Recipes: 4 Frostings and 3 Cakes
Cream Cheese Frosting
This recipe is vegetarian, gluten-free, and takes 10 minutes to make.
- 3 cups confectioner's sugar
- 1 1/2 tsp vanilla
- 1/2 cup butter
- 2 (8-ounce) packages cream cheese
- Cream the cream cheese with an electric mixer.
- Add in butter and cream together with cream cheese until light and fluffy.
- Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add in vanilla and cream until well-blended, light and fluffy.
Cream cheese and butter should be softened just to the point of when lightly pressed with a finger, it leaves a slight indention, but it is still slightly firm.
Normally, do not use low-fat cream cheese in my cream cheese frosting. It can make a difference in texture.
Oreo Cream Cheese Frosting
Makes 3 cups of frosting.
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 Oreos
- 1 stick butter
- 8 oz cream cheese
- 2 tbsp milk
- In a stand mixer, cream together cream cheese and butter. Add the vanilla extract and mix.
- At med-low speed, mix in the powdered sugar. If the frosting is too thick, add milk one tsp at a time until you reach the consistency you want.
- In a food processor or manually, finely crush the Oreos into crumbs (use the whole oreo, including the cream center).
- With a rubber spatula or spoon, mix the Oreos into the frosting.
- Chill in refrigerator before piping.
Perfect Chocolate Buttercream Frosting
This delicious frosting is vegetarian and gluten-free!
- 4 tbsp cocoa
- 4 1/2 cups powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup butter
- 5 tbsp heavy cream or milk
- In a medium bowl, combine butter, powdered sugar, cocoa, vanilla, cream/milk, and salt and beat for 5-7 minutes until light and fluffy.
- Add more powdered sugar to thicken and stiffen up frosting or more cream/milk to thin frosting out depending on use.
If you are using the frosting to decorate, use more powdered sugar for a stiffer frosting. If you are frosting cookies or a cake, use less powdered sugar.
This recipe takes 30 minutes to make and serves 1.
- 1 cup brown sugar
- 2 cups powdered sugar
- 1/2 cup butter
- 1/4 cup milk
- Melt the first three ingredients together on low heat.
- Once melted, turn heat up to medium and do not stir for 3-5 minutes or until the center becomes bubbly and amber-colored.
- Remove from heat and cool.
- Once cooled, add powdered sugar.
Coffee-Toffee Cake With Caramel Frosting
This takes about 2 hours to make and serves 15.
- 3 eggs
- 1 box Betty Crocker Supermoist White Cake mix
- 1 container Betty Crocker Vanilla Frosting, Rich & Creamy
- 1/4 cup caramel topping
- 1/3 cup vegetable oil
- 1 1/4 cup water
- 3 bars (1.4 oz each) chocolate-covered english toffee candy, coarsely chopped
- 1/4 cup instant coffee granules or crystals
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan.
- In small bowl, dissolve coffee granules in boiling water.
- In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.
Chocolate Chip Cheesecake With Brownie Crust
This takes 50 mins to cook and serves 10-12.
- 1 egg, large
- 1 cup chocolate chips, mini
- 1 cup granulated sugar
- 1 package Krusteaz gluten free double chocolate brownie mix
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 16 oz cream cheese
- 3/4 cup heavy cream
- 1/3 cup water
- Preheat oven to 325°F. Lightly grease a 9-inch round springform pan.
- Stir together the brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer the batter to the prepared pan and spread evenly.
- Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs.
- Cool completely in pan.
- Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla.
- Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form.
- Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips.
- Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.
You can use any brownie recipe or mix that uses an 8-inch square pan.
Vanilla Bean Cheesecake
- 3 eggs, large
- 3 1/2 vanilla bean seeds
- 21 tbsp granulated sugar
- 7 oz white chocolate
- 1 2/3 cup graham cracker crumbs
- 6 tbsp butter, unsalted
- 3 3/4 (8 oz) pkgs cream cheese
- 2 1/2 cup heavy cream
- 3/4 cup sour cream
For the crust:
- Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy-duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in).
- Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened.
- Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
For the filling:
- Reduce oven temperature to 325 degrees.
- Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
- In a mixing bowl, using an electric hand mixer, blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout the entire mixing process).
- Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.
- Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer.
- Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan.
- Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven with the door closed and let rest 10 minutes.
- Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
For the mousse:
- Melt white chocolate in a microwave-safe bowl on 50% power in 30-second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm.
- In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.
- In a separate mixing bowl, whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine).
- Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.
- Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
For the whipped topping:
- In a mixing bowl, whip heavy cream with seeds of 1/2 a vanilla bean, if using, until soft peaks form.
- Add sugar and whip until stiff peaks form.
- Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.
- To serve, remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.