Cream Cheese Icing Recipe
To say I love cream cheese icing is an understatement! I would put it on everything if I could without gaining a million pounds. I know there are several recipes you can use but, I am going to share the one my mom taught me how to make when I was a little girl. Her mom taught her when she was a girl. I have no idea how long this recipe has been tickling our tummies but, I hope to teach my grandkids to make it one day.
When my mom was in the kitchen baking, I would stand on a stool beside her and beg to lick the bowl. It was a good day when my brother and sister were busy and I got to lick the cream cheese icing bowl all by myself.
- 8 oz. cream cheese room temperature
- ½ 2 oz. stick butter, room temperature
- 1 box powdered sugar 1 pound
- 1 tsp pure vanilla extract
- 1 tsp heavy whipping cream
- Mix the cream cheese and the butter together.
- Add the vanilla and…
- the powdered sugar and mix.
- Next, mix in the heavy whipping cream.
- Store in refrigerator
I could be wrong but, I think if a southern girl doesn’t know how to make cream cheese icing, she may be kicked out of the south. It seems to be the staple icing for all things good such as Italian cream cakes, red velvet cake, pumpkin spice, banana, hummingbird, and carrot just to name a few.
Supplies for Cream Cheese Icing:
8 oz. cream cheese, room temperature
½ (2 oz.) stick butter, room temperature
1 box powdered sugar (1 pound)
1 tsp. pure vanilla extract
1 tsp. heavy whipping cream
There are a few things to keep in mind when you make this recipe. I listed 1 tsp. of heavy whipping cream in the supply list. You may not need that much or you may need a little more depending on the humidity in your area. I have to use less most of the time because it is humid here.
The second thing you need to keep it in the refrigerator. I don’t like my cakes and cupcakes to be put in the refrigerator because it will speed up the aging process. It will make them stale faster. I usually don’t add the icing until the last minute for ultimate freshness.