Deceptively Delicious Cream Cheese Icing Food

CREAM CHEESE FROSTING

Steps:

• You can make this frosting with a hand mixer or stand mixer, in a food processor, or by hand with a whisk in a mixing bowl (don't skimp on the size).
• To start, combine the cream cheese and butter. Beat the cream cheese and butter together until they are fully blended.
• Add the powdered sugar and vanilla, then stir the mixture with a spoon until the powdered sugar is incorporated (or else powdered sugar will fly everywhere!). Finally, whip the frosting until it's nice and fluffy.
• Use the frosting immediately, or store it in the refrigerator, covered, for up to 5 days. Before using, let it warm to room temperature for about 15 minutes and briefly rewhip before using.

BASIC CREAM CHEESE FROSTING

Steps:

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

CREAM CHEESE ICING

Steps:

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

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
• Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
• Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
• Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
• Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
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CREAM CHEESE ICING

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

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.

DECEPTIVELY DELICIOUS CREAM CHEESE ICING

Steps:

• Put the cooked cauliflower into your food processor and puree it until totally smooth. Add a tiny bit of water if you need.
• Add the cream cheese, sugar, vanilla, and salt into the same food processor. Process until creamy. Add sugar or milk to adjust the icing texture as needed.
• Use like any other icing. I'd suggest keeping this in the refrigerator. This makes enough icing for a batch of cupcakes. It was great on chocolate cupcakes loaded with spinach and blueberries.

DECEPTIVELY DELICIOUS CREAM CHEESE ICING WITH CARROTS

Steps:

• Take the cooked carrots and puree in the food processor. (I make extra and use in other dishes).
• Add the cream cheese, orange juice concentrate, and salt to the food processor. Process until smooth.
• Spread on cupcakes, cookies, or cake like you would any other icing.
• Keeps at room temp for 2 days, or freeze for up to a month. This makes enough for a batch of 12 standard cupcakes.

CHOCOLATE MOCHA CREAM CHEESE ICING

Steps:

• Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium speed until fluffy.
• Gradually beat in cocoa, coffee and powdered sugar on low speed until smooth.

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.

MARE'S MOST DELICIOUS ICING

Steps:

• beat for a full 10 minutes( very important) the following 3 ingredients: butter or margarine, crisco, granulated sugar (or use 1 cup packed brown sugar for a maple icing).
• heat milk in microwave till very hot (not boiling).
• while beating. add hot milk to sugar and butter mixture very slowly.(I mean about 1/8 of a cup at a time -- all the while beating it well --
• after all of the milk has been beaten in, beat in vanilla extract.
• this is delicious (the brown sugar icing is wonderful with chocolate cake especially good with butter pecan or spice cake).

CINNAMON ROLLS WITH LEMON CREAM CHEESE ICING PUC

Steps:

• 1. Add Yeast to Warm Milk, Stir and wait 5 minutes.In a mixer with a dough hook, add eggs , vanilla extract, almond extract, melted margarine, sugar and salt. Let mix for 2 minutes then add bread flour. Mix for 3 to 5 miutes or until dough ball is well mixed and smooth. Remove ball form mixer and place in a lightly greased (spray) bowl or bucket and allow to double in size.
• 2. Mix dark and light brown sugar with the cinnamon.
• 3. After the dough has doubled in size place on a lightly floured surface and roll out with a rolling pin to around a 16 x21 inch rectangle. Spread 1/3 cup of softened butter over the entire dough leaving leaving a 2 inch ribbon on the top side.
• 4. Spread the Cinnamon and Sugar mixture on the dough covering the butter completely, leaving the the 2 inch ribbon clean and ready for the egg wash.
• 5. Egg wash the ribbon and start rolling the dough tightly from the bottom to the top of the dough to the eggwashed ribbon. When you reach the top, stretch the dough to seal the roll. Take a sharp knife and cut the dough, 1 to 1.5 inches, place dough on a greased sheet panand cover with a lightly greased (spray) plastic wrap. Let proof until the dough more than doubles in size.
• 6. Preheat oven to 400 degrees and let bake until light golden brown.
• 7. Use a mixer - add cream cheese, softened butter, lemon extract, vanilla extract, salt and confectioners sugar until well whipped and spread on the warm cinnamon rolls and enjoy!

CREAM CHEESE ICING

Steps:

• Mix all ingredients together.
• Enjoy.