Frosting Cream Cheese

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Cream cheese frosting

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 60g cream cheese, softened
  • 30g butter, softened
  • 1/2 teaspoon vanilla essence
  • 3/4 cup icing sugar mixture

Method

  • Step 1
    Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.

Gluten-free carrot cake with maple cream cheese frosting

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 cups gluten-free buckwheat flour
  • 1 1/3 cups almond meal
  • 1 1/2 tablespoons gluten-free baking powder
  • 1 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 cup pistachio kernels, finely chopped
  • 2 cups grated carrot (see notes)
  • 6 fresh medjool dates, pitted, finely chopped
  • 3 eggs
  • 2/3 cup sunflower oil
  • 1 1/3 cups reduced-fat milk

Maple Cream Cheese Frosting

  • 250g cream cheese, chopped, softened
  • 1/4 cup gluten-free icing sugar mixture, sifted
  • 2 tablespoons pure maple syrup, plus 2 tablespoons extra to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease two 7cm-deep, 20cm round cake pans. Line bases and sides with baking paper.
  • Step 2
    Place flour, almond meal, baking powder, sugar, cinnamon and allspice in a large bowl. Stir well to combine. Reserve 1 tablespoon pistachios. Add carrot, dates and remaining pistachios to flour mixture. Stir well to combine (see notes).
  • Step 3
    Whisk eggs, oil and milk together in a large jug. Add to flour mixture. Stir to combine. Pour mixture evenly between prepared pans. Bake for 45 to 50 minutes or until a skewer inserted into the centres comes out clean. Stand in pans for 10 minutes to cool. Transfer cakes to a wire rack. Cool completely.
  • Step 4
    Make Maple Cream Cheese Frosting: Using an electric mixer, beat cream cheese, icing sugar mixture and maple syrup until smooth and creamy.
  • Step 5
    Place 1 cake on a serving plate. Spread with half the frosting. Top with remaining cake. Spread top with remaining frosting. Sprinkle with reserved pistachios. Drizzle with extra maple syrup. Serve.

Cream cheese cake with orange frosting

Ingredients

  • Melted butter, to grease
  • 1 x 250g pkt cream cheese, at room temperature
  • 150g (2/3 cup) caster sugar
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 185mls (3/4 cup) buttermilk
  • 225g (1 1/2 cups) icing sugar mixture, sifted
  • 1/2 orange, rind finely grated

Method

  • Step 1
    Preheat oven to 170°C. Brush a 9 x 19cm (base measurement) loaf pan with the melted butter to grease.
  • Step 2
    Use electric beaters to beat 125g of the cream cheese, sugar and vanilla essence in a medium mixing bowl until light and creamy. Add the eggs one at a time, beating well after each addition until combined.
  • Step 3
    Add 1/2 the flour and 1/2 the buttermilk and use a wooden spoon to mix until combined. Add remaining flour and buttermilk and mix well.
  • Step 4
    Spoon into greased pan and bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and stand for 5 minutes. Turn onto a wire rack to cool.
  • Step 5
    Use electric beaters to beat the remaining cream cheese and 1/2 the icing sugar until well combined. Add the remaining icing sugar and beat for 3-4 minutes or until the mixture is pale, light and fluffy. Add the orange rind and beat until combined. Place in the fridge until required.
  • Step 6
    To serve, spread frosting over cooled cake and then cut into slices.

Cream cheese frosting

Image credit: John Paul Urizar – taste.com.au

Ingredients

  • 125g cream cheese, softened
  • 2 teaspoons finely grated lemon rind
  • 1 1/2 cups icing sugar mixture

Method

  • Step 1
    Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth.

Carrot cake with cream-cheese frosting

Image credit: Petrina Tinslay – taste.com.au

Ingredients

  • 2 cups (300g) self-raising flour
  • 1 1/2 cups (225g) plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 1/2 teaspoons ground cinnamon
  • 2 1/2 teaspoons ground nutmeg
  • 2 cups (440g) caster sugar
  • 3 1/2 cups coarsely grated carrot
  • 100g walnuts, roughly chopped
  • 1 1/4 cups (310ml) vegetable oil
  • 5 eggs, lightly beaten
  • 300g sour cream
  • 2 teaspoons vanilla extract

Cream cheese frosting

  • 500g cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 1/3 cups (500g) icing sugar

Candied carrot

  • 1 large carrot, shredded lengthways using a zester, plus 1 small carrot
  • 1 cup (220g) caster sugar
  • 1 green jelly snake, cut into thin strips

Method

  • Step 1
    Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.
  • Step 2
    Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
  • Step 3
    In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
  • Step 4
    Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
  • Step 5
    For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
  • Step 6
    Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.
  • Step 7
    For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.

Banana cake with cream cheese frosting

Image credit: Steve Brown – taste.com.au

Ingredients

  • Melted butter, to grease
  • 125g butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 1 1/4 cups mashed overripe banana (about 2 large bananas)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 100ml buttermilk
  • 225g (1 1/2 cups) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 banana, extra, to decorate
  • Fresh lemon juice, to brush

Cream cheese frosting

  • 125g cream cheese, at room temperature
  • 50g unsalted butter, at room temperature
  • 230g (1 1/2 cups) icing sugar mixture
  • 1 1/2 teaspoons buttermilk

Method

  • Step 1
    Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
  • Step 2
    Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined.
  • Step 3
    Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
  • Step 4
    Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined. Add the buttermilk and beat until the mixture is pale and creamy.
  • Step 5
    Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
  • Step 6
    Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.

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