Old Fashioned Boiled Milk Cream Cheese Frosting Recipe 42

SEVEN MINUTE FROSTING RECIPE

Steps:

• Place water in a small sauce pan.
• Add Sugar but, do not stir.
• Place saucepan over medium-high heat, bring to 238º.
• While sugar is cooking, separate the egg whites from the yolks. Save yolks for use later.
• Place the egg whites in a large mixing bowl.
• Add the Cream of Tartar.
• Add the pinch of Salt.
• Use a blender, on high speed and beat egg whites until they form soft peaks.
• When sugar syrup reaches 238º, slowly add, in a small stream, to the egg whites.
• Continue to beat the egg whites on high speed while adding all the sugar syrup over about a 5 minute period of time. Careful, the sugar syrup is very hot.
• Add the Vanilla Extract and beat another minute or so to incorporate the vanilla. Continue to beat only as long as needed to form firm peaks.
• Work quickly to spread over cake as the egg whites may continue to firm up and set.
• Enjoy!

COOKED MILK FROSTING

Steps:

• In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
• Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.

APPLE CARROT CAKE WITH CREAM CHEESE FILLING & PRALINE ICING

Steps:

• In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
• In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
• Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
• Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cooled cake. Sprinkle with pecans.

OLD FASHIONED BOILED MILK CREAM CHEESE FROSTING RECIPE - (4.2/5)

Steps:

• Whole milk makes the richest, tastiest frosting. Use a stand mixer; the frosting is too thick for a hand mixer. And plan ahead, as the frosting needs time to cool. 1. COOK MILK BASE Combine sugar, flour, cornstarch, and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours. 2. MAKE FROSTING With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter and cream cheese, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Let sit at room temperature until stiff, about 1 hour. MAKE AHEAD Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about 1 minute.

OLD FASHIONED BOILED MILK CREAM CHEESE FROSTING

Steps:

• COOK MILK BASE Combine sugar, flour, cornstarch, and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours.
• MAKE FROSTING With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter and cream cheese, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Let sit at room temperature until stiff, about 1 hour.
• MAKE AHEAD: Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about 1 minute.