Posts Tagged ‘frosting recipe’

Tasteful Tuesday: Cream Cheese Frosting

Tuesday, April 9th, 2019

Ceramic Measuring Spoons SetCream Cheese Frosting is a must-have on carrot cake, indulgent when paired with red velvet cake and irresistible on Italian cream cake. Take a look at the recipe below (enough for a 9-inch two-layered cake), and tell us how you plan on using this frosting in your baking this year.

What You’ll Need:

  • 2 tablespoons butter, softened
  • 10 ounces cream cheese
  • 7 cups powdered sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Place butter and cream cheese in a large bowl and beat with a mixer on high speed until smooth.
  2. Gradually add powdered sugar, beating at low speed until fully incorporated (do not overbeat). Add vanilla extract and beat well.
  3. Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake. Enjoy!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tasteful Tuesday: Italian Cream Cake with Cream Cheese Frosting

Tuesday, January 2nd, 2018
Happy New Year! We’re starting 2018 off right here on the blog with a creamy, indulgent cake recipe with equally delicious frosting. Have a prosperous new year, and enjoy!
What You’ll Need:
  • Tasteful Tuesday2 9-inch or 4 6-inch cake pans
  • cooking spray
  • 2 teaspoons flour
  • 1/3 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon coconut or almond extract
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • Cream Cheese Frosting

    Directions:

    1. Preheat oven to 350°F. Coat bottoms (not the sides) of cake pans with cooking spray and line with wax paper. Coat wax paper with cooking spray and dust with 2 teaspoons of flour. Set aside.
    2. Place 1/3 cup butter in a large bowl and beat with a mixer on medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
    3. Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine 2 cups flour, baking soda, and salt; stir well.
    4. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in coconut (or almond) and vanilla extract.
    5. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter and pour batter into prepared pans.
    6. Bake in preheated oven for about 23 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for about 5 minutes on a wire rack. Loosen cake layers from sides of pans and remove from pans. Remove and discard wax paper; cool completely.
    7. Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake.

    Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

    Vanilla-Almond Buttercream Frosting

    Tuesday, October 10th, 2017

    Ceramic Measuring Spoons SetButtercream frosting is a staple in any baker’s kitchen, and since we have not written up a recipe for our blog, we’re doing it now. What makes this recipe different from a standard buttercream frosting recipe, is the incorporation of one extra ingredient; so try it out on your next cake or dessert and tell us if you like it!

    What You’ll Need:

    • 3 cups confectioners’ sugar
    • 1/3 cup butter, softened
    • 1 ½ teaspoons vanilla extract
    • 1/4 teaspoon almond extract
    • 1 to 2 tablespoons milk
    Directions:
    1. In a medium bowl, mix confectioners’ sugar and butter with an electric mixer on low speed. Stir in vanilla and almond extracts.
    2. Gradually beat in milk to make frosting smooth and spreadable. If the frosting becomes too thin, beat in a small amount of powdered sugar. If it becomes too thick, beat in more milk, a few drops at a time.
    3. Frost a 13×9-inch cake, fill and frost an 8- or 9-inch two-layer cake, or frost two-dozen cupcakes.

    Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon