Ginger Icing Cream Cheese Frosting With Candied Ginger Recipes

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GINGERBREAD CAKE WITH CREAM CHEESE FROSTING



Gingerbread Cake with Cream Cheese Frosting image

As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsulphured molasses
1 cup boiling water
8 tablespoons (1 stick) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
4 cups (1 pound) confectioners' sugar
1 teaspoon pure vanilla extract
Milk, as needed for thinning
1/2 cup white chocolate chips
20 to 24 mini gingerbread men cookies, depending on size
Red, green and white nonpareils, for sprinkling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
  • Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
  • Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
  • Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
  • Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
  • For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
  • Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
  • For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
  • Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

GINGER-CREAM CHEESE ICING



Ginger-Cream Cheese Icing image

Categories     Dairy     Ginger     Dessert     Bake     Quick & Easy     Cream Cheese     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 4

2 3-ounce packages cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons finely grated peeled fresh ginger

Steps:

  • Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.)

SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING



Spicy Ginger Applesauce Cake With Cream Cheese Frosting image

This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 24

1 1/4 cups/275 grams light brown sugar
2 large eggs
2 cups/480 milliliters unsweetened applesauce
3/4 cup/180 grams neutral oil like canola or grapeseed
2 tablespoons fresh ginger, peeled and finely grated
1 tablespoon ground ginger
1 teaspoon finely grated orange zest
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
2 cups/255 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup/85 grams finely chopped crystallized ginger
12 ounces/350 grams cream cheese, softened
1/2 cup/115 grams unsalted butter, softened
2 1/4 cups/226 grams confectioners' sugar, sifted
1 tablespoon fresh ginger, peeled and finely grated
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup/85 grams finely chopped crystallized ginger

Steps:

  • Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
  • In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
  • Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
  • When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
  • Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.

CANDIED GINGER-MASCARPONE ICE CREAM



Candied Ginger-Mascarpone Ice Cream image

Provided by Food Network

Categories     dessert

Time 40m

Yield 1 quart

Number Of Ingredients 7

2 cups milk
2 cups heavy cream
1/2 vanilla bean, split lengthwise
9 egg yolks
3/4 cups sugar
1 cup mascarpone
1/2 cup crystallized ginger, chopped (store bought or home made)

Steps:

  • In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone.
  • Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.

GINGER ICING (CREAM CHEESE FROSTING WITH CANDIED GINGER)



Ginger Icing (Cream Cheese Frosting with Candied Ginger) image

Make and share this Ginger Icing (Cream Cheese Frosting with Candied Ginger) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

4 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 cups sifted powdered sugar
1 tablespoon thinly slivered candied ginger

Steps:

  • Beat the butter, cream cheese, vanilla, and lemon juice in a bowl until smooth.
  • Gradually beat in the powdered sugar.
  • Add the candied ginger.
  • Spread on top of a spice cake such as carrot, banana, pineapple, etc.
  • Spread best when cake is still warm.
  • Enough for a sheet cake to serve 9 or 12.

GINGER ICE CREAM



Ginger Ice Cream image

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
2-inch piece peeled fresh ginger, cut into matchsticks
2 cups heavy cream

Steps:

  • In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
  • Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
  • Stir ginger into custard. Cover and let stand 30 minutes.
  • Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g

GINGER CREAM CHEESE ICING



Ginger Cream Cheese Icing image

Make and share this Ginger Cream Cheese Icing recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 6

4 ounces cream cheese
1/4 cup unsalted butter
2 1/4 cups powdered sugar, sifted
1/4 cup finely chopped crystallized ginger
1 teaspoon ground ginger
1 pinch salt

Steps:

  • In a bowl, using an electric mixer, beat together cream cheese, butter, and salt until creamy.
  • With mixer on low speed, beat in powdered sugar, ½ cup at a time. Increase speed to medium-high and beat until light and fluffy.
  • Add crystallized ginger and ground ginger, beating until well mixed.

Nutrition Facts : Calories 925.9, Fat 42.5, SaturatedFat 25.6, Cholesterol 123.5, Sodium 265.9, Carbohydrate 137.7, Fiber 0.1, Sugar 133.9, Protein 3.7

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING



Carrot Cupcakes with Ginger-Cream Cheese Icing image

Categories     Cake     Ginger     Vegetable     Dessert     Bake     Vegetarian     Kid-Friendly     Cream Cheese     Carrot     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 12

1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup drained canned crushed pineapple in juice
Ginger-Cream Cheese Icing
Candied violets (optional)

Steps:

  • Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
  • Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

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