Bourbon Cream Cheese Frosting Recipes

Steps:

• Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
• Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
• Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.

Steps:

• Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.

Steps:

• Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.

Steps:

• Preheat oven to 350°.
• Grease and flour two 8" round pans.
• In a small bowl whisk together flour, soda, and salt.
• In a large bowl, cream butter, white sugar and brown sugar until fluffy.
• Beat in eggs one at a time.
• Mix in bananas*.
• Add flour mixture alternately with the buttermilk to the creamed mixture.
• Pour into cake pans.
• Bake for 30 minutes.
• While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
• *Wefreeze overripe bananas- when it's time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
• Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don't expect a tall fluffy cake.
• Stays moist for days if covered properly.

Steps:

• Preheat oven to 350ºF.
• Mix sugar, oil, eggs, and vanilla in a large bowl. Add flour, baking soda, baking powder, ginger and pineapple; mixing well. Fold in coconut and nuts.
• Pour batter into a greased 9-inch square pan.
• Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a wire rack. Frost when cooled.
• For frosting: beat cream cheese and butter together in medium bowl. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.
• Garnish with 1/4 cup toasted coconut and 1/4 cup macadamia nuts, if desired.