BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE - (4/5)
Provided by mytastytreasures
Number Of Ingredients 12
Steps:
- CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9x13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. ICING: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.
PECAN CREAM CHEESE FROSTING
Make and share this Pecan Cream Cheese Frosting recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
- Gradually add powdered sugar, beating at low speed until blended.
- Beat at high speed until smooth; stir in pecans.
Nutrition Facts : Calories 1040.1, Fat 62.5, SaturatedFat 28.7, Cholesterol 123.4, Sodium 332.7, Carbohydrate 118.7, Fiber 2.6, Sugar 112.7, Protein 7
MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING
My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.
Provided by Kim
Categories Mini Cakes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
- Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
- Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g
PECAN SPICE LAYER CAKE WITH CREAM CHEESE FROSTING
Categories Mixer Citrus Dairy Egg Nut Dessert Bake Easter Wedding Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 25
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
- Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
- Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.
- Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
- Make frosting:
- Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
- Assemble and frost cake:
- Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
CREAM CHEESE WITH BUTTERED PECAN FROSTING
Make and share this Cream Cheese with Buttered Pecan Frosting recipe from Food.com.
Provided by Lali8752
Categories Dessert
Time 10m
Yield 1 three layer cake
Number Of Ingredients 5
Steps:
- Cream together butter, cream cheese and confectioners sugar, add milk last.
- Add enough milk to make creamy (1 or 2 tablespoons) according to how creamy you want your frosting.
- Brown pecans in 3 TBLspoons of butter.
- Frost between each layer and sprinkle with browned nuts.
- Frost side of cake and pat on remaining nuts.
- Frost top of cake.
- NOTE: Use this on the NUTTY CREAM CHEESE CAKE.
Nutrition Facts : Calories 4146, Fat 252.1, SaturatedFat 94.8, Cholesterol 377.9, Sodium 1027.4, Carbohydrate 480.7, Fiber 15.7, Sugar 450.9, Protein 26.7
CREAM CHEESE FROSTING
This smooth, versatile cream cheese frosting has a delicate vanilla flavor. The woman who made the wedding cake for our daughter, Leanne, and her groom, Billy, used this recipe. It's also excellent on carrot cake. -Sharon Lugdon, Greenbush, Maine
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 234 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 109mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 0 fiber), Protein 1g protein.
PERFECT CREAM CHEESE FROSTING
Vegetable cakes (such as carrot and zucchini) are the perfect platform for swoops of this tangy Perfect Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 6 cups (enough to frost an 8-inch layer cake)
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter, and 1 cup sugar with a mixer on medium speed until combined. With machine running, add remaining 2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition. Add vanilla, and beat until pale and fluffy, about 4 minutes more.
ZUCCHINI-PECAN CAKE WITH CREAM CHEESE FROSTING
Provided by Ian Knauer
Categories Cake Mixer Egg Dessert Bake Kentucky Derby Backyard BBQ Cream Cheese Pecan Zucchini Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 20
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
- Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
- For frosting:
- Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cut cake into wedges and serve.
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