Glorious Treats Vanilla Cream Cheese Frosting Food

GLORIOUS TREATS VANILLA CREAM CHEESE FROSTING

Steps:

• Directions:.
• *Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
• *Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
• *Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.).
• *Beat until fluffy, about 1 minute.
• *Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.).
• The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try....
• For a Stronger Cream Cheese Flavor: Use an additional 4 oz. (½ block) of cream cheese. This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.
• For Chocolate Frosting: (my favorite!) add ½ cup unsweetened cocoa (I use Ghirardelli brand, it's really good). Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.
• Recipe by GloriousTreats.com.

FLUFFY CREAM CHEESE FROSTING

Steps:

• With electric mixer on medium-high speed, beat butter, sugar, cream cheese, and vanilla until light and fluffy and no lumps remain.

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter and sugar until light yellow and fluffy. Add the eggs and extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter. Mix until just combined. Gently fold in half (2 oz) of the coconut.
• Pour the batter evenly 12 cupcake cups and tap the tray to even batter. Bake for 20 -- 25 minutes, until the tops are browned and a cake tester comes out clean. Cool completely
• For frosting, cream cream cheese and butter with powdered sugar until smooth and fluffy. Add extracts and remaining 2 oz shredded coconut.
• Frost cupcakes, topping with toasted coconut.

RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.
• Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and 2 teaspoons vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
• For the Frosting, beat cream cheese, butter, sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

NO SIFTING VANILLA CREAM CHEESE FROSTING

Steps:

• Beat together the cream cheese, butter, sour cream, and vanilla until light and fluffy.
• Gradually beat in the box of powdered sugar on medium speed until smooth.
• Generously frosts 30 cupcakes.

SIMPLE CREAM CHEESE FROSTING

Steps:

• Mix cream cheese and butter on low speed using either a stand or hand mixer until well mixed and smooth.
• Sift sugar. This is very important to avoid small sugar lumps and achieve a very smooth frosting.
• Add sugar, one cup at a time, mixing well in between each addition. Stop when you get the consistency you desire.
• .
• At this point, you can use as is or add flavorings 1 tsp at a time until you get the desired taste. Any kind will work well with this frosting.
• Cocoa mixes well into this for chocolate cream cheese frosting. Start with two tablespoons and go up from there, a tablespoon at a time, until you get the level of chocolate-ness you want.
• Or color it: Since this frosting is almost snow white, you can add any color you like.
• And if it's too sweet for you, add a bit of salt to counteract that. You can really do whatever you like with this one.