Author: Susanne at dishwithme.com
Cream cheese frosting is yummy, but sometimes something a little different in texture is required for a light drizzling or glazing, which is when this recipe for Cream Cheese Glaze comes in handy.
This glaze is perfect for a Bundt cake, pound cake, apple fritters, donuts, scones, waffles, pancakes, or cinnamon rolls.
Five ingredients, that’s all it takes to add deliciousness to any treat!
HELPFUL HINTS FOR CREAM CHEESE GLAZE
This recipe is quick and simple, so there isn’t much to advise on, but, the one thing that does come to mind is that if you want the finished result somewhat thinner, or drizzly, instead of adding more milk to make it thinner, try putting it in the microwave for 10 seconds. If that isn’t enough, try 10 more seconds and that should be enough. If you keep adding more milk, the glaze will stay on the thinner side and might not firm back up, whereas, heating it just slightly will allow it to actually become more firm after cooling.
- Cream cheese
- Butter – real butter…I cannot reiterate enough
- Pure vanilla extract
- Powdered sugar
- Milk – I use whole
RECIPES THAT MAY PAIR WELL WITH THIS ONE
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LINKS TO PRODUCTS/EQUIPMENT USED
A handheld electric mixer like this is what I used in this recipe. Mine is even red!
Any mixing bowl will do.
A spatula is used for scaping the sides of the bowl.
- Handheld electric mixer
- Mixing bowl
- 4 ounces cream cheese softened to room temperature
- 4 Tablespoons butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 4 Tablespoons milk
- With a handheld electric mixer on medium speed, mix the softened butter and cream cheese for about 30 seconds. Turn mixer speed to medium-high and continue mixing until fluffy, about 1 minute.
- Add the vanilla and mix on medium until blended.
- Add the powdered sugar, 1/3 at a time, mixing after each addition until well blended.
- Add between 1 and 4 Tablespoons of milk, one at a time until desired consistency is achieved.
- If the glaze is still not thin enough to drizzle, do not add more milk, instead heat in the microwave for 10 seconds at a time, stirring after each 10 second heat cycle. It should only take 1 or 2 times. Heating it will temporarily thin the mixture to make it pourable, but it will firm back up when it cools. On the other hand, if you keep adding milk to thin the mixture down, it will stay thin and not firm back up.
- Drizzle or spread over cake, or whatever you are using it for.