KEY LIME BUTTERCREAM FROSTING
Make and share this Key Lime Buttercream Frosting recipe from Food.com.
Provided by scarley
Categories Dessert
Time 10m
Yield 2 3/4 cups
Number Of Ingredients 7
Steps:
- 1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
- 2. Gradually add powdered sugar alternately with Key lime juice, 1 tablespoons at a time, and 1 tablespoons milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoons additional milk for desired consistency.
KEY LIME FROSTING
Store in an airtight container for up to 1 day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lime zest and juice.
KEY LIME CAKE WITH BLACKBERRY FROSTING
A Key lime cake with Key lime curd and blackberry frosting made with frozen berries in the center and whipped cream frosting on the exterior. I made this cake as my wedding cake based on cupcakes I made for my wife just before we started dating. It took a few attempts to get the flavors right, but the final recipe was a huge hit at the wedding.
Provided by Damek Rehl
Categories Desserts Cakes Birthday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 8-inch round cake pans with parchment paper. Place a mixing bowl and beaters into a refrigerator to chill for whipped cream frosting.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar and butter in the bowl of an electric stand mixer and beat at medium speed until mixture is creamy and smooth, 5 to 10 minutes. Meanwhile, beat eggs in another bowl until foamy.
- Slowly add beaten eggs to the bowl of the stand mixer and reduce speed to low. Add dry ingredients in small increments, alternating with buttermilk, until just combined. Add lime zest and juice and mix just until combined. Pour 1/2 of the batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 20 minutes. Let cool completely in the pans on wire racks before removing, about 30 minutes.
- While cakes are cooling, make the curd. Add sugar, butter, lime juice, and zest to the top of a double boiler filled with at least 1 inch of water in the bottom. Set heat to medium and mix until butter melts. Add 2 tablespoons of the mixture to the beaten eggs and stir until combined. Reduce heat on the double boiler until water is simmering; add eggs and mix until curd coats the back of a wooden spoon, 20 to 25 minutes.
- Let curd cool slightly, about 10 minutes. Transfer to a glass container and refrigerate until needed.
- For the frosting, combine blackberries and lime juice in a small saucepan over medium heat. Cook and stir for 20 minutes. Strain the mixture; if less than 3 tablespoons of liquid results, add small amounts of water to the pulp until 3 tablespoons is achieved. Allow juice to cool to room temperature, about 10 minutes.
- Pour blackberry juice and butter into a mixing bowl and beat until creamy. Slowly add powdered sugar and vanilla extract and beat to a thick consistency. Add milk and beat until combined.
- Remove chilled mixing bowl and beaters from the refrigerator. Add heavy cream and beat until cream is frothy. Slowly add powdered sugar and vanilla extract while beating; beat until frosting can hold stiff peaks.
- To assemble, add a layer of blackberry frosting to the bottom cake layer. Pipe a spiral of blackberry frosting with 1 to 2 inches of space between rings; this will keep the cake from shifting when it's cut. Fill the space between the rings with curd. Refrigerate the cake to allow buttercream to firm up, 10 to 20 minutes.
- Place the second layer of cake on top of the spiral, then coat the whole cake in a generous layer of whipped cream frosting.
Nutrition Facts : Calories 719.5 calories, Carbohydrate 95.1 g, Cholesterol 183.5 mg, Fat 36.5 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 22.1 g, Sodium 286.1 mg, Sugar 74.9 g
KEY LIME CUPCAKES
I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cupcakes.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.
Nutrition Facts : Calories 378 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 270mg sodium, Carbohydrate 57g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
KEY LIME CREAM CHEESE FROSTING
Make and share this Key Lime Cream Cheese Frosting recipe from Food.com.
Provided by linkinparkrks
Categories Dessert
Time 10m
Yield 3 Cups
Number Of Ingredients 5
Steps:
- Beat butter and cream cheese until fluffy.
- Add in lime juice and zest.
- Slowly mix in powdered sugar, 1 cup at a time.
- If it seems too runny add a little bit more powdered sugar.
Nutrition Facts : Calories 1155.2, Fat 56.6, SaturatedFat 34, Cholesterol 164.7, Sodium 250.7, Carbohydrate 163.6, Sugar 159.1, Protein 4.8
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LIME BUTTERCREAM FROSTING - EASY DESSERT RECIPES
From easydessertrecipes.com
4.7/5 (3)Total Time 7 minsCategory FrostingCalories 88 per serving
- In the bowl of a stand mixer, combine all of the ingredients. Using the paddle or whisk attachment, whip on low until the powdered sugar is about half way incorporated, about 1 minute. If you whip at a higher speed before the powdered sugar is a little incorporated, it will fly out of the bowl. Increase the mixer speed to medium high and whip for another 30 seconds before increasing it to high. Whip for 3-4 minutes to allow the powdered sugar to dissolve into the butter and for it to get fluffy.
- Frost your cupcakes or cake and enjoy! (We love to use this frosting on these fun Pinata Cupcakes)
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4/5 (17)Total Time 10 minsServings 2.75
- Gradually add powdered sugar alternately with Key lime juice, 1 Tbsp. at a time, and 1 Tbsp. milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 Tbsp. additional milk for desired consistency.
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