Cream Cheese Glaze
Sweet and tangy cream cheese glaze to drip, drizzle, or pour over your desserts.
Servings: 12 servings
Ingredients
- 113 g (4 oz) Cream Cheese, (room temperature)
- 57 g (½ stick) Unsalted Butter, (room temperature)
- 120 g (1 cup) Powdered Sugar
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 2 tablespoon (2 tablespoon) Whole Milk, (optional)
Instructions
- Make sure the butter and cream cheese are both at room temperature, then beat them together until creamy and smooth.
- Sift the powdered sugar into the bowl, then mix it in until there are no lumps.
- Add the vanilla and a pinch of salt if desired. Mix until incorporated.
- Check the consistency of your glaze. If you want a more runny glaze, add 1-2 tablespoons of milk until the desired consistency is reached. If you want a thicker glaze or have added too much milk, you can add a little more powdered sugar to thicken it up again.
Notes
If you are spreading or piping your glaze onto something like cinnamon rolls or a bundt cake, you will probably want it as is.
If you are drizzling on something like a loaf cake or muffins, you will likely want to add a little milk to loosen it up.
Tip: If you are pouring onto a cake and want to control the drip more, I find it easiest to put the glaze into a piping bag so I can drip it exactly where I want it to go.