Bourbon Cream Cheese Frosting Recipes
CREAM CHEESE FROSTING WITH BROWN BUTTER AND BOURBON
This frosting pairs perfectly with banana, carrot, and spice cakes. Browning the butter gives it a deep, nutty flavor. As with many buttercreams, you may need slightly more or less sugar to reach your desired consistency.
Provided by metread
Categories Desserts Frostings and Icings Cream Cheese
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
- Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
- Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 41.6 g, Cholesterol 54.4 mg, Fat 19 g, Protein 1.6 g, SaturatedFat 12 g, Sodium 138.3 mg, Sugar 40.4 g
BOURBON CREAM CHEESE FROSTING
A delicious twist on cream cheese frosting. This is great for decorating the Red Velvet Cake and would be excellent on Banana Cake!
Provided by Susan Hissam
Categories Desserts Frostings and Icings Cream Cheese
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.3 g, Cholesterol 40.9 mg, Fat 14.2 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.2 mg, Sugar 39.2 g
SWEET POTATO SPICE CAKE WITH BOURBON CREAM CHEESE FROSTING
Steps:
- Preheat the oven to 325 degrees farenheit. Line a 8 1/2 x 4 1/2 inch load pan with parment paper and lightly spray with cooking oil.
- In a medium sized bowl, whisk the dry ingredients together.
- In a large bowl, whisk together the wet ingredients until smooth.
- Add the dry ingredients into the wet ingredients and mix until combines. If there are a few lumps, that's okay!
- Bake for 60 minutes, or until a knife inserted into the middle of the cake comes out clean.
- Cool the load completely before frosting or eating it.
- Beat the cream cheese, butter, bourbon, and vanilla.
- Add the icing sugar and beat until smooth. Store in the fridge until you're ready to ice the cake.
BANANA CAKE WITH BOURBON CREAM CHEESE FROSTING
Moist and dense and no nuts! This is always my husband's birthday cake. (And great for breakfast too! But you didn't hear me say that.)
Provided by Daymented
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Grease and flour two 8" round pans.
- In a small bowl whisk together flour, soda, and salt.
- In a large bowl, cream butter, white sugar and brown sugar until fluffy.
- Beat in eggs one at a time.
- Mix in bananas*.
- Add flour mixture alternately with the buttermilk to the creamed mixture.
- Pour into cake pans.
- Bake for 30 minutes.
- While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
- *Wefreeze overripe bananas- when it's time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
- Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don't expect a tall fluffy cake.
- Stays moist for days if covered properly.
Nutrition Facts : Calories 631.5, Fat 23.1, SaturatedFat 13.8, Cholesterol 93, Sodium 498.6, Carbohydrate 100.4, Fiber 1.7, Sugar 75.3, Protein 5.9
APPLE CIDER CUPCAKES WITH BOURBON CREAM CHEESE FROSTING
Bake these Apple Cider Cupcakes for a fun fall treat, with their moist, tender crumb and cream cheese frosting - you cannot go wrong! No bourbon? No problem, just use apple cider in the frosting, too.
Provided by Becca Mills
Categories Dessert
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Line 12 muffin tins with liners.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a separate bowl, use a hand or stand mixer, with a paddle attachment, to cream together sugars and butter for about 2-3 minutes. Once light and fluffy, add vanilla. Add eggs one at a time, mixing between each addition, and scraping the sides as needed.
- Combine oil and apple cider. Alternate adding the dry and wet ingredients together, beginning and ending with the dry ingredients (3 dry additions, 2 wet additions). Mix together the batter until just combined between each addition.
- Divide the batter evenly between each muffin tin, filling approximately 3/4 of the way full. Bake for 14-17 minutes until the internal temperature reaches approximately 200°F. Be careful to not overbake. Let the cupcakes cool completely before frosting.
- In the bowl of an electric mixer, add softened cream cheese and butter; beat until fully combined and smooth.
- Add bourbon, and vanilla extract if using, stirring to combine. Add powdered sugar, 1/2 cup at a time, mixing to combine between each addition. Continue mixing until smooth, adding an additional 1/2 cup of powdered sugar for a thicker texture.
- Spread or pipe the frosting on top of cooled cupcakes and sprinkle with additional cinnamon, as desired.
Nutrition Facts : Calories 411 kcal, Sugar 49 g, Sodium 235 mg, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Carbohydrate 62 g, Fiber 1 g, Protein 4 g, Cholesterol 73 mg, UnsaturatedFat 5 g, ServingSize 1 serving
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- In a small bowl, whisk together the heavy cream and bourbon for the cake soak. Brush the bottom of a cake with 1/2 the soak and then repeat with the remaining layer. (Cake can be made in advance and wrapped in plastic wrap after this point, keep at room temperature for up to 24 hours.)
- In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Slowly add the powdered sugar 1/2 cup at a time until completely incorporated. Once the frosting has reached a stable consistency, turn the mixer to med-high and beat for 2 minutes or until the frosting is fluffy and light in color. Transfer to an airtight container and store for up to 24 hours at room temperature if not using immediately.
- In a medium saucepan, mix together the sugar and water. Bring the mixture to a boil over med-high heat. Continue boiling until amber in color, approximately 2-3 minutes. Carefully stir in the butter and remove from the heat. VERY carefully add the heavy cream and salt. (It will bubble up violently.) Allow the caramel to cool to room temperature before using.
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- In advance, pour the bourbon over the raisins, and allow them to soak for at least 30 minutes up to several hours.
- In a large bowl with a whisk or the bowl of a stand mixer with a paddle, beat the eggs enough to break them up. Add the sugar and beat until the mixture is thick and pale. Add the vegetable oil and vanilla, then beat to blend. Add the sweet potatoes and mix until thoroughly combined, scraping down the sides and bottom of the bowl.
- Separately, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the batter in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape the bowl, mix for 30 seconds more, then stir in the raisins and their liquid.
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Reviews 5Category DessertServings 12Total Time 55 mins
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- In a large bowl, beat sugars, coconut oil, yogurt, eggs, bourbon and vanilla with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking powder, baking soda, vanilla and salt; beat on low speed 1 minute. Stir in shredded carrots and walnuts. Divide batter between two prepared pans.
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