A quality cream cheese icing recipe is one that you should always have in your back pocket. This one comes courtesy of the owners of Cake & Loaf Bakery by way of their upcoming cookbook.
"This sweet but slightly tart versatile icing is great to have on hand to spread on cakes, swap out for buttercream in cake fillings, fill sandwich cookies, or use as a dip for cookies or fruit platters," says the introduction to this recipe in the Cake & Loaf Gatherings cookbook.
Cake & Loaf Bakery tip: It is essential to use soft, room-temperature cream cheese to avoid lumps and achieve perfectly smooth icing. If your kitchen is cool, you may want to microwave the cream cheese for 30 seconds to remove the chill.
Cream cheese icing
3½ cups icing sugar
1 cup unsalted butter, room temperature
1¾ pounds (790 g/3½ cups) cream cheese, cut into 1-inch cubes, room temperature
In the bowl of a stand mixer fitted with the paddle attachment, combine the icing sugar and butter. Starting with the mixer on low speed and slowly increasing to high speed to avoid creating an icing powder storm, mix until combined. Then beat on high speed until light and fluffy, about 10 minutes. Scrape down the sides and bottom of the bowl.
With the mixer on medium-high speed, add the cream cheese in 3 additions, scraping down the sides and bottom of the bowl after each addition.
When the cream cheese has been fully incorporated, scrape down the sides and bottom of the bowl, then beat the icing for just 1 more minute.
Do Ahead: Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 2 months. If refrigerated, let soften at room temperature. If frozen, thaw in the refrigerator overnight. When ready to use, in the bowl of a stand mixer fitted with the paddle attachment, beat on high speed for 5 to 10 minutes.
- Yield:
- 6 cups
- Prep Time:
- 15 minutes
