CREAM CHEESE ICING IN GRAMS RECIPES

Name: Cream Cheese Frosting
Total time: 10 min
Yield: 6 cups
Ingredients: 2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature; 2 (8-ounce) packages cream cheese, at room temperature; 2 cups confectioners’ sugar; 2 tablespoons milk, more as needed; 2 teaspoons vanilla extract

CREAM CHEESE FROSTING RECIPE - NYT COOKING

Cream Cheese Frosting Recipe - NYT Cooking image

Made with much less confectioners’ sugar than the usual cream cheese frosting, it’s sturdy, dependable and not too sweet - just right for a child’s birthday party or to ice three-dozen cupcakes for a bake sale. While it’s not quite as silky as a buttercream based on beaten eggs and sugar syrup, it’s much, much less persnickety to make and it holds up well without refrigeration for several hours before it starts getting soft. Plus, the cream cheese makes it incredibly creamy while adding a tangy bite that helps tone down the sweetness of the confectioners’ sugar. To make lemon cream cheese buttercream (which tastes a little like a cheesecake), substitute one tablespoon lemon juice for the vanilla and add a teaspoon of grated lemon zest to the frosting.

Provided by Melissa Clark

Total Time 10 minutes

Yield 6 cups

Number Of Ingredients 5

Ingredients

2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
2 cups confectioners’ sugar
2 tablespoons milk, more as needed
2 teaspoons vanilla extract

Steps:

Using an electric mixer, whip the butter and cream cheese together until light and fluffy. Beat in sugar, milk and vanilla. If the frosting seems too thick to spread, add a little more milk.

Nutrition Facts : @context http//schema.org, Calories 297, UnsaturatedFatContent 7 grams, CarbohydrateContent 19 grams, FatContent 24 grams, ProteinContent 2 grams, SaturatedFatContent 15 grams, SodiumContent 121 milligrams, SugarContent 18 grams, TransFatContent 1 gram

BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING | MY C…

Blueberry Cake with Lemon Cream Cheese Frosting | My C… image

This moist homemade blueberry layer cake has amazing flavor- perfect no matter what time of year but we especially love it's refreshing flavor in the spring and summer months!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 19

Ingredients

1 1/2 sticks (170g) unsalted butter, softened
2 cups (400g) sugar
3 large eggs
3 cups (342g) cake flour - if you do not have cake flour see Notes below
2 teaspoons ( 8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1 cup (227g) sour cream
1 1/2 cups (198g) blueberries, pureed in a blender, then cook in 1/4 cup water over medium heat until reduced to 3/4 cup (181g) Cool before using.
1/4 cup (54g) vegetable oil ( I use canola oil)
* Pink Coloring Gel - Optional. We used a small amount to bring out the blue color of the berries
1/2 cup (132g) whole blueberries (fold in the batter at the end of mixing)
3 sticks (339g) unsalted butter, slightly softened
1 package (226g) cream cheese, slightly softened ( do not use reduced fat cream cheese
or cream cheese from a tub, both are too soft for the recipe)
1/4 cup (57g) lemon juice - Approximate amount of one lemon. (Adjust to your liking)
zest of 1 lemon
7 1/2 cups (863g) powdered sugar (sift then measure/weigh)
*If you need to thin the consistency, you can add milk in small amounts.

Steps:

It is good to prepare the blueberries first. Measure out 1 1/2 cups (198g) blueberries. If using frozen blueberries it is best to allow them to thaw before they are pureed. In a saucepan add the pureed blueberries and 1/4 cup water. Cook over medium high heat until they are reduced to 3/4 cup (181g). If you happen to reduce too much, just add water to reach the 3/4 cup mark.
Cool the reduced blueberries until cool. Can be made in advance and refrigerated.
Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside.
In another bowl, combine the sour cream, blueberry puree and oil. Blend with fork and set aside.
In the bowl of your mixer, mix the butter until smooth, Gradually add the sugar and mix on medium speed 3 to 5 minutes or until lightened in color and fluffy. If using a hand mixer, you may need to mix a bit longer.
Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients).
Add pink coloring gel at this time. I added just a small amount to brighten the color. Mix until combined and smooth. Do not mix above medium speed or mix too long.
Fold in 1/2 cup blueberries
Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Keep an eye on it, ovens can bake differently.
Let cool in pans 5 to 10 minutes, then turn out.

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