Perfect Cream Cheese Icing

Cream cheese icing is something everyone should have in their arsenal. It elevates any old cake to something really special. I’m almost not interested in a cake without it. I like my icing fluffy and pillowy, not so stiff and dense. The amount of powdered sugar determines the stiffness, so, I use less of it than the typical cream cheese icing recipe. I like the tang of the cream cheese to come through, so this is not overly sweet. I also like to add honey as some additional depth of flavor. 

  • 1 8 oz package of cream cheese, softened
  • 1 stick of butter, softened
  • 1 tsp of vanilla
  • 1 tsp of honey
  • 1/2 cup Sifted powdered sugar

I don’t make fussy shit, ok. But do me a favor and sift the sugar to make sure you don’t get lumpy icing. I mean, it’s the least you can do after you take all the time to make the rest of this delicious concoction.

I use this icing on all of my cupcakes. (Pictured above – Sweet Potato Cupcake with candied Pecan. I’ll share the cupcake recipe soon!)

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *