Tangy Cream Cheese Frosting Food

TANGY CREAM CHEESE FROSTING

Steps:

• Beat cream cheese in a bowl with an electric mixer until light and creamy; add yogurt and mix. Add confectioners' sugar 1/2 cup at a time, beating until fluffy after each addition.

TANGY LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
• Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Make the cake:
• Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
• Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
• Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
• Once the cake is completely cool, make the frosting:
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
• Frost the cake:
• Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.

TANGY CHOCOLATE FROSTING

Steps:

• Sift sugar, cocoa, and salt together into a bowl; set aside. Put cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth.
• Reduce speed to low; gradually mix in sugar mixture. Pour in melted chocolate in a slow, steady stream. Gradually mix in creme fraiche.

CREAM CHEESE SPICE CAKE WITH SPICY MOCHA FROSTING

Steps:

• For Cake:.
• Heat oven to 350. Grease and flour 13x9x2 inch pan.
• Beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Spread 1/2 the batter in pan. Pour filling over batter,
• Spread evenly. Spread remaining batter over filling.
• Bake cake 40 to 45 minutes. Check with knife fordoneness. Cool completely.
• Cream Cheese Filling:.
• Mix ingredient well with mixer. Set aside.
• Frost with spicy Mocha Frosting:.
• Spicy Mocha Frosting:.
• With electric mixer, mix all ingredients until smooth and spreadable. Frost cake. Cover, serve at room temperature.

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.