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Coffee Cream Cheese Frosting Recipe
1.In a bowl add cream cheese and butter. Mix well.
2.Add sugar gradually and keep whipping till mixed well.
3.Add the coffee and vanilla essence.
4.Whip the frosting to combine everything.
5.Stuff it in a piping bag. Let it chill in the fridge for 5-10 minutes. Decorate the cupcakes.
6.Don't have a piping bag? You can just smother the cupcakes using a flat knife or spatula.
7.NOTE: You can exclude the coffee in case you want a plain cream cheese frosting.
Cranberry Swirl Rolls With Cream Cheese Frosting
Make the dough: In the bowl of a stand mixer, combine the sugar and yeast. Add the warm milk and leave the bowl uncovered in a warm place until the mixture looks thick and foamy, about 10 minutes. (If the mixture doesn't become foamy within 15 minutes, the yeast is probably dead and you should start over with fresh yeast.)
Add the flour, eggs and salt. Attach the dough hook and mix on medium speed until a shaggy dough forms, about 2 minutes. Increase speed to medium-high and knead until the dough is smooth and starts climbing up the dough hook, 5 to 10 minutes, stopping to scrape the sides of the bowl as needed. With the mixer running, add the cream cheese, a few cubes at a time. Continue mixing, stopping to scrape the sides and bottom of the bowl as needed. The dough will initially fall apart, but after another 5 to 10 minutes of kneading, it will come together into a smooth, glossy ball. (To make this dough by hand, see NOTE.)
Cover the bowl with a damp cloth and allow the dough to rise until doubled in size, about 1 hour.
Make the filling: While the dough rises, in the jar of a blender, combine the cranberries, sugar and orange zest. Blend until a smooth, deep red puree forms, stopping to scrape down the sides of the blender jar as needed.
Assemble the rolls: Grease a 9-by-13-inch baking pan with 1 tablespoon of butter.
On a lightly floured surface, roll the dough into a 12-by-16-inch rectangle. (If your kitchen is very warm, or the dough seems very soft, chill the dough in the freezer for 10 minutes to make it easier to roll and shape.) Using a spoon or offset spatula, spread the cranberry filling evenly across the surface of the dough. Starting on one long side, gently roll the rectangle up until it meets the other side. Tightly pinch the loose side to close the roll.
Transfer the roll to a cutting board, and cut it into 12 equal pieces. Transfer the rolls to the buttered baking pan, cut side down. Cover with a damp tea cloth or plastic wrap, and let the rolls rise until they're doubled in size. This will take 1 to 2 hours at room temperature, but you also can allow the rolls to rise in the refrigerator overnight — no longer than 10 hours — and bake them in the morning.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter. Beat on medium-high speed until smooth, about 2 minutes. Stop the mixer, scrape down the sides and bottom of the bowl and add the confectioners' sugar, extract, if using, and salt. Beat on low speed until combined, then increase the speed to high and beat until very light and fluffy, about 2 minutes. If baking rolls in the morning, refrigerate the frosting overnight.
When ready to bake, position a rack in the middle of the oven and preheat to 350 degrees.
Uncover the rolls and bake for 30 to 35 minutes, or until deep golden brown. Cool until just barely warm before frosting and serving.
NOTES: To make the cream cheese dough by hand: In a large bowl, whisk together the sugar, yeast and warm milk. Allow the mixture to sit in a warm place until thick and foamy, about 10 minutes. Whisk in 2 cups (250 grams) of flour, the eggs and salt. Using your hands, knead the rest of the flour into the dough and continue kneading until the dough is smooth. Add the cream cheese, kneading until it's fully incorporated, then continue to knead until the dough is very smooth and pliant, 10 to 15 minutes. Continue with the rest of the recipe.
Update: Due to the cream cheese shortage in December 2021, this recipe has been updated to offer alternatives.
In the dough for the rolls, you can use 4 ounces of unsalted butter in place of cream cheese. For the frosting, you can use ricotta cheese.
To make the frosting with ricotta cheese, follow the instructions above, but replace the cream cheese with 4 ounces of fresh whole-milk ricotta cheese. If the cheese is wet and milky, drain it first by putting it in a colander and gently pressing out any excess liquid. Increase the amount of confectioners' sugar by 1/4 cup if the frosting still is too soft.
Parsnip Cake With Caramel Cream Cheese Frosting
For the cake: Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch rectangular pan (may use two 9-inch round cake pans).
In the large bowl of an electric mixer on medium speed, beat the butter with the sugars until light and fluffy. Add the eggs, 1 at a time, and the vanilla extract, mixing to combine.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
Reduce the speed to low, and add half of the flour mixture to the butter mixture, blending until almost combined (you may prefer to do this by hand). Add the remaining flour mixture; when it is almost incorporated, add the parsnips and nuts. Transfer the batter to the pan and bake until the cake has risen, set, browned and pulled away from the sides, 35 to 40 minutes (30 minutes for the layers). The cake should spring back to the touch.
Place the pan on a rack and cool completely. If making layers, let cool for 15 minutes in the pan, then invert onto a wire rack and cool completely.
For the frosting: In a medium saucepan over medium-high heat, combine the sugar and water, stirring to dissolve the sugar. Bring to a boil and cook until the bubbles get slower, the syrup thickens and the sugar starts to darken and caramelize, 8 to 10 minutes. The color change will begin in one or two sections of the pan. As soon as you see it, start swirling the pan to even out the caramelization process. Watch carefully, as the sugar can burn very quickly. Keep swirling until the mixture has turned a deep mahogany color. Remove from the heat and immediately but carefully pour in the heavy cream to stop the cooking. The caramel will bubble and froth at first, but keep swirling or stirring and the sauce will become smooth, thick and rich-looking. Add the salt. Transfer to a small bowl and cool to room temperature, about 1 hour. The caramel will thicken considerably as it cools. You should have about 3/4 cup.
In the large bowl of an electric mixer or in a heavy bowl with a wooden spoon, beat together the cream cheese and butter, scraping down the sides, until smooth and light. Beat in the cooled caramel until well blended, about 2 minutes. Use the frosting as is, or chill it to stiffen somewhat before using.
To assemble: If using a rectangular pan, spread frosting on the cooled cake. If using layers, spread some of the frosting on top of one layer. Place the other layer on top and spread frosting on the top and sides.
NOTE: Toast the walnuts in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.
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