There are not many things more delicious, easier, and versatile than cream cheese icing. It can usually be made even without a recipe, just by paying attention to desired consistency. I frequently whip some up to top cupcakes, spread in the middle of sandwich cookies, as a cake filling, and even sometimes just to eat with a spoon (or finger…).
Here’s my go-to recipe for cream cheese icing that’s not sickly sweet, and comes together fast.
What you’ll need:
-1 (250g / 8 oz) block cream cheese, softened to room temperature
-1/2 cup (1 stick) butter, softened to room temperature (if salted, omit salt)
-2 1/2 cups powdered icing sugar
-pinch of salt (use only if butter is unsalted)
-1 vanilla bean (optional)
With an electric hand or stand mixer, beat together cream cheese and butter. Add in powdered sugar, and incorporate slightly by hand before beating until smooth. If using, add in salt and vanilla and finish creaming together. Also, depending on what the icing is being used for, you can squeeze in a tsp of fresh lemon juice. Cover and refrigerate (I prefer my icing cold).
For a delicious dessert that uses it, try making it with my Red Velvet Oreos.