Recipes for "cream cheese frosting"

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼  teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.

To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.

Gather the ingredients.

Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.

Beat together cake mix, egg whites, margarita mix, oil, 1 tablespoon lime juice, and lime zest in a large bowl until smooth and well combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool completely in the pan, about 1 hour.

Beat together cream cheese and butter in another large bowl until light and fluffy. Stir in remaining 1 tablespoon lime juice and lemon zest. Beat in confectioners' sugar, one cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread frosting over cooled cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Mix flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.

Combine eggs, oil, and sugar in a large bowl; beat with an electric mixer until lighter in color. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour cake batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 to 50 minutes. Allow cake to cool.

To make the frosting: Combine cream cheese, softened butter, confectioners sugar, and 1 teaspoon vanilla in a medium bowl; beat until smooth. Spread on cooled cake.

Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy.

Add confectioners' sugar and bourbon. Beat until frosting is smooth and spreadable.

Melt butter and allow to cool.

In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.

Continue to beat until light and fluffy. Do not over mix, or it will collapse.

Spread immediately and store cake in refrigerator.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Whisk pumpkin, cinnamon, cloves, and nutmeg together in a large bowl until combined. Mix cake mix, eggs, and oil together in a separate large bowl until smooth. Fold pumpkin mixture and vanilla into egg mixture until combined. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Transfer to a wire rack and cool completely.

Meanwhile, beat cream cheese and butter together in a medium bowl with an electric mixer until light and fluffy. Beat in confectioners' sugar until smooth. Stir in cinnamon and vanilla.

Spread frosting over the cooled cake.

Saute the shallot with a tsp. of olive oil until soft and fragrant. Let cool for a few minutes and transfer to a small mixing bowl.

Add all ingredients except avocado to the bowl with the shallots and mash/stir them together. It’s up to you how chunky you want it to be.

Slice the avocado and add to the mixture. Mash/stir to your desired consistency. Season with salt and pepper. If it’s too thick, add a drizzle of olive oil or another tbs. of milk.

Cut the cream cheese into 1/2-inch chunks. Place in the bowl of a stand mixer fitted with a paddle attachment. You can also do this using a large mixing bowl and a hand mixer using the beater attachments.

Mix the cream cheese on medium-high speed until the cream cheese looks smooth and creamy, 2-3 minutes. Be sure to scrape down the sides and the bottom of the bowl frequently to make sure all the cream cheese is smoothing out and no lumps remain. This is especially important with a hand mixer which is less powerful than a stand mixer.

Once the cream cheese is creamy, decrease the speed to low and slowly drizzle in the heavy cream. Mix until all the cream cheese is incorporated into the liquid, frequently pausing to scrape down the sides and bottom to make sure everything is being full incorporated.

Once you have a thick liquid, swap out the paddle attachment or beaters for the wire whisk attachment. Whip the cream on medium-high speed, until soft peaks form and you can start to see “tracks” in the bowl from the wire whisk.

Sift in the powdered sugar and add the vanilla. Continue to mix the whipped cream on medium-low speed until the sugar and vanilla are incorporated and you have stiff peaks. You can also remove the bowl from the mixer and hand whip the cream with a balloon whisk for more control.

Use frosting immediately or store in the fridge in an airtight container and use within 3 days.

Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.

Simply Recipes / Michelle Becker

Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.

Once combined, scrape down the sides of the bowl and increase the speed to medium, beating just until well-combined and creamy.

If needed, add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness.

Simply Recipes / Michelle Becker

Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcakes or cake.

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If you’re planning to pipe this frosting, add the full 3 cups of powdered sugar. If it isn’t thick enough for piping, add the mixture to a piping bag and seal. Refrigerate for about 30 minutes, or until stiffened enough for piping.

Simply Recipes / Michelle Becker