Best Cream Cheese Frosting For Hummingbird Cake Recipes

Cream Cheese Frosting for Hummingbird Cake image

Provided by Martha Stewart

Yield Makes 1 1/2 quarts (enough for one 9-inch layer cake)

Number Of Ingredients 4

1 pound (16 ounces) cream cheese, room temperature
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
2 pounds confectioners' sugar, sifted

Steps:

In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Hummingbird Cake With Cream Cheese Frosting (Hgtv) image

Provided by swissms

Categories Dessert

Time 45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 17

3 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1/2 teaspoon vanilla
1 (8 ounce) can crushed pineapple in juice
1 cup chopped pecans
3 medium bananas, mashed
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
16 ounces powdered sugar
1/8 teaspoon vanilla extract
1/8 teaspoon lemon juice
3 tablespoons chopped pecans

Steps:

Cake:.
Mix together flour, sugar, salt, baking soda and cinnamon.
Fold in eggs, vegetable oil, vanilla, pineapple with juice, pecans and bananas.
Blend well and divide into three nine-inch cake pans. Bake at 350 degrees for 25 minutes. Cool cake thoroughly before frosting.
Frosting:.
Fold together butter and cream cheese.
Gradually add powdered sugar, then vanilla and lemon juice. Stir well.
Apply to all three cake layers. Stack layers and garnish with pecans.

Hummingbird Cake With Cream Cheese Icing image

Provided by southern chef in lo

Categories Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 eggs
1 cup oil
3/4 cup of chopped pecans
1 (8 ounce) can crushed pineapple, undrained
5 -6 bananas
1 1/2 teaspoons vanilla extract
1 (1 lb) box powdered sugar
8 ounces cream cheese
1/2 cup margarine
1 teaspoon vanilla extract

Steps:

Add all the dry ingredients to a large bowl, sift them together 3 times.
Add pineapple, bananas (pinch the bananas off and mush with your fingers as you add it to the mix), nuts, oil, eggs, and vanilla extract.
Mix with very clean hands (do not use mixer). This will allow you to have a fluffy cake.
Pour the batter into 2 greased and floured 9-inch cake pans.
Bake at 350°F for 40 minutes.
Let cool and frost with cream cheese icing. Top with coconut flakes and sprinkle with chopped pecans.
For frosting, add ingredients in large bowl, mix together with mixer on low speed until creamy.
Coconut and chopped pecans will be sprinkled on top of icing.