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Cream cheese icing |

best cream cheese icing

Best Cream cheese icing

Cream cheese icing is what you would normally find on a carrot cake and using this recipe exactly as it is makes enough to cover the top and sides of a 25cm round cake. The icing is not very sweet but creamy and really delicious.

It’s a very versatile recipe so if you like your icing sweeter, add a 1/4 cup of icing sugar to the mix and to make a chocolate version, add the extra sugar and 1/3 cup cocoa powder.

This really is the best cream cheese icing you will ever taste so next time you make cup cakes or any cake for that matter, smother them in this fantastic cream cheese icing.

What you need

250g cream cheese (none of that low fat nonsense)
1/4 cup butter
1/2 cup icing sugar
1 teaspoon vanilla essence

The process

Butter and cream cheese must be at room temperature before you start or you will really battle.

Add the butter and cream cheese to a bowl and blend together with a mixer or a wodden spoon until well combined, then add the vanilla and give it a very good mix.

Now sift in the icing sugar mixing constantly until the mixture is velvety smooth.

If you are adding the cocoa for the chocolate cream cheese icing, sift the cocoa and icing sugar in together.

That’s that, the best cream cheese icing you will ever taste.

If you use a spoon to mix this icing you are going to get a good workout, the faster you mix and the longer you mix, the better it gets.

I have also smothered a banana bread in the original icing and I can tell you it is something you are going to want to try.

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11 Responses to “Cream cheese icing”

  1. Nicole says:

    Recipe was amazing thanks

  2. Yolanda says:

    Hey G,

    Can adding too much vanilla essence make the frosting crack and go all wet and runny?

    • Graham says:

      Hi Yolanda, it is more likely that the cream cheese was a bit wet but if you added a lot more that could also cause it, Use a firm cream cheese which is often sold in blocks as opposed to tubs and always check the best before date. Happy days G

  3. Barbara says:

    Hi G,

    I did everything in accordance with instruction yet the texture was runny
    and did not stick to the cake. Delicious
    tasting but I battled to get it around the edges of the cake and to “set” had to put the cake in the deepfreeze. Did add extra icing sugar to thicken it but it did not seem to help. Where did I go wrong?

    • Graham says:

      Hi Barbara, can only imagine it was the consistency of the cream cheese or it was a very hot day. Which brand did you use? If it is too runny you could put the icing in the fridge to firm up first. Cheers for now G

      • Barbara says:

        Hi G,

        I used the Philadelphia and left it at room temperature for about an hour it was
        not runny just smooth. Come to think of it it was quite a humid evening and perhaps the lights above the kitchen counter did not help either. The left over I place in the fridge in a Tupperware container and used them on Bran Muffins this morning also ran a little but I placed them in the bfridge. Simply the best cream cheese icing.

  4. Barbara says:

    Hi G,

    Would this be suitable on a vanilla sponge with granadilla pulp on top or should I rather go for the vanilla icing?

    • Graham says:

      Hi again, I can eat this straight from the bowl… I think a vanilla sponge would love to be wrapped up in Cream cheese icing topped off with a little pulp. Have fun G

  5. Barbara says:

    Hi G, What would the 1/4 cup of butter equate to? Approx 125g?

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