Best recipe for butter cream cake icing? cream cheese icing?

Question

I want to make a chocolate cake with white icing --either buttercream, wedding cake (the bakeries here call these cakes silver cakes), or cream cheese icing. Any good recipes? Thanks! Also, if you have a recipe for a moist chocolate or white cake, please share! Thanks again

Answer 1

this is the icing i use cream cheese it is good

1 cup (2 sticks) butter
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners' sugar
2 tablespoon milk

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

i usually use that on my red velvet cake

but this is a recipe i have used before choco cake it was good


INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Answer 2

Cream Cheese Frosting: 2 packages (3 ounces each) cream Cheese softened 1/2 cup butter softened 2 teaspoons vanilla extract 1/4 teaspoons salt 5 to 6 cups confectioners' sugar 1) In a large mixing bowl beat the cream cheese, butter, vanilla and salt until smooth Gradually beat in confectioners' sugar. Store frostings in the refrigerator Yield about 3 cups This is about the best for Spice cake or Pumpkin Cake.

Answer 3

buttercream decorating icing
Ingredients:
1/2 cup unsalted butter (see note)
1/2 cup solid vegetable shortening (Crisco is best)
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners sugar
3 tablespoons cool milk or cream


Directions:

Cream butter and shortening together with an electric mixer. Add vanilla and salt. Beat in sugar, 1 cup at a time blending well after each addition. Scrape sides of bowl often with a spatula. Add milk and beat at high speed until light and fluffy. Keep icing covered and store in refrigerator until ready to use.

To use as a frosting, thin with additional 2 Tbsp milk or cream.

NOTE: It is a good idea to chill the icing for a half hour before decorating, especially when making flowers. If you find the icing too thick, you can thin with a little water, just a few drops at a time.

If you want a whiter icing, use all Crisco ( 1 cup) instead of the 1/2 cup of butter.

This recipe for Buttercream Decorating Icing serves/makes 3 cups

cheese buttercream

INGREDIENTS:
8 oz. pkg. cream cheese, softened
6 Tbsp. butter, softened
3 cups powdered sugar
dash salt
2-4 Tbsp. light cream
1 tsp. vanilla
PREPARATION:
In large bowl, combine cream cheese and butter and beat until light and fluffy. Alternately add powdered sugar and light cream, beating until desired spreading consistency. Beat in salt and vanilla; use to frost cake.

Answer 4

try adding milk its good