Skip to main content

Posts

Showing posts with the label Cream Cheese

Red Velvet Cake with Cream Cheese Frosting

Yield: 2 (9-inch) round cakes / 1 layered 9-inch cake Prep Time: 30 minutes Cook Time: 22-28 minutes per cake Ingredients: 2 1/2 cups cake flour 1 teaspoon salt 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 eggs 3 tablespoons unsweetened Dutch-process cocoa powder 1 ounce red food coloring 1 1/2 teaspoons pure vanilla extract 1 cup buttermilk 1 teaspoon cider or white vinegar 1 teaspoon baking soda Instructions: Preheat oven: Preheat oven to 350°F for 15 minutes before baking. Dry ingredients: In a mixing bowl, sift together flour and salt. Set aside. Cream butter and sugar: In a separate mixing bowl, cream butter and sugar on medium speed for 3 minutes until light and fluffy. Add eggs: Add eggs one at a time, beating well after each addition. Cocoa mixture: In a small bowl, stir together cocoa powder, food coloring, and vanilla extract. Beat this into the butter mixture. Alternate wet and dry: Stir 1/3 of the flour mixture into the butter mixture, alternating ...

Cream Cheese Icing

Yields: Approximately 2 cups Prep Time: 10-15 minutes Ingredients: 1/2 cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened 1 pound powdered sugar (about 2 cups) 1 teaspoon vanilla extract Optional: Chopped nuts (pecans, walnuts, etc.) Instructions: In a large bowl, beat together the softened butter and cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar to the butter-cream cheese mixture, beating on low speed at first to avoid a sugar cloud, then increasing to medium-high speed until the icing is light and fluffy. Beat in the vanilla extract. If desired, fold in chopped nuts. Use immediately or store in an airtight container at room temperature for up to 2 days. Tips: For a thicker icing, add more powdered sugar 1 tablespoon at a time until desired consistency is reached. For a thinner icing, add a tablespoon or two of milk or heavy cream. For a richer flavor, use unsalted butter. Whipping Up Whimsy: A Love Letter to Homem...