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Cream Cheese Icing

March 6, 2015 by Mahy, Updated October 28, 2019 2 Comments

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Cream Cheese Icing

This cream cheese icing recipe is the simplest and best you’ll ever have! Made with only 3 main ingredients, yet flavoured in endless ways. It only takes a few seconds to make and stores in the fridge for at least 2 weeks! Make it full fat or fat free, both equally delicious and worth every drop.

If I had to pick a favourite icing, this cream cheese icing by far will be my winner.  When cream cheese is added to a humble icing, it transforms it into a creamy lucious sauce with a bit of a tang that balances out the sweetness. I’ve made this icing using full fat, low fat and fat free cream cheese, and I can’t say I full fat is best as you probably expected. Full fat adds a sense of heaviness that works best on lighter baked goods, fat free works great with added flavouring, and in my opinion low fat works best overall.

Cream Cheese Icing

simplest 3 ingredients

When it comes to flavouring your icing, the possibilities are endless! the recipe below as a base is flavoured with vanilla, which is the most common and most likely the taste everyone is familiar with. But, this icing is amazing with any kind of citrus zest and juice—it becomes a fresh yet creamy icing that is just the perfect sweetness on an already sweet baked good. Another way I love to flavour this icing is by keeping the vanilla and adding to it spice—nutmeg or cinnamon or cardamom or chai spice for a more exotic taste. Feel free to play with it and make it suit everything you bake!

When it comes to how thick or runny your icing goes, it’s a personal preference or in some cases it depends on the type of baked good you’re pouring it on. I like mine on the thicker edge most of the time unless it’s a citrus flavoured icing—I tend to like them on the runny side, it gives it an extra sense of freshness. The recipe below as you can guess, is on the thicker edge.

Cream Cheese Icing

super thick icing

Cream Cheese Icing
5 from 1 vote
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Cream Cheese Icing

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

Course Dessert
Cuisine Canadian
Keyword gluten-free, gluten-free icing, healthy icing
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 651 kcal
Author Mahy

Ingredients

  • 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)

Instructions

  1. Place all the ingredients in a bowl and whisk them up. If the icing feels to thick, add milk a little bit at a time and whisk to make sure it doesn’t thin out. If you feel the icing is too thin, add a tablespoon of cream cheese with a tablespoon of confectioner sugar and whisk it in.For the citrus flavours, add the zest of 1 citrus of your choice and substitute the milk with the juice of that citrus.
Nutrition Facts
Cream Cheese Icing
Amount Per Serving
Calories 651 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 22g138%
Cholesterol 128mg43%
Sodium 378mg16%
Potassium 196mg6%
Carbohydrates 66g22%
Sugar 64g71%
Protein 8g16%
Vitamin A 1523IU30%
Calcium 145mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: American, Cuisine, Desserts, Gluten Free, Healthy, Recipes Tagged With: cakes, citrus cream cheese icing, cream cheese, cream cheese glaze, cream cheese icing, desserts, easy cream cheese icing, glaze, icing, muffins, rolls, sweets, vanilla cream cheese icing

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All images and content are copyright protected. Please contact me if you would like to use any images . If you want to republish any of my recipes, please link back to my website and the recipe post

Comments

  1. Wendy says

    October 21, 2018 at 12:52 am

    I know this blog is a few years old, but I wanted to ask… Will this icing harden up? I want to do a thinner icing to pour over top of carrot cake cookies, and I was just wondering if it would harden enough that the cookies could be stacked. Thank you in advance!!!

    Reply
    • Mahy says

      October 23, 2018 at 10:10 am

      Hi Wendy, The icing will absolutely harden and dry a bit, but not so much that you can stack cookies over each other. I think you’re looking for Royal icing.

      Reply

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I'm Mahy, a recipe developer, food stylist, culinary instructor, wife and busy mom! Welcome to my blog!... Read More…

Copyright © ‘2021’ · Private Policy · All images and content are copyright protected. Please contact me if you would like to use any images . If you want to republish any of my recipes, please link back to my website and the recipe post.

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