cream cheese frosting, looking for these recipes? check this for 6 best cream cheese frosting: Vanilla Cupcakes with Cream Cheese frosting , Butterscotch Spice Cake with Cream Cheese Frosting , Coconut Lime Cupcakes with Coconut Cream Cheese Frosting , Homemade Cinnamon Rolls with Cream Cheese Frosting , Strawberry Yogurt Cupcakes with cream cheese frosting , Coconut Cream Cheese Frosting
Coconut Cream Cheese Frosting
Recipe by: Shinae
1.5 bricks cream cheese (12 oz. total)
1/4 cup (1/2 a stick) of unsalted butter at room temp
1.5 cups powdered sugar, sifted
1/2-1 teaspoon coconut extract (depending on how much coconut flavor you want)
In a mixing bowl, cream the cream cheese and butter together with a mixer until they’re well incorporated.
Add in the coconut extract and powdered sugar and mix again until creamy and smooth. Don’t forget to scrape the sides of the bowl from time to time to make sure everything gets evenly incorporated.
You can use the frosting right away, but if it’s going to be a while before you serve, frosted cake should be refrigerated until 30 minutes before serving.
Butterscotch Spice Cake with Cream Cheese Frosting
Recipe by: jglehenbauer
12 to 15 servings
1 box spice cake
1-3.4 oz box butterscotch instant pudding
1 tsp vanilla extract
1 cup water
1/2 vegetable oil
1/4 cup mayo
1/2 cup sour cream
For the Frosting
2 1/2 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla extract
8 oz cream cheese, softened
50 to 60 minutes
Preheat oven 350. Grease pan you are going to cook cake in, I use a bundt pan and Crisco oil. Set pan aside.
In a large mixing bowl add all the ingredients for baking the cake and mix till smooth and no lumps.
Pour in bundt pan and place in over for 50-60 minutes. Check with tooth pick at 50 minutes in middle comes out clean. Let Cool Change
Making the frosting. In a large mixing bowl add powdered sugar, butter, cream cheese, & vanilla. Mix till smooth. Change
Once cake has cooled, place on cake dish and icing the cake. If there is extra frosting left, I put in the middle of the bundt cake filling up the hole! Sprinkle some cinnamon all over the cake once you have finished putting on the frosting. Enjoy…
Coconut Lime Cupcakes with Coconut Cream Cheese Frosting
Recipe by: Shinae
1 box your favorite white or yellow cake mix
1 (15 oz.) can coconut milk (well shaken to incorporate the cream with the liquid)
2-3 eggs (depending on what your box mix calls for)
zest of 1 lime (remember to zest before juicing! ;))
Make your cupcakes according to box instructions REPLACING the water with an amount of coconut milk equal to the amount of water indicated on the box PLUS an additional 1/4 cup coconut milk. Don’t forget to add the zest of 1 lime and 1 Tablespoon of fresh squeezed lime juice to the batter as well.
While your cupcakes are cooling, make the Coconut Cream Cheese Frosting. Copy and paste this in your URL bar to get that recipe: https://cookpad.com/us/recipes/2531254-coconut-cream-cheese-frosting
Frost your cupcakes as usual and then take a microplane or very fine grater and top the cupcakes with just a little bit of fresh lime zest. Frosted cake should be refrigerated until no less than 30 minutes before serving.
Homemade Cinnamon Rolls with Cream Cheese Frosting
Recipe by: Christina
Dough Ingredients :
2 3/4 cup all purpose flour, divided
3 tbsp. granulated sugar, divided
1 tsp. salt
1 package (2 1/4 tsp.) active dry yeast
1/2 cup water
1/4 cup milk
2 1/2 tbsp. unsalted butter
1 large egg, beaten and at room temperature
Filling Ingredients :
4 tbsp. unsalted butter, softened to room temperature
1/2 cup brown sugar
1 tbsp. ground cinnamon
Cream Cheese Frosting Ingredients :
2 oz. Cream cheese, at room temperature
2 tbsp. unsalted butter, at room temperature
1/2 tsp. vanilla extract
1 1/4 cup confectioners sugar
1-3 tbsp. milk (optional for thinner frosting)
In a medium bowl, combine the water, milk and butter. Microwave it until the butter is just melted. Use a quick read thermometer to ensure the temperature is between 100-110°F, no higher than that. If the mixture is too hot, then let it cool for a few minutes. Once it’s the proper temperature, add in 1 tbsp. of sugar and the packet of active dry yeast. Whisk it all together and let it sit for 5-10 minutes, until it turns foamy. That’s how you know your yeast is good to go.
In a separate bowl, whisk together 2 1/4 cups of the flour, salt and remaining 2 tbsp. of sugar. Once the yeast mixture is foamy, stir in the beaten egg, then slowly start adding the flour mixture while stirring with a wooden spoon. Once it’s all added in and incorporated, you may need to add in a bit of the additional flour to get it to the right consistency. You want the dough to be pulling away from the edges of the bowl easily and to have an elastic consistency.
Turn the dough out into a lightly floured surface and lightly flour your hands. Knead the dough for 3-4 minutes. Lightly dust your hands and the work surface with additional flour if the dough begins to stick. Once your done kneading, you should be able to poke your finger into the dough and have it spring back. Form it into a ball and place into a large, greased bowl. Toss the ball around for just a minute in the bowl.
Cover the bowl tightly with plastic wrap, then cover with a dish towel and let the dough rise for 60-90 minutes. The dough will be doubled in size when it’s ready.
While the dough is rising, I take out the 4 tbsp. of butter for the filling so it has time to soften. Then I whisk together the brown sugar and cinnamon in a small bowl and set all of that aside.
Once the dough has risen, punch it lightly to release some of the air. Then turn it out onto a floured work surface. Dust a rolling pin with flour and roll out the dough into a rectangle that is roughly 14×8 in size and the same thickness throughout.
Spread the softened butter evenly over the dough rectangle. Then sprinkle the brown sugar and cinnamon evenly over the butter. Starting at the bottom, slowly roll up the dough tightly. Once it’s all rolled, use either a very sharp serrated knife or unflavored dental floss to cut the roll into 11-12 even sized pieces. Pictured before the rise –> Change
Place the rolls into a greased 9″ pan (round or square). You will need two pans, 9 rolls in each. Cover with aluminum foil and allow them to rise a 2nd time. Again for 60-90 minutes, until the rolls have doubled in size. Pictured after the rise –> Change
Once they have risen for the second time, preheat the oven to 350°F. Bake the rolls for 19-23 minutes, until just starting to turn golden brown. Careful not to overbake them, as they won’t be soft if you do. Change
Once they are done baking, set the pan on a wire rack and make the frosting. Using a hand held mixer, cream together the cream cheese and butter. Then add in the vanilla extract, salt and confectioners sugar and mix until combined. If you’d like a looser, more glaze like frosting, then add milk 1 tbsp. at a time until it reaches your desired consistency.
Spread the frosting all over the top of the cinnamon rolls and serve while still warm. Change
Cover leftover rolls tightly and store at room temperature for 3-4 days.
Strawberry Yogurt Cupcakes with cream cheese frosting
Recipe by: ldscorpio1
1 box strawberry cake mix
3/4 cup vanilla Greek yogurt
1 cup water
3 1/2 cups powdered sugar
8 oz cream cheese
1/2 cup butter
2 teaspoons vanilla extract
Combine cake mix, yogurt and water. Fill cupcake liners half way. Bake at 350 degrees for 13-15 minutes. Take out of oven and cool Change
Make frosting. Using a stand mixer combine cream cheese, butter and vanilla. Add in powdered sugar until it is fully combined.
Frost cupcakes and store in an airtight container. Refrigerate to avoid frosting from melting.
Vanilla Cupcakes with Cream Cheese frosting
Recipe by: Dindin Saepudin
150 gr cake flour
3/4 cup Honey
2 large egg
3/4 cup melt Butter
1 stick Vanilla bean
1/4 Baking powder
For frosting :
125 gr cream cheese
50 gr soft butter
3/4 tbsp icing sugar
1 tbsp Lemon juice
1/4 vanilla extract
Pre heat the fan oven 160°c, mix flour cake with baking powder and set asside
Put vanilla bean with melt butter and mix together
Beat in mixer 2 egg and honey until double in size.. pour slowly melt butter to the mixer until combine..
Shif flour spoon by spoon until combine together
Fill in the paper cup until 3/4 full, don’t put to full because the cake will risen.. Put in the fan oven for 20/25 minutes.. set asside until cold for put the frosting on
For the frosting, beat all the ingredients such cream cheese, soft butter, vanilla extract, icing sugar and lemon juice until combine together..