Silver Palate Cream Cheese Frosting Recipes

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SILVER PALATE CARROT CAKE



Silver Palate Carrot Cake image

Make and share this Silver Palate Carrot Cake recipe from Food.com.

Provided by xpnsve

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 cup corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups walnuts, shelled, chopped
1 1/2 cups shredded coconut
1 1/3 cups carrots, cooked, pureed
3/4 cup crushed pineapple, drained
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 lemon, juice of

Steps:

  • Preheat the oven to 350°F Grease two 9-inch springform pans.
  • Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
  • Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
  • Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
  • Cream together the cream cheese and butter in a mixing bowl.
  • Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
  • Stir in the vanilla, and lemon juice if desired.

Nutrition Facts : Calories 899.3, Fat 46, SaturatedFat 14.8, Cholesterol 98.1, Sodium 634.8, Carbohydrate 116.9, Fiber 3.2, Sugar 88.6, Protein 9.3

CLASSIC CREAM CHEESE FROSTING



Classic Cream Cheese Frosting image

Our best cream cheese frosting recipe leans on simplicity and a stand mixer-it's a worthwhile addition to any cake begging for a creamy-tangy topping.

Provided by Katherine Sacks

Time 15m

Yield Makes 4½ cups

Number Of Ingredients 5

2 (8-oz. packages) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. plus 1 tsp. vanilla bean paste or vanilla extract
⅛ tsp. kosher salt
2⅓ cups powdered sugar

Steps:

  • Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to low and gradually beat in powdered sugar. Increase speed to high and continue to beat until light and fluffy, about 2 minutes. Do Ahead: Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Bring to room temperature, then beat with electric mixer on medium speed until smooth. If texture is not smooth, beat in water 1 tsp. at a time. Editor's note: This recipe first appeared on Epicurious in March 2017. Head this way for a different style of cream cheese frosting that some people call magic →

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