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Cream cheese frosting -- the sweet, sugary spread used to top cakes, cookies and even fruit -- is a favorite in the kitchens of bakeries and home chefs. Cupcakes, brownies, cookies, pastries and all manner of cakes can be dressed up with a topping of this easy frosting, or filled to provide a creamy surprise. Carrot cake demands cream cheese frosting, and the traditional whipped topping of Red Velvet cake can be supplanted by cream cheese frosting with favorable results.
In 1872, when a New York dairy farmer first created the modern day cream cheese, frosting was not an immediate use for the product. Bagels became one of the early recipients of the fresh spread and the traditional New York style cheesecake began emanating from delis and restaurants in Manhattan in the 1920's.
Carrot cake became a target for cream cheese frosting after World War II, and early printed recipes appeared in the 1960's in publications such as the Washington Post and Better Homes and Gardens New Cookbook. Both of these early recipes called for the standard ingredients of cream cheese, butter, confectioners' sugar and vanilla extract, while the Better Homes and Gardens New Cookbook version suggested the optional ingredient of chopped pecans.
Today, the standard cream cheese frosting recipe still utilizes the same four ingredients, but multiple variations have been created to add some flavorful zip and enhance the baked products it tops. Maple cream cheese frosting has become a popular complement to carrot cakes by simply replacing the vanilla extract with pure maple syrup.
Allspice and cinnamon cream cheese frosting can serve as a spicy addition to pumpkin bars or even chocolate brownies. Lemon cream cheese frosting is versatile and goes well with many types of cakes and cookies. Adding strawberry preserves to your frosting recipe can also provide a versatile frosting and make for a sweet dip for fresh fruit.
Calorie conscious treats can be made with fat-free cream cheese frosting, made with fat-free ingredients and sugar substitutes. Vegan recipes utilize non-dairy, tofu-based cream cheese and margarine or soy-based butter substitutes.
Traditional cream cheese frosting is a dairy product and prepared frosting should be refrigerated. The American Dietetic Association estimates that as many as 80 percent of American families serve desserts with whipped or cream cheese frosting during holiday meals. The ADA suggests a guideline of two hours of non-refrigerated exposure at a time for maximum food safety. Cream cheese frosting can be refrigerated for up to a week and frozen for up to three months.
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Cream cheese frosting -- the sweet, sugary spread used to top cakes, cookies and even fruit -- is a favorite in the kitchens of bakeries and home chefs. Cupcakes, brownies, cookies, pastries and all manner of cakes can be dressed up with a topping of this easy frosting, or filled to provide a creamy surprise. Carrot cake demands cream cheese frosting, and the traditional whipped topping of Red Velvet cake can be supplanted by cream cheese frosting with favorable results.In 1872, when a New York dairy farmer first created the modern day cream cheese, frosting was not an immediate use for the product. Bagels became one of the early recipients of the fresh spread and the traditional New York style cheesecake began emanating from delis and restaurants in Manhattan in the 1920's.
Carrot cake became a target for cream cheese frosting after World War II, and early printed recipes appeared in the 1960's in publications such as the Washington Post and Better Homes and Gardens New Cookbook. Both of these early recipes called for the standard ingredients of cream cheese, butter, confectioners' sugar and vanilla extract, while the Better Homes and Gardens New Cookbook version suggested the optional ingredient of chopped pecans.
Today, the standard cream cheese frosting recipe still utilizes the same four ingredients, but multiple variations have been created to add some flavorful zip and enhance the baked products it tops. Maple cream cheese frosting has become a popular complement to carrot cakes by simply replacing the vanilla extract with pure maple syrup.
Allspice and cinnamon cream cheese frosting can serve as a spicy addition to pumpkin bars or even chocolate brownies. Lemon cream cheese frosting is versatile and goes well with many types of cakes and cookies. Adding strawberry preserves to your frosting recipe can also provide a versatile frosting and make for a sweet dip for fresh fruit.
Calorie conscious treats can be made with fat-free cream cheese frosting, made with fat-free ingredients and sugar substitutes. Vegan recipes utilize non-dairy, tofu-based cream cheese and margarine or soy-based butter substitutes.
Traditional cream cheese frosting is a dairy product and prepared frosting should be refrigerated. The American Dietetic Association estimates that as many as 80 percent of American families serve desserts with whipped or cream cheese frosting during holiday meals. The ADA suggests a guideline of two hours of non-refrigerated exposure at a time for maximum food safety. Cream cheese frosting can be refrigerated for up to a week and frozen for up to three months.