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04/30/2017

~ Five-Minute Food-Processor Cream-Cheese Glaze ~

IMG_8464Everyone loves cream cheese frosting sandwiched between the layers and slathered on the sides and top of an applesauce, banana, carrot, coconut or pumpkin cake -- meet my short list of layer-, sheet-, or cup- cakes that require cream cheese frosting.  That said, certain quick breads and muffins (which traditionally don't get frosted), many bundt cakes, cinnamon rolls, pastries and even an occasional cookie, benefit from a smooth, drizzly, glaze, and, the tang that cream cheese adds to the classic confectioners'-sugar-and-milk mixture is:  a perfect finishing touch.

IMG_8573I've decided, in tandem with a few professionals, that making the ultimate smooth, creamy glaze is best done in the food processor -- NOT an electric mixer.  It is faster and cleaner than any mixer (hand-held or stand), and, it produces a superior result.  The processor blade whirs at warp speed, so, there's no need for sifting the confectioners' sugar, and, if you're pressed for time, the cream cheese doesn't have to be softened to the ideal room temp -- neither makes a difference.  There's more:  

Because there's a lid on the processor, none of the pesky powdered sugar flies out of the bowl onto the countertop.  With the processor motor running, via the feed tube, by adding an extra teaspoon or two of milk, to achieve a thinner extra-drizzly glaze (almost transparent) that spreads itself -- no problem.  By adding a bit less milk (one or two teaspoons less), the glaze can be made a tad thicker too -- NOT spreadable frosting thick -- one that flows effortlessly through a pastry bag fitted with even the smallest, plain, round pastry tip nozzle (to make pretty lines, cross hatch marks, or write a happy birthday wish).  My recipe is in between.  It drizzles freely from a cup and flows nicely through a pastry bag.  Adjust it accordingly to achieve glaze perfection:

IMG_6440Thick or thin, glaze is free flowing.  It's not frosting.

IMG_8429For the cream cheese glaze:

4  ounces cream cheese, at room temperature, very soft

2  cups confectioners' sugar

2  teaspoons pure vanilla extract

2  teaspoons additional flavoring (Note: banana, butter-rum, butterscotch, coconut and maple are a few of my favorites.)

2  tablespoons milk, plus 1-2 teaspoons more, if necessary


IMG_8431IMG_8434IMG_8441IMG_8445
~Step 1.  In a food processor fitted with steel blade, place confectioners' sugar, cream cheese, vanilla extract, additional flavoring and 2 tablespoons milk.  Starting with 5-10 on-off pulses and then with motor running, process for 25-30 seconds until smooth and drizzly.  If necessary, through feed tube, add 1-2 teaspoons additional milk, until desired consistency is reached.

Transfer glaze to a 1-cup measure or a pastry bag and glaze away: 

IMG_8445Five-Minute Food-Processor Cream-Cheese Glaze:  Recipe yields 1 cup appropriately-flavored cream cheese glaze for 1 standard bundt or tube cake, 2 loaves quick bread, or, 2 dozen cinnamon rolls or muffins.

Special Equipment List:  food processor; rubber spatula; 1-cup measuring container; pastry bag (optional)

IMG_3452Cook's Note:  Cream cheese has a fascinating place in American history.  And yes, of course, American Neufchâtel can always be substituted without compromise in any recipe -- it contains a little less fat and has a slightly grainier texture, but that is that.  To learn the differences, read my in-depth post, ~ Neufchâtel vs. Cream Cheese: Are they the Same? ~ by clicking into Categories 15 or 16. 

"We are all in this food world together. ~ Melanie Preschutti

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