Creamcheeseicing Recipes

Steps:

• Soften cheese and butter.
• Beat well.
• Add sugar and vanilla.
• Beat again.
• Spread on cooled cake.

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Steps:

• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Steps:

• Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. Store in refrigerator.

Steps:

• Using an electric mixer, whip the butter and cream cheese together until light and fluffy. Beat in sugar, milk and vanilla. If the frosting seems too thick to spread, add a little more milk.

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

Steps:

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

Steps:

• Mix cream cheese and sugar well with mixer.
• Add vanilla and Cool Whip; mix well.
• MUST be refrigerated, except when serving.
• Ices 1 triple layer cake or 2 other cakes.
• When using on layers just ice top of layers and let icing ooze over sides.
• It's easy and attractive to take somewhere.
• Hi Tankers, Thanks so much for your honest review, what went wrong for you on making this? A comment about what didn't work would help. Maybe this recipe needs some tweaking.
• Thanks,.
• Teresa M.

Steps:

• Mix all ingredients together.
• Enjoy.

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

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.

Steps:

• Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
• This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.
• If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best) smooth it with the non-printed side of a Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your spatual or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn't let it "crust" long enough. Stick it in the fridge for 20 minutes or so to let it "crust" then try again. Don't let it set too much tho then it will be difficult to smooth it.
• This recipe will ice, fill and decorate an 8" double layer cake with icing left over.

Steps:

• Cream butter and cream cheese.
• Add 1 cup icing sugar and vanilla.
• Add more icing sugar if not thick enough.
• Should be a slightly stiff consistency.
• Let sit for few minutes.
• Ice cake or cup cakes or whatever you are icing.

Steps:

• Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

Steps:

• With an electric mixer, beat cream cheese and confectioners' sugar until light and fluffy. (To make without a mixer, sift sugar before stirring into cream cheese.)