HOW TO MAKE A CREAM CHEESE SPREAD RECIPES

Name: Whipped Cream Cheese
Prep time: 10 min
Total time: 10 min
Yield: 1-1/2 cups.
Ingredients: 1 package (8 ounces) cream cheese, softened; 3 to 4 tablespoons whole milk

WHIPPED CREAM CHEESE RECIPE: HOW TO MAKE IT

Whipped Cream Cheese Recipe: How to Make It image

When I want a break from butters or jams, I like to whip up this simple spread. All of the variations are wonderful and taste great on toasted breads. —Rita Addicks, Weimar, Texas

Provided by Taste of Home

Categories Appetizers Side Dishes

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1-1/2 cups.

Number Of Ingredients 2

Ingredients

1 package (8 ounces) cream cheese, softened
3 to 4 tablespoons whole milk

Steps:

In a small bowl, beat the cream cheese. Gradually beat in milk until light and fluffy. Serve on toast, English muffins or bagels.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ITALIAN CREAM CHEESE CAKE RECIPE: HOW TO MAKE IT

Italian Cream Cheese Cake Recipe: How to Make It image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, FatContent 41g fat (19g saturated fat), CholesterolContent 117mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 90g carbohydrate (75g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

More about "how to make a cream cheese spread recipes"

WHIPPED CREAM CHEESE RECIPE: HOW TO MAKE IT

When I want a break from butters or jams, I like to whip up this simple spread. All of the variations are wonderful and taste great on toasted breads. —Rita Addicks, Weimar, Texas
From tasteofhome.com
Total Time 10 minutes
Category Appetizers, Side Dishes
Calories per serving

In a small bowl, beat the cream cheese. Gradually beat in milk until light and fluffy. Serve on toast, English muffins or bagels.

See details

ITALIAN CREAM CHEESE CAKE RECIPE: HOW TO MAKE IT

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 736 calories per serving

Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

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