{"id":1973,"date":"2012-07-09T12:24:46","date_gmt":"2012-07-09T02:24:46","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1973"},"modified":"2018-09-12T16:11:12","modified_gmt":"2018-09-12T05:11:12","slug":"cream-cheese-frosting-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/cream-cheese-frosting-recipe\/","title":{"rendered":"Cream Cheese Frosting Recipe"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<h2 class=\"fn\">Cream Cheese Frosting Recipe<\/h2>\n<p><img decoding=\"async\" class=\"photo\" title=\"recipe carrot cupcake cream cheese frosting 2 how to cook that ann reardon\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/recipe-carrot-cupcake-cream-cheese-frosting-2-how-to-cook-that-ann-reardon-1024x992.jpg\" alt=\"cream cheese frosting recipe\" width=\"600\" \/><\/p>\n<p><span class=\"summary\">Cream cheese frosting is delicious on carrot cakes and red velvet cupcakes. I find the traditional version a bit too sweet and cloying, so here is my recipe.<\/span><\/p>\n<p><span class=\"ingredient\"><span class=\"amount\">250g (8.82 ounces)<\/span>\u00a0or 1 cup\u00a0<span class=\"name\">cream cheese<\/span><\/span>\u00a0 (this should be the block cream cheese &#8211; not the spreadable cream cheese that comes in a tub)<br \/>\n<span class=\"ingredient\"><span class=\"amount\">90g (3.17 ounces)<\/span>\u00a0or 1\/3 cup<span class=\"name\">butter<\/span><\/span><br \/>\n<span class=\"ingredient\"><span class=\"amount\">2 cups<\/span>\u00a0or 250g (8.82 ounces)\u00a0<span class=\"name\">icing sugar<\/span><\/span><br \/>\n<span class=\"ingredient\"><span class=\"amount\">200g (7.05 ounces)<\/span>\u00a0or 3\/4 cup<span class=\"name\">mascapone<\/span>\u00a0(or 125g (4.41 ounces) sour cream)<br \/>\n<span class=\"ingredient\"><span class=\"amount\">1 teaspoon<\/span> <span class=\"name\">vanilla or lemon juice<\/span><\/span>\u00a0(optional)<\/span><\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/4lEtKolGzWk\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<div class=\"instructions\" align=\"center\">\n<p>Leave the butter and cream cheese out of the fridge to soften for at least an hour. Cut into cubes and place in the bowl of an electric mixer. Beat until smooth and pale. Add the icing sugar and beat some more. Fold in the mascapone and then pipe onto carrot or red velvet cup cakes<\/p>\n<\/div>\n<p><img decoding=\"async\" class=\"aligncenter size-large wp-image-2202\" title=\"cream cheese frosting recipe\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/IMG_7232-1024x764.jpg\" alt=\"cream cheese frosting recipe\" width=\"600\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/07\/IMG_7232-1024x764.jpg 1024w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/07\/IMG_7232-300x224.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/07\/IMG_7232-60x44.jpg 60w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<h2>Carrot Crispies<\/h2>\n<p>1\/3 cup or 70g (2.47 ounces) \u00a0Sugar (caster or super fine)<br \/>\n1\/6 cup or 40mL (1.35 fluid ounces) Water<br \/>\n1 Carrot peeled and coarsely grated (approx 1\/3 cup)<\/p>\n<p>(video directions are in the cream cheese video above)<\/p>\n<p>Place the sugar and water into a saucepan and stir until the sugar is dissolved. Add the carrot and stir briefly until coated in the sugar syrup and spread out. Wash down the sides of the pan with a pastry brush and boil over high heat until caramelized.<br \/>\nTo check &#8211; take pan off the heat, place a small amount of carrot on a sheet of baking paper and once cooled it should be like sticky toffee. If it is not yet done return to heat. Once done pour whole lot onto baking paper and spread out into bite sized chunks and leave to cool. Place on top of cupcakes.<\/p>\n<h2>Carrot Cake Recipe<\/h2>\n<p>500g (17.64 ounces) or 4 3\/4 cups carrots peeled and coarsely grated<br \/>\n3 large eggs<br \/>\n1\/2 cup or 125mL (4.23 fluid ounces) milk<br \/>\n2 cups or 430g (15.17 ounces) sugar (caster or super fine)<br \/>\n1 cup or 185g (6.53 ounces) oil (canola)<br \/>\n1\/4 cup finely sliced candied ginger (optional)<br \/>\n1 cup or 110g (3.88 ounces) walnuts or pecans toasted in the oven for 5 minutes at 180<span class=\"Apple-style-span\">\u00baC (356<\/span><span class=\"Apple-style-span\">\u00baF)<\/span><br \/>\n3 cups or 480g (16.93 ounces) plain flour<br \/>\n3 tsp baking powder<br \/>\n2 tsp cinnamon<\/p>\n<p>Combine the carrot, eggs, milk sugar and oil. Mix in the ginger and nuts.<br \/>\nIn a separate bowl whisk or sieve the flour baking powder and cinnamon.<br \/>\nFold flour into the wet mixture until just combined.<br \/>\nSpoon into cupcake cases and bake at 180<span class=\"Apple-style-span\">\u00baC (356<\/span><span class=\"Apple-style-span\">\u00baF)\u00a0<\/span>for 20 minutes or until a skewer inserted into middle of the cupcake comes out clean.<br \/>\n<span class=\"review hreview-aggregate\"><span class=\"rating\"><span class=\"average\" style=\"display: none;\">4.5<\/span><span class=\"votes\" style=\"display: none;\">5<\/span><\/span><\/span><\/p>\n<p><strong><a title=\"Frosting Taste Test\" href=\"https:\/\/www.howtocookthat.net\/public_html\/?p=4085\">Check out some other great Frosting recipes in our Frosting TASTE\u00a0TEST\u00a0here<\/a><\/strong>.<\/p>\n<p><span class=\"author\">howtocookthat.net<\/span><\/p>\n<h5 class=\"updated\">2012<\/h5>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-cheese-frosting-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/07\/IMG_7232-150x150.jpg?wsr\" class=\"alignleft tfe wp-post-image\" alt=\"cream cheese frosting recipe\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/07\/IMG_7232-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/07\/IMG_7232-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/07\/IMG_7232-200x200.jpg 200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/07\/IMG_7232-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"2202\" \/><\/a><p>Cream Cheese Frosting Recipe Cream cheese frosting is delicious on carrot cakes and red velvet cupcakes. I find the traditional version a bit too sweet and cloying, so here is my recipe. 250g (8.82 ounces)\u00a0or 1 cup\u00a0cream cheese\u00a0 (this should be the block cream cheese &#8211; not the spreadable cream cheese that comes in a tub) 90g (3.17 ounces)\u00a0or 1\/3 cupbutter 2 cups\u00a0or 250g (8.82 ounces)\u00a0icing sugar 200g (7.05 ounces)\u00a0or 3\/4 cupmascapone\u00a0(or 125g (4.41 ounces)<\/p>\n","protected":false},"author":1,"featured_media":2202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,748,1651],"tags":[31,787,802,523,522,962,954,958,953,957,960,961,313,323,343,956,955,163,959],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1973"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=1973"}],"version-history":[{"count":33,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1973\/revisions"}],"predecessor-version":[{"id":84611,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1973\/revisions\/84611"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/2202"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=1973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=1973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=1973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}