Honey Cream Cheese Frosting Recipes

Steps:

• Beat ingredients with mixer until blended.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.

Steps:

• Whip cream cheese until soft, add butter, blend.
• Add remaining ingredients and whip till smooth and creamy.
• Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.

Steps:

• Beat cream cheese, butter, and honey at medium speed with an electric mixer just until smooth.
• Greadually add powdered sugar, beating at low speed just until blended.

Steps:

• In a bowl, mix the cream cheese, walnuts, honey, cinnamon and salt until combined. Spread on anything and eat!

Steps:

• In a medium bowl, whisk all ingredients until smooth.

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 375 degrees F.
• Grease a 13-by-18-inch baking sheet with butter, line the bottom with parchment and generously butter and flour the paper.
• Whisk the flour, cinnamon, baking powder, baking soda, ginger, cardamom and salt in a small bowl. Put the eggs, granulated sugar and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the grated carrots, then slowly add the flour mixture, mixing until just incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
• Meanwhile, put a clean kitchen towel on a working surface. Sift 1/4 cup confectioners' sugar evenly over the towel. (This will prevent the cake from sticking to the towel.)
• Remove the cake from the oven as soon as finishes baking. Immediately loosen the edges of the cake and invert it onto the prepared kitchen towel. Peel off the parchment. Starting at a short end, gently roll up the warm cake and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely.
• For the frosting: Combine the cream cheese, butter, raw honey and salt together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth, about 3 minutes. Reduce the speed to low, add the confectioners' sugar and mix until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 3 minutes. The texture should be like thick Greek yogurt. If the frosting is a little soft, chill it in the refrigerator for 15 to 20 minutes.
• To assemble: Carefully unroll the cake onto a cutting board with the towel underneath. Spread half of the frosting evenly over the cake with a small offset spatula. Evenly sprinkle the walnuts, dark raisins and golden raisins, making sure to distribute them all the way to the edges. Carefully roll up the cake again (without the towel). Transfer seam-side down to a platter. Frost the sides and ends of the cake with the remaining frosting and press the toasted shredded coconut all over the surface.
• Refrigerate the cake until fully chilled, about 2 hours. Slice and serve.

Steps:

• Preheat oven to 350. Grease 2- 9" cake pans.
• In a separate bowl, mix all dry ingredients, excluding sugar.
• Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed. Add eggs one at a time until well blended.
• Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times. Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that!).
• Turn on medium for about 30 seconds.
• Bake for 45 minutes or until toothpick comes out clean. Remove pans from oven and set pans upside down on a cooling rack. Let cool for at least 10 minutes before attempting to remove pans.
• Fully cool before frosting.
• For the frosting:.
• Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together. Add Cinnamon and Vanilla.
• Add confectioners sugar slowly in batches with mixer on low speed.
• Add milk one tablespoon at a time until you've reached the desired consistency.

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
• For frosting:
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
• Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.

Steps:

• Preheat oven to 325 degrees.
• Butter and flour two 9-inch cake pans with 1 1/2 inch high sides.
• Whisk flour, sugar, baking soda, salt and spices in large bowl.
• Make well in center of flour mixture.
• Add oil, eggs, milk and vanilla; Whisk just until evenly moistened.
• Fold in pears and nuts and divide between pans; Bake cakes for about 45 minutes.
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy.
• Add honey and beat until smooth.
• If frosting is very soft, chill until firm enough to spread.
• Place 1 cake layer, flat side up on a platter.
• Spread 1 cup frosting on cake.
• Top with second layer with flat side down.
• Spread remaining frosting over top and sides of cake.

Steps:

• In a medium sized mixing bowl stir together the warm milk, yeast, and teaspoon of honey.
• Let stand for 5 minutes or until foamy.
• Add the egg, 1/4 cup honey, and buttermilk and stir until combined.
• Stir in the salt and flour until the dough forms a ball and pulls away from the edges.
• Place in a greased bowl, flipping dough once to coat both sides, cover with plastic wrap and let stand for 1 hour.
• Place dough in the refrigerater and let rise over night.
• In the morning, in a small bowl, stir together all the filling ingreidents and set aside.
• Remove the dough from the refrigerator and punch down.
• Roll the dough out on a lightly flour surfuse until it is an 1/8-1/4 of an inch thin RECTANGLE.
• Spread the butter cinnamon mixture evenly over the top of it and roll it long ways in a jelly roll form.
• Cut off the ends and then cut into 1 inch slices.
• Place slices slightly apart in a 9"-13" baking dish, cover with plastic wrap, and let rise for about 1-1 1/2 hours.
• Preheat oven to 350F and baking for 10-15 minutes or until lightly golden brown.
• In the meantime, in a small bowl, stir together the cream cheese and the powdered suger then stir in the buttermilk, set aside.
• After baking the cinnamon rolls, remove them from the oven and let them stand for 10 minutes before spreading on the frosting.
• **Youcan make an orange frosting for these buns by changing the buttermilk to 3 tablespoons orange juice and adding 1/2 teaspoon finely grated orange zest.
• Serving Suggestions: Coffee, tea, oatmeal, coke (hehehe).