Hello! I have yet ANOTHER question for you. What is the nestrecipe you have come across for cream cheese frosting. I am making carrot cake tomorrow for inlaws and I really want it to be good. I am sure some of u can understand about inlaws thanks in advance for yout help. Hope all of you are Gavin a great weekend!
I have been searching and experimenting and finally found this one...
1 pound cream cheese, softened
4 cups sifted confectioners sugar
1 cup unsalted butter softened
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional)
Mix cream cheese with butter until smooth. Add extracts. Slowly add sugar and blend until light and fluffy! Fill and Ice cake as desired. Pecans can be added to top of cake for decoration. Use a piping bag with a round #8 tip to create fluffy cupcake tops!
It is from PINK CAKE BOX, and I omitted the vanilla, did 1/2 tsp of the lemon and added 3 T of Dream whip. I also mixed the cream cheese/butter dream whip for 15 minutes. Added the extracts and sugar and did another 15 minutes. It was like silk.
It was amazing, kids were wrestling each other to lick the bowl!
It was on the soft side. It held its shape (I used a star tip on cupcakes) but if it is going to be exposed to heat, I would probably change out some of the butter for shortening.
Thanks so much do you know if you can make cupcakes out of carrot cake? Might be a dumb question but I just wanted to make sure. Thanks!
I seem to remember doing that years ago, I can't imagine a reason why you couldn't. I think cupcakes come out better with recipes that are on the moist side, and carrot cake definitely qualifies.
Just made carrot cupcakes Friday with pretty much the same cream cheese frosting (I use more vanilla!). They were awesome! Might have to try the lemon juice addition for the frosting though. Could be interesting. . .
I used lemon extract, not juice. Juice might cause curdle? I had run out of vanilla, but would add it next time.
This is the best recipe I have found and it doesn't require refrigeration. 1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 1/2 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Mix on low speed for a couple of minutes.
If you use clear vanilla in both the color will be a perfect match for <?xml:namespace prefix = st1 ns =
"urn:schemas-microsoft-comffice:smarttags" />Wilton's buttercream recipe. I use this to frost cheesecakes
when a couple wants part regular cake and part cheesecake for the tiers.
This makes a fairly stiff icing. For a softer one you can use 3 lbs. of powdered sugar.
Yeah, you're probably right about the juice. Had a bit of a late night brain fart. Definitely want to look into using the lemon extract, though.
these recipes sound great!