Cream Cheese Frosting For Blue Suede Cake Recipes

BLUE SUEDE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
• Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

BLUE SUEDE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease two 9-inch round cake pans, set aside. Mix together flour, cocoa, cinnamon, baking powder, baking soda, and salt. Set aside. In a separate bowl mix butter at medium speed until soft and creamy (about 60 seconds). With the mixer running, slowly add the sugar, scraping down sides as you go. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.
• 2. Slowly drizzle in the eggs and beat well, stopping to scrape down the sides. Add the vanilla and food coloring ( if you use powdered food coloring or liquid the amount will vary according to brand, use your judgment and go for a really deep blue) and blend well. You may wish to add a tiny bit of red food coloring to give a more blue rather than a green tone to your cake, depending on your brand of food coloring.
• 3. Using the mixer on low speed, mix in about one-third of the flour mixture, then half of the buttermilk, scraping down the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture.
• 4. Divide batter evenly between the two pans. Smooth surfaces with rubber spatula. Bake until each layer springs back when lightly touched in the center with your fingertip and a wooden toothpick comes out clean when inserted (about 25-30 minutes). When cool frost with cream cheese frosting nd sprinkle with blue colored sugar, if desired.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

UNICORN CAKE

Steps:

• Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture., Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

CREAM CHEESE SHEET CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. , For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.

CREAM CHEESE FROSTING

Steps:

• Using an electric mixer, whip the butter and cream cheese together until light and fluffy. Beat in sugar, milk and vanilla. If the frosting seems too thick to spread, add a little more milk.