Cream Cheese Icing

This image courtesy of Joseph DeLeo

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

Kid FriendlyYes

Equipmentelectric mixer

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


  1. 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.

  2. Add the remaining 2¼ cups sugar and beat until creamy and spreadable. If too thick, add a bit more butter.

  3. If too thin, add a little more confectioners’ sugar.

  4. Store in an airtight container, in the refrigerator, for up to 3 days.



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When we picked icings for our cakes and desserts, cream cheese icing has always been my choice. The rich and creamy texture of this icing is perfect for just about any dessert. Who does not love a good cream cheese icing recipe for cinnamon rolls, pound cake, and angel food cake. You can stuff cupcakes with it because it is so versatile.

It's such a good, classic frosting. Don't forget about carrot cake!


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