RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1234
| View Recipe |
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| Recipe Name: |
Cream Cheese Icing |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-02-18
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.60
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields enough to ice 4 9-in cakes. Use as soon as possible. DO NOT OVER WHIP!!! This is a heavy icing, therefore overmixing will release oil from butter & make it very difficult to work with.
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Ingredients:
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Directions:
Cream butter & cream cheese together. Add 1 lb sugar at a time. Mix on speed #1 (on-off method). Add extracts. Paddle until white & soft (about 1 minute) on speed #3. |
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| Nutrition per Serving: |
| Calories: |
304 |
Total Carbs: |
9.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
41.3 |
Fat: |
28.6 |
Protein: |
2.67 |
| Fiber: |
0.00 |
Sodium: |
114.71 |
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Average Rating:
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