Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Cream Cheese Icing
- add review
- #30707
Using just four ingredients - cream cheese, butter, powdered sugar, and vanilla extract - you'll whip up a fluffy, sweet icing perfect for cakes and cupcakes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
2 comments
ingredients
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
directions
Combine all the ingredients in a mixing bowl. Beat on medium speed with an electric mixer until smooth and fluffy. Use immediately. Store leftovers in a covered container in the refrigerator. Frosted cakes will also need to be refrigerated.
nutrition data
45 calories, 3 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
January 22, 2013
now this is my first home made cake and the 1st time im making home made icing but i know i did something wrong i got a lot of bumps either from the butter or the cream cheese b ut i went wrng somewhere ={ im goin to try it again
October 4, 2012
I made this cream cheese icing and it was fantastic anytime my husband to be love it and he do not like icing on cake but he and my daughter loved it. This was easy I had no problem with it and this is the first cake icing that I have ever made OMG!!!
to the previous post--the reason the icing wont firm up is because MOST recipes have at least TWICE the amount of powdered sugar. I make creamcheese icing all the time and use MUCH MUCH more sugar. try that and I promise it will sit exactly how you want! I make fancy cakes like wedding cakes with several tiers and the powdered sugar can even handle the weight of a heavy tiered cake if you put enough sugar in it! GOod luck!
January 28, 2009
Super sweet, very nice :)
January 7, 2009
I really liked this recipe since I didn't have to go out and buy a whole 1 lb box of sugar just for the frosting. It made enough frosting for me to cover two 8x8 cakes, and it was thick and creamy. I didn't give it 5 stars because it was just a little too sweet for me, I'd like to taste the cream cheese more. I used regular cream cheese and kept it in the fridge while the cakes cooled.
I've made this icing twice and both times the icing would slide off the cake and puddle in my cake plate! Disasterous!!! The taste was good, but I couldn't keep it on my cake. I don't know what it needs. More confectioners suger perhaps. The first time I thought it might be the heat because I made it in July, during the heat of the Summer. But this morning when I made it, it was a nice cool 57 degrees out. Needless to say, I wont be trying this again!
Are you using full-fat cream cheese? The "light" or fat-free versions probably won't work in the recipe. Also, what kind of butter are you using? Real butter or a blend? You don't mention what the consistency of the icing is before you put it on the cake. Because cream cheese gets very soft when it's warm, you must refrigerate the cake once frosted (or freeze the cake and frost it while frozen, then let it thaw in the fridge before serving)