Cream Cheese Icing
Prep time
Total time
Be sure to have the butter at room temperature for about an hour before mixing
The cream cheese is better to stay colder since the more ingredients that are at room temperature the more loose your final result will become and the biggest problem with cream cheese icing is that people find it gets too "loose"
Serves: 6 Cups
  • Cream Cheese 3 Cups (680g)
  • 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
Recipe by Gretchen's Bakery at