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Cream Cheese Icing

Nothing beats lashing of sweet and tangy cream cheese icing on top of a cake. This cream cheese icing is incredibly easy to make, and is perfect on carrot, banana and red velvet cakes.

This icing is really perfect anytime you want something different from the usual buttercream icing. It’s great on both cakes and cupcakes.

Ingredients in cream cheese icing

This quick and easy cream cheese icing uses the following 4 ingredients:

  • Cream cheese
  • Butter
  • Vanilla extract
  • Icing sugar

How to make cream cheese icing

Before making this icing, soften the cream cheese and butter. This can be done by either placing them in the microwave briefly, or leaving on the bench to come to room temperature.

This icing can be made using either a stand mixer or a mixing bowl with hand held beater or a wire whisk.

First, add the cream cheese and butter to the bowl and beat until well combined. Add the icing sugar and vanilla extract. Beat on a low speed until the icing sugar has incorporated into the other ingredients, then increase the speed and beat until fluffy.

Either use the icing immediately, or store in an airtight container in the fridge to use later. When ready to use, simply remove the icing from the fridge and allow to come to room temperature before using.

Cream Cheese icing recipe

Cream Cheese Icing

Cream Cheese Icing

Yield: 1 batch
Prep Time: 5 minutes
Total Time: 5 minutes

This cream fluffy cream cheese icing is the perfect finishing touch for cakes and cupcakes.

Ingredients

  • 100g cream cheese, softened
  • 50g butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 (225g) cups icing sugar

Instructions

    Beat together the softened cream cheese, softened butter, vanilla extract and icing sugar until light and fluffy. Spread over cooled cake or cupcakes.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 53mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 1g

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