Cream Cheese Icing
Published by Stewart, Tabori & Chang
This lush icing is creamy and rich, making it the perfect topping for any number of bar, drop, or rolled cookies. Stir in some melted milk chocolate chips and voilà! You have a delicious milk chocolate cream cheese icing.
This icing does not freeze well.
About3 cups, enough to frost 4 dozen cookies
Total Timeunder 15 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, rich
- ½ cup (1 stick) unsalted butter, at room temperature, plus more if needed
- 6 ounces cream cheese, softened
- 1½ teaspoons pure vanilla extract
- 4½ cups confectioners’ sugar, plus more if needed
In the bowl of an electric mixer set on medium speed, beat together the butter, cream cheese, and vanilla until very smooth. Add 2¼ cups of the confectioners’ sugar and beat well.
Add the remaining 2¼ cups sugar and beat until creamy and spreadable. If too thick, add a bit more butter.
If too thin, add a little more confectioners’ sugar.
Store in an airtight container, in the refrigerator, for up to 3 days.
2007 Rosemary Black