Cream Cheese Glaze
Cream Cheese Glaze is a simple glaze for muffins, cupcakes and cakes. It takes about five minutes and contains only five ingredients.
This incredibly delicious glaze is perfect for fall and winter cakes, especially pumpkin or carrot cake, butternut squash cake, and quick breads.
What you Need
- Cream Cheese: Softened to room temperature. It’s ok to use lite cream cheese or Neufchatel, but it is better with original.
- Butter: Butter must be softened to room temperature, too.
- Milk: Any milk can be used but whole milk, half and half or cream are best.
- Powdered Sugar: Sift the confectioner’s sugar to remove potential lumps.
- Vanilla extract: Optional but it adds a nice flavor.
How to Make it
Add very soft cream cheese and butter to a medium bowl.
Cream them together with a hand mixer.
Cream the powdered sugar into the wet ingredients.
Add milk or cream a tablespoon at a time and thin it out to a thick glaze consistency.
To apply the glaze, we use a piping bag to drip the glaze down the cake. There is more control over the drips.
How to Use Cream Cheese Glaze
Use cream cheese glaze in all of your favorite baked goods like cakes, cookies, cinnamon rolls, donuts, pound cakes and quick breads.
Pro Tips
- Let your cakes, cookies or cupcakes come to room temperature before applying the glaze. If the cake is warm, the glaze will melt.
- If you added too much milk and you need to thicken the glaze back up, add more powdered sugar.
- If you want the thinner, add more milk. Only add a teaspoon at a time, otherwise it may get too thin and then you have to add more sugar.
- Why use a glaze instead of cream cheese frosting? A glaze is used for drizzling down cakes while a frosting is thick and is used for frosting the entire cake or cupcake. Glazes have an added benefit in that the cake won’t be as sweet, and it will have less calories than a frosted cake.
How to Store Leftovers
Store leftover glaze in a covered airtight container for about 5 days. It must be refrigerated because of the dairy items in the glaze.
Do not freeze. The cream cheese and milk will not freeze well.
How to Use Cream Cheese Glaze
- Butternut Squash Cake
- Pumpkin Quick Bread
- Gugelhupf- Bundt Cake
- Hershey’s Chocolate Chocolate Cake
- Raspberry Cinnamon Rolls
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Cream Cheese Glaze
Ingredients
- 4 ounces cream cheese
- 4 ounces unsalted butter
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
Instructions
- Soften the cream cheese and butter to room temperature. Add them to a medium bowl.4 ounces cream cheese, 4 ounces unsalted butter
- Beat with a hand mixer until light and fluffy.
- Sift the powdered sugar into the wet ingredients to eliminate lumps. Beat until smooth.1 cup powdered sugar
- Add the vanilla and the milk until desired consistency is obtained.1 teaspoon pure vanilla extract, 2 tablespoons milk
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Let your cakes, cookies or cupcakes come to room temperature before applying the glaze. If the cake is warm, the glaze will melt.
- If you added too much milk and you need to thicken the glaze back up, add more powdered sugar.
- If you want the thinner, add more milk. Only add a teaspoon at a time, otherwise it may get too thin and then you have to add more sugar.
- Why use a glaze instead of cream cheese frosting? A glaze is used for drizzling down cakes while a frosting is thick and is used for frosting the entire cake or cupcake. Glazes have an added benefit in that the cake won’t be as sweet, and it will have less calories than a frosted cake.
