Easy Cream Cheese Icing

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Sweet and tangy cream cheese icing is extremely versatile! It tastes great on everything from cakes to donuts! This super easy small batch version is perfect for drizzling on carrot muffins or spreading on top cinnamon rolls.

Tips for making the best silky smooth frosting

The last thing you want is a lumpy, bumpy, grainy icing. So how to avoid these common frosting complaints?

Sift the sugar

Icing sugar, powdered sugar, or confectioner’s sugar are all this lovely light powdery sugar that we so often use to make light soft frostings.

Passing the sugar through a sifter before adding it into the icing will ensure the very lightest and smoothest icing.

Room temperature ingredients

This is especially important for the cream cheese. Fridge cold cream cheese is quite firm and barely spreadable. Even when mixed, it is very hard to achieve a silky smooth consistency.

Room temperature cream cheese will be quite soft and can be easily mixed into a light, uniform spread.

Mixing the cream cheese first

Before you even add your sugar in, make sure to whip the cream cheese. If your cream cheese is already soft and creamy, the icing will mix in more uniformly and easily.

Mixing long enough

It can be tempting to stop the mixer when you first see the icing hold together. If you continue mixing until you see the icing actually lighten in colour and become soft and airy, you will ensure a very smooth spreadable icing. This should only take 2-3 minutes.

Caution with the microwave!

It can be tempting to use a microwave to quickly warm your ingredients to room temperature. A microwave can quickly overcook the cream cheese and change it’s entire consistency leaving you with a lumpy texture. It could also leave you with partially melted cream cheese, which will not result in the proper consistency for your icing. A microwave commonly heats inconsistently, leaving you with some runny bits and some bits still cold.

Cream Cheese Glaze

The simplicity of this recipe means it can be easily converted into a glaze.

To make this recipe a pourable, or dippable, glaze, simply add water (or milk), a little bit at a time, with the mixer running, until you have the desired consistency.

Flavouring the Cream Cheese Icing

The original recipe for this small batch icing calls for the addition of vanilla. Other than the tanginess from the cream cheese, vanilla is the only flavour that is added to this simple recipe.

Make sure you use the best quality vanilla you can get. The vanilla used in this recipe will really impact the overall flavour in the end.

Flavouring alternatives for cream cheese icing

Adding other flavouring to this easy vanilla icing can add a lovely twist to your baked goods!

Citrus zest

Zest is the very outer layer of the citrus. It is full of natural oils that are packed with flavour and aroma. The zest of things like lemons and limes are far less acidic and more concentrated than the actual juice of the fruit. This makes them an excellent flavour infuser for your icing. Plus, the little flecks of colour add beauty and interest to your baked goods.

Extracts

There are many other extracts that compliment the flavour of cream cheese icing. My favourite to use is lemon. Remember a little goes a long way! Only a few drops are needed to flavour the icing.

Fruit juice

This can be a little tricky, as it will quickly thin down your icing. If you plan to add lemon or lime juice to the icing you will need to increase the amount of icing sugar and decrease the amount of water in the original recipe to achieve the same consistency.

Gluten-Free Cream Cheese Icing

You will find that most icing is a mix of fat, sugar, and flavouring. This is the case with this simple cream cheese icing, making it naturally gluten-free!

Storing your cream cheese icing

At room temperature

Since this icing contains dairy, it cannot be sored at room temperature for an extended period of time. After about 2 hours, move the icing to the refrigerator.

Refrigerator

Cream cheese icing can be stored in an airtight container, in the refrigerator, for up to 2 weeks. When you are ready to use the icing, allow it to soften at room temperature and then give it a quick whip. It will be just like fresh icing!

Freezer

Cream cheese icing can even be frozen! Place the icing in an airtight container and store in the freezer for up to 3 months. When you are ready to use it, allow it to soften at room temperature. Give it a quick whip. Use it as you would fresh icing.

How to make simple cream cheese frosting

Ingredients for easy cream cheese icing

1 Tablespoon room temperature cream cheese 15 ml

1 Tablespoons warm water 15 ml

pinch of salt

1 teaspoon vanilla extract 5 ml

2 ½ cups icing sugar 325 g

Method

1. In the bowl of a stand mixer with the paddle attachment, or in a medium bowl with beaters, add the cream cheese and warm water. Beat to a smooth consistency.
2. Add in the vanilla extract, salt, and icing sugar.

3. Mix on low, until the sugar is incorporated.

4. Increase the speed and cream together until the icing is light and fluffy. You should now have a spreadable icing that is also thick enough to pipe. To turn this into a thinner glaze, with the mixer on low, little by little, add a small amount of water or milk, until you have the desired consistency.

Looking for some recipes to use with your cream cheese icing? Try one of these! Cinnamon Roll Perfection, Full of Goodness Carrot Muffins, Dreamy Cinnamon Roll Apple Bake

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