Cream Cheese Pecan Frosting Recipes

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.

Steps:

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

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.

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.

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.

Steps:

• To make the cake: Set the oven to 350°F and adjust the rack positions to the middle and top third. Spray three 8-inch round cake pans well with baking spray.
• Sift the flour with the baking soda.
• In a large bowl, with an electric mixer on medium speed, beat the eggs well, then beat in the sugar, oil, and vinegar. On low speed, slowly add the flour and beat in well. Add the buttermilk slowly, then the vanilla, and then the food coloring.
• Pour the batter evenly into the pans and rap them on the countertop several times to eliminate any air bubbles. Bake for 12 minutes, then rotate the pans from shelf to shelf so they bake evenly and bake until the tops spring back when lightly touched, about 25 minutes altogether. Let the cakes cool in the pans on racks for 15 minutes.
• Run a knife around the sides of the pans and invert the cakes onto the racks to cool completely. Once they're cool, refrigerate the cakes for 20 to 30 minutes to make icing them easier.
• To make the icing: Combine everything in a medium bowl and mix well until very smooth. It's best to use the icing right away, when it's soft and spreadable.
• Put one cake layer upside down on a cake plate or cake stand and cover the top evenly with frosting. Add a second layer, right side up, and spread with more frosting. Top with the third layer, right side up, and spread the frosting evenly around the sides of the cake and on top; check for any places where you can see through to the cake. Finally, sprinkle the pecans evenly all over the top of the cake.
• Once the frosting sets, cut into slices to serve. This cake keeps for up to 2 weeks in a cake keeper, but once it's ready, people want to dive right in.

Steps:

• For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
• Gradually stir in the cream.
• Add the butter.
• Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
• Cool to lukewarm.
• Stir in the pecans and vanilla.
• Let the mixture cool completely.
• Refrigerate it overnight.
• If it is too thick to spread, bring it to room temperature before using.
• For Carrot Cake: Preheat the oven to 350°F.
• Butter and flour a 10-inch tube pan.
• In a large bowl, whisk together the corn oil and the sugar.
• In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
• Sift half the dry ingredients into the oil-sugar mixture, then blend well.
• Sift in the rest of the dry ingredients while adding the eggs, one at a time.
• Mix well.
• Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
• Pour the batter into the prepared tube pan.
• Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
• Cool upright, in the pan, on a rack.
• While the cake is baking, prepare the icing.
• Icing: Cream together the butter and cream cheese until well blended and fluffy.
• Sift in the confectioners' sugar.
• Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
• Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
• Assembly: Run knife around inside of pan to loosen cake.
• Invert onto serving plate.
• With a long serrated knife, carefully split the cake into 3 horizontal layers.
• Spread the filling between the layers. (You may not need it all).
• Frost the top and sides of the cake with the icing.

Steps:

• Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

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.

Steps:

• Place pecans in a single layer in a shallow pan.
• Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
• Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
• Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
• Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
• Cream Cheese Frosting Recipe ~.
• 1/2 cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract
• Makes 3 cups.