CREAM CHEESE ICING FOR PANCAKES RECIPES

Name: Spiced Pumpkin Bars with Cream Cheese Icing
Cook time: 30 min
Total time: 2 h 10 min
Yield: 24 bars
Ingredients: Nonstick baking spray, for the baking pan; 2 cups all-purpose flour (see Cook's Note); 1 tablespoon ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 2 cups granulated sugar; 1 cup vegetable oil; 2 teaspoons pure vanilla extract; 4 large eggs; One 15-ounce can pumpkin puree; 8 ounces cream cheese, at room temperature; 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 2 cups confectioners' sugar, sifted; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt

SPICED PUMPKIN BARS WITH CREAM CHEESE ICING - FOOD NE…

Spiced Pumpkin Bars with Cream Cheese Icing - Food Ne… image

This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.

Provided by Food Network Kitchen

Categories dessert

Total Time 2 hours 10 minutes

Cook Time 30 minutes

Yield 24 bars

Number Of Ingredients 19

Ingredients

Nonstick baking spray, for the baking pan
2 cups all-purpose flour (see Cook's Note)
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
4 large eggs
One 15-ounce can pumpkin puree
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Steps:

For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

CREAM CHEESE FROSTING RECIPE (EASY & VERSATILE) | KITCHN

Cream Cheese Frosting Recipe (Easy & Versatile) | Kitchn image

For the best-ever red velvet cupcakes, whip up this cream cheese frosting.

Provided by Laura Rege

Categories Dessert

Total Time 1800S

Prep Time 1800S

Number Of Ingredients 5

Ingredients

8 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
1 pound powdered sugar (4 cups)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

Place 8 ounces cream cheese and 1 stick unsalted butter in the bowl of a stand mixer (or a large bowl if using a handheld electric mixer). Let sit at room temperature until softened, about 45 minutes.
Add 1 pound powdered sugar (about 4 cups), 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat with the paddle attachment, starting on low speed for 30 seconds then increasing speed to medium-high, until well-combined, smooth, and fluffy, about 3 minutes.

Nutrition Facts : SaturatedFatContent 8.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 40.7 g, SugarContent 39.8 g, ServingSize Serves 12, ProteinContent 1.2 g, FatContent 14.1 g, Calories 289 cal, SodiumContent 110.1 mg, FiberContent 0 g, CholesterolContent 0 mg

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