Cream Cheese Icing
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.
Total Timeunder 15 minutes
Make Ahead RecipeYes
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
- 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
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.
2005 Julie Hasson