Professional Cream Cheese Buttercream Frosting Food

PROFESSIONAL CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• In a large bowl (or KA Mixer) cream together shortening and butter.
• Stop and scrape down, start again till creamy.
• Add cut-up cream cheese and cream again, scraping down sides till fluffy on high.
• Add vanilla extract and blend.
• Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time.
• You may add salt if you need to.
• Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy.
• Also you may have to chill frosting after completed.

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Beat the cream cheese, butter, powdered sugar, vanilla, and salt with an electric mixer on low until combined.
• Turn speed up to high and beat for 4-5 minutes until smooth, light, and creamy. Stop and scrape down the bowl 1-2 times to make sure it mixing well.

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• cream butter, shortening, cream cheese together until light (about 5 minutes).
• add 6 cups of sugar two cups at a time blending completely with each addition.
• add vanilla and 6 tablespoons milk and blend completely.
• add the other 6 cups of sugar two cups at a time blending completely with each addition.
• add the other 6 tablespoons of milk and blend completely.

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.

BUTTERCREAM

Steps:

• In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
• With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
• Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

MARSHMALLOW CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Bring butter and creme cheese to room temp (70*).
• Cut cream cheese and butter into chunks.
• Beat cream cheese until smooth.
• Place over a bowl of ice water if you need to chill it while starting to add the butter in pieces; beat until just blended and smooth.
• Gently stir in the jar of marshmallow creme.
• Frost your cake.
• You can successfully refrigerate this frosting until ready to use and after you've frosted the cake.
• Will cover:.
• 1 9 x 13.
• 2 10** Springforms.
• 3 9 x 2's.

BUTTERCREAM CREAM CHEESE DECORATOR FROSTING

Steps:

• Beat the cream cheese, butter and crisco on medium or high speed for 1 minute or until light and fluffy. Add extracts and flavorings and 3 tablespoons of milk, beat on medium speed until combined. Gradually add the powdered sugar in about six different intervals and beat until well combined between intervals, using a rubber scraper to make sure all ingredients are incorporated. Beat on high speed for approximately 1 minute to increase the volume. Frosting will be light and fluffy, you may need to add up to 1 tablespoons of milk for desired consistency. I usually add up to 1 teaspoons extra of one of the extracts if I am going to use the frosting for use in a decorating bag. I just prefer the flavoring instead of the extra milk.
• If you are going to use this as a colored decorator frosting I've found that adding the gel colors when you add the extracts and milk seems to work the best.

CREAM CHEESE FROSTING

Steps:

• Using an electric mixer, whip the butter and cream cheese together until light and fluffy. Beat in sugar, milk and vanilla. If the frosting seems too thick to spread, add a little more milk.

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.

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
• Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
• Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
• Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.