If you’re not familiar with Southern recipes, like Southern pear salad and pineapple casserole, the ingredients might seem unusual, but just trust me here. This recipe has stood the test of time!

It’s simple, fun, and oddly addicting. Just grab your two ingredients and a punch bowl, and you’re set for a great night with friends and family!

Why You’ll Love This Recipe

• Simple: Lime punch with sherbet comes together in less than 5 minutes, making it an easy last-minute addition to any dinner party menu or event.
• Versatile: From birthdays to holidays, this recipe can be enjoyed anywhere. Plus, with the ability to add alcohol, it’s sure to be a hit with both kids and adults!
• Refreshing: The combination of zesty lemon-lime soda and smooth sherbet creates a cool, rejuvenating drink perfect for hot days.
• Budget-friendly: Using just two main ingredients, this punch doesn’t break the bank yet it still delivers big on flavor and festivity.

Southern Sherbet Punch Recipe

This sherbet punch recipe isn’t just a drink, it’s a nostalgic walk down memory lane for many folks in the South. Made with zesty lemon-lime soda and swirled with creamy lime sherbet, it’s both tangy and sweet.

Once you mix the two together, something magic happens — a frothy, bubbly treat that’s guaranteed to be the life of the party! And let’s be real, it’s so simple to make.

All you have to do is toss two ingredients in a bowl and you’re done! Whether it’s for a wedding, baby shower, tea party, or holiday gathering, this punch fits in at any event.

Ingredients For Lime Punch With Sherbet

• Sprite: Adds the necessary fizz and citrusy sweetness. If Sprite isn’t available, any lemon-lime soda will work.
• Lime sherbet: Provides a creamy texture and tangy-sweet flavor. If lime isn’t your thing, try raspberry or orange sherbet for a twist. Or, experiment with rainbow sherbert!

How To Make This Sherbet Punch Recipe

Step 1: Find The Right Bowl

First, find a suitable punch bowl that will comfortably accommodate your mixture. Most punch bowls on the market can fit at least a gallon of liquid, which equates to about 12 servings. Also, keep in mind that garnishes will take up space if you’re using them.

Step 2: Make The Punch

Begin by spooning scoops of lime sherbet into the selected punch bowl. Carefully pour the Sprite over the sherbet, ensuring it covers it evenly. Thoroughly stir to combine the two, but don’t be too aggressive to prevent the soda from turning flat.

Step 3: Chill The Punch

For optimal taste, place the punch bowl in your refrigerator for a brief cooling period. Once it’s adequately chilled, your sherbet punch recipe is ready for serving!

What To Serve With Sherbet Punch

Here are some delicious additions to make this sherbet punch recipe stand out for guests of all ages:

• Fresh fruit: Sliced oranges, strawberries, or even pineapple can be added to the punch or served on the side.
• Juice: To give your punch more complexity, try adding a splash of cranberry, orange, or pineapple juice. It can help balance the sweetness and impart a new flavor.
• Alcohol: If your gathering includes adults, consider offering an option for a spirited punch by adding a splash of gin or vodka.
• Garnishes: Mix fresh mint leaves, grated lime zest, or a cinnamon stick into the punch for a festive touch.
• Accompanying snacks: Serve your punch with light, savory snacks like cheese, crackers, or pretzels. You can even make up a simple charcuterie board to really impress your guests.

Recipe Variations

• Tropical: Replace Sprite with tropical soda, and use pineapple or mango sherbet.
• Wintery: For holiday festivities, use cranberry juice with raspberry sherbet and sprinkle in some pomegranate seeds.
• Mojito: Add fresh mint leaves and use lemon sherbet for a sherbet punch recipe with a hint of mojito flavors.
• Tea infused: Replace half of the Sprite with brewed and cooled green or black tea for a subtle depth.

Tips For The Best Recipe

• Stir gently: Avoid vigorous stirring as it can cause the soda to lose its fizz. Gentle folds will ensure this sherbet punch recipe remains bubbly.
• Chill the ingredients: Make sure both your Sprite and sherbet are cold before preparing the punch, then chill it for an additional period after mixing.
• Add ice sparingly: If you decide to add ice, use larger blocks or an ice ring. This prevents rapid melting and diluting of the punch.
• Be mindful of portions: It’s easy to overdo portions when making a punch. Be sure to measure according to your guest count to avoid wasting anything.
• Freshness first: Always aim to serve the punch as fresh as possible.

What To Do With Leftovers

Although lime punch with sherbet is a drink best consumed fresh, here are a few creative ways to repurpose and enjoy it if you end up with leftovers:

• Popsicles: Pour the leftover punch into popsicle molds and freeze them.
• Smoothie base: Use the punch as a base for morning smoothies. Add in some fresh fruits, yogurt, or berries for a nutritious kick.
• Gelatin desserts: Combine the punch with unflavored gelatin to create a jiggly dessert. 
• Ice cubes: Freeze the punch in ice cube trays. These punch-infused ice cubes can be added to future drinks to give them a cool burst of flavor without watering them down.
• Sorbet: If you have an ice cream maker, churn the punch to create a sorbet.
• Cooking syrup: Reduce your sherbet punch over low heat until it thickens into a syrup. This can then be drizzled over desserts, pancakes, or waffles.
• Re-fizz and serve: If you’re planning on drinking the punch within a day, try adding a splash of fresh soda before serving again to rejuvenate some of its fizz.

Additional Drink Recipes

If you enjoyed this sherbet punch recipe and are in the mood for more drinks, take a look at some festive options like these:

• Mimosa Recipe

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Southern Sherbet Punch

This sherbet punch recipe is an old-school Southern classic, perfect for the special occasions in your life. Filled with fizzy lemon-lime soda and creamy sherbet, it’s sweet, tangy, and creamy.

Course Drinks

Cuisine American, Southern

Keyword old fashioned recipe, punch, southern recipes, special occasion, vintage

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 people

Calories 2777kcal

Author Anna Kate

Equipment

• Punch Bowl and Glasses

Ingredients

• 2 liters Sprite or other lemon-lime soda
• 48 ounces Lime sherbet about one container

Instructions

• Spoon sherbet into punch bowl.
• Pour sprite over sherbet. Stir.
• Garnish and serve chilled.

Nutrition

Serving: 1cup | Calories: 2777kcal | Carbohydrates: 622g | Protein: 17g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 825mg | Potassium: 1326mg | Fiber: 18g | Sugar: 534g | Calcium: 775mg | Iron: 2mg

The post Sherbet Punch Recipe appeared first on Southern Cravings.

This roasted pork tenderloin has a crispy, caramelized crust with a tender, juicy interior that you won’t be able to get enough of! Prepared with a simple dry rub and served with a buttery sauce, everyone will be asking you for the recipe!

I’m a firm believer that you don’t need to be a professionally trained chef to prepare perfectly cooked meat. I’ll show you how easy it is to turn a restaurant-quality meal into your new go-to family favorite for busy weeknights.

What is Pork Tenderloin?

Pork tenderloin is a boneless, “extra lean” cut of meat with an excellent nutritional profile. It’s extremely tender (hence the name), which makes cooking a breeze. Plus, it can easily be seasoned in a wide variety of ways. 

One of my favorite ways to prepare pork tenderloin is to sear and roast it. Searing pork tenderloin is the best way to get that crusty outer layer that locks in juices and tons of flavor! 

I went with a simple yet flavor-packed rub, blending sage, garlic, onion, and paprika. With the addition of fresh rosemary, the only thing that may rival the taste is the cozy smell that fills your kitchen!

Pork Tenderloin vs Pork Loin

You may have heard pork tenderloin called by other names such as pork fillet or pork tender. But, none of these three are the same as pork loin. In fact, tenderloin and loin are two completely different cuts of meat, each requiring its own cooking method. 

• Tenderloin: This cut comes from the muscle along the backbone. It’s long, narrow, and boneless. Compared to loin, it has a more mild, lean flavor.
• Pork loin: Sometimes called rib roast, pork loin is a larger, fattier cut that comes either boneless or bone-in. It carries a richer flavor with a tender texture.

In this recipe, we’re roasting pork tenderloin! If you are unsure which type you’re buying, make sure to double-check with the butcher.

Pork Tenderloin Internal Temperature

Pork is a little finicky to prepare. Undercooking can lead to illness while overcooking will lead to tough, flavorless meat.

Many folks insist that you must cook all pork until it reaches 145 degrees internally. However, this preparation method removes the pork from the oven at a much lower temperature. As the meat rests, the internal temperature continues to rise. This is called “carry-over cooking”. 

Carry-over cooking occurs when the ingredients are removed from the heat source (oven, grill, skillet, etc.), but the cooking continues as the temperature is released from the meat.

Depending on the recipe, the internal temperature of the food can increase by 5-25 degrees in a matter of minutes during carry-over cooking. This method is 100% safe and the risk of foodborne illness is no more than any other preparation method.

Depending on the weight and thickness of your pork tenderloin and how you like your meat prepared, you may choose to roast it a little longer or allow it to rest longer than noted. Please see the notes in the recipe card below! 

With all of that said, this is where a meat thermometer comes in handy! Seriously, it will make life so much easier. 

Ingredients For Roasted Pork Tenderloin

See the full list of ingredients in the recipe card below.

• Pork: It’s important to use an already-tender cut of pork since it won’t be roasted for very long. This is why cuts that come from higher up on the animal, such as pork tenderloin, are the ideal choice for quick-roasting recipes like this.
• Dry rub: I like to make a simple homemade rub seasoning. Garlic powder, onion powder, and sage add savory elements while paprika provides a touch of smokiness.
• Fresh garlic: Pop a few cloves of fresh garlic into the skillet before roasting the pork tenderloin for extra hearty, savory notes.
• Butter & olive oil: I sear my pork tenderloin in both butter and olive oil for richer flavors. For a lighter version, stick to only olive oil. Butter also makes up part of the serving sauce, creating an incredibly decadent meal.
• Rosemary: Paired with sage, the fresh rosemary adds yet another layer of herbaceous, earthy flavors that make this dish feel cozy and comforting.

How to Cook Roasted Pork Tenderloin

Step 1: Mix the Rub

Before you start anything else, make sure your oven is preheating to 450°F degrees. Since the pork tenderloin only roasts for about 10 minutes, the temperature is high and hot!

Once the oven is on, mix together the garlic powder, onion powder, dried sage, salt, and paprika in a small bowl.

Step 2: Season the Pork

Sprinkle the rub on all sides of the pork tenderloin, turning and pressing the mixture into the meat so it adheres well. I recommend applying the rub in a 9×13 casserole dish for easier clean-up.

Make sure you really work the rub into the meat so it is evenly coated and seasoned well.

Step 3: Sear the Tenderloin

In a large cast-iron skillet over medium-high heat, melt one tablespoon of butter with the olive oil. If you don’t have a cast-iron skillet, make sure whatever pan you are using is oven-safe. Otherwise, you will need to sear and roast it in separate dishes.

You only need to sear the pork tenderloin on each side for a few minutes. It should appear golden brown in color.

Step 4: Roast the Pork Tenderloin

Once the meat is seared, it is ready to be roasted! Before you pop it in the oven, add the fresh garlic cloves, more butter, and sprigs of rosemary to the skillet.

If your pork tenderloin is similar in size to mine (1 ¼ pound), it only needs to be roasted for 10 minutes uncovered.

If you have a larger cut, you may need to roast it for a few minutes longer, but check the internal temperature with a meat thermometer so it reads to your desired doneness. Remember, we will have a fair amount of carry-over cooking as we are roasting at such a high temperature.

Once the pork tenderloin is done, let it rest at room temperature for 10 minutes before slicing. The resting period gives the meat juices time to redistribute, ensuring you will have tender and juicy pork tenderloin all throughout.

The internal temperature will continue to rise during resting. The longer you allow the meat to rest, the higher the temperature will climb. I prefer slicing at around 130°F.

Step 5: Make the Sauce

Transfer the pork out of the skillet to a welled cutting board or plate, then place the skillet back onto your stove. Without cleaning the skillet out (that’s where the flavor comes from), add the rest of the butter.

Gently scrape the bottom of the pan with a wooden spoon to lift all of the browned bits or “fond” and incorporate them into the sauce. The rosemary leaves will usually come right off. Be sure to remove the stems before serving.

Depending on your stove and pan, you may need to turn the heat to low to get the butter to melt faster. This is an absolutely delicious sauce that makes the meal!

Step 6: Slice and Serve

After the pork tenderloin has rested, slice the meat into ½-inch thick slices and serve it with the sauce drizzled over top.

Serving Suggestions

For a well-rounded meal, this roasted pork tenderloin pairs incredibly well with savory side dishes like the following:

• Savory mashed sweet potatoes
• Easy twice-baked potatoes
• Air fryer french fries
• Crispy smashed red potatoes

Tips For The Best Recipe

• Invest in a thermometer. If I could give only one piece of advice, it would be to use a meat thermometer. Take the guesswork out of cooking your pork, and use a thermometer for the most consistent, safe, and accurate results.
• Let the meat rest. As I mentioned, giving the pork tenderloin enough time to rest will allow the juices to redistribute and not spill out when you go to slice it.
• Do not overcook. Pork is an especially important type of meat to not overcook. It will turn dry and tough very quickly. Monitor the internal temperature, and don’t let it cook too much past 145 degrees F for the most buttery texture.
• Sear the pork. To lock in the juices and add a beautiful crust, don’t skip searing your pork tenderloin before roasting it! It only takes an additional 5-8 minutes.

Storage & Leftovers

If you have leftover pork tenderloin, here are some storage tips and tasty ways to use up leftovers:

Fridge: Store pork tenderloin in the refrigerator for 3 to 4 days. 

Freezer: Once cooled, I recommend wrapping your tenderloin in plastic wrap and placing it into a freezer-safe bag.

Reheating: If frozen, transfer the meat to the fridge to thaw overnight. Then, heat a little oil in a pan over low-medium, add the pork tenderloin, and cover until warm. You may need to flip it a few times for it to properly heat through, depending if it’s whole or sliced.

Leftovers: You can use leftover pork in chillis, tacos, fried rice, sliced for sandwiches, or paired with a fresh side dish.

Additional Recipes 

For more protein-packed recipes, be sure to check out some of these fan favorites:

• Grilled pork chops
• Boneless prime rib
• Pulled pork 
• Oven baked ribs

Frequently Asked Questions

Is it okay to eat pork tenderloin if it’s a little pink?

Yes. As long as the pork has been properly prepared to a safe internal temperature, a little pink in the middle is safe to eat.

Which herb is best to season pork with?

Although many herbs and spices pair well with pork, the combination of rosemary, sage, and paprika is one of my favorites.

How long does it take to cook pork tenderloin?

That answer largely depends on the size of your pork tenderloin and oven temperature. The best bet is to rely on the internal temperature of the meat rather than a rigid cook time.

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Oven Roasted Pork Tenderloin Recipe

This oven-roasted pork tenderloin recipe is perfect for a date night at home or a beautiful dinner with family. Infused with sage, garlic, and rosemary, the pork is seared for a savory crust, then roasted in the oven for a tender, juicy result that melts in your mouth. Drizzle with a decadent, buttery pan sauce to elevate your weeknight meal! This quick and easy dinner takes less than 30 minutes to make, yet it’s still perfect for a date night at home or a beautiful dinner with family.

Course Main Course

Cuisine American

Keyword butter, cast iron recipe, garlic, oven roasted, pork tenderloin, roasting, rosemary, searing

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Resting Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 196kcal

Author Anna Kate

Equipment

• 10-inch Cast Iron Skillet
• Wooden Spoon
• Digital Meat Thermometer

Ingredients

• 1 ¼ pound pound pork tenderloin, at room temperature (These usually come in a pack of two. Use only one tenderloin)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon dried sage
• 1 teaspoon paprika
• 6 tablespoons butter divided
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 2 sprigs fresh rosemary

Instructions

• About 30 minutes before cooking, allow the meat to rest at room temperature for 30 minutes. This will prevent dry, tough meat.
• Preheat the oven to 450°F degrees.
• In a small bowl, mix together the garlic powder, onion powder, sage, salt, and paprika. Whisk to combine.
• Sprinkle the rub on all sides of the pork tenderloin, turning and pressing the mixture into the meat so it adheres well. (Do this in a 9×13 casserole dish for easier clean-up!)
• In a large cast iron skillet, melt one tablespoon of butter with the olive oil over medium-high heat.
• Once hot, add the tenderloin to the skillet and sear on each side (about 3 minutes each side), until golden brown. This should take about 5-8 minutes total.
• After searing, turn the stove off. Add the garlic cloves, 3 tablespoons of butter, and rosemary sprigs to the skillet. Place the skillet in the oven (uncovered) and roast for 10 minutes.
• After 10 minutes, remove from the oven and transfer the pork tenderloin to a cutting board with a well or a serving platter. Allow the meat to rest at room temperature for 10 minutes, or until the internal temperature reaches your desired doneness when read with a meat thermometer.
• While the pork tenderloin is resting, make the pan sauce (optional).

To Make the Pan Sauce:

• Without cleaning the cast iron skillet, add 2 tablespoons of butter to the skillet with the rosemary sprigs still remaining in the pan. (the pork tenderloin should be resting on a separate dish).
• Gently melt the butter in the hot pan and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Remove the rosemary stems when the sauce is complete.
• After the pork tenderloin has rested for 10 minutes (or reaches desired doneness), slice the meat into ½-inch thick slices and serve with the sauce drizzled over the top.

Notes

Even after roasting and resting, the pork may have a little pink in the center. It is perfectly safe to eat as long as you have used an internal meat thermometer to check for the proper doneness.

When I prepare this dish, the internal temperature immediately upon removing the pork from the oven reads at about 110-115°F. After resting for 10 minutes, the internal temperature will rise to around 125-130°F.

If you prefer your pork to reach 145°F before serving, roast for an extra 5 minutes and then rest for a total of 10-15 minutes. A meat thermometer will help you determine your desired doneness much easier than cutting into the meat.

Nutrition

Calories: 196kcal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 148mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 0.2g | Calcium: 14mg | Iron: 0.2mg

The post Oven Roasted Pork Tenderloin Recipe appeared first on Southern Cravings.

Cream cheese frosting is a super versatile dessert recipe everyone needs in their back pocket. It’s the perfect complement to a chocolate cake, pumpkin spice cookies, and more desserts.

Continue reading for no-fail tips, flavor ideas, step-by-step instructions, and other important information.  

You know the icing that looks better than it tastes? Well, this is not it!  

Classic Cream Cheese Frosting

Cream cheese frosting is hands down my favorite frosting. Plus, it’s so easy to make! For all of those who are not a baker by nature, this frosting recipe will have you changing your tune.  

This simple recipe is made with minimal ingredients and can be adapted to different flavors and colors with a few adjustments. 

Ingredients: What is cream cheese frosting made of?

Cream cheese frosting is made of four basic ingredients: 

1. Cream cheese: Make sure you are using full-fat, block cream cheese at room temperature. This recipe will not work with spreadable or whipped cream cheese. 
2. Butter: This recipe calls for salted butter, but unsalted butter will also work. I use salted butter as it brings out the other flavors in the recipe.
3. Powdered sugar: Also called confectioners’ sugar, this stiffens and thickens the frosting as well as increases the sweetness. If you choose to add more than the recipe calls for, it could overpower the dessert.
4. Vanilla extract: Use a vanilla extract of good quality, because you will taste it!

How to Make Homemade Cream Cheese Frosting

Step 1: Bring butter and cream cheese to room temperature

The first and most important step is to bring the butter and cream cheese to room temperature. 

This usually takes at least 1 hour, depending on the temperature of your home and kitchen. Just place the stick of butter and block of cream cheese on your countertop and wait until they are soft to the touch. 

Step 2: Mix ingredients

If you are using a stand mixer, place the butter and cream cheese in the bowl of a stand mixer. Or, you can also use a large mixing bowl for a hand-held mixer. 

I strongly recommend a stand mixer for this process. It will be so much easier to manage adding ingredients. After you add the butter and cream cheese to an electric mixer, cream until smooth.

Then, slowly add in the powdered sugar a little at a time – about ¼ cup at a time. If you add in the powdered sugar at once, you will be working inside a dust cloud! So, work with a little at a time. 

Continue beating the ingredients together until they are well blended. Then, continue adding in the sugar. After all of the sugar has been added, blend in the vanilla extract and continue mixing until well incorporated. 

Step 3: Pipe or spread

At this point, the frosting can be stored in an airtight container until you are ready to frost the dessert, or add the cream cheese frosting to a piping bag or a gallon freezer bag. 

Because this frosting is a thick frosting, it’s not recommended to use for intricate piping. In fact, spreading the icing on with a rubber spatula is preferable. 

If you choose to pipe the frosting on cupcakes, I would recommend a gallon freezer bag with the tip cut off, so you can adjust the piping width to accommodate the thickness of the frosting. 

This recipe makes enough frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes.

Variations and Flavor Ideas:

Since this is a basic recipe for regular cream cheese frosting, the sky is the limit with the different flavors, extracts, and decorating techniques you can use for this recipe. 

Here are a few ideas to add additional flavors to this recipe: 

• For chocolate cream cheese frosting: Replace ½ cup of confectioner’s sugar with ½ cup of unsweetened cocoa powder
• Add a dusting of fresh lemon zest after the dessert has been frosted.
• For lemon cream cheese frosting: Add 1 teaspoon of lemon extract 
• For pumpkin spice: Add ½ teaspoon of pumpkin pie spice
• Dash of cinnamon and/or brown sugar
• Or, add 1 teaspoon of extract flavor of your choice

You can also add a few drops of food coloring to transform your frosting for holidays or special occasions, like with this heart-shaped cake for Valentine’s Day.

Tips for Easy Cream Cheese Frosting

What makes cream cheese frosting runny?

Most bakers end up with runny frosting because they use low-fat or spreadable cream cheese. This recipe calls for a block of full-fat cream cheese. Keep the spreadable (or whipped) cream cheese for casseroles and soups.  

Super creamy and thick frosting

In order to get a creamy and thick consistency, it’s important to bring the butter and cream cheese to room temperature. 

Working with softened ingredients ensures that there will be no lumps in the frosting. Cold ingredients will be difficult to mix and will end up with clumps of cream cheese and butter throughout the frosting. 

How can I stiffen my cream cheese frosting?

To thicken or stiffen the frosting, add additional confectioner’s sugar a little at a time.  Keep in mind that this will increase the sweetness as well as the thickness of the frosting. 

Piping and spreading frosting

This recipe makes a super creamy and thick frosting, which isn’t ideal for piping intricate designs.  

Since this isn’t a super stable recipe, I recommend spreading the frosting on the cake, cupcakes, or whatever you are icing.  

If you choose to pipe the frosting, use a basic piping tip with a wide end. Alternatively, a gallon-size freezer bag is a good substitute. Simply cut the tip off, so you can adjust the piping width to accommodate the thickness of the frosting. 

Can you make cream cheese frosting ahead of time?

Yes, this recipe can be made up to 3-4 days ahead of time and stored in an airtight container.  

Does cream cheese frosting need to be refrigerated?

Yes, because it is uncooked dairy, this frosting recipe needs to be refrigerated. It is recommended that this frosting sit out at room temperature for no longer than two hours to avoid melting and foodborne illness. 

If you are frosting the dessert ahead of time, remove the frosted dessert from the refrigerator about 30 minutes before serving to avoid a cold, dense cake. 

Use this classic recipe to frost a wedding cake, red velvet cake, sugar cookies, vanilla cake, carrot cake cupcakes, pumpkin cake, double layer cake, lemon cake, and more.

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Best Cream Cheese Frosting Recipe

Learn how to make the best cream cheese frosting! This delicately sweet frosting is the perfect finish to cupcakes, cookies, cakes, and other desserts. With four simple ingredients, this homemade icing comes together in just minutes. Perfect for beginner bakers!

Course Dessert Recipes

Cuisine American

Keyword cake, dessert, frosting, icing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 132kcal

Author Anna Kate

Equipment

• Piping Bags and Tips
• Offset icing spatula
• Silicone Spatula
• KitchenAid Stand Mixer
• Mixing Bowls

Ingredients

• 8 tablespoons butter unsalted and softened
• 8 ounces cream cheese softened
• 3 cups confectioners’ sugar sifted
• 1 ½ teaspoons imitation vanilla extract

Instructions

• In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and fluffy.
• With the electric mixer on low speed, add 3 cups of the confectioners' sugar a little at a time; continue beating until well blended. Beat on high speed until very smooth and creamy. Add more confectioners' sugar, as needed for thickness.
• Add the vanilla extract and blend thoroughly until light and fluffy. The recipe makes enough cream cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes.
  

Notes

• Spreading the icing on with a rubber spatula is preferable to a piping bag. If you choose to pipe the frosting on cupcakes, I recommend a gallon freezer bag with the tip cut off, so you can adjust the piping width to accommodate the thickness of the frosting.
• Use full-fat, block cream cheese at room temperature. This recipe will not work with spreadable or whipped cream cheese.

Nutrition

Calories: 132kcal | Carbohydrates: 49g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 289mg | Potassium: 83mg | Sugar: 2g | Calcium: 103mg | Iron: 0.1mg

How to Make Homemade Cream Cheese Frosting

By Anna Kate

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The post Best Cream Cheese Frosting Recipe appeared first on Southern Cravings.

I consider myself a successful baker when the box mix comes out just right. With that said, anyone can create this special treat for Valentine’s Day. It’s so easy and doesn’t require purchasing a heart-shaped mold you will use only once a year.

This is great for kids to have fun with. They can change the color of the frosting with a few drops of food coloring and add as many sprinkles as they like. I encourage you to let your kids rule with their creative reign. It’ll be fun and special for everyone involved!

The Perfect Valentine’s Day Cake

This tutorial uses store-bought cake mix and frosting, but feel free to make your own homemade cake and icing if you prefer. Recipes that yield a 9×13 cake or two 8-inch cakes work best for this recipe. 

Tools/Things you need to make this recipe

• Metal cake pans are ideal for this recipe. You will need one round cake pan and one square cake pan.
• Use an icing spatula for a smoother frosting on the cake.
• A cake plate for a beautiful presentation. This isn’t required, but make sure the plate is large enough to hold the entire cake. Otherwise, a large baking sheet or piece of cardboard wrapped in aluminum foil will work, too.
• Make sure to use a cooling rack to allow the cakes to cool. 

Ingredient Notes and Substitutions

• Cake Mix. This recipe calls for one box of store-bought cake mix. You can use any flavor box mix you like, except for Angel Food Cake.
• Other ingredients. Don’t forget you will need to purchase the ingredients that are listed on the box!
• Icing. You can make your own homemade cream cheese icing or use store-bought.
• Optional ingredients: food coloring and sprinkles to make the cake extra festive.

How to Make a Heart-Shaped Cake

Step 1: Bake the cake.

Start with a box mix for a 2-layer cake. Typically, this is your regular boxed cake mix from the grocery. 

Prepare the cake as directed on the package of cake mix. You can also make a homemade cake if you choose – just be sure to adjust the baking times for the amount of batter your recipe makes.

Divide the batter evenly among the two pans, and bake according to the directions in the recipe card below.

After the cake is baked, allow it to cool completely before shaping and icing the cake. Otherwise, your cake will fall apart and become misshapen if it is sliced while hot. Plus, the icing will melt if added to a hot or warm cake.

Step 2: Create the heart shape.

1. To make the heart shape, cut the round cake in half and set it aside. (I recommend using a serrated knife for the cleanest cut.)
2. Place the square cake on a tray or cake plate with one point toward you, like a diamond.
3. Then, place the cut side of the round cake halves against the top sides of the square cake to make the arches of the heart.

It’s ok if the edges of the two shapes don’t match up perfectly. The gaps and imperfections will be covered with icing.

Step 3: Ice the cake.

Begin frosting the cake with a “crumb coat” first. Then, smooth on the remainder of the frosting.

What is a crumb coat of frosting?

A crumb coat is a thin layer of frosting applied to the cake to prevent any crumbs from showing through on the final product. This layer seals the crumbs into this layer of icing so the rest of the layers are clean and smooth.

Start by adding a heaping dollop of frosting to the center of the cake and gently spread using a baker’s spatula. Use this same method to coat the sides of the cake.

Place the cake in the fridge for about 20 minutes to “set” the crumb coat. This makes it easier to add additional layers of frosting.

Then, continue with the frosting process for the next layers. 

Don’t forget to mix in a few drops of red food coloring to create different shades of pink or red. Start with 2-3 drops and add more as desired. Blend the frosting and food coloring together in a stand mixer or using a spatula.

Top with sprinkles and other edible decorations if desired.

Other Valentine’s Dessert Recipes

• Peppermint Mocha
• Rice Krispy Treats
• Chocolate Chip Banana Bread Muffins
• Crockpot Candy
• Cream Cheese Frosting Recipe

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How to Make a Heart-Shaped Cake

Easy instructions on how to make a heart-shaped cake from a box mix and store-bought frosting. This tutorial is perfect for beginner bakers who want to make something extra special for Valentine’s Day. If you have kids, this is a fun way to get them involved in the kitchen!

Course Dessert Recipes

Cuisine American

Keyword valentine’s day

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Baking Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 1 cake

Calories 311kcal

Author Anna Kate

Ingredients

• 15.25 ounce box of cake mix
• Ingredients called for on cake mix box
• Homemade Cream Cheese Frosting or store-bought
• 1-3 drops Red food coloring optional
• Valentine’s Day Sprinkles optional

Instructions

Making the Cakes

• Preheat oven to 350°F. Grease or lightly spray bottoms of one 8-inch round and one 8-inch square pan.
• In a large bowl, prepare cake mix as instructed on the box. Pour batter evenly into both pans.
• Bake square pan 25-30 minutes and the round pan 30-35 minutes or until a toothpick inserted in center comes out clean.
• Cool each cake 10 minutes. Then, carefully remove each cake from the pans.
• Cool completely on a wire cooling rack, about 1 hour. (see notes)

Creating the Heart-Shape

• To make the heart-shaped cake, cut the round cake in half and set it aside. Then, place the square cake on a tray with one point toward you, like a diamond.
• Then, place the cut side of the round cake halves against the top sides of the square cake to make the arches of the heart.

How to Frost the Cake

• Prepare the frosting or make your own homemade version.
• Begin frosting the cake with a “crumb coat” first. (see notes)
• Optional: Add 1-3 drops of red food coloring to the bowl of frosting. Combine using a hand mixer or spoon. Continue adding additional food coloring until you reach the desired shade of pink or red. (see notes)
• Add a heaping dollop of frosting to the center of the cake and gently spread using a baker’s spatula. Use this same method to coat the sides of the cake.
• Place the cake in the fridge for about 20 minutes to “set” the crumb coat. This makes it easier to add additional layers of frosting. (see notes)
• Continue with the frosting process for the next layers without refrigeration.

Decorate the cake (optional)

• Top with sprinkles and other edible decorations if desired.
• Store the cake covered at room temperature for 1-3 days.

Notes

Cake mix: Any flavor of boxed cake mix (15.25 ounce box) will work, except Angel Food Cake which comes in a 16-ounce box. Try red velvet, chocolate, vanilla, or strawberry.

Frosting: Store-bought frosting or my homemade cream cheese icing are perfect for this recipe. Try different flavors, too.

Cooling the cake: It's important to allow the cake to cool completely before applying any icing – at least an hour. Several hours to overnight is preferable.

Cooking times for ovens, cake batter, altitudes, and pans vary. Use your best judgement when preparing the cakes.

What is a crumb coat? A crumb coat is a thin layer of frosting applied to the cake to prevent any crumbs from showing through on the final product. This layer seals the crumbs into this layer of icing so the rest of the layers are clean and smooth.

Creating the heart-shape: It’s ok if the edges of the two shapes don’t match up perfectly. The gaps and imperfections will be covered with icing.

Decorating the cake: Use an assortment of sprinkles and edible décor to decorate the cake.

Using food coloring: Start with 1-3 drops of food coloring in the frosting. It's easier to add more color than to take away.

• For a lighter shade of pink, use fewer drops.
• For deeper red shades, add additional drops.

Store the cake covered at room temperature for 1-3 days.

Nutrition

Serving: 1grams | Calories: 311kcal | Carbohydrates: 67g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 585mg | Fiber: 1g | Sugar: 36g

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