Cream Cheese Frosting
Recipe from: James McNair's Cakes
by James K. McNair,Andrew Moore
Cookbook Heaven at Recipelink.com
A perfect, not overly-sweet finish for many cakes.
Makes about 4 cups.

1 cup pecans or other nuts (optional)
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 pound cream cheese (not fat free), chilled
2 teaspoons pure vanilla extract
Pinch of salt
3 cups powdered sugar, sifted
Light cream, half-and-half, or milk (not fat free), if needed

Toast the nuts (if using), then chop finely and set aside.
In a bowl, beat the butter with an electric mixer at medium speed until soft and
fluffy. Add the cream cheese, vanilla, and salt and beat at low speed just until the
mixture is smooth and creamy, about 1 minute; avoid overbeating, which makes the cream
cheese too thin and runny. Using a rubber spatula, clean the beaters and scrape the
sides of the bowl whenever necessary during beating. Add 1 cup of the powdered sugar
and beat at low speed just until incorporated. Add the remaining 2 cups powdered sugar
and beat just until smooth and spreadable; add a little cream, half-and-half, or milk
if the mixture is too thick. Stir in the nuts (if using).
Use immediately, or cover and refrigerate for up to 3 days; return to room temperature
and rebeat if necessary to achieve spreading consistency before using.
VARIATIONS

Caramel Cream Cheese Frosting. Blend 1 1/2 cups cold Caramel Sauce (page 122) or
high-quality commercial caramel sauce into the beaten cheese mixture. Reduce the
amount of powdered sugar to 1 1/2 cups.

Butterscotch Cream Cheese Frosting. Blend 1 1/2 cups cold butterscotch sauce or
high-quality commercial butterscotch sauce into the beaten cheese mixture. Reduce the
amount of powdered sugar to 1 1/2 cups.

Chocolate Cream Cheese Frosting. Chop 10 ounces finest-quality bittersweet (not
unsweetened), semisweet, milk, or white chocolate containing cocoa butter, and melt.
Let cool slightly, then blend into the beaten cheese mixture.

Lemon Cream Cheese Frosting. Omit the optional nuts. Add 1 tablespoon finely grated or
minced fresh lemon zest along with the butter. Reduce the vanilla to 1/2 teaspoon and
add 1/2 teaspoon pure lemon extract, or to taste.

Orange Cream Cheese Frosting. Omit the optional nuts. Add 2 tablespoons finely grated
or minced fresh orange zest along with the butter. Add 1/4 cup sour cream or plain
yogurt along with the cheese. Reduce the vanilla to 1 teaspoon and add 1/2 teaspoon
pure orange extract, or to taste.

Peanut Cream Cheese Frosting. Use chopped peanuts if desired. Substitute creamy peanut
butter for the butter.

Tangy Cream Cheese Frosting. Add 1/4 cup sour cream, plain yogurt, or buttermilk along
with the cheese.




Butterscotch Sauce Recipe
Source: Fine Cooking - Issue No. 26
Yields 2 1/2 cups

This sauce, which is featured in the Nuts About Butterscotch Tartlets (recipe), is
also great warm drizzled over grilled pineapple, ice cream, or even apple pie.
Refrigerated, it will keep for about two weeks. Reheat it gently, adding a little
cream if it's too thick.


RECIPE INGREDIENTS


8 tablespoons unsalted butter
2/3 cup firmly packed dark brown sugar
2/3 cup sugar
1 1/2 teaspoon salt
2 tablespoons water
3/4 cup light corn syrup
3/4 cup heavy cream
2 teaspoons vanilla extract


RECIPE METHOD


In a medium, heavy-based saucepan, melt the butter. Stir in the two sugars, the salt,
water, and corn syrup. Bring the mixture to a boil over medium-high heat, stirring to
dissolve the sugars. Let the mixture boil for 5 min., stirring often. You'll see big,
slow bubbles as it boils. Remove the sauce from the heat. Carefully whisk in the cream
and vanilla (the sauce may sputter). Allow the sauce to cool to warm before serving.


As you can see, a very versatile recipe.