Gingerbread With Lime Cream Cheese Frosting Food

GINGERBREAD WITH LIME CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease an 11x7-in. baking dish., Cream butter and 3/4 cup sugar until light and fluffy; beat in egg, molasses, water and ginger. In another bowl, whisk together flour, spices, salt and baking soda; gradually beat into creamed mixture. Transfer to prepared dish., Beat cream cheese, lime zest, lime juice and remaining 1/2 cup sugar until blended; cover and reserve 3/4 cup mixture for frosting. Drop remaining mixture by tablespoonfuls over batter; cut through batter with a knife to blend slightly (mixture will not swirl)., Bake until a toothpick inserted in cake portion comes out clean, 25-30 minutes. Cool completely on a wire rack., Spread with frosting; sprinkle with pecans. Refrigerate leftovers.

GINGERBREAD CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
• Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
• Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
• Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
• Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
• For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
• Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
• For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
• Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

GINGERBREAD CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING

Steps:

• Preheat Oven 375 degrees F.
• Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
• Bake for 20 minutes.
• Batter will make 8 to 10 muffins depending on size of tin used.
• Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
• Beat in sugar until frosting is fluffy.
• Frost Cupcakes and garnish as you please.

KEY LIME CREAM CHEESE FROSTING

Steps:

• Beat butter and cream cheese until fluffy.
• Add in lime juice and zest.
• Slowly mix in powdered sugar, 1 cup at a time.
• If it seems too runny add a little bit more powdered sugar.

LIME & CREAM CHEESE FROSTING

Steps:

• Mix cream cheese, butter, lime juice and zest together with a blender on medium speed until well blended and smooth.
• Start adding sugar one cup at a time, blending well between each addition.
• Keep adding sugar, a cup at a time, until you get the consistency you want.

GINGERBREAD CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• CAKE: Place 1/3 cup sugar and butter in a medium bowl; beat at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
• Combine flour and next 5 ingredients (through cloves) in a medium bowl.
• Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla.
• Spoon batter into an 8-inch square pan coated with cooking spray.
• Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
• FROSTING: Place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy.
• Gradually add powdered sugar; beat at low speed JUST until blended.
• Spread frosting evenly over top of cake.
• Top each serving with Lemon Curd.