This irresistible homemade cream cheese icing is delicious, yet not too sweet. It pairs exceptionally well with cakes, cupcakes, breads and well, anything that you can smear icing on!
This is a family favorite recipe that pairs exceptionally well with all sorts of baked goods! Cream cheese makes for a great icing consistency that works well for spreading on top of baked goods as well as in a piping bag for beautiful decorating. The cream cheese icing holds form really well!
My favorite baked good to spread cream cheese icing on top of is homemade pumpkin bread! I also highly recommend using this icing for frosting on red velvet cake, carrot cake and brownies. For bread or a pan of brownies, a single batch is plenty, but for cakes and cupcakes I do recommend making a double batch to ensure you have plenty of cream cheese icing!
Ingredients You’ll Need
Butter- The butter will need to be softened. Either set out your butter ahead of time or you can soften in the microwave. Be careful not to melt the butter, as you just need it softened.
Cream Cheese- The cream cheese will also need to be softened. You can either set it out when you set out the butter in preparation for making this recipe, or if you are in a hurry, you can soften cream cheese in the microwave as well.
Confectioner Sugar- For a single batch you will need a 1 lb bag of confectioner sugar. For a double batch, use a 2 lb bag.
Vanilla Extract- This makes for great for flavoring for the homemade cream cheese icing.
High speed Mixer with large mixing bowl and beater attachment- I use my Kitchenaid mixer, but a handheld mixer works well, too. I do use my Kitchenaid splash guard when slowly mixing in the confectioner sugar to keep it from exploding all over my kitchen!
Spatula- This is for scraping the bowl.
How to Make the Homemade Cream Cheese Icing
In a large mixing bowl, beat together the softened butter and cream cheese on medium speed.
Beat in the vanilla extract.
Then, reduce the mixer to the lowest speed and add in the confectioner sugar slowly, a little bit at a time, until fully mixed. This is important, as if you dump all the confectioner sugar in at one time, you will have a cloud of confectioner sugar exploding in your face and all over your kitchen. I don’t like to clean unnecessarily, so I use my mixer’s splash guard attachment and again, add confectioner sugar very slowly a little bit at a time, allowing each small amount to mix fully before adding more powdered sugar.
Use the finished Homemade Irresistible Cream Cheese Icing to top your favorite cakes, breads or whatever you can smear icing on top of! Remember to double the recipe for cakes.
Storing the Cream Cheese Icing
Place any left over icing in an airtight container. Do refrigerate the icing, as cream cheese will go bad if left out for too long! Any baked good topped with the cream cheese frosting will also need to be stored in the refrigerator.
- 8 oz of cream cheese, softened (1 brick of cream cheese)
- 1/2 cup butter, softened (2 sticks of butter)
- 1 lb bag of confectioner sugar
- 1 1/2 teaspoons vanilla extract
- Add the cream cheese and butter to the mixer and mix on medium speed until fluffy and well mixed.
- Add in the vanilla extract and beat until well mixed.
- Turn your mixer speed to low and add in the confectioner sugar a little bit at a time until fully mixed.
- Use to top cakes, cupcakes, breads or whatever you desire cream cheese icing on top!
To store this frosting, place extra frosting in an airtight container and refrigerate.
For cakes, I double this recipe to ensure I have plenty of frosting.
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