VANILLA CREAM CHEESE FROSTING
An easy Vanilla Cream Cheese Frosting recipe
Categories Condiment/Spread Dairy Dessert No-Cook Thanksgiving Cream Cheese Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/4 cups
Number Of Ingredients 4
Steps:
- Using electric mixer, beat 12 ounces cream cheese, 1/2 cup butter and vanilla extract in large bowl until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.
CLASSIC CREAM CHEESE FROSTING
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don't have it on hand, pure vanilla extract will lend the same flavor.
Provided by Katherine Sacks
Categories Dessert Condiment/Spread Cream Cheese Vanilla
Yield Makes 4 1/2 cups
Number Of Ingredients 5
Steps:
- Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to low and gradually beat in powdered sugar. Increase speed to high and continue to beat until light and fluffy, about 2 minutes.
- Do Ahead
- Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Bring to room temperature, then beat with electric mixer on medium speed until smooth. If texture is not smooth, beat in water 1 tsp. at a time.
VANILLA BEAN AND CREAM CHEESE FROSTING
I am submitting this to save because it just sounds so darn good! I'm also submitting this to share with you guys because it is not mine to hoard. I got this recipe from Katie on her blog Chaos in the Kitchen. If you get a chance, check out her recipes, they are great!
Provided by Irish Rose
Categories Dessert
Time 10m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Slit vanilla bean in half and use tip of knife to scrape the vanilla bean paste from each side of vanilla bean pod.
- Whip cream cheese in bowl until smooth.
- Add butter and beat to combine.
- Add vanilla extract and vanilla bean pod paste.
- Beat in powdered sugar a little at a time until frosting is thick and as sweet as you like.
- Katie mentioned that she only uses unsalted butter in her frostings and that she also "pipes" her frosting on cupcakes rather than spreading with a knife or spatula.
VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING
Another simple and delicious recipe from Anna Olsen, pastry chef, cookbook writer, TV host, and owner of Olson Foods + Bakery. These make really beautiful, sweet, vanilla-y cupcakes.
Provided by blucoat
Categories Dessert
Time 38m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
- Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
- Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
- Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
- Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.
Nutrition Facts : Calories 175.9, Fat 7.7, SaturatedFat 4, Cholesterol 56.5, Sodium 49.4, Carbohydrate 25.3, Fiber 0.1, Sugar 21.2, Protein 2.1
VANILLA CREAM CHEESE FROSTING
Use to make Hummingbird Cupcakes from Georgetown Cupcake founders Katherine Kallinis and Sophie LaMontagne.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 dozen cupcakes
Number Of Ingredients 4
Steps:
- Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.
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- Add powdered sugar and mix until creamy. If you desire a firmer frosting, add 1/2 - 1 cup more powdered sugar.
- If using a vanilla bean, slit vanilla bean in half and use tip of knife to scrape the vanilla bean paste from each side of vanilla bean pod.
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