Wilton Home : Recipes : Cream Cheese Icing

Cream Cheese Icing

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 packages (8 ounces each) cream cheese , softened
• 8 cups confectioners' sugar (about 2 lbs.)
• 1 tablespoon milk

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instructions

In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners’ sugar and milk. Beat on high until smooth (30 – 60 seconds). If icing seems too thin, add confectioners’ sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.

Buttercream Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Source: 2003 Yearbook

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes: About 3 cups of icing.

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instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

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Homemade Bread For Kitchen Aid

• 5 1/2 cup bread flour

• 1 Tbsp salt

• 2 1/2 tsps rapid rise or bread machine yeast

• 16 oz very warm water

• 1 Tbsp olive oil

• 2 Tbsps honey

Measuring: When measuring the flour, fluff it with a spoon and then

spoon it into the measuring cupand level but DO NOT PACK. This is

the most important thing for getting consistency.

Place all dry ingredients in the mixer bowl but don't turn on the

mixer.In a separate container, place the warm water and add the

oil first and then the honey, using the same measuring spoon,

as the oil will keep the honey from sticking to the spoon.

Stir the liquids together and stir them, then turn on the mixer

with dough hook installed to low speed for 15 seconds. Then

add the liquid mixture all at once and turn the mixer to its lowest

speed for about a minute and a half until ingredients are pretty well

together and shut it off. Let it rest this way for

10 minutes.

Turn the mixer to the second speed and let it run 3 minutes. Remove

the dough hook and turn the dough onto a floured board or table.

Knead 3 or 4 times to get the air bubbles out.

Place it in an oiled bowl (you can put it back in the mixer bowl) and

put it in a warm place, like your oven, with a cloth draped over it for

1 hour. At the end of the hour, punch it down and turn it onto the

floured surface and knead another three or four times. Form into

loaves and put into 2 loaf pans. Put them in the same warm place

with a cloth draped over them and let

them rise for 45 minutes.

Preheat oven to 375°F and bake for 30 to 35 minutes or until crust

is the color you like. If you put a small

pan of water on the rack below the bread, it will make the crust

softer and chewier. Remove from pans and

let cool at least 30 minutes on a wire rack.

I usually brush the tops with olive oil because it softens the crust

a bit and makes the loaves look nice.

This bread has a wonderful flavor and keeps very well.

Olive Garden Alfredo Sauce

Alfredo Sauce

Prep Time:	10 minutes
Cook Time:	10 minutes
Serving Size:	4 8 12

Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer.
2. Turn off heat. Slowly whip in cheese, then remove from heat.
3. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
4. Slowly add egg yolk mixture back into remaining cream mixture.
5. Place back on very low heat and continually stir until simmering.
6. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
7. SEASON to taste with salt and black pepper. Serve over your favorite pasta.