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, and there are several recipes you can use. I’m going to share the one my mom taught me when I was a little girl, because it’s the one her mom taught her when she was a little girl. I have no idea how long this recipe has been tickling our tummies, but I hope to teach my grandkids 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 had the spoon all to myself.
Cream Cheese Icing
Ingredients
- 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
Instructions
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
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 lb box Confectioners Sugar
- 1 tsp. pure vanilla extract
- 1 tsp. heavy whipping cream
There are a few helpful things to know about this recipe.
- 1 tsp. Heavy Whipping Cream is listed in the supply list. Depending on the humidity in your area, you may need to use less or use a little more. I have to use less most of the time because I live in a humid area. If you live in a dry area with less humidity, you may need to add a little more.
- This icing needs to be refrigerated. Keeping cakes and cupcakes in the refrigerator will speed up the aging process and make them go stale faster. I usually don’t add the icing until the last minute for ultimate freshness.
Bear hugs,
It sounds yummmy, Lisa! Could you please add the how much 1/2 stick butter, one box of powdered sugar weighs? I’d love to try it!
I sure will Bea:) Thanks for reminding me.
I think facebook should have a “LOVE” icon on it because “Like” is just good enough for a sweet friend like you Lisa.
BTW: Same darn recipe my Mom taught me with the exception of milk instead of the cream. Must be a Southern thing! ;0)
Awe, you are as sweet as this Cream Cheese Icing D.J.!! I think it is a southern thing! LOL On stressful days we might just add a little extra powdered sugar;)
And eat the whole bowl with a spoon…or is that just me?
Not just you!! It’s also a southern thing!! lol
Oops…. that’s supose to say “just NOT good enough….”
😉
Mmmmmm…..sounds fabulous. 🙂
Thanks Pam!
Yummmy!
You can never go wrong with Cream cheese Icing …….
It’s the recipe I grew up on to it must be a Mom thing :))
Must be:) I live by the “If it ain’t broke, don’t fix it” rule so this is what I will always make. I might try something new someday but no promises! lol
Yum! I love your pictures. You have a wonderful way of telling your story in your photography.
Thank you so much!!, I was looking for a good cream cheese recipe.
Bookmarked!
Yum! Thanks for the recipe – cream cheese frosting can be tricky for me. Thanks too for the sweet image from your childhood in the kitchen!
I LOVE cream cheese icing! I’m going to keep this in my list of recipes to try. With Easter approaching I’m going to guess that the recipe you’re sharing to go with this icing has carrots in it. Lol!
My son and I were just talking about making this icing for a carrot cake we both enjoy making. thanks
I love carrot cake! Can I come over:)
Why is mine so runny? What did I do wrong? I am trying to cool it in the fridge right now…. *crossingmyfingers*
Hi Sandra,
Was your cream cheese an butter room temp? I always let mine sit on the counter because if you try to use the microwave, it can get too soft. Let me know how it turned out. We can figure it out together.
Yes ist was…. i was thinking maybe the german cream cheese is somewhat different!? I fixed it though… some more powdered sugar, sour cream and some more butter and shortening at least made it turn out ok. I needed something to top my cake in a jar with for a birthday yesterday. I will try the original version again next time! =) What kind of cream cheese do you use?
Did you use real butter? I have made it with margarine sticks, and it turned out runny. You have to use real butter.
Yes I use real butter.
Thanks for sharing……..I still have Christmas family gatherings to go to. I have an abundance of cake mixes and cream cheese. I always have 10x sugar, oil, eggs and cream in the house. Simple recipes but totally delectable. I am retired but am busier than when I worked a full time job. Several plates of cake mix cookies will look great and taste fantastic for our gatherings. I am always amazed at the ease of creating wonderful yet simple creations in such a short period of time without much mess in my small kitchen. Thank you again for sharing.
Can you color the cream cheese frosting?
Yes you can. Just add a little at a time because the liquid will effect the icing consistency.
Does this have to be refrigerated??
Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting. I usually make the frosting ahead of time and put it on the cupcakes just before I serve them so my cupcakes aren’t cold.
Oh Lisa, I needed you yesterday so badly…I’m so glad to have found this.( I shoulda checked here first!!) ( I will next time!!)
I was making a cream cheese frosting using cool whip too, and it never would get stiff enough…I was just starting to get exasperated, when I pictured God and the rest of the world watching me try to get it right….it was going everywhere…what a sticky mess!! Anyway, I then got the giggles, and when you’re trying to pipe a sticky, gooey mess, and your hand is shaking from giggling, it’s NOT GOOD!!! :p And the kids at church were the recipients of the mini cupcakes,…one of ’em came up later, asked for more cupcakes, and wanted to know who made the yummy frosting!!( I love cooking for kids) Next time, they’ll have yummy frosting in that pretty swirl that you show on yours. Your tutorials are the best!!
Oh Lisa, I needed you yesterday so badly…I’m so glad to have found this.( I shoulda checked here first!!) ( I will next time!!)
I was making a cream cheese frosting using cool whip too, and it never would get stiff enough…I was just starting to get exasperated, when I pictured God and the rest of the world watching me try to get it right….it was going everywhere…what a sticky mess!! Anyway, I then got the giggles, and when you’re trying to pipe a sticky, gooey mess, and your hand is shaking from giggling, it’s NOT GOOD!!! :p And the kids at church were the recipients of the mini cupcakes,…one of ’em came up later, asked for more cupcakes, and wanted to know who made the yummy frosting!!( I love cooking for kids) Next time, they’ll have yummy frosting in that pretty swirl that you show on yours. Your tutorials are the best!!
Could I use unsalted butter for this recipe?
Sure! I have used both with great results. 🙂
Great! Thank u! Can’t wait to try this recipe
Does this icing dry well so that I can place the cookies inside individual bags?
Love, love all your recipes and I wish I could decorate like you.
Hi Mary,
Royal icing does dry hard and can be packaged and stacked. 🙂