Classic Cream Cheese Icing by Chef Ron L

Classic Cream Cheese Icing by Chef Ron Lock

Classic Cream Cheese Icing is a velvety and very rich icing used in countless recipes. Made with cream cheese, confectioners sugar and vanilla, this creamy delight is used to frost any number of cookie, cake and muffin recipes. Classic Cream Cheese Icing is very versatile and can be adapted for nearly any type of occasion you are preparing the dessert, treat or snack for.

This Classic Cream Cheese Icing recipe makes a great deal of icing making it a favorite when frosting many items at once. There is plenty of icing here to frost 36 cupcakes, a large sheet cake etc. You will most likely have left over icing. Refrigerate the icing in an airtight container and store in the refrigerator for up to 3 days. Allow the frosting to warm to room temperature before spreading on your next dessert adventure!

The variations on using this icing recipe are endless. The picture above shows purple frosting on a variety of Halloween treats. This is just one variation. You can use food coloring to color this easy Classic Cream Cheese Icing any color to suit any occasion.

Another variation is to substitute a different extract for the vanilla, such as maple or almond extract to add a different flavor to the frosting. Making Classic Cream Cheese Icing is a great way to involve the kids in the kitchen too. Separate the icing and let them color their own frosting!



2 sticks of softened unsalted butter **SEE NOTE
3 cups of powdered sugar
1 teaspoon of pure vanilla extract, NOT imitation extract
Pinch of Sea Salt or Kosher Salt
2 – 8 ounce packages of softened cream cheese cut into large pieces


Place the cream cheese and sugar in the bowl of your stand mixer and beat with the paddle attachment until well combined
Add the vanilla extract and the salt then continue to mix
Add the cream cheese 1 piece at a time mixing continuously until the piece is combined into the frosting
Mix until all ingredients have combined well and spread on warm dessert
Refrigerate any left over icing or dessert with icing for up to 3 days in an airtight container

Reserve the butter wrappers for this or any other recipe. You can use these wrappers to actually grease your baking dishes and pans.

Photo by chefronlock, with permission

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