Easy Pumpkin Bars Recipe - w/ Easy Cream Cheese Frosting (2024)

FAQs

What is cream cheese icing made of? ›

Cream cheese: Of course, you'll need cream cheese! Butter: You'll also need a stick of softened butter. Vanilla: Vanilla extract enhances the flavor. Confectioners' sugar: Confectioners' sugar easily dissolves into the cream cheese frosting.

Pumpkin Bar Ingredients

For the Cake: eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and salt. For the Frosting: butter, cream cheese, vanilla extract, and confectioners' sugar.

If you do over mix, the water in the cream cheese starts to separate out, and it makes the frosting really loose. Stop mixing when it looks like this, and then it's ready to use on your cakes and cupcakes.

How to thicken cream cheese frosting. If the consistency is too thin or runny you can put the frosting mixture in the fridge for up to 20 minutes, stirring occasionally. If it's still too thin, take out some of the runny mixture and beat in some more cream cheese.

The main difference between cream cheese frosting and cream cheese icing can be found in the consistency. Frosting is thick and fluffy and is typically used to coat inner and outer layers of a dessert. Icing is much thinner and often glossier, and is often used as a glaze.

In terms of pairings, buttercream frosting is unquestionably more versatile than cream cheese icing. This is due to the fact that while cream cheese frosting may be overly tangy in some recipes, buttercream has a neutral flavor.

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

A crash bar is a metal bar that sticks out horizontally a few inches wider than the motorcycle on the lower frame. Motorcycle crash bars are typically made from stainless steel or aluminum. Motorcycle crash bars work by preventing bikes from tipping and falling over all the way.

Homemade pumpkin pie is safe in the fridge for two to four days, and you should refrigerate the pumpkin pie promptly after it cools. Place your pie in a sealed container or loosely wrap it in plastic wrap or foil to refrigerate. You can also bake your pumpkin pie weeks ahead of time and freeze it.

There are a few ways you can increase the stability of this frosting or make it a bit thicker. – Add in more icing/powdered sugar (if you don't mind a little extra sweetness). Add in a tablespoon at a time and taste test as you go. – Secondly, you can add in some cornstarch to thicken up the frosting.

Can you doctor up canned cream cheese frosting? ›

For a (16-ounce) tub of frosting, anywhere from ½ cup to 1 cup of crunchy additions will do the trick. Toasted nuts, coconut flakes, chocolate chips or chunks, halvah, and toffee will all add a fun new dimension of flavor. Stir in chopped up canned pineapple or fresh berries for an extra fruity kick.

Creamy ingredients like Nutella, cream cheese, marshmallow creme, peanut butter or another nut butter will give the store-bought frosting tons of flavor with some additional smoothness. Mix in 1 cup of cream cheese or 1/2 cup of marshmallow creme or nut butter per can of frosting for a creamy delight.

Cornstarch is a good way to thicken the frosting without increasing its sweetness. Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture.

Absolutely yes, and that goes for store-bought and homemade cream cheese frosting. As cute as those frosted cupcakes look sitting on your kitchen counter, you need to pop them into the fridge to ensure they're safe to eat the following day.

Add powdered sugar

If the frosting has not reached your desired thickness after chilling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.

Icing recipes typically combine powdered sugar and liquid (like water, milk or juice) whereas buttercream frosting is made by creaming together butter, sugar and a little bit of milk to make the frosting fluffy, smooth and perfectly spreadable.

High fat ice cream base or heavy cream if making it at home. Low fat milk produces a icy, less creamy and harder to scoop product because it has more water like ice & less fat like true ice cream. The amount of air in an ice cream can also radically change the overall flavor or consistency of the end result.

The sugar dissolves in the cream for a silky, grit-free frosting. Whipped cream aerates the cream cheese, making it fluffy and light. A relatively small proportion of sugar keeps the frosting thick, firm, and none too sweet.