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Super Quick Cake Frostings

16 Jan

Packaged pudding and frozen whipped topping, make a quick and delicious frosting for summertime cakes.


1 cup cold milk

1 (4 oz) package instant pudding mix-any flavor

1/4 cup powdered sugar

1 (8 oz) container frozen whipped topping, thawed

Pour cold milk into a medium bowl, add pudding mix and sugar. Beat with a wire whisk 2 to 3 minutes. Gently stir in whipped topping


Coconut Frosting

2 cups powdered sugar

2 cups sour cream

1 ( 8 oz) tub frozen whipped topping, thawed

1 tsp vanilla

3 cups flaked coconut

Mix together powdered sugar and sour cream. Gently mix in other ingredients until combined.


Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

2 cups frozen whipped topping, thawed

Cream together powdered sugar and cream cheese. Fold in whipped topping until well combined.


Coconut Almond Cream Cake

9 Jan

This is a very tall cake. Be sure to level layers before frosting.


2 cups sweetened flake coconut

1/2 cup sliced almonds

Parchment paper

3-1/2 cups all-purpose flour

1 TBSP baking powder

1/2 tsp salt

1-1/2 cups butter, room temperature

1-1/4 cups granulated sugar

1 cup firmly packed light brown sugar

5 large eggs

1 cup heavy cream

1/3 cup coconut

1 TBSP vanilla

Coconut Almond Filling

Coconut Cream Cheese Frosting


Preheat oven to 325


Bake coconut in a single layer on a shallow baking sheet for 6 minutes. Place almonds in another pan and place in oven with coconut and bake another 7 to 9 minutes or until coconut is toasted; stir occasionally. Line 3 (9 inch) round cake pans with parchment paper. Grease and flour parchment paper. Sift flour, baking powder, and salt in a large bowl. Beat butter at medium speed until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition. Stir in heavy cream and next 3 ingredients. Gently fold in butter mixture to flour mixture, in batches, just until combined. Pour into prepared pans. Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Transfer to cool rack and cool completely.


Coconut Almond Filling:

2 TBSP cornstarch

1 tsp almond extract

1-1/4 cups heavy cream

1/2 cup firmly packed light brown sugar

1/2 cup butter

2-1/4 cups loosely packed sweetened coconut

1/4 cup sour cream

Stir together cornstarch, extract, and 2 TBSP water in a small bowl; set aside. Bring heavy cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat and immediately whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours.


Coconut Cream Cheese Frosting

Beat 2 (8oz) packages cream cheese, softened, and 1/2 cup butter, softened, at medium speed until creamy. Gradually add 2 cups powdered sugar, beating at low-speed until blended. Increase speed to medium, and beat in 1 TBSP milk and 1 tsp vanilla until smooth.

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