Best Cake Mix Frosting Recipes

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING (CAKE MIX RECIPE)

Steps:

• Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
• Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
• While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

PERFECT CHOCOLATE FROSTING (CAKE MIX DOCTOR)

Steps:

• Place a large mixing bowl full of ice in the kitchen sink.
• Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
• Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
• Remove the pan from the heat.
• Whisk the confectioners' sugar into the mixture until it becomes smooth.
• Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
• Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
• Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.

STRAWBERRY CAKE MIX COOKIES WITH VANILLA CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• COOKIES: Preheat oven to 350°F. In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined. Add the cake mix and stir until smooth. If the dough seems too wet to be cookie dough, add a bit more cake mix, one tablespoon at a time, until it's less wet. Conversely, if the dough seems dry and it's not combining, add a tablespoon or two of water. If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes. Chilled dough spreads less during the baking process. Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray. Allow for adequate spacing because they do spread; which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls (I only placed 9 cookies on one cookie sheet and do not recommend trying to fit the batch on one cookie sheet). Bake at 350°F for 8 to 10 minutes or until cookies are barely browned. They make look a bit loose and jiggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool. Do not overbake. Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them. While the cookies are baking, make the frosting. FROSTING: In a large mixing bowl, beat together the butter and cream cheese with an electric mixer or whisk by hand. Add the vanilla extract and add two cups of powdered sugar and mix until smooth. If you like thick(er) frosting, add more powdered sugar until desired consistency is reached. I used nearly 4 cups of powdered sugar in mine because I like very thick frosting (shown in the photos). After the cookies have cooled, frost them (I applied a thick layer). Finish with sprinkles, sanding sugar, or other garnishes such as coconut flakes or chocolate shavings, as desired. Optionally, make sandwich cookies. Because these cookies are frosted with cream cheese frosting, you may want store them in the refrigerator if they're going to be out more than a day or so.

CAKE MIX FROSTING

Steps:

• Use 1/2 the cake mix.
• Pour into bowl and with electric beater, mix until most lumps are gone.
• Pour in whipping cream.
• Start with 1 cup, add more as needed.
• This can get very thick fast, so just add more whipping cream until you reach desired spreading consistency.
• This is wonderful on angel food cake.
• Just add sprinkles-- For a great variation-- use chocolate cake mix, mix as directed, stir in mini marshmallows, slivered almonds and chocolate chips for a rocky road frosting.
• better yet, rocky road"mousse" as my girls lovingly refer to it.
• They beg me to make this to eat out of the bowl.

CAKE MIX DOCTOR'S CREAM CHEESE FROSTING

Steps:

• Combine cream cheese and butter in mixing bowl and beat at low speed for about 30 seconds.
• Add powdered sugar, mixing in a little at a time, until it is all incorporated.
• Add more sugar, as necessary to reach desirable consistency.
• Add vanilla, increase mixer speed to medium and beat until frosting is fluffy, about 1 minute more.
• Use to frost your favorite cake or cupcakes.