Cream Cheese Frosting

 

https://www.seriouseats.com/recipes/2017/08/cream-cheese-frosting-recipe.html

• 3 1/2 ounces sugar (about 1/2 cup; 100g); see note
• 5 ounces heavy cream (shy 2/3 cup; 140g)
• 1 teaspoon (5g) vanilla extract
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
• 8 ounces plain, full-fat Philadelphia cream cheese, cold (one 8-ounce brick; 225g)

1. With kitchen temperatures above 74°F (23°C), start by refrigerating the mixing bowl and sugar until they have cooled to 70°F (21°C). At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.

2. 2.

   In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

   Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60°F (16°C). Use immediately or refrigerate until needed.

   
   

   
   

Whipped Cream Frosting

https://bakingamoment.com/whipped-cream-frosting/

• 8 ounces cream cheese*
• 1 cup powdered sugar
• 2 3/4 cups heavy cream, cold
• 1 teaspoon vanilla extract (optional)

Instructions

1. Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
2. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
3. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
4. Fold in the vanilla extract, if using.

• For a chocolate version, add 1/4 cup of unsweetened cocoa powder in step #1 of the recipe instructions.

White Chicken Cream Cheese Chili

From:
http://www.therecipecritic.com/2013/01/slow-cooker-cream-cheese-chicken-chili.html

Ingredients:

2 chicken breasts, can use fresh or frozen

1 can Rotel Tomatoes

1 can corn kernels, do not drain

1 can black beans, rinsed and drained

1 pkg ranch dressing mix

1 Tablespoon cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 8 oz package fat free cream cheese

1.  Spray Slow cooker with cooking spray and lay chicken breasts in the bottom.

2. Dump the can of undrained corn, drained and rinsed black beans, and rotel on top of the chicken.

3. Put ranch seasoning packet, chili powder, onion powder and cumin on top.

4.  Stir to combine and top with block of cream cheese.

5.  Cook on low for 4-6.  Stir if you can after about 2-3 hours.

Cream Cheese Shortbread

http://www.countryliving.com/recipefinder/cream-cheese-shortbread-toasted-walnuts-recipe-clx1211?click=recipe_sr

1 1/2 c butter, soft

1 pkg cream cheese, soft

1 1/2 c sugar

---------------------> mix in mixer

1 tsp vanilla

---------------------> add

1 1/2 c coconut, toasted

4 c flour

1 tsp salt

---------------------> add, mix briefly

Roll into balls, bake at 350 for 12-14 minutes.

Dip in white and dark chocolate

(((browned really quickly - use mats, or maybe lower temperature)))

White Chocolate Lime Cheesecake

Based on: http://www.bobredfern.com/recipe/key-lime-white-chocolate-cheesecake-recipe

1 box Nilla wafers, smashed
1/2 c butter, melted
Skimpy 1/4 c sugar

4 pkgs cream cheese
1 c sugar
1/4 tsp nutmeg
4 eggs

4 squares bakers white + 1 1/2 Lindt white - melted
1/4 c key lime juice
2 ish tbsp dark rum

1. Mix first 3 ingredients, press into cheesecake pan, bake for a few minutes (5-8?)
2. Use a mixer for the cream cheese, etc - mix til smooth
3. Add chocolate, lime, run; pour into crust

4. Bake at 325 for about 50 minutes - until middle is almost set
5. Turn oven off, leave cheesecake in for about at least 45 minutes

(((cracked - probably needs a water bath)))

Caramel Apple Cheesecake

- normal crust (1+ c crumbs, 1/4 c butter, 1/2 c sugar, cinnamon)

- 12 oz caramels, 2/3 c evaporated milk; cooked into dipping sauce (micro + serious patience)

- normal cheesecake (1 pkg, 1 egg, 1/4 sugar)
- 2 green apples, chopped, 1 tsp cinnamon, 1 tbsp flour

1. Make/cook crust
2. Pour caramel to cover crust
3. Chop apples, shake with flour/cinnamon
4. Mix apples, cheesecake
5. Bake
6. More caramel

cream cheese icing

http://onceuponaplaterecipes.blogspot.com/2009/12/bite-size-vanilla-cupcakes-with-cream.html