Ginger Cream Cheese Icing Food

BASIC CREAM CHEESE FROSTING

Steps:

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

CREAM CHEESE FROSTED GINGERBREAD MEN

Steps:

• Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 15-18 minutes. Cool completely on pans on wire racks., For frosting, beat butter, cream cheese and vanilla. Beat in confectioners' sugar. Spread or pipe frosting over cookies.

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.

CREAM CHEESE ICING

Steps:

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

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 GINGER CREAM CHEESE FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool, then finely chop.
• Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt onto a large piece of parchment (or into a medium bowl). Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the mixer speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and 3/4 cup walnuts and beat until just combined.
• Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (The cake layers can be made a day ahead; let cool completely, then wrap in plastic wrap.)
• Make the frosting: Peel the ginger and grate onto a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla to the bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the mixer speed to high and beat until smooth, about 2 more minutes.
• Place 1 cake layer on a platter, rounded-side down. Spread with 1 cup frosting, then top with the second cake layer, rounded-side down. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake. Refrigerate at least 1 hour before serving.

CREAM CHEESE FROSTING

Steps:

• Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

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.

PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
• Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)

CREAM CHEESE FROSTING

Steps:

• Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
• Add vanilla extract and salt and stir well to combine.
• With mixer on low, gradually add powdered sugar until completely combined.
• Use to frost completely cooled cake or cupcakes.

CREAM CHEESE ICING

Steps:

• Beat the cream cheese until smooth and light textured.
• Add in the butter and beat until it's completely combined with the cream cheese.
• Add in the first TWO cups of icing sugar, then add in another 1/4 cup at a time, TASTE TESTING until you have reached the perfect tang and sweetness for your tastes!
• Once the icing tastes perfect to you, beat in the vanilla. Frost cupcakes and cakes. This will heavily frost 15 cupcakes and (1) 8-10 inch wide 2 layer cake.

CREAM CHEESE FROSTING

Steps:

• Make sure all your ingredients are at room temperature, this is so important to making sure you frosting doesn't seperate.
• Add the butter to the bowl of your stand mixer or a large bowl if you're using a hand mixer.
• Whip on medium speed for about 3-5 minutes until light, fluffy and doubled in volume.
• Add the room temperature cream cheese to the whipped butter. It's important to use full fat cream cheese here, not light or spreadable as these will lead to a really soupy liquid frosting that wont hold it's shape, plus it won't taste near as good!
• Whip the butter and cream cheese for another few minutes until combined and light and fluffy. Make sure to scrape down the sides of the mixing bowl a few times just to make sure everything is evenly combined.
• Add the first half of the powdered sugar and whip on low speed for about a minute until the sugar has been incorporated.
• Add the second half of the sugar mix again until fully incorporated and the frosting is light and fluffy.
• At this point you can add any flavourings you would like. Depending what I'm serving the frosting with I will add vanilla essence but most of the time I prefer the frosting without.
• Before using the frosting place it into the fridge for 30 minutes just to let it firm up and settle from all of the whipping.

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.

GINGER-CREAM CHEESE ICING

Steps:

• Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.)

LOW CALORIE CREAM CHEESE FROSTING

Steps:

• Add all the ingredients in a large bowl.
• Use a hand mixer or countertop mixer to whisk on medium speed for 2-4 minutes, until it's smooth and fluffy.
• Store in the fridge for up to a week.

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
• Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
• Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

GINGER CREAM CHEESE ICING

Steps:

• In a bowl, using an electric mixer, beat together cream cheese, butter, and salt until creamy.
• With mixer on low speed, beat in powdered sugar, ½ cup at a time. Increase speed to medium-high and beat until light and fluffy.
• Add crystallized ginger and ground ginger, beating until well mixed.