CREAM CHEESE ROYAL ICING FOR COOKIES RECIPES
CREAM CHEESE FROSTING / ICING FOR COOKIES RECIPE - FOOD.COM
This frosting dries (although it takes a few hours) so that you can easily stack the frosted cookies for transport. It is perfect for carrot cake cookies! I frosted about 3 dozen cookies, and had some leftover.
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 batch, 48 serving(s)
Number Of Ingredients 4
Steps:
- Soften cream cheese for a few seconds in microwave if necessary. Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream. (Stir frequently to avoid burning.).
- Remove the pot from the stove, and stir in the 3 cups of powdered sugar. You will have a goopy mess. Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
- Spoon, paint, or spread it on your cooled cookies. It will still be pretty thin and goopy, but it should spread in a nice, even coat. (I used the back of my spoon to spread it.)
- Let the icing 'set' for 1 1/2 - 2 hours, until it hardens. It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
- I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them. The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.
Nutrition Facts : Calories 38.3, FatContent 1, SaturatedFatContent 0.6, CholesterolContent 3, SodiumContent 5.6, CarbohydrateContent 7.5, FiberContent 0, SugarContent 7.3, ProteinContent 0.1
CRUSTING CREAM CHEESE ICING/FROSTING RECIPE - FOOD.COM
I found this recipe on another site, courtesy of Kathy Finholt. I love it and used it on the "Why I Joined Zaar Carrot Cake" recipe. It got such rave reviews - both the cake and the icing. I hope you enjoy it as much as we all have. In case you don't know, crusting means that it hardens, but not like a royal icing. This will allow you to smooth it out and get a really smooth icing. You don't have to, but if you like the look of Fondant, you can almost get it as smooth as Fondant.
Total Time 15 minutes
Prep Time 15 minutes
Yield 4-5 cups, 1 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
- This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.
- If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best) smooth it with the non-printed side of a Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your spatual or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn't let it "crust" long enough. Stick it in the fridge for 20 minutes or so to let it "crust" then try again. Don't let it set too much tho then it will be difficult to smooth it.
- This recipe will ice, fill and decorate an 8" double layer cake with icing left over.
Nutrition Facts : Calories 10300.8, FatContent 442.2, SaturatedFatContent 233.8, CholesterolContent 987.9, SodiumContent 4275.1, CarbohydrateContent 1604.2, FiberContent 0, SugarContent 1569.2, ProteinContent 28.9
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