Cream Cheese Icing

Name: Cream Cheese Icing
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Ingredients: 4 ounces of room temperature softened cream cheese; 1/2 cup of confectioner’s sugar; 1 teaspoon of vanilla extract; 2 tablespoons of milk

User Reviews

4.5

48 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
1 cup
Calories
651 kcal
Course
Dessert
Cuisine
American

Cream Cheese Icing

Quade Maldonado

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This cream cheese icing recipe is the simplest and best you’ll ever have!

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Ingredients

Servings

4 ounces of room temperature softened cream cheese ( full fat, low fat or fat free-your preference)
1/2 cup of confectioner’s sugar
1 teaspoon of vanilla extract
2 tablespoons of milk ( any type)

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Notes

If you need to thin out a recipe of cream cheese icing, add more liquid very sparingly. This kind of glaze will thin out significantly with only a tiny amount of added liquid. A little at a time will allow you to get the perfect consistency you are going for.
If your powdered sugar is clumpy, heating the milk up just a bit in the microwave will help prevent lumps. You don't want to heat it too much, as it will scald or melt the cream cheese and make a mess. Just enough to help the sugar along. It depends on the microwave but I recommend 15-25 seconds or so.
Try it with my Cinnamon Roll Pancakes for an unforgettable breakfast!
Store your leftover cream cheese icing in an airtight container. Refrigerate it for up to two weeks. Use it on any pastry or dessert to add extra deliciousness
Yes. Keep it in the fridge in an airtight container. While it can last for up to six hours at room temperature if you are serving it at a party or event for guests to pour over their desserts, in general, it should be kept refrigerated when not in use.
No. Icing, often called a glaze, is more like a sauce and runs over the edge of a pastry instead of needing spread.
Too much liquid will thin your icing too much. It happens very fast. Add liquid sparingly to reach your desired thinness.
Heating your milk slightly or using an electric mixer can help. Make sure your cream cheese is at room temperature. Also, make sure you use fresh powdered sugar that isn't clumping.