Creamylemonadefrosting Recipes

Steps:

• In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.

Steps:

• Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.
• Stop the mixer; add sugar, lemonade concentrate and zest. Beat on low speed until sugar is incorporated, 1 minute, then beat on medium speed until light and fluffy, 1 minute more.
• PER SERVING (based on 24 servings): 129 calories; 7g fat (49 percent calories from fat); 4.5g saturated fat; 20mg cholesterol; 1g protein; 15.5g carbohydrate; 15g sugar; no fiber; 29mg sodium; 9mg calcium; 14mg potassium.
• Note: This makes a soft, fluffy icing. For a stiffer icing, which is easier to decorate, gradually add up to 2 cups more sugar.
• Yields 3 cups and enough for 24 cupcakes.

Steps:

• Place the butter and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until fluffy, 30 seconds.
• Add powdered sugar, lemon zest and lemon juice and blend on low speed until sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until light and fluffy, 1 minute longer, adding up to 1/2 cup more sugar, a tablespoon at a time, if needed to make the right spreading consistency.

Steps:

• In a large saucepan, bring cream to a simmer, about 180°; remove from the heat. Stir in chocolate chips until melted. , Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator.

Steps:

• In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
• In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
• Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately.

Steps:

• Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium-low. Add sugar, 1/2 cup at a time, beating and scraping sides of bowl after each addition, about 5 minutes total. Add lemon juice and zest, and beat until frosting is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

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.

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:

• Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice. Refrigerate in an airtight container up to 3 days. Stir until smooth before using.

Steps:

• Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended, about 2 minutes.