Beat cream cheese, butter and lemon rind together until
dium heat, melt the butter. Stir in the
For almond cream filling: Pour half and half
ire rack. Once cool, spread cream cheese frosting evenly over the top
Mix together cream cheese, butter, and sugar in mixer bowl
Mix together all cake ingredeints until moistened. Pour into 9 x 9 x 2 inch pan and bake at 350 F for 35 minutes.
Cool in pan for 5 minutes. Turn out of pan onto wire rack and cool completely. Frost.
Frosting:
Mix cream cheese, butter and vanilla until smooth. Gradually mix in powdered sugar - 1/2 cup at a time. Fold in nuts.
to make the frosting, beat cream cheese, butter, powdered sugar and vanilla together
Cream together the cream cheese, butter and sugar.
Add vanilla and egg yolks and mix well on medium speed.
Gradually add flour.
Chill.
Roll out in POWDERED sugar
Bake 10 min at 375
Beat the cream cheese, butter and vanilla in a mixing bowl.
Gradually add the sugars, mixing just until combined.
Stir in the chocolate chips.
Cover in plastic wrap and shape into a ball. Chill for at least 3 hours.
Just before serving, roll the cheese ball in the chopped pecans.
Serve with graham crackers.
Preheat oven to 350\u00b0F. Grease a deep 8 inch ring pan.
Beat cream cheese, butter, sugar, honey and orange zest until light and fluffy. Beat in eggs, 1 at a time. Stir in carrot, candied fruit, flour and orange juice. Transfer to prepared pan and bake for 50 mins. Let cool for 15 mins then transfer to a wire rack to cool completely.
Grease 15cm x 25cm loaf pan or 24cm round cake tin.
Combine ingredients in a large bowl, stir well. Pour mixture into pan.
Bake in moderate (180C) oven ~1 hour.
Stand cake 5 minutes, turn onto wire rack to cool.
Frosting.
Beat cream cheese, butter and lemon until light and fluffy, gradually beat in icing sugar.
Spread cake with frosting.
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, 1/2 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.
br>ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in
Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
Add the food coloring and gently stir until the color is uniform.
Chill the frosting until ready to ice the cupcakes or cake.
often. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar
large mixing bowl beat butter with an electric mixer on
emperature with Vanilla Whipped Cream or ice cream on the side.
In a mixing bowl, cream butter, cream cheese and sugar.
Add eggs,
In bowl, combine cream cheese, butter and vanilla. Beat until light. Gradually add sugar, beating until fluffy. Add milk if necessary to make spreadable. Use 1/2 recipe for 9 x 13-inch sheet cake.