Best Frosted Cream Recipes

CREAM CHEESE FROSTED GINGERBREAD MEN

Steps:

• Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 15-18 minutes. Cool completely on pans on wire racks., For frosting, beat butter, cream cheese and vanilla. Beat in confectioners' sugar. Spread or pipe frosting over cookies.

FROSTED CREAM CHEESE BROWNIES

Steps:

• Prepare brownies according to package directions for cakelike brownies; fold in white chips. Spread half of the batter in a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract., Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. Cut through batter with a knife to swirl. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.

THE BMC2: A BACON MAPLE CREAM CHEESE FROSTED APPLE CINNAMON FRENCH TOAST CUPCAKE

Steps:

• 1. Preheat oven to 350. Line muffin tin with cupcake liners.
• 2. Beat shortening and granulated sugar in medium sized bowl. Add vanilla and egg. Beat well.
• 3. In a separate bowl, sift together flour, salt and baking powder. Add flour mixture alternately with milk to the sugar mixture. Dough will be sticky.
• 4. Filling: Mix together brown sugar, cinnamon, melted butter and flour until a grainy paste is formed.
• 5. Fill cupcake liners 1/4 full with cupcake batter. Pipe in an index-sized finger amount of cinnamon filling and top with remaining cupcake batter until 3/4 full. Repeat.
• 6. Bake for about 25 minutes or until toothpick comes out clean. Cool.
• 7. Mix all frosting ingredients and frost cupcake. Top with sauteed apples (combine topping ingredients: apples, butter and sugar in small fry pan over medium heat until apples are caramelized) and cooked bacon pieces.

COFFEE FROSTED IRISH CREAM CUPCAKES

Steps:

• Preheat oven to 325 degrees.
• CUPCAKES.
• Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
• Mix together wet cupcake ingredients
• Combine wet and dry ingredients.
• Using paper lined cupcake pan, fill liners 2/3 full.
• Bake for 20-25 minutes.
• When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
• FILLING.
• Beat butter until fluffy.
• Add sugar, irish cream, vanilla, and milk.
• Beat until uniform.
• Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
• Place filling in patry bag with metal tip (round or star tips work best).
• Fill inside of cupcake until filling level with top of cupcake.
• FROSTING.
• Beat butter until fluffy.
• Slowly add remainig frosting ingredients.
• I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
• Once mixed frost cupcakes.
• Optional: Dust with coco powder and top with chocolate covered espresso bean.

FROSTED IRISH CREAM BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool completely. FROSTING: Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients. Add enough milk for desired spreading consistency. Spread over cooled brownies. GLAZE: Melt glaze ingredients in small bowl over simmering hot water. Do not boil water. Stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.

FROSTED CHOCOLATE SOUR CREAM DROPS

Steps:

• Pre-heat oven to 350F degrees.
• In a large bowl, cream the butter at high speed for one minute. Add the brown sugar, baking soda and salt and continue to mix until they are well combined. Beat in the egg and vanilla. Now beat in the melted chocolate, then the sour cream.
• Begin to mix in the flour in thirds until well combined and the dough begins to stiffen. You may need to add the last bit by hand using a wooden spoon.
• Chill dough for 30 minutes.
• Place rounded teaspoons of dough on an untreated baking sheet about two inched apart . Bake for 8 to 10 minutes, until the edges are firm.
• Remove cookies to a cooling rack to cool. Once cool, spread a small amount of frosting on each cookie (frosting directions appear below). These will keep in a tightly covered container for three days. You can also freeze the cookies before frosting for up to one month.
• To prepare the frosting, place the butter, salt and vanilla in a medium bowl and whip until light and fluffy. Gradually beat in the cocoa and one cup of the powdered sugar. Add in the milk to soften the frosting a bit. Add in the remaining powdered sugar in parts, mixing well until incorporated. If it get too thick for spreading, then add a bit more milk.

SOUR CREAM-FROSTED BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter. Add eggs 1 at a time, beat well.
• Add mashed bananas, flour, salt, baking soda and 1 cup sour cream.
• Add vanilla and nuts last.
• Pour batter into 3 9" pans or a 13x9" pan. Bake in a preheated 350 degree oven until cake tests done with a tooth pick, about 30-40 minutes for the rounds or 40-50 minutes for the 13x9.
• To make Frosting: mix 1/2 cup butter, 4 cups confectioners sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoons vanilla and beat until fluffy.

FROSTED TOAST CRUNCH™ CEREAL ICE CREAM

Steps:

• In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
• In 2-quart saucepan, heat milk over medium-high heat until bubbles start to form around edge of saucepan. Do not allow milk to boil. Add crushed cereal; beat with whisk to combine. Remove from heat.
• Add 1/4 cup of milk mixture to egg mixture; beat with whisk to combine. Repeat this step 2 more times. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool mixture in saucepan completely, about 30 minutes.
• Refrigerate mixture in saucepan until very cold, about 2 hours.
• Transfer mixture to ice cream maker. Freeze according to manufacturer's directions.

FROSTED ALMOND COCONUT CREAM COFFEE

Steps:

• Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
• Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

CHOCOLATE FROSTED SOUR CREAM YELLOW CAKE

Steps:

• Preheat oven to 325 degrees F. Cream the butter with the sugar and sour cream and beat for at least 12-15 minutes till no granules remain.
• Then add eggs one at a time, and beat well after each has been added.
• Then add flour in 3 increments, and beat well after each third has been added. Add almond extract and beat till blended into cake batter.
• Prepare cake pan by spraying with Bakers Joy, or grease cake pan with butter and dust lightly with flour, then remove any excess flour, before adding cake batter to pan. I used a 16 cup square Bundt Pan, but your standard 12 cup bundt pan will also work. Pour batter into pan and bake in preheated 325 degree oven for1 1/2 hours or until toothpick inserted into center comes out clean. Remove from oven, and let sit for about 10 minutes until cake pulls away from sides of pan. Then invert onto cooling rack to cool completely.
• Prepare frosting by combining the 2 cans into a medium size bowl, and stirring until it is completely blended. Then frost cake as desired, and garnish according to your preference. I used fresh raspberries and mini marshmallows. Serve and enjoy.

FROSTED SOUR CREAM CUTOUTS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle., On a work surface that has been sprinkled heavily with confectioners' sugar, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Immediately remove to wire racks to cool., For frosting, combine milk and pudding mix until smooth; set aside. In a large bowl, cream butter. Beat in pudding mixture. Gradually add confectioners' sugar, vanilla and food coloring if desired; beat on high speed until light and fluffy. Frost cookies and decorate with edible glitter.

CREAM CHEESE FROSTED PUMPKIN BARS

Steps:

• Beat the pumpkin, sugar, eggs and oil in a large bowl. Combine biscuit mix and cinnamon; gradually add to pumpkin mixture and mix well. Stir in raisins., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheese and butter until fluffy. Add milk and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over bars. Store in the refrigerator.

CREAM CHEESE FROSTED GINGERBREAD MEN

Steps:

• Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 15-18 minutes. Cool completely on pans on wire racks., For frosting, beat butter, cream cheese and vanilla. Beat in confectioners' sugar. Spread or pipe frosting over cookies.

WHIPPED CREAM FROSTED PISTACHIO POKE CAKE

Steps:

• Please read post above for substitutions and tips.
• HowToSection CAKE Array
• HowToSection FROSTING Array

DOUBLE CHOCOLATE & CARAMEL TART, FROSTED PISTACHIOS & RUM CREAM

Steps:

• To make the pastry, sift the flour, icing sugar and cocoa powder together in a bowl. Add the butter and rub together with your fingers until it matches the consistency of breadcrumbs. Add the egg yolks and mix with your fingers until it forms a soft paste. You may need to add a little iced water. You can do this in a food processor, pulsing the ingredients together if you prefer. Wrap the pastry in cling film and put in the fridge for at least 1 hr to rest. Can be made 2 days ahead.
• Take the pastry from the fridge and roll out on a lightly floured surface, to the thickness of a £1 coin. Use it to line a 23cm loose-based tart tin, making sure you work the pastry right into the crease and have it slightly overlapping the rim. Chill the pastry for 1 hr more.
• Heat oven to 190C/170C fan/gas 5. Line the chilled tart base with baking parchment, then fill with baking beans or rice and bake for 20 mins. Remove the pastry from the oven, take out the baking beans and parchment, and cook for a further 15-20 mins or until the base is crisp. Leave to cool.
• Once cooled, use a sharp knife to trim the excess pastry to leave a smooth edge. Spread the caramel over the base of the tart and place the whole thing in the freezer for at least 1 hr. Can be prepared to this stage up to 1 week ahead.
• The next day, heat oven to 140C/120C fan/ gas 1. To make the chocolate filling, melt the chocolate in a bowl set over a pan of simmering water until just melted and set aside. In a separate pan, bring the milk and cream to the boil, stirring to make sure it doesn't burn at the bottom. In a large bowl, whisk the eggs until frothy, then pour the hot cream onto the eggs while whisking. Pass this mixture through a sieve onto the melted chocolate and mix fairly quickly.
• Take the tart out of the freezer and pour the chocolate custard on top of the caramel. Bake in the oven for 20-25 mins until there is only a slight wobble. Remove from the oven and leave to cool for at least 2 hrs, or chill in the fridge for 1 hr before slicing. Can be done the day before.
• Meanwhile, make your frosted pistachios. Put the sugar and 30ml water in a pan, bring to the boil, then reduce by half - but don't let it caramelise. Add the nuts and stir to crystallise the sugar. Tip onto a sheet of baking parchment and leave to cool.
• To make the rum cream, put the cream and sugar in a large bowl and whisk to soft peaks, then pour in the rum and whisk until firm. Place in the fridge to chill.
• When you're ready to serve, crush the frosted nuts roughly with a pestle and mortar, then scatter over the top. Add neat spoonfuls or quenelles of the cream on top, then coat the tart in a layer of finely grated chocolate, and serve.

FROSTED CREAM

Steps:

• 1. In a large bowl, cream shortening and sugar until light and fluffy.
• 2. Beat in molasses and egg.
• 3. Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture alternately with water, mixing well after each addition.
• 4. Pour into a greased 13"x9" baking pan. Bake at 400* for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool completely on wire rack.
• 5. In a small bowl, combine the confectioners' sugar, vanilla, and enough milk to achieve desired consistency. Spread over cooled bars.