- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 9 Times
Can be made ahead of time.
Cream cheese icing tastes great on just about everything. It’s a quick mix that can make something go from tasting good to tasting extraordinary.
1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, ½ cup (125 mL) at a time so that the sugar doesn’t fly all over the place. Increase speed to medium-high and beat until light and fluffy.
2. Spread frosting over cooled cupcakes and refrigerate until ready to serve or for up to 1 day.
Variation: Add a drop of food coloring to the frosting as you are making it for a touch of beautiful color.
Because cream cheese is perishable, be sure to keep your frosted cupcakes refrigerated until you’re ready to eat them.
This frosting will keep in an airtight container in the refrigerator for up to 3 days. Before using, let stand at room temperature for 15 minutes to soften enough to spread.
Nutritional information is based on 2 tablespoons icing per serving.
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