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Creamcheese frosting like you never had!

Darwin's picture

The best cream cheese frosting you have ever had. This recipe comes from a 1983 cookbook privately published by the "Uvalde Area Beekeepers Assn" of Uvalde, Texas and is called "The World Famous Uvalde Honey Cookbook 1983". Uvalde, Texas is a beautiful small town 2 hours west of San Antonio. The place still looks like Mayberry. Every recipe has the contributors address included on the page along with their recipe. How's that for small town. We used a delicious wildflower honey we picked up in Lawrence, Kansas. Use the best honey that you can get, you can taste it. Orange blossom, Tupelo, and many other specialty honey's would work great. I would like to try Heather Honey with this.

This is the smoothest, creamiest frosting you could ever want.
Recipe by Janet Goldman Uvalde, Texas

1 - 8oz package Cream Cheese softened
1/3 cup honey
1 tsp vanilla

Whip the cream cheese until fluffy then add the honey in a fine stream while still whipping. Add the vanilla and continue whipping until frosting is nice and fluffy.

Edited 10/2/2006 11:27 am ET by Darwin


Edited 10/2/2006 11:28 am ET by Darwin

Jean's picture

(post #33165, reply #1 of 15)

Sounds good. Thanks for posting it.


Oops I just saw you  posted in Tried and True which is reserved for recipes that have been tested by at least 3 members and found to be keepers. Even if they are your T&T they should be posted in the appropriate cooking or baking thread.  FYI.


Maybe our new scrutinizer will move this for us.




"Friends are like melons; shall I tell you why? To find one good you must one hundred try." -Claude Mermet
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Edited 10/2/2006 11:53 am ET by Jean

A  clear conscience is usually the sign of a bad memory.
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Darwin's picture

(post #33165, reply #2 of 15)

OPPS, Sorry I had no idea!

Rhea's picture

(post #33165, reply #3 of 15)

yummy....:)


 


I can't even afford the lifestyle I dont' want...

I can't even afford the lifestyle I don't want...

marie-louise's picture

(post #33165, reply #4 of 15)

Fine Cooking published a similar recipe (my notes say 3/2001.) It is very good-not too sweet-so perfect on a sweet, rich carrot cake. Jean is right, this is the wrong section to post this, but since it is such a good recipe, I have forgiven you!

8 oz. cream cheese
1 tbsp. grated orange zest
1/4 cup honey
1/4 cup heavy cream

Whip cream cheese, honey & orange zest together on high in a stand mixer until smooth and light, 1-2 minutes, scraping the sides of the bowl. Add cream and whip on medium, just until you see tracks from the beaters.

collwen's picture

(post #33165, reply #5 of 15)

I can't wait to try these when I make carrot cake for my husband's bday. The recipe in Joy of Cooking is way too sweet for me.  Any tried and true carrot cake recipe's out there? Jim likes his carrot cake moist with good spice and not too sweet.  I've used the Joy of Cooking and FC's "Best Carrot Cake Ever" recipes. Jim insists their both great, but I know they don't rise to the "best ever" recipe we had at, of all places, a post-funeral potluck. 

marie-louise's picture

(post #33165, reply #6 of 15)

Cookiemonster tested many recipes a few years ago & posted all of her results. Maybe Schnizel (why can't I spell this word correctly, I'm German) can find the thread for you.

TracyK's picture

(post #33165, reply #7 of 15)

This was the winner: http://forums.taunton.com/n/mb/message.asp?webtag=tp-cookstalk&msg=13150.1&search=y


Some people preferred it with the buttermilk glaze, others without... I never did end up making the darn thing, LOL.


CT poster in bad standing since 2000.

hsnow73's picture

(post #33165, reply #15 of 15)

You just reminded me of Cookimonster's Cameo Cake.   It was so delicious!!!!!!!!  The white chocolate cream cheese frosting was very good too.


The Scrumptious Carrot Cake was also excellent.   So many great recipes here.

Susan-Calgary's picture

(post #33165, reply #8 of 15)

      This one is a favourite of my family.            


   *  Exported from  MasterCook  *


                      CARROT CAKE from SILVER PALATE


Recipe By     : Silver Palate Cookbook


Serving Size  : 


 Categories    : Cakes And Muffins


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          unbleached flour
   3      cups          granulated sugar
   1      teaspoon      salt
   1      tablespoon    baking soda
   1      tablespoon    ground cinnamon
   1 1/2  cups          canola oil
   4      large         eggs -- lightly beaten
   1      tablespoon    vanilla
   1 1/2  cups          chopped walnuts
   1 1/2  cups          shredded coconut meat
   1 1/3  cups          pureed cooked carrots (or 2 cups grated)
     3/4  cup           drained crushed pineapple
                        CREAM CHEESE FROSTING:
   8      ounces        cream cheese (1 cup?) -- room temp.
   6      tablespoons   sweet (unsalted) butter (3 oz =1/3 cup?) -- room temp.
   3      cups          confectioners sugar
   1      teaspoon      vanilla
     1/2                lemon - juice only


Preheat oven to 350 degrees. 


Grease two 9" layer cake pans and line with wax paper.  (I use 8 x 13" rectangular pan)
Sift dry ingredients into a bowl.  Add oil, eggs, vanilla.  Beat well.  Fold in walnuts, coconut, carrots, and pineapple.
Pour batter into prepared pans.  Set in the middle rack of the oven and bake for 30 to 35 minutes until edges have pulled away from the sides and a cake tester inserted in center comes out clean.  (Mine always takes about 1 1/2 hours.  Don't know why the big difference.)
Cool on a cake rack for 3 hours.  Fill cake and frost sides with cream-cheese frosting.  Dust top with confectioners sugar.



CREAM CHEESE FROSTING
Cream together cream cheese and butter in mixing bowl. 
Slowly sift in confectioner's sugar and continue beating until fully incorporated.  Mixture should be free of lumps.
Stir in vanilla and lemon juice.


                   - - - - - - - - - - - - - - - - - -


 

collwen's picture

(post #33165, reply #11 of 15)

Thanks, I'm going to give these recipes a try. Hubby's bday isn't until mid-December, but I really want to get it right.  I'm sure he won't mind being a guinea pig. 

Darwin's picture

(post #33165, reply #12 of 15)

I know that a creamcheese frosting is traditional on a carrot cake but this frosting is super on banana cake too.

collwen's picture

(post #33165, reply #13 of 15)

hmmm...that does sound good.

butterscotch's picture

(post #33165, reply #9 of 15)

Are you an FC subscriber? If so, check the magazine index on this site. I remember two carrot cake recipes since I've been a subscriber--both very good. Neither of them has pineapple, but they do have other interesting ingredients. One has some walnut oil, and the other calls for olive oil.

collwen's picture

(post #33165, reply #10 of 15)

I am an FC subscriber, thanks for the tip.

collwen's picture

(post #33165, reply #14 of 15)

This frosting was great-perfect texture and light. I think I'll cut back the honey to 1/3 c. next time, but it is great. I also made the carrot cake from the same issue for DH's bday and he loved it, called it the best one yet.  The