Basic cream cheese frosting w/variations
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Basic cream cheese frosting w/variations
  Cheese    Frosting    Basics    Creams  
Last updated 6/12/2012 1:07:17 AM. Recipe ID 33188. Report a problem with this recipe.
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      Title: Basic cream cheese frosting w/variations
 Categories: Frosting
      Yield: 1 Servings
 
    1/4 lb Butter; softened
    1/2 lb Cream cheese; softened
      1 lb Powdered sugar
      1 ts Vanilla
    1/4 ts Salt
      3    -(up to)
      4 tb Milk; or so, to thin
           -frosting to spreading
           -consistency
      1 c  Chopped; toasted pecans or
           -walnuts (optional)
           Variations (see
           -instructions)
 
  From: morrissey@stsci.edu (Mostly Harmless)
  
  Date: Tue, 14 Sep 1993 16:50:10 GMT
  
  >Here are some carrot recipes i have gathered from the net lately.
  Enjoy!
  
  Basic cream cheese frosting (will frost 2 9-inch round layers).  Beat
  butter and cream cheese until fluffy. Blend in vanilla and salt.
  Gradually add powdered sugar, beating until smooth and creamy.
  Gradually beat in milk, if necessary, until proper spreading
  consistency is obtained. Blend in nuts, if desired, or sprinkle them
  on top of the cake after you have frosted it.
  
  Variations:
  
  1. Omit the salt and use unsalted (sweet) butter.
  
  2. Add more vanilla.  Try 1 Tbl, rather than 1 tsp.  Then add or
  subtract based on taste.
  
  3. Change the ratio of cream cheese to butter (2:1 in the above
  recipe).  I have seen ratios as low as 4:3.  There is no upper bound
  on the ratio, as I have seen recipes which use no butter at all.
  Just cream cheese, vanilla and powdered sugar.
  
  4. Replace half of the vanilla extract with almond extract, walnut
  extract, or banana extract.
  
  5. Rather than using milk to thin the frosting, use
  
  a. 1/4 C (melted) frozen orange juice and/or lemonade concentrate.
  
  b. 1/4 C maraschino cherry juice. Stir in 1/4 C minced maraschino
  cherries.
  
  6. Replace all or part of the nuts with toasted coconut flakes.
  
  7. Replace 1/2 C powdered sugar with 1/2 C firmly packed brown sugar.
  Melt the brown sugar with all of the butter and a little milk.  Cool.
  Then beat in the cream cheese and the rest of the ingredients
  (remember to remove 1/2 C of the powdered sugar).
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 33188 (Apr 03, 2005)

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