Time 5m Yield 32 Number Of Ingredients 4 Steps:
In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency. Spread or pipe frosting on cooled cake or cupcakes.
Yield Makes about 2 cups Number Of Ingredients 4 Steps:
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
Time 5m Yield Icing for 18 to 20 cupcakes Number Of Ingredients 5 Steps:
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Yield 15 Number Of Ingredients 4 Steps:
In a medium bowl, beat cream cheese and margarine until smooth. Add vanilla. Add sugar 1/4 cup at a time until all is added. Beat until smooth.
Yield 12 Number Of Ingredients 4 Steps:
Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
Time 10m Yield about 3 cups. Number Of Ingredients 5 Steps:
In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners’ sugar to achieve desired consistency. Store in the refrigerator.
Time 10m Yield 24 Number Of Ingredients 4 Steps:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Time 5m Yield 1 cake Number Of Ingredients 4 Steps:
Add all ingredients and beat with a mixer until smooth.
Yield Makes enough for about 50 cupcake bites Number Of Ingredients 4 Steps:
Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.
Time 15m Yield Will cover a 18cm cake (approx 8 people) Number Of Ingredients 4 Steps:
Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency. Add the cream cheese and work it in - don’t beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it’s runny, it will firm up again. It should be spreadable and not run off the cake.
