CREAM CHEESE FROSTING RECIPE - BETTYCROCKER.COM
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by Stephanie Wise
Total Time 5 minutes
Prep Time 3 minutes
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170 , CarbohydrateContent 21 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 85 mg, SugarContent 20 g, TransFatContent 0 g
HOW TO MAKE THE BEST KAHLúA CHOCOLATE CUPCAKE RECIPE
These cupcakes from Delish.com have a surprise filling of Kahlúa.
Provided by Lauren Miyashiro
Categories cocktail party baking dessert
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 24
Number Of Ingredients 17
Steps:
- Make cupcakes: Preheat oven to 350° and line 2 cupcake pans with cupcake liners. In a large bowl, whisk together cake mix, eggs, oil, coffee, and Kahlúa. Fill each cup about ¾ full and bake until a toothpick inserted into middle of each cupcake comes out clean, about 25 minutes. Let cool.
- Meanwhile, make ganache filling: Place chocolate chips in a medium heat-safe bowl. In a small saucepan over medium heat, heat heavy cream until it bubbles. Pour cream over chocolate chips and let sit 5 minutes. Add Kahlúa and a pinch of salt and whisk until smooth. Refrigerate while you make frosting.
- Make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add about half the powdered sugar, cocoa powder, and salt and beat until no lumps remain. Add heavy cream, Kahlúa, and vanilla and beat until smooth, then add remaining powdered sugar and beat until combined. Transfer frosting to a large piping bag fitted with a large, open-star tip.
- Scoop out a heaping teaspoon from each cupcake to create a well, then spoon Kahlúa ganache into cupcake wells.
- Pipe frosting on top and garnish with chocolate and gold sprinkles.
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