cream cheese frosting

This is my all time FAVORITE Cream Cheese Frosting Recipe!  Just 5 ingredients!This recipe will cover either one 2-layer 8&quot; or 9&quot; cake, 24 cupcakes, or generously frost (as much frosting as in the photos) 12 cupcakes.Please see note regarding thickness

Cream Cheese Frosting

(1 stick) unsalted butter (softened (113 grams))

oz cream cheese (softened (brick-style, not spreadable) (226 grams))

vanilla extract

salt

powdered sugar* ((500 grams))

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

Use to frost completely cooled cake or cupcakes.

<em>Homemade cream cheese frosting is super creamy, soft, smooth, and tangy. It's so easy to make and the uses are endless!</em>

Favorite Cream Cheese Frosting

(360 grams) confectioners’ sugar, plus an extra 1/4 cup if needed

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it&#8217;s creamy again.

I used this to frost a 5 layer, 6” red velvet Cake (also your recipe), it was so delicious! My only question is I found the frosting more on the runny side so it was difficult to get on the cake and the the cake shifted a little, so it was leaning. Is there something I can do to make it a more stiffer frosting?

This is an excellent recipe, easy to make but way too sweet for me.  Rated it a 5 star because something being too sweet for me should not take away from the overall recipe. I just made it with a full 8 oz of cream cheese and half of  the rest of the sugar, butter, salt and vanilla. The result is what tasted to me as being tangy frosting .  This  worked well for me.

A really good recipe! Little too sweet for me so I added a bit less sugar!! Will I néed to keep the cake in the fridge or will the frosting be OK left out? Thank you!

Thank you so much for sharing this recipe, Sally! It was absolutely incredible paired with your Easy Cinnamon Rolls recipe. Can't wait to use this with other baked items from your blog!

Perfect!! I’m a heavy froster, apparently...next time I make this for 9” rounds I’ll make a little more.  Yum!!

These Venison Cream Cheese Stuffed Crescent Rolls are a simple and delicious way to use up your deer meat! And they are family friendly! You can also substitute any other ground meat, including ground beef, turkey or chicken.

Venison Cream Cheese Stuffed Crescent Rolls

lb venison

oz cream cheese (plain, softened at room temperature)

onions

onion

jalapenos (diced)

crescent rolls

tsp chili powder

onion powder

cayenne pepper (more if you like spicy)

Salt and pepper (to taste)

Preheat oven to 350 degrees Fahrenheit. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. Set aside.

Season venison with chili powder, onion powder and cayenne pepper. Cook in medium skillet over medium high heat until cooked through.

Drain any grease if needed.

Transfer cooked venison to a large bowl with softened cream cheese and add chopped green onion, red onion, yellow onion, jalapeno and season with salt and pepper, to taste.

Using a spoon, stir well until ingredients are evenly distributed and cream cheese is mixed in.

Take crescent rolls out of packaging and lay each one flat on your baking sheets. Spoon about 1/3 cup of filling onto each roll, until all 8 are filled evenly.

Fold each corner of the roll to the center and press down so it is securely closed. It is okay if there is some visible filling between corners.

Place baking sheets in the oven for 8-12 minutes (or per package instructions) and remove from oven when the crescent rolls are golden brown.

Serve hot. Serve alongside roasted vegetables, cauliflower mashed potatoes and/or a side salad.

Store any leftovers in airtight container in the refrigerator for up to 3 days. Microwave to reheat.

For a kid-friendly project, make this Gingerbread House recipe from Food Network, equipped with gumdrops, licorice, peppermint and, of course, Royal Icing.

Gingerbread House

(1 stick) butter,

dark brown sugar

molasses corn syrup

cinnamon

ginger

cloves

baking soda

all-purpose flour

water

white chocolate

Gumdrops, licorice and peppermint,

(3-3/4 cups) powdered sugar, sifted if lumpy

almond extract, vanilla or lemon juice

FN_Beatrice Ojakangas Gingerbread House 4 Alt.tif

Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. 

Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. 

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. 

Bake at 375 degrees F for about 15 minutes until dough feels firm. 

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. 

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened. 

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). 

Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house. 

Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

This recipe doesn’t work- it’s too dry- try adding eggs, or extra molasses- even water.

I experimented with this recipe and the house pattern (templates) numerous times until I got them just right. I can now practically make the dough and cut out the pieces in my sleep. I gave the whole thing a 4-star rating however, because I found that the templates were too small to cut out a front door and windows. I would rather have actual openings rather than piped ones, as in the photograph. I also added a chimney, going up the back of the house. I simply enlarged the templates, using heavy construction paper. I also added a gingerbread base, using one entire dough recipe. This enabled me to add a frozen pond, a curved path to the front door, etc. etc. Several tips: Use a long, sharp knife, preferably with a curved blade, to cut out the pieces (both in dough form and baked form). Rock the knife to make your cuts. Do not drag the blade. That causes a jagged, crumbling edge. If you do have jagged edges, an emery board is your best friend. When cutting out a door or windows or trees or any decorative shapes, use cookie cutters and leave the shapes in the dough, as with the house pieces. When your cake comes out of the oven, plunge the cutters in again and your windows, etc. will come right out, leaving a very clean edge. I used a Silpat mat and placed it in a sheet pan. It worked just fine. Dry, crumbly dough may be from packing too much flour in your measuring cup. Don't scoop out the flour. Spoon in and level it off and you should have a nice, pliable dough.

I have been making Gingerbread houses for years.  I decided to try a new recipe.  This recipe is outstanding.  My new go to gingerbread recipe.  Everyone loved it and the smell is devine!  I don't understand why some day it was crumbly and not taste.  This recipe is perfect for gingerbread cookies and  if you make it about 2 minutes longer it makes a very sturdy house.   

This was my first gingerbread house. The gingerbread was very sturdy and tasty.  Not at all crumbly like I read in other reviews. It was difficult to get the shapes precisely the right size but I think with more practice, it will come together even better next time.  For a first attempt, I was pleased with the recipe and my ability to make a cute if not perfect house.  After reading the reviews on the royal icing, I looked up my own recipe and it was perfect.  Just 3 egg whites, 2c sifted powdered sugar and cream of tartar.  It has to be stiff enough to have immediate gluelike properties.  Add more powdered sugar until it is stiff enough.  Be patient and take your time with all steps.  Very true that you need to re-trim the shapes after baking while still hot, which is difficult.  Kids had loads of fun decorating it after mom did all the hard work :)

Too dry and took 3 hours to make and when I put <span>water in it, it did not fix the problem.</span><div>Tastes Ok</div>

Tastes good but if you follow the recipe the “dough” is unworkable and dry

I don't know, but I made it two times and it both cases the "dough" came out like sand. Added some fluid but still, no cohesive mixture that I would call a dough. Feels like something is missing from the equation. Going to another recipe (The Joy of Cooking book). 

Where is templates...I don’t see the patterns?

thanks needed it for a school project, I don't know if I'm lucky or not but I will tell you...we will be put into groups and make one during school

LOVE this recipe! My gingerbread house turned out better than I expected. Will definitely use this recipe again in the future!

Master the art of the Pumpkin Roll with this recipe from Delish.com. 

Pumpkin Cheesecake Roll

Cooking spray

c. sugar

c. all-purpose flour

kosher salt

pumpkin spice

eggs

pumpkin puree

Powdered sugar, for rolling

cream cheese, softened

tbsp. butter

pure vanilla extract

First time to make a rolled cake. Turned out great. Everyone pleased.  Watching recipe being made helped a lot. I realized what I did wrong spreading icing. I should have left an inch all around with no icing I think.  Will try that next time.

To my surprise the cake didn't taste like pumpkin too much. My filling turned out too salty. I did the 1/2 tsp. Over all its good

Good times in the kitchen! It came out lovely!

I made this, it was amazing! But I’m wondering in the video it seems to be just 1 box of cream cheese which is 8 oz., but recipe says 12 oz. I mean I have a lot of filling left, so maybe next time can I just use a box? Not sure if it will make the flavor changes.

I think the amount of cream cheese is wrong it should be one package 250 grams
(8.5 oz or 1 cup). This would be according to the video which I think is right.
i did it with the 12 oz (=1.5 cups a pack and a half) the cream cheese was bitter.

This recipe is so easy and tastes so good. Taking it to my Bible study fellowship in the morning. I’m sure it will be a hit!  Thank you!

Why kosher salt?i had a crunch at the end of my bite

https://streaming.hearstdigitalstudios.com/df12ad5f-a0a9-44c6-ab62-022a0035c779/video_rover_16x9_1080p_hd_1567108334_55553.mp4

Impress Your Friends With This Amazing Pumpkin Roll

Pumpkin swiss roll cake with a cream cheese whipped cream filling. Made with a light &amp; fluffy genoise that&#039;s not too sweet, with pumpkin and spice flavor! WELL TESTED AND FOOLPROOF RECIPE!EASY - This recipe is easy, with the detailed step by step method provided. It&#039;s best to be familiar with the ingredients and technique before attempting this recipe. So read through the recipe first. Have all the ingredients measured and ready to go before you start.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Pumpkin Swiss Roll Recipe

g brown sugar (½ cup)

flour

tsp baking powder

½ tsp ground ginger

nutmeg

g warm melted butter

vanilla

pumpkin puree (¾ cup)

oz cream cheese

whipping cream (35% fat, 1 cup)

g confectioner's sugar

tsp vanilla extract

Pumpkin swiss roll recipe

Lightly grease a 10 x 15 inch jelly roll pan. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). Butter and dust the exposed edges with flour. Set aside.

Preheat oven to 350°F / 180°C.

Melt the butter, and add the pumpkin puree. Heat over medium heat until the pumpkin is warm as well. Add the vanilla extract and stir to combine. Set aside in a medium bowl.

Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl.

Bring a few inches of water to a simmer in a medium saucepan.

Place the eggs in a metal mixing bowl that can fit over the saucepan. Add the sugar and salt, and whisk to combine.

Place the bowl over simmering water (not touching the water) and whisk continuously for about 2 - 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 - 120°F.

Remove the egg mixture from the heat. And remove the saucepan from the heat.

Place the mixing bowl in your stand mixer with the whisk attachment. Whisk on high speed for about 5 - 6 minutes. The eggs should at least triple in size.

To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. The ribbons should remain on the surface and not immediately disappear.

Sift the dry ingredients evenly over the surface of the egg mixture. Make sure it&#039;s sifted evenly, so that the flour doesn&#039;t collect at one spot and sink to the bottom.

Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Be careful not to deflate the mixture by overmixing – this should not take more than 15 folds.

Now it&#039;s time to mix in the pumpkin butter mixture, which should be warm before being mixed in. If it’s not, microwave for a few seconds to warm it up.

Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. Mix well to incorporate the butter and cake batter until emulsified.

Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl.

Fold the butter mixture into the rest of the cake batter. Do this gently with as fewer folds as possible so as not to deflate the cake batter. No more than 8 folds. The cake batter can easily deflate at this point, so be careful.

Pour all the cake batter into the prepared cake tray. Using an offset spatula, spread the batter into the corners of the tray and make sure it&#039;s distributed as evenly as possible.

Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. Give the tray a little shake to evenly distribute the batter again.

Bake the cake in the preheated oven for about 10 - 15 minutes (12 minutes in my conventional oven), rotating halfway through the baking process if needed.

The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean.

Remove the cake from the oven. Let it cool for about 1 minute.

Pumpkin swiss roll cake

The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. If you prefer to use a new parchment paper, you can do that too. See recipe notes for directions.

Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed).

Sift confectioner&#039;s sugar over the surface of the cake.

OPTIONAL STEP ONE – Along one of the short ends of the cake, make a diagonal cut as shown in the pictures in the post. This helps create a neat seal when the cake is rolled up, as described below.

OPTIONAL STEP TWO – On the opposite short end of the cake, make two shallow cuts (2 mm deep), parallel to the short edge. The first cut is 1 inch from the edge, and the second is 1 inch from the first cut. DO NOT cut all the way through! See pictures in the post for reference. This step helps maintain an even thickness as the cake is rolled up.

Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. Make sure the spiral is tight, but not too tight that it crushes the cake. Keep rolling until the cake is completely wrapped in parchment paper. Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. This will prevent unravelling. Make sure the cake is stored with the seam side down. Let it cool completely to room temperature.

Rolling up the pumpkin swiss roll cake

Once the cake is cooled, gently unravel the cake.

Spread a thin layer of cream cheese whipped cream, about ½ - 1 cm (¼ - ½ inch) thick over the surface. Leave about a 2 - 2.5 cm (1 inch) margin at the short edge with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose.

Refrigerate for a few hours until the cake and filling have firmed up.

Slice off the ends of the cake with a warm serrated knife so that the swiss roll cake looks neat.

Serve with a dusting of confectioner&#039;s sugar on top.

Filling the cake

Make this while the cake is cooling to room temperature.

Place the cream cheese in a large bowl and whisk until creamy and fluffy. Scrape out the cream cheese into a separate small bowl.

In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla.

Whisk on low speed to combine. Then increase the speed to medium and whisk until you have soft peaks.

Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. Keep whisking until you have stiff peaks. Take care not to over-whisk, as this could lead to the whipped cream splitting.

The whipped cream cheese filling is now ready to be used.

Whipped cream cheese filling

<em>Cream Cheese Whipped Cream is a thick, more stable whipped cream made with cream cheese, heavy cream and powdered sugar. Sweetened with vanilla or a citrus zest, this is the perfect topping for cupcakes and cakes.</em>

Cream Cheese Whipped Cream

(1 pkg) full fat cream cheese, cold

heavy whipping cream

sugar

Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.

Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.

Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.

Add the powdered sugar and vanilla extract and beat until still peaks form. Use immediately and keep refrigerated.

I love this cream cheese whipped recipe but I need to know if I want to do a 9 inch layer cake would I just double the ingredients?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1571628914/n1urhpyvyhc9rb3w6rym.mp4

Cream Cheese Whipped Cream is a thick, more stable whipped cream made with cream cheese, heavy cream and powdered sugar. Sweetened with vanilla or a citrus zest, this is the perfect topping for cupcakes and cakes.

Cocoa Whipped Cream

gelatin

heavy cream

Good Eats Cocoa Mix, recipe follows

cocoa (Dutch-process preferred)

milk

cornstarch

cayenne pepper,

Place your mixing bowl and whisk into the refrigerator to chill.

In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.

With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.

Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.

Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy

We LOVED the cocoa whipped cream! Although like most of the reviewers, the first time I made it it was waaayy too hot! I tried making the cocoa mix again, skipping the cayenne pepper altogether. I think it tastes just fine without it. I also like to prepare the cocoa mix in a food processor as it gets everything well mixed and it helps break down the (comparatively) larger granules of powdered milk.

DELICIOUS but this recipe has a serious TYPO!  The Good Eats Cocoa Mix requires only A PINCH of cayenne pepper.  You must use DUTCH PROCESS cocoa -- natural cocoa is too bitter for this purpose, and it won't taste right in hot cocoa or in this recipe.  Also, REFRIGERATE the cocoa whipped cream -- whether it's on a cake or in a bowl!  This is whipped cream, not a butter cream frosting, and it must be refrigerated (this explains why another reviewer had mold -- yuck!).  If made with only a pinch of cayenne pepper and Dutch process cocoa in the cocoa mix, this is Good Eats.  Yum, yum.

Easy to make and easy to make as a "light" recipe.  I reuse the recipe a lot for many different types of cake

Well Mr. Brown, you did it again. This is a surpurb tasting frosting with an easy to control texture. It made a home run with my fussy family.

I used this recipe for my moms wedding cake. It turnes out so perfect, Although I did substitute Alton's hot Cocoa for Nestles. I thought it was a very clever and extreemly easy recipe. Kudos to Alton :)

When we have a family birthday party I make 2 or 3 cakes because there are 18 of us and my Devil's Food Cake with this frosting is gone first.
I don't put in any pepper and I use 3 packages of Nestle's Cocoa Mix (10 in a box).
So easy and so yummy.
Thanks, Alton.

Very tasty and good. Made for a basic white cake with blackberry preserve filling between layers. Worked great!

I haven't tried the frosting but the cocoa mix is great!  I care for my mom and can't stand paying for store bought cappuccino and this mixed with a cup of coffee has made her happy which the traditional recipe on the cocoa can would not do...minus the cayenne but still! truly awesome.  and i enjoy it as well.

I loved the whipped cream, even with 1 tsp cayenne...but, it was overpowering as hot cocoa.  So far I've cut it in half.

I don't know if the amount of cayenne pepper is a typo or not.  I didn't make this cake yet, I planned to do it today.  So I went ahead and made the cocoa recipe and decided to try a cup of hot cocoa.  The cayenne was overpowering and I didn't like it.  So I searched hot cocoa on the food network site and pulled up Alton's original recipe for the cocoa mix.  That recipe says "1 pinch" of cayenne, not 1 tsp.  Maybe in a frosting with more ingredients the cayenne wouldn't be too much but I don't want to risk it.  So I've thrown out my cocoa mix and will make it again with less cayenne.

Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.

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