ool completely.
Make the Cream Cheese Maple Frosting: In the bowl of
ogether and set aside.
Cream butter and sugar till light
cool until lukewarm. Beat the cream cheese and butter until smooth in
br>Carefully pour the heavy cream into the mixture. The mixture
an).
Meanwhile, make cream cheese frosting.
Combine butter, cream cheese, and vanilla; beat
arge bowl (or KA Mixer) cream together shortening and butter.
Beat the cream cheese, butter and crisco on medium
In a small bowl, and with the electric mixer beat together the cream cheese, butter or margarine and the vanilla.
Gradually add the powdered sugar and the ground ginger.
Continue beating until the frosting has a smooth consistency.
Spread on cooled Pineapple Cake.
Bring cream cheese to room temperature.
Blend cream cheese and butter.
Add sugar a cup at a time. You may end up needing more sugar for thicker frosting.
Add peppermint extract and 7 drops of green food coloring.
Beat or stir until fluffy.
Bring butter and creme cheese to room temp (70*).
Cut cream cheese and butter into chunks.
Beat cream cheese until smooth.
Place over a bowl of ice water if you need to chill it while starting to add the butter in pieces; beat until just blended and smooth.
Gently stir in the jar of marshmallow creme.
Frost your cake.
You can successfully refrigerate this frosting until ready to use and after you've frosted the cake.
Will cover:.
1 9 x 13.
2 10** Springforms.
3 9 x 2's.
In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!
In a food processor beat cream cheese, butter, and shortening till light and airy. Add preserves and Chambord and pulse till blended.
Adding the sugar till the cosistancy is where you want. Adding more for decorating and less to make a smooth and creamy frosting or glaze if you prefer.
Add food coloring if wanted.
Mix powdered sugar, softened cream cheese, softened margarine, salt and milk until smooth.
Add pecans and coconut.
Spread over cake layers.
In a large mixing bowl combine cream cheese, butter, vanilla and sugar.
Stir by hand until mixture is smooth.
Spread on Pineapple Surprise Cake while the cake is still slightly warm to the touch.
Mix cream cheese and butter with a hand mixer.
Slowly sift in icing sugar and continue beating until fully blended. There should not be any lumps.
Stir in vanilla and lemon juice. Enjoy!
In a large bowl beat the cream cheese with butter, vanilla and cinnamon using an electric mixer until smooth and creamy (about 3 minutes).
In another bowl mix together the powdered sugar with with sifted cocoa powder; add to the creamed mixture alternating with the buttermilk on low speed until combined.
Adjust with more buttermilk if needed to achieve desired consistany.
cream butter, shortening, cream cheese together until light (about 5 minutes).
add 6 cups of sugar two cups at a time blending completely with each addition.
add vanilla and 6 tablespoons milk and blend completely.
add the other 6 cups of sugar two cups at a time blending completely with each addition.
add the other 6 tablespoons of milk and blend completely.
Soften cream cheese and margarine.
Combine in mixing bowl; beat until smooth.
Continue beating and add sugar; mix well.
Add vanilla and coconut or pecans; mix well.
Spread between layers and over top and sides of cake.
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.
For almond cream filling: Pour half and half