Cappuccino Cream Cheese Frosting Recipes

Steps:

• Beat the cream cheese in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Gradually beat in the powdered sugar until well blended.
• Beat in the coffee mixture until well blended.
• Makes about 2 cups of frosting or enough to frost one 13x9 inch cake.

Steps:

• Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
• Beat cream cheese, marshmallow creme, cooled chocolate, dissolved coffee and cinnamon in large bowl with mixer until blended.
• Add COOL WHIP; beat on low speed just until blended.

Steps:

• Preheat oven to 350ºF.
• Mix flour, powder, and salt together and set aside.
• Cream butter and sugar till light and fluffy in mixer.
• Add eggs, one at a time, mixing well after each addition. Add coffee extract.
• Alternately add dry ingredients and half and half, beating till smooth.
• Pour into prepared tins and bake 25 minutes or till tester comes out clean.
• Cool completely. Frost with cream cheese-mascarpone frosting and dust with cinnamon.
• Frosting:.
• With an electric mixer, beat the butter and mascarpone cheese together until fluffy.
• Add the vanilla paste and the sugar incrementally, until fully incorporated.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.