Cream Cheese icing was always the preferred favorite in my house growing up. Sweet and tangy it pairs well with so many flavors without that overwhelming sweetness. This is my go-to icing for carrots cakes, red velvet cakes, and any cake with a fruity flavor!
My cream cheese icing is a simple variation of classic American Buttercream. Feel free to adjust the amount of sugar to truly suit your tastes. This recipe is easily beaten up with the paddle attachment of a stand mixer and is extremely forgiving.
Work with the icing at room temperature and store left overs in an airtight container in the fridge for up to a week.
Cream Cheese Icing
Ingredients
- 226 grams Cream Cheese (room temp)
- 113 grams Unsalted Butter (room temp)
- 600 grams Confectioner’s Sugar (sifted for best results)
- 6 grams Pure Vanilla Extract
Directions
- Prepare your mise en place (accurately weigh out your ingredients)
- Beat cream cheese with the paddle attachment on low speed for 2 minutes
- Scrape down the sides of the bowl and the paddle, add the butter, and mix for an additional 2 minutes on low
- Scrape the bowl and paddle, add about half of the confectioner’s sugar, mix for 2 minutes on low
- Again, scrape the bowl and paddle, add the remaining sugar and vanilla, mix for 2 minutes on low
- Last time, scrape the bowl and paddle, then continue to mix on medium to high speed for another 2-4 minutes
- Taste test to ensure the sugar is well dissolved, continue to mix if needed until consistency is smooth and creamy
- Ice your cakes and enjoy!
As always, ask me anything below!
Happy baking, Sweetsters!
