tasty, Cream Cheese Icing is perfect for so many different uses!
This recipe for
Cream Cheese Icing is a tried and true favorite. It can be dressed up to use on carrot cake by adding drained
crushed pineapple and pecan pieces or left plain to fill our Pumpkin Spice Whoopie Pies. It always gets rave
It certainly is
easy enough to make and only takes about 5 minutes to pull together. Just make sure that you let the butter and
cream cheese sit out long enough to come to room temperature, otherwise it doesn’t come together smoothly. If the
icing seems a little thick as you are mixing it, add a little bit of milk to the mixture, but add only one
tablespoon at a time and mix it in well to see if it is good. If it gets a little too liquidy (is that a word?),
just add a little more powdered sugar. Easy as that!
One thing to
remember, start your mixer on low when working with powdered sugar or you will end up with a mess like
I thought it had mixed enough and turned the mixer up higher
without looking at it and it flung powdered sugar all over. Oops!LWhat a mess! It even latched onto the cupboards. My sweet
hubby cleaned it up as I was finishing the cookies. Thanks, Sweetie!
These are the ingredients for Cream Cheese Icing. The only thing
I don't show is the milk if you need to thin it a little.
oz. package cream cheese,
oz. butter, softened
Cups 10x powdered sugar
teaspoon vanilla extract
Milk, only if needed to thin icing, one
Tablespoon at a time
1. Place powdered sugar in a mixing bowl. Add the cream cheese and butter to the
bowl and mix all together.
2. Once mixed, add vanilla extract and mix
thoroughly. If the icing is too thin, add powdered sugar a little at a time to get the right
consistency. If the icing is too thick, add milk a tablespoon at a time until it is the right