Homemade cream cheese icing is rapidly becoming a family favorite around here. It is so easy to make and the sweet taste isn’t overwhelming, like buttercream can be.
I came across this recipe for cream cheese icing a long time ago and have amended it to my family’s taste buds. I haven’t the foggiest where I found the recipe, but I LOVE it!
Now, you may know that buttercream is stiff and shows fantastically. Well, cream cheese icing is a lot softer and needs to be refrigerated or it gets too soft and will run.
This cake was for a wonderfully special little girl and this was her requested birthday cake which can be found here.
2 (8 oz.) packages of cream cheese at room temperature
1 1/2 cup of powdered sugar
1/4 cup of milk (I use 2%)
1 teaspoon of vanilla extract
In a stand mixer cream the cream cheese until smooth. Add the powdered sugar and mix until well blended. Add the milk and vanilla and mix until well blended. Use immediately.
This icing works well as a layer filler as well as the icing on the top of the cake.
Now for me and my family, I amend this recipe to suit the person the dessert or cake is for. For instance, I used more powdered sugar when I made brownies for the last birthday kid. The more powdered sugar, the sweeter the taste but also the stiffer the consistency.
Do you enjoy a special treat for special days at your house?
Be blessed today,