Do that Best cream cheese sugar effusion With only 4 ingredients! This simple, creamy recipe is perfect for cakes, cupcakes and cinnamon rolls. Ready in 10 minutes it is conductable, strikable and loved by everyone!
Cream cheese sugar effusion is one of my family’s most popular frosts and I have been having been doing it for many years. This homemade cream cheese sugar effusion is perfect for the pipe on cupcakes or for spreading a classic carrot cake and a cinnamon roll and always delivers a creamy texture. Fluffy, creamy and tasty – you want to make this icing again and again!
This cream cheese sugar effusion is just perfect for it Many cakes and desserts and is so fast and easy to make with easy Four simple ingredients. It is a great recipe to expand your recipe collection together with my butter cream. While butter cream are usually a little sweeter, both are equally useful and versatile. This cream cheese sugar effusion is like butter cream robust enough to be praised For decorating cakes and cupcakes and Can be colored easily. Have I already mentioned that it is delicious?!
Let me share how easy it is to make this delicious icing!
Tips for the best cream cheese sugar effusion
- Make sure that cream cheese and butter are completely soft so that the icing is clumpy and creamy.
- Use Full fat Cream cheese. No fat or reduced fat or it will not be delicious!
- Dessert crowned with this icing Request cooling.
- Seven Sugar powder so that it is free. This ensures the creamiest and most beautiful icing and reduces the incidence of problems if you choose to direct your icing.
- If you have to Make it thinnerUse a tablespoon (at a time) heavy cream. You can Make it thicker With an additional tablespoon (at a time) of powdered sugar. Mix after each encore until the frosting reaches the desired consistency.
Ingredients for cream cheese sugar effusion
You can find more information in the following recipe card to obtain the full list of ingredients, instructions, notes and estimated nutritional information.
With four simple ingredients, it is so fast and easy to prepare: cream cheese, butter, powdered sugar and vanilla extract.
How to do the best cream cheese sugar effusion
This icing gets together quickly, but there are a few steps to ensure that you enable the best cream cheese sugar effusion.
Step by step instructions
- Cream soft butter and cream cheese until they are smooth.
- Add the sugar of the sweetness to batch until you are smooth and creamy.
- Mix the vanilla extract.
- Heated up until they are light and fluffy.
Recipe variations
Chocolate -fresh cheese -sugar effusion: Add 1/4 cup of unsweetened cocoa powder to the recipe for a rich, chocolate -like turn.
Vegan cream cheese sugar effusion: Replace milk cheese with an alternative on a vegetable basis and use vegan butter.
Best desserts for cream cheese sugar effusion
Carrot cake: The spicy sugar effusion perfectly complements the spiced cake.
Kolibri cake: The sweetness of the fruit cake fits wonderfully with the icing.
Red velvet cake: A classic pairing for a lively, festive look.
Pumpkin pie: Ideal for baking autumn with a creamy finish.
Cinnamon rollers: A classic icing for these cinnamon and sugar filling rollers.
Cookies: cream cheese sugar effusion for Christmas biscuits (or sugar crevices in general) is a good thing!
Memory tips
Save: Put the icing in an airtight container in the fridge for three to four days, but do not freeze, as this ruins the consistency of the icing. Desserts crowned with cream cheese glaze Require cooling. Store this dessert in the airtight container in the fridge.
Use After it was cooled: Remove the icing out of the fridge and add a tablespoon of cream to the icing. Then mix with an electric mixer until the icing returns to a fluffy, coincident consistency.
Frequently asked questions
If you need one thinner You can add icing Whipped cream One tablespoon after the other to dilute it to your desired consistency.
If you need one thicker You can add icing Sugar of the sweet One tablespoon after the other to thicken it according to their desired consistency.
Yes, absolutely! This icing spreads and pipes beautifully. It is robust and holds it well if you want to guide it on cakes or cupcakes.
No, freezing ruins the consistency, but it can be cooled for 3-4 days.
I would like to hear how your cream cheese sugar effusion develops! Leave a comment, evaluate the recipe or mark me on Instagram @addapinch with #addapinchrecipes.
Ingredients soft: Make sure that the ingredients are soft at room temperature to avoid lumps.
Color together: Beat cream cheese and butter together with a stand or hand mixer at medium speed for 3 minutes in a large mixing bowl.
Add sugar: Seven you 3 cups of confectioner and add 1/2 cup each, mix at low speed to combine them. After every cup of 10 seconds, increase high speed to facilitate it.
Integrate vanilla: Add vanilla extract and hit fluffy for up to 1 minute.
Adjust consistency: Add 1 tablespoon of heavy cream to the thinner icing; Add 1 tablespoon powdered sugar for a thicker and mix after each encore.
- Use only fat block cheese. Do not use cream cheese in the tub.
- If your icing is too soft, crop it off for 15 minutes before the pipeline
Nutrition
Calories: 62Kcal
Carbohydrates: 10G
Protein: 1G
Fat: 3G
Nutritional information is calculated automatically and should only be used as an approximation.
Enjoy!
Robyn XO
Originally published in 2011, updated in 2025 to take new tips and photos.
