Frangelico Cream Cheese Icing Food

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.

FRANGELICO FROSTING

Steps:

• In a large bowl; cream the butter and the powdered sugar.
• Add the Frangelico and the coffee.
• Beat until smooth.

FRANGELICO-CREAM CHEESE ICING

Steps:

• Take softened cream cheese and softened butter beat with mixer until it becomes smooth and well blended.
• Add powdered sugar little at a time to make sure it gets incorporated. After you have added about half of sugar, you can pour in the Frangelico. Add the rest of the powdered sugar.
• Once all the ingredients are blended, mix on high until you get your desired thickness. If it is too thin, just add more powdered sugar (little goes a way). If it's too thick, add more Frangelico to the icing (little goes a way).
• Lick the beater when done--gotta taste the yummy goodness!

CREAM CHEESE FROSTING WITH FRANGELICO

Steps:

• Blend softened cream cheese, Frangelico and butter in mixer. Blend and whip in the sugar. Add fresh cream, a little at a time, until frosting is the right consistency to spread.
• Delicious on Chocolate Layer Cake - generously sprinkle with mini semi-sweet morsels on the inside layers and on the top of cake. Use two 8- to 9-inch cake rounds cut to make four layers.
• Note: Use less sugar for a "not so sweet" taste!

CREAM CHEESE ICING

Steps:

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

CHOCOLATE-FRANGELICO CRèME ANGLAISE COUPES WITH FRESH RASPBERRIES

Steps:

• Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Frangelico and vanilla. Strain custard into medium bowl. Cover; chill at least 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
• Divide crème anglaise among 8 dessert glasses. Top with raspberries.