Cream Cheese Icing

Chef

Cookbook

125 Best Cupcake Recipes

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

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.

NotesBecause 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.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturebuttery, creamy, sweet, tangy

Ingredients

4 oz (125 g) cream cheese, at room temperature
½ cup (125 mL) unsalted butter, at room temperature
Pinch salt
2¼ cups (550 mL) confectioners sugar (icing sugar), sifted

Instructions

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.
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.