Frosting Recipes » Cream Cheese Frosting

Cinnamon Cream Cheese Cake Frosting Recipe

sarita — Tue, 10 Nov 2009 18:13:31 +0000

Behold a cinnamon cream cheese frosting on a pumpkin cupcake filled with nuts and spices. This is a perfect fall holiday treat to bring to gatherings or have around for visitors. It’s basically a cream cheese frosting with the addition of cinnamon, but along with the vanilla, it brings a nice warmth to the frosting. Plus it’s a great balance with a sweet pumpkin or dark chocolate cake or cupcake.

Cinnamon Cream Cheese Frosting From Gimme Some Oven

8 ounces cream cheese, at room temperature
4 Tbsp. butter, at room temperature
4 cups powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon

In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it’s all incorporated. Use immediately or refridgerate. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Cupcake recipe and pics after the jump.

pumpkin cupcakes with cinnamon cream cheese frosting | gimme some oven.

Guava Cream Cheese Cake or Cupcake Frosting Recipe: Think Pink!

sarita — Fri, 23 Oct 2009 14:20:48 +0000

When we think of guava, we think of warm, tropical happiness. That’s why we loved this guava cupcakes with guava cream cheese frosting at BaaBaaCupcake.

If you don’t have access to fresh guava, that’s ok. This frosting recipe calls for guava syrup which is available in many grocery stores. If you’re having trouble finding it, you may look for guava paste, guava jelly, guava juice, pulp, or guava in syrup. There are also online stores like Kalyustan’s that have a great selection of international ingredients.

Here’s the super delicious guava cream cheese frosting. Don’t miss the pics and the adorable pink cupcake wrappers. Cake recipe after the jump:

Guava Cream Cheese Frosting – Baa Baa original

8 oz. of cream cheese, room temperature
3/4 stick (6 tablespoons) unsalted butter, room temperature
3 cups confectioner’s sugar
1 teaspoon vanilla
3 tablespoon guava syrup
red food coloring (optional)

Using an electric mixer, beat cream cheese and butter until fluffy
Slowly add the 3 cups of confectioner’s sugar, mixing in between additions
Add the vanilla and the guava syrup, mixing until smooth
Optional: if you desire your frosting to be pinker, add red food coloring one drop at a time until a desired color is reached.

Baa Baa, Cupcake, Have You Any Frosting?: Guava Cupcakes and Guava Cream Cheese Frosting.

Goodness: Cocoa Mascarpone Frosting Recipe

sarita — Mon, 19 Oct 2009 14:04:07 +0000

The Better Homes and Gardens website supplies this incredible cocoa mascarpone frosting recipe, destined to top a dark cocoa buttermilk cake. Thinking about this frosting puts me in a trance. You could substitute cream cheese for the mascarpone, but we’d prefer not to. We also like our frosting a little less sweet, so you may slightly adjust the powdered sugar to your taste.

Cocoa Mascarpone Frosting

8 oz mascarpone cheese, softened
1/2 c butter softened
1/2 c Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder
2 T milk (plus extra for thinning)
2 t vanilla
16 oz powdered sugar, sifted (4 1/4 to 4 1/2 cups)

Instructions:

In a large mixing bowl, beat one-half of an 8-ounce tub mascarpone cheese or one-half of an 8-ounce package cream cheese, softened; 1/2 cup butter, softened; 1/3 cup Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder; 2 tablespoons milk and 2 teaspoons vanilla with an electric mixer on medium to high speed until creamy. Gradually add one 16-ounce box powdered sugar, sifted (4-1/4 to 4-1/2 cups), beating until smooth. Beat in enough additional milk, 1 teaspoon at a time, to reach spreading consistency. Makes 3 cups.

For more details, including the cake recipe, follow the link.

Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting Recipe.

Pumpkin Cheesecake Frosting Recipes

sarita — Mon, 12 Oct 2009 19:50:14 +0000

How perfectly Halloween-ish! This delicious pumpkin cheesecake frosting recipe developed by Joelen is designed to top her devil’s food chocolate pumpkin cupcakes. It is essentially a cream cheese frosting recipe cleverly disguised with pumpkin pie filling.

You’ll find more details, taster reviews as well as the cupcake recipe after the link.

Pumpkin Cheesecake Frosting
original Joelen recipe

1/4 cup unsalted butter
4 oz. cream cheese, softened
2-3 tablespoons pumpkin pie filling
4-6 cups confectioners or powdered sugar
1-2 tablespoons half & half

In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the pumpkin pie filling and beat until fully incorporated.

Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. Stir in the half & half until incorporated.

If the frosting becomes too thick, add another tablespoon or more of half & half to thin out.

Chocolate Pumpkin Cupcakes with Pumpkin Cheesecake Frosting.

Fall For Maple Cream Frosting

sarita — Mon, 05 Oct 2009 22:30:59 +0000

This easy-as-cake maple cream frosting recipe is designed to go with a luscious spiced pumpkin cake. It’s a simple cream cheese style frosting enhanced by maple syrup or maple extract. Depending on how sweet your cupcakes are, you may wish to use less sugar than is called for in this frosting recipe.

Pumpkin cake recipe and instructions at the link below:

Maple Cream Frosting

1 (8-oz.) package cream cheese, room temperature
1/2 to 1 teaspoon maple extract
2 tablespoons milk or pure maple syrup
4 cups confectioners’ sugar

While cakes are baking, place cream cheese, milk or maple syrup and maple extract in a bowl. Beat till combined. Gradually add confectioners’ sugar until smooth and creamy. Add more milk or syrup if frosting is too stiff to spread.

Orlando Sentinel – Recipe: Pumpkin cupcakes with maple cream frosting.

Cider Cream Cheese Icing Recipe

sarita — Mon, 14 Sep 2009 18:34:08 +0000

Striking a lovely note for fall, this Epicurious recipe is for apple cider cupcakes with cider cream cheese frosting.

The frosting is very straightforward. A hint of cinnamon may also be nice added to the cider. You’ll find the full recipe for both cake and frosting after the link.

Icing ingredients:

2 cups apple cider
6 ounces cream cheese, cut into bits and softened
1/2 cup sifted confectioners’ sugar

Make the icing:
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners’ sugar, the reduced cider, and a pinch of salt until the icing is smooth.

Apple Cider Cupcakes with Cider Cream Cheese Icing Recipe at Epicurious.com.

Honey Cream Cheese Frosting Recipe Icing

sarita — Sat, 12 Sep 2009 22:41:19 +0000

This is a simple, unusual frosting that looks just lovely on its Martha Stewart Honey Cake Recipe. This is a wonderful birthday cake, particularly (as this article indicates) for those who are not big fans of chocolatey desserts.

INGREDIENTS: (Honey Cream Cheese Frosting Recipe)

1 8-oz package cream cheese, room temperature

1/4 cup honey

PROCEDURE:

In a bowl, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey; beat until smooth, about 1 minute. use immediately or refrigerate, covered until needed.

Yield: 1 1/4 cups, enough for one single-layer cake

Cafe Munchkin » Honey Cake with Honey Cream Cheese Frosting.

Healthy Lowfat Cream Cheese Cake Frosting Recipe Icing Options

sarita — Mon, 24 Aug 2009 19:20:20 +0000

The NYTimes published an interesting article on culinary students competing to reinvent the traditional birthday cake using “better for you” ingredients. The contest was sponsored by the American Cancer Society and had some delicious results that are lower in butter, sugar and oils than some traditional recipes. Even the frosting was uplifted with some tasty and somewhat healthier options.

The cream cheese icing by finalist Laura Sansone is as follows:

Cream Cheese Frosting Recipe

2 pounds of low fat cream cheese
1 ½ cups powdered sugar
1 teaspoon orange zest
2 teaspoons vanilla extract

1. Warm cream cheese to room temperature. Mix cream cheese and powdered sugar until well blended.

2. Add vanilla and orange zest. Frost cake as desired.

In addition to using low fat cream cheese, recipes also called for healthy-ish ingredients such as blueberry-pomegranate juice, applesauce, fresh fruit and dark chocolate.

Hummingbird Cream Cheese Frosting Recipe

sarita — Sat, 18 Jul 2009 17:10:50 +0000

Here’s one of many delightful recipes for the Southern classic Hummingbird cake frosting where cream cheese beautifully compliments the flavors of pineapple, banana and pecan.

This recipe covers a triple layer hummingbird cake. If you don’t need that much, it can be easily halved.

Hummingbird Cake Cream Cheese Frosting Recipe

16oz. cream cheese, softened
1 cup unsalted butter (1 stick), softened
1 tsp. vanilla
1lb. powdered sugar
1 cup of chopped, toasted pecans

Beat cream cheese, butter and vanilla together. Gradually add powdered sugar until the mixture is light and fluffy. Sprinkle pecans evenly over the top and sides of the cake.

Red Velvet Cream Cheese Cake Frosting Recipe

sarita — Sat, 04 Jul 2009 14:14:35 +0000

This fabulous cream cheese frosting recipe comes from Donna Diegel of the Providence Food Examiner. Use it on your red velvet or carrot cakes or cupcakes.

Cream Cheese Frosting

6 ounces cream cheese, softened
4 Tablespoons butter, softened
4 Tablespoons solid shortening
2 cups confectioners’ or powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoon milk, if necessary

1. Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
2. Add confectioners’ sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.