Cream Cheese Peppermint Frosting Food

CREAM CHEESE PEPPERMINT FROSTING

Steps:

• Bring cream cheese to room temperature.
• Blend cream cheese and butter.
• Add sugar a cup at a time. You may end up needing more sugar for thicker frosting.
• Add peppermint extract and 7 drops of green food coloring.
• Beat or stir until fluffy.

PEPPERMINT CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, blend cream cheese, milk, and salt; beat well.
• Gradually beat in confectioners' sugar, beating until smooth and creamy.
• Stir in crushed candy.
• Makes enough to frost 2 round layers or a 10-inch bundt or tube cake.

PEPPERMINT BUTTERCREAM FROSTING

Steps:

• Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

PEPPERMINT POUND CAKE WITH CREAM CHEESE PEPPERMINT BARK FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
• Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
• Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
• Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
• Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
• Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
• While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
• Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

FROSTY PEPPERMINT DESSERT

Steps:

• Mix wafer crumbs, sugar and melted butter; press onto bottom and 2 in. up sides of a greased 8-in. springform pan. Freeze while preparing filling., In a large bowl, beat cream cheese until smooth; gradually beat in milk until smooth. Beat in crushed candies and, if desired, food coloring. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spoon into crust, spreading evenly. Freeze, covered, 8 hours or overnight. , Remove from freezer 10 minutes before serving. If desired, top with additional peppermints.