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Cream Cheese Icing Recipe-3712

Photo by: Joseph De Leo
Comments: 0


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.

Yield: About 3 cups, enough to frost 4 dozen cookies


  • 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.


This icing does not freeze well.

© 2007 Rosemary Black

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 48 servings.

73kcal (4%)
4mg (0%)
0mg (0%)
29mcg RAE (1%)
9mg (3%)
12mg (0%)
2g (9%)
3g (5%)
0mg (0%)

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