalade mixture until just combined.
• Divide the mixture between each muffin tin.
• Bake for about 18 minutes or until muffins test done.
• Cool completely.
• For the frosting; in a bowl beat the cream cheese with marmalade until fluffy; add in confectioners sugar and beat until smooth (adding in more if needed to achieve desired consistency).
• Spread over cooled muffins.
• Store in refrigerator.