Cream Cheese Icing

Cream Cheese Icing

Cream cheese icing.

How could such a simple recipe give so many people a hard time?

Many have reported to me, that they have successfully made Cream Cheese Soup!

As delicious(?) as that may sound, that is NOT what we are going for!

So what I have done based on all the trials and errors that y’all have told me about, I have done some investigating and found out just WHY the cream cheese icing recipe turns to soup for some of you!

Watch the video as I explain the tricks to avoid this from happening to you.

But note that it is essential you are using the correct cream cheese in BAR form, not the whipped style in the tubs.

cream cheese bar style cream cheese!  whippedNot the whipped tubs!


Also, do not over whip the mixture as this will break down the cream cheese as well.

You will see how delicately I have to treat these 3 simple ingredients in order to get a perfect, thick and pipe-able end result!

So just be sure to heed those few warnings I have for you and you too will see success not soup!

5 from 1 reviews
Cream Cheese Icing
Prep time
Total time
Be sure to have the butter at room temperature for about an hour before mixing
Yield: 6 Cups
  • Cream Cheese 3 Cups (678g)
  • Unsalted Butter 1 stick (112g)
  • Confectioners Sugar 2 cups (240g)
  • Clear Vanilla Extract 2 teaspoons
  1. Place butter in the bowl of the Kitchen Aid mixer with the paddle attachment and cream smooth, transfer to a separate bowl and reserve.
  2. Do the same thing with the cream cheese and mix smooth, but do not whip on high speed.
  3. Add the reserved butter to the cream cheese and mix the two together until smooth.
  4. Add the sifted confectioners sugar all at once and mix just until blended.
  5. Add the vanilla extract
  6. Be sure that all baked good with this icing stay refrigerated as cream cheese is highly perishable.
This recipe is enough to fill and ice one 3 layer 8" cake or ice 24 cupcakes

You may use this icing immediately, or if you find it is too soft to pipe onto cupcakes you should refrigerate for several hours to allow it to firm up.

This icing can be stored in the refrigerator for up to a week.

Cakes and pastries with Cream Cheese Icing must be kept refrigerated, you can leave at room temperature for about an hour to 2 hours maximum

I use this icing on my Carrot Cake Layer Cake AND in combination with the Swiss Buttercream recipe for the Red Velvet Layer Cake too!

carrot cake featureSwiss_ButtercreamRed Velvet Layer cake 2 cropped


  1. Ed Johnson says

    Gretchen, nice to see you back on-line….really, really missed you. After your Woodland Bakery Blog went down, I lost the recipe for your German Chocolate Cake Icing…it’s one of my favorite cakes to make. I remember most of the ingredients but not the amounts. Can you help…PLEASE!
    Condensed Milk…
    Corn Starch…
    Egg Yokes….
    White Chocolate…
    Shredded Coconut…
    Toasted Pecans…


    • Gretchen says

      Hi Ed, thanks! yes I know much of the content that you are used to seeing is gone :(
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      Please be patient but in the meantime if you go to my Gretchens Bakery facebook page there are so many people who have saved the recipes and can share with you right away! Just ask on the main page! Thanks!


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