Cream Cheese Icing

A sleek, thin layer of icing with that delicious cream cheese flavor and creaminess.

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Cream Cheese Icing

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    0

  • Chill/Set Time:

    0

  • Servings:

    About 2 cups. Enough to glaze a single cake on top and sides or top a dozen cupcakes, biscotti.

Preparation

  • Materials

    Stand Mixer or hand mixer
    Spatula
    Mixing bowl

  • Prep

    Cream cheese must be at room temperature

  • Oven/Stove

    Not Applicable

  • Shopping List

    Cream Cheese
    Confectioner’s Sugar
    Milk
    Vanilla

Ingredients & Steps

  • Ingredients

    Cream Cheese 8 oz
    Confectioner’s Sugar 1/2 Cup
    Milk 1/2 Cup
    Vanilla Extract 2 tsp

  • Steps

    STEP 1:  Whip the cream cheese with a mixer paddle on low-medium or by hand until it is creamy and workable.

    STEP 2: Continue whipping on medium speed while adding in the sugar little by little until it is all incorporated.

    STEP 3: Change to a whisk attachment and whip in the milk and vanilla, whipping on medium to medium high until it is light and fluffy - 1-2 minutes. Do not over-whip.

Notes

COLORING
You can use gel food coloring or oil-based food coloring, even powdered - just don’t use water-based colors. I like to use oil-based since this is a fatty-oil recipe, I think oil blends best.

FLAVORING
You can use extracts, pastes, fruit powders, or chocolate to flavor your buttercream. I always recommend high quality extracts. It makes all the difference. I love to flavor this to go with the cake. Added to the cream cheese flavor it is a delightfully lively flavor.

DECORATING
This is a thinner icing-not frosting so it is not suitable for piping decorations.
Pour this over the top of a cake and spread it with an offset spatula to fully coat the top evenly. You can also let it drip down the sides which is attractive and delicious.

PAIRINGS
Add lemon extract (or real juice) to ice a lemon pound cake. I would use just vanilla to ice a blondie, Add some melted chocolate or chocolate sauce with the icing for brownies.

SERVING
You want to apply this to your cake immediately. Don’t let it set up before you use it.

STORING
Store in an airtight container for up to one week in the refrigerator. Store in the freezer in an airtight container for up to 3 months. Thaw overnight in the refrigerator. When you are ready to use it just rewhip it a little to loosen it up.

NOTES
You can add more confectioner’s sugar to make it sweeter. This will also make it thicker and you may need to add a little more milk.

You can use Neufchâtel French cream cheese or Mascarpone Italian cream cheese with or in place of American cream cheese. American cream cheese does have a stronger, more distinctive flavor so do not expect it to taste the same. Also Neufchatel is not as soft, smooth, or creamy as Cream Cheese or Mascarpone.

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