Vintage cream cheese frosting recipes, ten different ways
Daily Independent Journal (Marin, California) January 31, 1952
This seems a good time to talk about something else new and wonderful in the making of cake and cookie frosting. It is done with Philadelphia cream cheese, the same ingredient that helped win a national cake baking contest.
This is a one-bowl affair with almost endless variations. Name a favorite flavor, and the chances are you can make it this easy way.
Basic Philly cream cheese frosting – Classic recipe
Blend 1 three-ounce packages of Philadelphia cream cheese and 1 tablespoon milk. Add 2-1/2 cups sifted confectioners’ sugar, blending it in well. Then add your selected flavoring as indicated below and mix again. Each will make enough to frost and fill a 2-layer, 8-inch cake.
To the basic recipe, add 1/2 teaspoon vanilla.
To basic the recipe, add 10 drops maple flavoring for a family favorite.
To basic recipe, add another teaspoon of milk, 1/4 teaspoon vanilla and 1/2 cup of shredded coconut.
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Lemon or Orange frosting
Use the basic recipe, but instead of the milk, use 1 tablespoon of lemon juice or orange juice, and 1 teaspoon of grated lemon or orange rind.
Basic recipe. After sugar is blended in, add 1/4 cup chopped dates, 1/4 cup chopped nutmeats, and 1/4 teaspoon vanilla.
Strawberry-cream cheese frosting
Very pretty! Use the basic recipe, but leave out the milk, and after the sugar is blended into the cream cheese, add a dash of salt, 1 tablespoon of strawberry preserves and 4 drops of red coloring.
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Basic recipe, but instead of the milk, use 1 tablespoon of crushed pineapple with juice and a dash of salt.
Basic recipe and add 1 tablespoon of crushed peppermint sticky candy. A favorite with children. Very good for parties.
Mocha cream-cheese frosting
To the basic recipe, add 2 teaspoons of instant (soluble) coffee. A favorite with grown-ups.
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