Making cream cheese frosting Video

Making Cream Cheese Frosting

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Making cream cheese frosting -

In this video, Petra Cox shows how to make cream cheese frosting to cover your pumpkin treats.

Making cream cheese frosting -

In this video, Petra Cox shows how to make cream cheese frosting to cover your pumpkin treats.

Added: 7/2/09

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making cream cheese frosting monkey see monkeysee pumpkin bread pumpkin cupcake pumpkin loaf pumpkin muffins pumpkin treats thanksgiving treats

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By: Guest More than a year ago

hi! why did mine turned almost liquid? i used cream cheese like philadelfia and ,after mixing with sugar ,just ... melted!!!!

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Making Cream Cheese Frosting

I am Petra Cox with Mom's Apple Pie Co. Occoquan, Virginia, and today, we are making some pumpkin confections with a basic pumpkin cake batter recipe. For our pumpkin muffins and pumpkin jelly roll cake, we are going to use a cream cheese frosting and I am going to show you right now, how we make that. For the cream cheese frosting, you can make it in different quantities, but a good rule is that for a cup of cream cheese which is 8 ounces, that's the bars of cream cheese that you find at the grocery store. You use three-quarters of a cup of a confectioner sugar and a teaspoon of vanilla. The cream cheese should be at a nice workable temperature, just room temperature around 78 degrees or so, before you start working with it. I am working in a batch of four-cups of cream cheese that's four bars, so I am going to use three cups of sugar and four teaspoons of vanilla. Before I add the sugar in my mixer, I am just going to give the cream cheese, a quick stir, which just makes it a little easier to start adding the sugar. Just add in one cup. There's another cup but I am going to add it in three increments, so if you are using just a cup of cream cheese, you could add the sugar, one-quarter cup of at a time. Don't mix that on a really high speed until most of the confectioner sugar has been worked in, otherwise it will sort of flare up on your face. there will be a little cloud, there is our last bit. So, I am going to put the edges -- you can get the edges down with a rubber spatula before adding the vanilla, and then that will be your last step. Stir it real quick. So, that is four cups of cream cheese, three cups of sugar, and about three or four teaspoons of vanilla in our icing. You can tell that it s sort of a kind of liquidy icing right now, not very stiff, but if you give it a little bit of time in the fridge, it will stiffen up a little bit. As far as decorating, this is a good temperature to work with if you are going to do something nice with an icing bag or just spread it over your cake. So, that is how we make a cream cheese frosting for pumpkin muffins or cupcakes, and a pumpkin jelly roll cake. Next, we can get to the process of putting those things together.

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I am Petra Cox with Mom's Apple Pie Co. Occoquan, Virginia, and today, we are making some pumpkin confections with a basic pumpkin cake batter recipe. For our pumpkin muffins and pumpkin jelly roll cake, we are going to use a cream cheese frosting and I am going to show you right now, how we make that.

For the cream cheese frosting, you can make it in different quantities, but a good rule is that for a cup of cream cheese which is 8 ounces, that's the bars of cream cheese that you find at the grocery store. You use three-quarters of a cup of a confectioner sugar and a teaspoon of vanilla.

The cream cheese should be at a nice workable temperature, just room temperature around 78 degrees or so, before you start working with it. I am working in a batch of four-cups of cream cheese that's four bars, so I am going to use three cups of sugar and four teaspoons of vanilla. Before I add the sugar in my mixer, I am just going to give the cream cheese, a quick stir, which just makes it a little easier to start adding the sugar.

Just add in one cup. There's another cup but I am going to add it in three increments, so if you are using just a cup of cream cheese, you could add the sugar, one-quarter cup of at a time. Don't mix that on a really high speed until most of the confectioner sugar has been worked in, otherwise it will sort of flare up on your face. there will be a little cloud, there is our last bit. So, I am going to put the edges -- you can get the edges down with a rubber spatula before adding the vanilla, and then that will be your last step.

Stir it real quick. So, that is four cups of cream cheese, three cups of sugar, and about three or four teaspoons of vanilla in our icing. You can tell that it s sort of a kind of liquidy icing right now, not very stiff, but if you give it a little bit of time in the fridge, it will stiffen up a little bit.

As far as decorating, this is a good temperature to work with if you are going to do something nice with an icing bag or just spread it over your cake. So, that is how we make a cream cheese frosting for pumpkin muffins or cupcakes, and a pumpkin jelly roll cake. Next, we can get to the process of putting those things together.

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