Nutty Cream Cheese Ameretto Frosting Recipes

NUTTY CREAM CHEESE AMERETTO FROSTING

Steps:

• 1. Prepare the frosting by adding the softened butter and cream cheese to a medium size bowl, and beat till creamy, then add about half of the powdered sugar and beat again till well mixed.
• 2. Then add remaining powdered sugar, almond extract, and amaretto, beat till incorporated into frosting.
• 3. Then with a spatula fold in the chopped nuts and stir till nuts are blended into frosting. Then frost cake or cup Cakes as desired.

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

MINI AMARETTO-COCOA BUNDT® CAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
• Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
• Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
• Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
• Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.

ITALIAN CREAM CAKE WITH NUTTY CREAM CHEESE FROSTING

Steps:

• CAKE:.
• Set oven at 350°F.
• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add egg yolks, one at a time, beating until blended after each addition.
• Add vanilla, beat until blended.
• Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in coconut.
• Beat egg whites until stiff peaks form, fold into batter.
• Pour batter into three greased and floured 9-inch round cake pans.
• Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
• FROSTING:.
• Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
• Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
• Add sugar, beating at low speed until blended.
• Beat at high speed until smooth; stir in pecans.
• Yield: about 4 cups.
• ASSMBLE:.
• Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
• Yield: one (3-layer) cake.

AMARETTO BUTTER FROSTING

Steps:

• In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.