Ian Youngs Cream Cheese Frosting Food

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CREAM CHEESE FROSTING



Cream Cheese Frosting image

Learn how to make lusciously creamy, sweet and tangy cream cheese frosting at home! It's so easy. This recipe as written yields 1 2/3 cups, or enough frosting for one 9" round or square cake layer, or 12 cupcakes. Multiply as needed (times two for a double-layer cake or 9x13" sheet cake, and so on).

Provided by Cookie and Kate

Categories     Frosting

Time 10m

Number Of Ingredients 4

8 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 1/4 cups powdered sugar*
1 teaspoon vanilla extract

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.

Nutrition Facts : ServingSize Generous 3 tablespoons, Calories 199 calories, Sugar 19.5 g, Sodium 90 mg, Fat 12.7 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 0 g, Protein 1.8 g, Cholesterol 36.3 mg

CREAM CHEESE FROSTING



Cream Cheese Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Number Of Ingredients 4

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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.

IAN YOUNG'S CREAM CHEESE FROSTING



Ian Young's Cream Cheese Frosting image

Top Sweet Zucchini Cupcakes with this cream-cheese frosting, submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 12 cupcakes

Number Of Ingredients 4

4 tablespoons room-temperature unsalted butter
4 ounces room-temperature bar cream cheese
2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.

PERFECT CREAM CHEESE FROSTING



Perfect Cream Cheese Frosting image

I found this on the howtoeatacupcake blog. I haven't tried it myself but the reviews were great. Here are some tips: To have perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag, you have to know these two secrets. First, overbeating breaks down the cream cheese, and produces grainy looking frosting that is too soft to hold a shape. Second, cold (not softened) cream cheese produces the best texture in both of our methods. Have the butter, if you use it, at the temperature recommended for the method you choose, and sift the powdered sugar after measuring.

Provided by TeksGlutes

Categories     Dessert

Time 30m

Yield 2 Cups

Number Of Ingredients 5

8 ounces cream cheese
5 tablespoons unsalted butter (optional)
2 teaspoons vanilla
2 -2 1/2 cups powdered sugar, sifted
ground cinnamon or liqueur, of choice

Steps:

  • Food Processor Method.
  • Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy. If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste.
  • Electric Mixer Method.
  • Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste. This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.

Nutrition Facts : Calories 874.7, Fat 39.7, SaturatedFat 24.9, Cholesterol 124.7, Sodium 337.2, Carbohydrate 123.1, Sugar 118.2, Protein 8.6

CREAM CHEESE FROSTING



Cream cheese frosting image

Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 15m

Yield Will cover a 18cm cake (approx 8 people)

Number Of Ingredients 4

100g butter , softened
1 tbsp orange juice (optional)
100g icing sugar , sieved
200g full fat cream cheese

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.

Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium

SWEET ZUCCHINI CUPCAKES



Sweet Zucchini Cupcakes image

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Ian Young's Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  • In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  • In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  • Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  • Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

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